By Seda
One thing I love to reminisce about are all the picture books I read when I was young. Some of them expressed morals and lessons, some were adventure tales, my favorites were the ones full of interesting detailed illustrations. Some of my most memorable include Ferdinand the Bull and Strega Nona, among many others.
Seeing all the lupine flowers out in the rolling green hills reminded me of a book I totally forgot about. It's about Miss Rumphius, who, after a life of travels, returns to her seaside community in Maine where she takes long walks over the hills next to the sea spreading lupine seeds everywhere she goes. Everyone thinks she's crazy until spring rolls around and the hills are blooming with lupine. She is thereafter dubbed the Lupine Lady.
I incorrectly assumed this story took place in California, as we have rolling green hills sprinkled with lupine but apparently we are not the only ones so privileged. I do like to imagine that here on the west coast we have our own version of the Lupine Lady, though she might take the form of the birds and the wind spreading the seed of lupine across the hills.
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm!
Pick List:
Eggs
Yaya Carrots
Rutabaga
Parsnips
Celeriac
Cabernet Red and Cortland Yellow Onions
Green Cabbage
Green garlic
Asparagus ( We are hoping we have enough to give a limited quantity both days.)
Kale
Rhubarb Chard
Lettuce Mix
Spinach
Fava Greens
Cilantro and Parsley
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
What I’ve been having for lunch lately:
Eggs salad on bed of mixed greens
2 hard boiled eggs
3 Tbsp mayo
1 tbs mustard
1 tsp ACV
Pinch of cayenne
Pinch of paprika
Salt and pepper to taste
Dash of olive oil
1/2 green garlic chopped
Pickled beets
1/4 cup Chopped parsley
Combined and serve over greens:
Half cup chopped fava greens
Half cup chicores or lettuce