Dear Jake Gyllenhal

By AJ

I have something to say about sheep. And i recognize that I may be preaching to the choir here, but sheep are so intelligent. While we are on the subject, all other-than-human species are so intelligent.

One of my favorite movies (that i revisit each year when we start to huddle indoors to escape weather) is Brokeback Mountain. It’s a story of a couple good ol’ boy ranch hands in 1960’s Wyoming. They fall in love against the gorgeous backdrop of the Wyoming mountains while herding hundreds of sheep on the hillsides. It’s an aesthetically beautiful movie. But something that sticks out to me these last several years, (that i didn’t register when I was younger) is the brief moments when they show all the mens working the sheep. At one point, they are dragging sheep around because their herd got mixed with another. Watching those moments now, makes me cringe. It also embodies how we still, as a species, believe we are the only intelligence worth exploring. 

To truly KNOW that we are surrounded by all these other languages of intellect is overwhelming and amazing. And what a paradigm shift it would be to culturally recognize the intrinsic value of all things– from soil to sheep.

In the special features of Brokeback Mountain, they interview the actors, Jake Gyllenhal and Heath Ledger, who had to learn the cowboying they portray in the film. At one point Jake Gyllenhal, quite boastfully, says “sheep are just the stupidest animals”. 

Dear Jake Gyllenhal, 

Sheep are not stupid. You are. Grow your intelligence.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• We are closed next week!

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Brussel Sprouts

• Celery

• Radicchio, Sugarloaf, and Castelfranco

• Prize Choi

• Kale

• Champion Collards

• Rhubarb Chard

• Lettuce Mix

• Arugula

• Parsley

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, Butternut, and Spaghetti Winter Squash

• 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) is back!

• Saltonstahl Olive Oil is back!

• Revolution Bread for sale on Tuesday and Friday

Italian Wedding soup (coolinarco.com)

• 1/2 pound ground beef Can also use ground turkey or pork

• 1/2 pound ground pork Can also use ground chicken or beef

• 1/2 cup bread crumbs Preferably Italian-style

• 1/2 cup grated Parmesan cheese Can also use Pecorino Romano

• 1 egg large, lightly beaten

• 1 tablespoon dried parsley Can also use fresh chopped parsley

• 8 cups chicken broth Preferably low sodium

• 1 cup small pasta e.g., acini di pepe, orzo, or ditalini

• 3 cups escarole Can also use any of our other chicories!

• 2 carrots medium, chopped

• 1 onion medium, chopped

• 1 cup celery chopped

• to taste salt

• to taste black pepper
  

  In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, egg, basil, and parsley. Mix until well combined and form into small meatballs.

  In a large pot, bring chicken broth to a boil. Add meatballs and simmer until cooked through, about 10 minutes.

  Add carrots, onion, celery, and pasta to the pot and simmer until vegetables are tender and pasta is cooked, about 8 minutes.

  Stir in spinach and continue to cook until just wilted, about 1-2 minutes.

  Season with salt and black pepper to taste. Serve hot with additional grated Parmesan cheese if desired.

Quiet

By Stephanie

The farm has felt quiet the past couple days since we said goodbye to our old flock of chickens last week. There’s been a heaviness in the air as this is the only animal processing our crew is directly involved in and is something that’s felt by all of us and is not taken lightly.  After lots of feelings and days to reflect, I don’t have much to say out loud besides immense gratitude for these beings who have lived along side us all year round. They are such an important part out our system here, not only by providing us beautiful eggs everyday but also through eating from the field what we can not , and returning to land by fertilizing it. I feel gratitude for these hard uncomfortable feelings knowing that their sacrifice had not gone unnoticed. I feel  gratitude that I am able to be a part of the process and know what it means to eat meat, and gratitude that we are able to be so close to food we eat here and the systems that make that possible. 

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Kale

• Champion Collards

• Rhubarb Chard

• Lettuce Mix

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Castelfranco

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, Blue Kuri, Butternut, and Spaghetti Winter Squash

• 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) and Olive Oil are out of stock but will return!

• Revolution Bread for sale on Tuesday and Friday

Kale and Squash Salad With Almond-Butter Vinaigrette, from nytimes.com

• 1½ pounds winter squash, such as butternut, halved lengthwise, seeded and sliced crosswise ½ inch thick 

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• 2 crisp eating apples such as Honeycrisp or Pink Lady

• 1 shallot, thinly sliced

• 1 teaspoon lemon zest plus ¼ cup fresh lemon juice (from about 2 lemons)

• 1 large bunch Tuscan kale or collard greens (about 1 pound), ribs removed and leaves sliced about ¼ inch thick

• ¼ cup almond butter

• 1 teaspoon Dijon mustard

• ½ teaspoon black pepper or red-pepper flakes, plus more to taste

Place a rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the squash with the olive oil and a generous sprinkling of salt. Spread into an even layer and roast on the bottom rack until tender and browned underneath, 15 to 25 minutes. Remove from the oven and cool slightly.

Meanwhile, core the apples and slice them ¼ inch thick. In a large bowl, toss together the apples, shallot and 2 tablespoons lemon juice. Add the kale leaves, season generously with salt, then toss. (There is no need to squeeze, as the leaves will soften with time.)

In a small bowl, stir together the lemon zest and remaining 2 tablespoons lemon juice with the almond butter, Dijon mustard and black pepper. Stir in enough water until it’s pourable (about ¼ cup, depending on the almond butter; the mixture will thicken at first, but when enough water is added, it will loosen). Season the dressing to taste with salt and pepper.

When the squash is cool enough to handle, add it to the kale mixture. Drizzle with most of the dressing. Toss until coated, adding more dressing as needed. Taste and adjust seasonings with more salt and pepper. (To make ahead, refrigerate the dressing and salad separately for up to 3 days. Adjust thickness and flavor of dressing with salt, pepper and lemon juice, then toss.)

Roots

By Seda

A few weeks ago, before the rains came, we harvested and processed Ashwagandha and Marshmallow roots. Ashwagandha and Marshmallow were planted in May, all summer long above the soil they've been growing tall and leafy. Underground they have been growing too, reaching their roots deep into the earthy depths unseen by the human eye. 

Harvesting their roots was quite the excavation. I quickly realized that brute force would not work, especially for Marshmallow, whose roots sometimes reach 12 inches in length. Instead they asked for patience and precision, to be gently dislodged from the soil with roots intact. 

After harvesting, we washed and sprayed the soil that clung to the twisted and gnarled roots…it took a long time and lots of help from veggie crew, a rainy day task as the storm had hit us by then. Once the roots were clean, we dried them to prevent mold and preserve their medicine for the upcoming months. For Ashwagandha, the roots were cut into small pieces before being put in the dryer. For Marshmallow, the roots were cut from the root ball and then put through a wood chipper before being dried. In the coming months Ashwagandha and Marshmallow root will be offered in the CSA barn, their medicine to be used and enjoyed, perhaps on a rainy day.

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Lettuce

• Kale

• Champion Collards

• Rhubarb Chard

• Parsley and Cilantro

• Frisee, Radicchio, Sugarloaf, and Escarole (Last week of escarole)

• Winter Luxury and Pie Pita Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• 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) and Olive Oil are out of stock but will return!

• Revolution Bread for sale on Tuesday and Friday

Halloumi and Fall Vegetable Roast, from smittenkitchen.com

No halloumi? A sprinkle of feta at the end won’t have quite the same pillowy-crisp cheese effect, but will provide that salty, tangy flavor.

• 4 tablespoons olive oil, plus for pans

• 2 garlic cloves, minced

• 2 teaspoons fresh thyme leaves, chopped

• 2 teaspoons kosher salt

• Many grinds of black pepper

• 1/2 teaspoon ground hot pepper, or to taste

• 1 pound broccoli, cut into 1-2-inch florets

• 1 pound carrots and/or potatoes, in 1-inch chunks

• 1 pound brussels sprouts, trimmed, halved

• 1 tablespoon honey or maple syrup

• 3 tablespoons balsamic vinegar

• One 8-ounce (225-gram) block halloumi, in 1-inch cubes

Heat your oven to 450°F. Coat one half-sheet or two quarter-sheet baking sheets lightly with olive oil.

In a large bowl, combine 4 tablespoons olive oil, garlic, thyme, salt, black and red pepper. Add vegetables and halloumi to marinade, stirring to evenly coat.

Thank You Farm Crew!

By Sarah

Kelsey made a beautiful poster with photos and bios of the farm crew for the harvest festival. It is now displayed in the CSA barn. We hope you have a moment to check it out and to leave a note!

I am grateful for this crew and all that they bring to this land and that they offer to this community. I am thankful for the land, this great basin where the frost and fog settle, where the light is immense, and the harvest are sweet. And I am appreciative of this CSA community for your support and for your shared joy of the land, the food, and the people. Here’s to a wet, replenishing winter!

We received about 8.5 inches over 3 days last week! The ponds have begun to fill, the animals were set up to weather the storm, and the fields were seeded with cover crop. We do have standing water in many areas, and we may lose some of the crops, but mostly the water is beneficial. During the break in the rain this weekend, the farm was glowing green and the light was spectacular.

Upcoming Farm Events:
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Escarole

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Revolution Bread for sale on Tuesday

Here is the pumpkin pie recipe that I used to make the pies for the Harvest Festival. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback.

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell

• 2 cups pumpkin puree (see below for recipe)

• 2 eggs

• 1/2 cup milk

• ½ cup maple syrup

• 1 Tablespooon flour

• 2 teaspoons ground cinnamon

• 1 teaspoon each ground ginger

• 1/2 teaspoon nutmeg

• ¼ teaspoon salt and clove

1. Preheat the oven to 350 degrees.

2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.

3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.

2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.

3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.

4. Roast until very soft.

5. Remove skins and puree the pumpkin in a food processor.

6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

So many beautiful wreaths!

By Celeste

This past Saturday, November 16th, we welcomed so many of you to our annual Farm Harvest Festival. 

First, we want to express our deepest gratitude to our CSA members. You’re the heart and soul of everything we do here on the farm. Your support throughout the season allows us to nurture the land, grow fresh, nourishing food, and host events like this that bring us all together.

The wreath-making workshop was a particular highlight of the day. Watching everyone get hands-on with our dried flowers, and other materials was so inspiring. Your creativity shone through in every unique wreath, each a reflection of the beauty of the season and the talent within our community.

We do want to take a moment to apologize for a couple of things. First, we’re sorry for running out of apple cider, tea, and popcorn . We were thrilled to see so many of you join us, but we regret not having enough refreshments to go around. We’ll be sure to plan better next time!

Additionally, we recognize that there was some confusion around signing up for the wreath-making workshop. We’re sorry if the instructions on registering individual members weren’t clear enough, and we appreciate your patience as we worked through it. We’ll refine the process to make it easier and smoother for future events.

A big thank you to those who stayed to help clean up.

As we reflect on this day we are grateful for all of you who make our CSA more than just a program—it’s a family.

Here’s to a season of giving thanks and celebrating community. 

PS: If you have any leftover wire that you accidentally took home i will appreciate it if you return it. 

Also, there is few dried flowers left that you are welcome to take and make a second wreath they will be displayed in the csa barn along with the materials that you may need. 

Upcoming Farm Events:
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Sweet Peppers (Definitely last week)

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Mei Qing Choi

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Escarole

• Hot Peppers, including Highlander Green Chile (Definitely last week!)

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Revolution Bread for sale on Tuesday and Friday

Pumpkin Carrot Cake

• 2 cups all flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1¼ teaspoons pumpkin pie spice 

• 2¼ teaspoons cinnamon

• ¼ teaspoon nutmeg

• ½ cup olive oil 

• 1 cup granulated sugar

• ¾ cup brown sugar light or dark

• 3 large eggs room temperature

• 1 teaspoon vanilla extract

• 1¼ cup pumpkin puree 

• ½ cup buttermilk room temperature

• 2 cups shredded carrots 

• 1 red apple medium sized, peeled and grated, juice drained

Brown Sugar Cream Cheese Frosting 

• 8 ounces cream cheese room temperature (leave it at room temperature for at least an hour before making)

• 6 tablespoons butter room temperature

• 3/4 cup plus 2 tablespoons brown sugar light or dark, packed *

• 2½ cups powdered sugar sifted, plus more if needed

• 1 teaspoon vanilla extract

Pumpkin Carrot Cake 

Line a 9 x 13 inch baking pan with parchment paper and set aside. For a three layer six-inch cake, spray sides of cake pans with baking spray and line pans with parchment paper. Preheat oven to 350 F. 

In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 28 to 38 minutes. Allow to cool completely before frosting.  

Brown Sugar Cream Cheese Frosting 

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Cleaning Up

By Ellie

In the last couple of weeks, we’ve started to put most of the farm to sleep for the winter. I’ve really enjoyed doing this because it’s a good time for reflection on the season in terms of all the work we put in to get it started last spring. Taking out tpost and putting them away, bringing in tarps and sandbags, removing all the irrigation lines from the fields and mowing them. I look forward to practicing more hand skills as we move into working in the tunnels a lot more and honing in on a smaller number of plants. 

There’s so much life in farming and so much death. I remember being sad about seeing all the summer plants die in the fall when I first started farming, but the other day driving the tractor while Stephanie put the tposts on the back, I was looking at our tomato plants. Nowadays they’re all dry and crunchy but at the base of the plant there was new, green and fluffy leaves growing! Some plants even had some little yellow flowers. I don’t really want to try to find some deep and profound meaning in this, but I did think it was beautiful that plants just want to live and grow so badly. Even if they won’t survive the cold that is coming, they are still trying. 

Upcoming Farm Events:
Fall Harvest Festival This Saturday 11/16 10 am - 3 pm
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Scallions

• Fennel

• Celery

• Sweet Peppers (probably last week)

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Mei Qing Choi

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Dill and Parsley

• Frisee, Sugarloaf, and Escarole

• Hot Peppers, including Highlander Green Chile (probably last week)

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Tuna Salad with Crispy Chickpeas, from www.andybaraghani.com

2 servings

• 5 Tbsp. extra-virgin olive oil, divided

• 1 15 oz. can chickpeas, rinsed, patted dry

• Kosher salt

• 1 small shallot, finely chopped

• 2 Tbsp. mayonnaise

• 1 Tbsp. Dijon mustard

• 1 Tbsp. red wine vinegar

• Freshly ground black pepper

• 15 oz. can water-packed tuna, drained

• 3 red or other endive, halved crosswise, leaves separated

• ½ cup parsley leaves

• 2 Tbsp. (heaping) sliced pickled chili

• ½ lemon

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.

Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chilies. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.

Thank you to the flowers!

By Celeste

Hi !

I want to start by sharing my gratitude to every single one of you who contributed in the ofrenda . Like every year it was beautifully filled with pictures , flowers , love and a lot of memories that are brought back to life; unfortunately the ofrenda has its ending and i will be taking it down on Wednesday.

Remember that we can always honor our loved ones throughout the year by lighting up a candle , making a bouquet or cooking their favorite meal by setting an intention for them. 

Please take the pictures / items you brought for the ofrenda as soons as you can to prevent any damage. The pictures/items will be place inside the csa barn . 

Harvest Festival! 

In other note our annual Harvest Festival is here ! 

Once again we are truly  grateful for everything that this farm offers to us every season and with this we want to celebrate with you on November 16th from 10:00am to 3:00pm .

We will have our felting station , potato stamps, and i would be hosting the Wreath making workshop alongside with Seda. This will require for you to save your spot for free beforehand. 

As usual we have our digital sign up sheet and  we have the sign up sheets in the csa barn as well. 

The time slot will be 1hr long requiring for you to be very puntual and respectful of the time; if you get there 30min later than the time you sign up you will be required to wait until the next Time Slot

I.e. you get here at 10:40am you will have to wait  until 11:00am slot ; if you get here at 11:40am you might have to wait until 1:00pm slot because seda and I will be taking lunch between 12-1:00pm

You are required to bring your own clippers.

 We will be provide the ring , wire and of course all the dried flowers that were harvested throughout the year. 

Children: Your child can join you to make a wreath or another family member can supervise the kids while you make a wreath.

 We will have hot drinks , pumpkin pie and popcorn to enjoy.

***** Any leftover flowers from the day will be displayed to take the following csa days . However, we will not offer extra flowers to take home on the day of the festifal (only the amount you need for your wreath).

Upcoming Farm Events:
Fall Harvest Festival Saturday 11/16 10 am - 3 pm
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• First week of Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Scallions

• Fennel

• Celery

• Sweet Peppers

• Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Dill, Parsley, and Cilantro

• Frisee, Radicchio, Chioggia, and Escarole

• Hot Peppers, including Highlander Green Chile

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own strawberries, raspberries, flowers, and herbs (last week of strawberries!)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Classic Beef Stew with Root Vegetables

https://simplebites.net/classic-beef-stew-with-root-vegetables/

• 1.5 lbs beef stew meat

• 0.25 cup flour

• fine sea salt

• black pepper freshly ground

• 2.25 Tablespoons olive oil

• 2.25 teaspoons salted butter

• 2.25 cups beef stock divided

• 0.25 cup red wine or beer (optional)

• 4.5 shallots peeled and halved

• 1.5 small onions peeled, cut into 8

• 0.75 teaspoon fresh thyme leaves or 1/2 teaspoon, dried

• 0.38 teaspoon dried rosemary crumbled

• 1.5 cloves garlic minced

• 0.75 lb rutabaga peeled and cut in 1-inch cubes

• 2.25 medium carrots peeled and cut into coins

• 0.75 teaspoon Dijon mustard

• 0.75 Tablespoon Worcestershire sauce

Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.

Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.

Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added. 

When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.

Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.

Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.

Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.

Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.

Serve with crusty bread and butter or a mountain of mashed potatoes. 

Happy Halloween!

By Cici

After long days of harvesting all our lovely root veggies and fall squash, we’ve been able to replace our ball caps with witch hats and plan little post-work activities to celebrate our shared love for Halloween. We kicked off the festivities last week by carving pumpkins and cooking weenies over a campfire. Then, over the weekend, we held our annual Farm-o-ween for the farm children, giving them a great chance to test-run their costumes and get their bellies primed with sugar for this coming Thursday.

Halloween has always been my favorite holiday to celebrate, but in recent years, I haven’t been able to celebrate fully, being distracted by school and lacking the community that makes it feel whole. So! This year, I’ve felt especially fulfilled and grateful to celebrate the seasonal change. As someone who struggles with the whole "be here now" mentality (I tried to listen to The Power of Now by Eckhart Tolle; however, I did this at 2.5x speed and promptly gave up after he mentioned that he was intentionally narrating the book at a slower pace to further emphasize its message), I find that celebration and ritual are the best ways to bring myself into the present. So if you have found that your year has moved at breakneck speed like it has for me, I recommend finding little ways to mark the season with spooky movies, artfully placed gourds, or autumnal scents.

Or you could reread The Power of Now if that’s your MO—just avoid any rush, because Eckhart will tell you this is entirely not the point.

CSA Barn Hours:

• Last week of Summer hours: 2:30-6:30 PM! Next week we start winter hours: 2:30-6PM

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Leeks

• Fennel

• Sweet Peppers

• Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Dill, Parsley, and Cilantro

• Frisee, Radicchio, Chioggia, and Escarole

• Hot Peppers, including Highlander Green Chile and Poblanos

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, and Spaghetti Winter Squash

• Pick your own strawberries, raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Pumpkin muffins have become a staple at Farm-o-ween. We covert this loaf recipe.

Pumpkin Bread, from nytimes.com

• ½ cup/120 milliliters vegetable oil, plus more for greasing the pan

• 2¼cups/285 grams all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¾ teaspoon kosher salt

• ½ teaspoon baking soda

• 2 cups pumpkin puree

• 1 cup/200 grams granulated sugar

• ¾ cup/165 grams packed light or dark brown sugar

• 2 large eggs

• ¼ cup/60 milliliters full-fat sour cream or plain yogurt

• 1½ teaspoons pure vanilla extract

Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.

In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.

In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla.

Fold the dry ingredients into the wet ingredients until fully combined.

Transfer the batter to the prepared pan and smooth into an even layer.

Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes.

Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

Sweet, succulent fall brassicas

By Alyssa

I am almost not sad to see our summer produce begin to fade away. I know, I know. It’s an unusual opinion. I admit, there’s nothing quite as beautiful as the rainbow of summer produce – and from August to October I glut myself on that bounty. But now, as the weather turns and the nights grow long, all I want to eat are our fall brassicas. The cauliflower! How white and sweet and blooming! The truly enormous collard greens that stand so tall in the field! The big purple and green cabbage plants that shine with dew under the morning sun! The fair, swelling kohlrabi! The winter field is a big, brassica buffet. I want to eat (and pickle) everything. I’ve been dying to make these collard greens braised in coconut milk and beef broth, or this savory cabbage tarte tatin.

I think one of the prettiest is our purple daikon radish. This year, we grew just one bed of it, but the germination was amazing and the roots grew so big! So we will have daikon for months now. The purple-skinned variety that we grow tends to be hardier for us against insect damage than the classic white-skinned varieties, and I love the purple speckling in the interior. I find them the tastiest now, just after they’ve been harvested – they will still be good food in February, especially in stews, but they will have lost some of their current fresh sweetness.

I grew up eating daikon mostly in a dim sum dish called lo bak go in Cantonese – turnip cake, or radish cake. It’s a labor-intensive dish to make at home, especially if you’re tracking down the correct ingredients, but it is truly delicious if you’re looking for a weekend project. For weekdays, I usually eat daikon in other ways. Most frequently, I throw it into miso soup for breakfast or a light dinner, the daikon cut into half-moons or julienned, and thrown into my dashi while it heats, alongside sliced scallions and spoonfuls of silken tofu. My dad makes this Chinese beef stew with daikon – his mom, my Ma-Ma, used to make this with regular turnips too. Sometimes I’ll pickle it, in Vietnamese, Korean, Japanese or Cantonese styles. These recipes are just the tip of the daikon-pickle iceberg – here is another Japanese-style daikon pickle. Or I’ll make daikon kimchi, or a Chinese-style preserved daikon radish. For dinner, this stir fried carrot and daikon or this boiled daikon radish, to serve alongside steamed fish or a rich stew. Really, you can eat daikon radish the way you would eat any other kind of radish  – steam it, roast it, stew it, sauté it. I prefer using it in Chinese recipes, because we don’t grow a ton of Chinese vegetables, but the world is your oyster! You can even make spicy roasted daikon “french fries,” or this trio of roasted radishes with horseradish sauce dubbed “triple radish yum.” No matter what you choose to cook this week, I hope you join me in celebrating the remarkable, singular, sweet abundance of fall. 

Upcoming Farm Events:
Potluck This Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 10 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Leeks

• Fennel

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Frisee

• Tomatillos (last week)

• Hot Peppers, including Highlander Green Chile

• Tomatoes (Last week)

• Pick your own strawberries, raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Fall

By Stephanie

Fall feels like it has finally arrived after what feels like a hot summer which somehow whipped by. I always appreciate the start to fall as things cool down and start to slow down as well, in and out of the field. The summer crops are slowing down and a majority of the storage crops have been harvested, and harvest days have not felt nearly as jammed as they had a month ago. It feels like we are at the top of a really big inhale, getting ready for a slow exhale, leading into colder months. This time of year we can take wisdom from the plants, whose life cycles are coming to an end and are getting ready for a winter of rest, and from the sky, as the days are getting shorter and and nights are longer. I take it as a sign to stay inside more, pick up forgotten crafts, and go inward to reflect. Right now I am reflecting on how appreciative I am for the bountiful summer harvest we have had! And how full and happy my tummy and heart has been.

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 10 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Hakeuri Turnips

• Parade Scallions

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Peppers

• Cabbage

• Covina Broccoli

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Frisee and Escarole

• Tomatillos

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons (Last week!)

• Pick your own strawberries, raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Zucchini, Lemon, Ricotta Galettes

Crust

• 2 cups flour

• 1/2 tsp salt

• 3/4 cup chilled butter

• 4 tbsp ice water

Filling

• 5 2/3 cup grated zucchini

• 1 1/4 tsp salt

• 4 tbsp butter

• 4 tsp olive oil

• 1 clove garlic

• 2 tsp lemon juice

• 1 1/4 cup ricotta

• 1/2 cup parmesan

• 1 egg

• 2 tsp lemon peel

  Step 1

  Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

  Step 2

  Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.

  Step 3

  Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.

  Step 4

  Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.

  Step 5

  Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet.

  Step 6

  Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with fleur de sel.

  Step 7

  Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

  Step 8

  Serve individual galettes hot or at room temperature.

Music

By Seda

This past week was filled with so much music! One particular artist that I keep crossing paths with, a fellow Portlander, and someone I got to see this weekend in golden gate park is Haley Heynderickx. I think I am drawn to her lyricism (and of course beautiful and weirdly constructed melodies) because she plays with themes of nature, of slowing down returning to nature while simultaneously living in the realities of the 21st century. I resonate with that a lot, working and living here has allowed me to return to nature in many ways and I often find myself humming her songs as I work alongside the plants. 

Some of my favorite songs of hers include, “Untitled God Song”, “Oom Sha La La” and a new one called “Foxglove”. She is releasing a new album on November 1st titled Seed of a Seed, you should check her out!

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Hakeuri Turnips

• Parade Scallions

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Tomatillos

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons and Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Everyone's favorite chipotle salsa

This recipe is from my family's cookbook so ‘everyone’ in the title is in reference to my small family :)

For about 2 cups of salsa:

• 4 cups of canned tomatoes and juice (I used the equivalent of fresh tomatoes)

• 3 chipotles in adobo sauce

• 1 medium onion, crudely chopped

• 3 cloves garlic

• A pinch of Mexican oregano

• 1 Tbsp oil (for cooking)

• ¼ cup chopped cilantro

Toss all your ingredients (except cilantro) in a blender and blend thoroughly. Cook with oil for 10-20 minutes in a pot. The longer you cook, the sweeter it will be. Watch out, this stuff splatters. Salt to taste, and add a dash of rice vinegar if it needs pep. Stir in cilantro when it cools. It is always better cold.

Connections

By Alexis

Some people farm because they’re really good cooks, and others farm because they simply value knowing where their food comes from. I am part of the latter. Working at a farm, or being a CSA member we are so closely connected to where your food is from that we can forget that many people don’t have the same connection. They don’t know how their food grows, how impactful herbs can be for flavoring and medicine, or even when the seasons change. In November, we will all participate in slaughtering the chickens. This is something I’ve been dreading since I found out about it, however, I am slowly practicing discernment with my own moral. My discernment is coming from the desire to accept this task — and listening to a lecture on Animism, wherein during the chapter on food states that killing is simply part of being a living being on earth. And the attitude we should carry with our killing is one of gratitude. And so, it will be with gratitude that I end the life of another living being. Sarah has already planted seeds of this gratitude with the prayer we read when we send out the cows/lambs. The lecture also puts a spin on the idea of “worthiness” and how eating well can be tied to our feeling of worthiness, as-in I have a right to kill so that I may rightfully nourish my body to live healthy. My teammate Stephanie also has made some powerful statements on this subject. She says the chickens are part of this ecology, they have a purpose, and they are a valued harvest, just like the plants. We have a great team here, of which makes adds so much value to my workdays here. Anyways, make sure you’re patient with others today. Love your neighbor and their pets. And be grateful for the privilege of knowing your farmer ;) Hope to see you all at the fall festival!

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Parade Scallions

• Ailsa Craig, Red Long, and Cipollini Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Corn

• Diamond and Annina Eggplant

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Tomatillos

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons and Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Chandra Ram’s Tomato and Cucumber Salad with Turmeric Paneer Croutons
from The Department of Salad

• 1/4 cup neutral oil, like grapeseed or canola oil

• 2 teaspoons ground turmeric 

• 1/2 teaspoon Kashmiri chile powder (see note)

• 1 teaspoon kosher salt

• 8 ounces firm paneer, cubed [EDITOR/Emily NOTE: I made my own using the recipe in Ram’s book; it was fun and easy. You can also find it at the grocer, though.]

• Juice of 1 lemon

• 1/2 teaspoon chaat masala, plus more for garnish

• 2-3 large ripe tomatoes, sliced into thin wedges

• 2 Persian cucumbers, sliced

• 1 shallot, thinly sliced

Heat your oven to 400°F. Drizzle 1 tablespoon oil on a sheet pan and place it in the oven. 

Combine the turmeric, chili powder and 1/2 teaspoon salt in a medium bowl. Add the paneer to the spice mixture and gently toss to coat it evenly. 

When the oven has reached temperature, remove the sheet pan and carefully tilt it to spread the oil around the pan. Place the paneer cubes on the hot sheet pan, return it to the oven and cook for 7 minutes, until the underside of the paneer pieces is browned. Flip the paneer over and cook the other side until browned. Transfer the paneer back to the bowl.

While the paneer is toasting, combine the remaining salt, oil, lemon juice and chaat masala in a jar, cover with a lid and shake until blended. Arrange the tomato, cucumber, shallot and paneer croutons on a plate and pour the dressing on top. Sprinkle a little more chaat masala on top and eat.

Note: Kashmiri chile powder is a very mild chile powder. If you don’t have any on hand, combine 3 parts paprika with 1 part cayenne.

Sheep Week

By AJ

Last week was sheep all day, every day for me last week. Some of that was by design, and some of it wasn't. It is officially breeding season, and Ugg the ram is in with some of the ewes. This was not the plan. 

Ugg was bred last year and I was really looking forward to breeding Tulsa this year. Tulsa is a ram from a couple years ago that I've been anxiously waiting to breed. He is absolutely gorgeous. Was. 

Turns out Mr. Ugg was not being friendly toward the other two rams, Tulsa and Barley. He incapacitated both of them. I'm hopeful Barley is on the mend, but unfortunately Tulsa was in a state I could do nothing about. We had to put him down, which was really hard. So with one ram down and the other on the mend, my only viable ram option was Ugg. Which I wasn't happy about because i'm MAD AT HIM. But here we are and he's in there, doing his thing. 

Breeding also involves sorting the sheep. Which also involves hoofing them. This is basically like cutting toenails, but it is a very physical day. There are 60 sheep and each of them have 4 hooves, so that's 240 hooves to cut on living, breathing animals who may not understand that you are doing this to help them. 

I also got to participate in a pilot workshop for small ruminants on Tuesday. It was led by my good friend and local goddess, Paigelynn. She is doing amazing grazing work in the area and it was amazing to watch her with her animals. I am attaching an article about the work she does!

Grow Local – Grazing for Good | Made Local Magazine

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red Potatoes

• Yaya Carrots

• Rhonda Beets

• Parade Scallions

• Ailsa Craig, Red Long, Shallot, and Cipollini Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Corn

• Diamond and Annina Eggplant

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Tomatillos

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons and Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Thai-Inspired Watermelon Salad, adapted from cravingsbychrissyteigen.com

• 1 large shallot, finely chopped

• 2 Thai green chiles, finely chopped

• 2 small limes

• 1 tablespoon maple syrup

• 8 tomatoes, cut into bite sized pieces

• 3 tablespoons fish sauce, plus more to taste

• 6 cups cubed watermelon (from a 2-pound piece with rind)

• 1 ½cups packed cilantro leaves

• ½ cup lightly packed basil, coarsely chopped

• ¼ cup salted peanuts

• 2 Tablespoons candied ginger

Zest and juice the limes into a container. Add the finely chopped shallots and chiles to macerate for 15 minutes. Add the maple syrup and fish sauce to the container. Place the tomatoes, watermelon, basil, and cilantro in a large bowl.

Use a food processor to roughly chop the peanuts and ginger. Add to the bowl, along with the lime juice mixture, and mix. 

Save the Date

Hi , Celeste here !

It’s almost time again for our annual farm Harvest Festival. I have been preparing since August as you can see in the barn all the beautiful flowers hanging. You are welcome to help me prep too by harvesting extra bundles of our drying flowers. Here is the list of flowers we use for the wreath workshop incase you want to help :

• Feverfew

• Strawflower

• Statice

• Scabiosa Stellata

• Nigella

• Marigold

• Gomphrena

• Grass ( Frosted Explosion)

• Celosia 

• Basketflower

• Lavander 

• Amaranth 

If you end up harvesting some flowers and I am not around you can just leave them in the wash station or give them to Seda. 

I also want to give a huge shoutout to Seda for tending the flower field in my absence; she did and still does an amazing job every single day. Save the Date for November 16th from 10:00am to 3:00pm .

We will have a sign up sheet weeks before the event for you to secure your time slot for the wreath workshop. ( You must bring your own clippers ) 

Remember we will have Sarah’s pumpkin pie and other refreshments and snacks ; your family and friends are welcome . 

If you want to bring your furry friend remember to always keep them in a leash . 

Upcoming Farm Events:
Potluck Friday 9/20 at 5:30 pm
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radishes

• Parade Scallions

• Ailsa Craig, Red Long, Shallot, and Cipollini Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Corn

• Diamond and Annina Eggplant

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Dazzling Blue Kale

• Rhubarb Chard

• Basil, Dill, Parsley, and Cilantro

• Tomatilloes

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons and Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Cucumber Pico de Gallo, https://www.threelittlechickpeas.com/cucumber-pico-de-gallo/

• ½ cucumber, small dice (1 ¼ cups diced) 

• 2 tomatoes, small dice (about 1 ¼ cups diced)

• ½ jalapeño, seeds and ribs removed, finely diced

• ¼ cup finely diced red onion

• 1 garlic clove, crushed or minced

• ½ cup of loosely packed fresh cilantro, chopped

• 2 tablespoons fresh lemon juice, or to taste

• ¼ teaspoon salt, or to taste

Dice the cucumber and tomatoes into small equal sizes.

Finely dice the red onion and jalapeño even smaller than the tomatoes and cucumber.

Crush or mince the garlic and chop the cilantro.

Mix the cucumbers, tomatoes, red onion, jalapeno, garlic, and cilantro with the lemon juice, and salt.

Taste and adjust for seasoning.

Let the pico rest for at least 15 minutes and toss, but resting for an hour is better.

Running

By Sarah

It is the time of year when we are running on harvest days to get everything in. The wash station and barn are so full. We are grateful for the abundance and chaos, even if we are overwhelmed at times. We are definitely tired by the end of the day!

It is my week to lead morning circle. I almost always lead with a poem, often picking one poet or book to focus on for the week. This week I chose Pablo Neruda’s Love Sonnets. I get daily poem from the Poetry Foundation and they featured one of the sonnets recently. It swept me back to studying abroad in Chile and to visiting his home in Vina del Mar. Seth and I also had one of his sonnets as part of our wedding ceremony. This particular sonnet spoke of a flower always living in a plant, even if it didn’t bloom, which is an image I am carrying with me. I also appreciate being able to read the poem in Spanish one day and English the next, even if I cringe at my horrible accent when reading the Spanish.

https://www.poetryfoundation.org/poems/49236/one-hundred-love-sonnets-xvii

Upcoming Farm Events:
Potluck Friday 9/20 at 5:30 pm
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Red Gold Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radishes

• Ailsa Craig and Red Long Onions

• Parade Scallions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Corn

• Diamond and Annina Eggplant

• Sweet Peppers

• Cabbage

• Dazzling Blue Kale

• Rhubarb Chard

• Basil, Dill, Parsley, and Cilantro

• Tomatilloes

• Hot Peppers

• Tomatoes

• Melons and/or Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Summer Steak with Corn and Tomatoes

Servings: 3 to 4 Time: 40 minutes Source: Smitten Kitchen

Steak

• 1 1/4- to 1 1/2-pound skirt steak

• 2 tablespoons brown sugar

• 1 tablespoon kosher salt

• 1 teaspoon sweet or hot smoked paprika

• Freshly ground black pepper

Salad

• 2 ears fresh corn

• 2 tablespoons olive oil

• 4 tablespoons apple cider vinegar

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 1 clove garlic, minced

• 4 scallions, thinly sliced (white and green)

• 2 cups cherry tomatoes, halved or quartered

• 1 jalapeño, seeds removed, finely chopped

• 1 cup finely-chopped fresh herbs such as parsley, mint, basil, chives, or a mix thereof

Prep the steak: Pat steak dry and place on a plate or tray. If your grill or pan for cooking is smaller than the length of it, cut the steak into segments that will fit. Combine sugar, salt, paprika, and many grinds of black pepper in a small bowl then sprinkle half of it over the top of the steak; flip steak over and repeat on the second side. Transfer to the fridge and let chill for 30 minutes or up to a few hours, until you’re ready to grill. I do this uncovered to encourage the edges to dry out, which is just my preference; loosely covered works too.

Make corn and tomato salad: Cook the corn your favorite way; I use the grill. Heat your grill to a high heat. Shuck the cobs, removing any stringy bits, and lightly oil the cobs. Place directly on the grill and cook until charred spots form, rotating the cobs as needed. This can take about 5 to 10 minutes, depending on how robust your grill is. Set the cobs aside to cool slightly while you make the dressing.

Pour olive oil, cider vinegar, kosher salt, many grinds of black pepper, and minced garlic in a medium-large bowl and whisk to combine. When corn is cool enough to handle (with a towel, if needed), cut the kernels from the cob and add to the dressing in the bowl. Scatter tomatoes, jalapeño, scallions, and herbs on top of the corn in layers, but I don’t bother mixing it at this point. I like the corn to marinate and gently pickle in the dressing while I cook the steak. Do ahead: Corn salad can be made 1 hour in advance. If you’d like to make it even earlier, I’d leave the herbs off until right before serving so they don’t discolor.

Cook the steak: On a grill: Heat your grill to high for 10 minutes before using it. I like my (small, gas) grill as ripping hot as I can get it for a skirt steak, since it’s so thin and I want to get color on the outside before it overcooks in the center. Lightly oil the grill and the steak, cooking for 2 minutes on the first side, then flipping it and cooking it for 2 minutes on the second side for medium-rare. Transfer to a cutting board to rest for 5 to 7 minutes.

On the stove: Heat your heaviest skillet, ideally cast-iron (this is my forever go-to) over high heat for several minutes, until the pan is smoking hot. Lightly coat it with a neutral oil and add the steak. If you had to cut yours into a few segments, you might only be able to cook two at a time. Cook for 2 minutes on the first side, then flip the steak and cook it for 2 minutes on the second side for a medium-rare steak. Transfer to a cutting board to rest for 5 to 7 minutes.

Assemble and serve: Stir tomato-corn salad to mix the ingredients and taste, adjusting seasoning if needed. Once the steak has rested, cut it across the grain into 1/4- to 1/2-inch thick slices. Arrange steak fanned on a serving platter and drizzle any juices that have collected on the cutting board over it. Season lightly with additional salt and pepper. Spoon some tomato-corn salad over it, leaving the rest in a bowl on the side for adding more at the table. Eat right away.

Productivity

By Ellie

I love to read and this past week I started rereading Harry Potter! I remember a couple months ago when we spent days planting potatoes in our field called “Lupin”, I thought about Harry Potter constantly (since there is a character in the series called professor Lupin for those who don’t know). Since then I’d been thinking about rereading the books since I’d only read them for the first time last summer! 

Deciding to start reading the series again was hard for me because I have this reading goal on an app called Goodreads and for some reason in my mind I wanted them all to be new books that I’d never read before to contribute to this goal. I thought rereading books wouldn’t count toward the goal so I couldn’t bring myself to read Harry Potter again. But I feel like in our society there is a pressure to always be productive and sometimes it manifests in weird ways like me not letting myself read the books I want. I’ve been wanting to read Harry Potter for MONTHS and I wouldn’t let myself do it until now and I actually feel so excited about it! So what if I’ve read them before, I’m still reading and I decided they will still count towards my reading goal!

Another thing my decision has made me think about is the passage of time and how things come back which I frequently think about while farming. I thought about Harry Potter for days on end a few months back while planting potatoes on the back of the tractor and harvesting those potatoes about 2 weeks ago is what made me start reconsidering rereading the series again. Now I’m happily listening to the audiobooks and eating our delicious potatoes. What I’m trying to say is don’t let months go by not doing what you really want to do just because it’s not “productive”.

By the way, I’m a Slytherin :-)

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Red Gold Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radishes

• Finale Fennel

• Ailsa Craig and Red Long Onions

• Parade Scallions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Sweet Corn

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Regiment Spinach

• Tomatilloes

• Tomatoes

• Hot Peppers

• Basil, Dill, Parsley, and Cilantro

• Melons and/or Watermelons

• Strawberries

• Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

My grandma’s zucchini bread!
I’ve made this a couple times this summer so far and it’s so good and nostalgic every time. 

• 1 and 1/2 cups flour

• 1 teaspoon cinnamon

• 1/2 teaspoon baking soda 

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

• Combine dry ingredients then add:

• 1 cup sugar

• 1 and 1/2 cup shredded zucchini

• 1/4 cup oil

• 1 egg

• 1 teaspoon vanilla

Bake at 350 degrees for 55 minutes

Food for Babies

By Kelsey

Recently Sarah gave me the cookbook, “Let Them Eat Dirt” by Andrea Bemis. I’ve been having a lot of fun drawing inspiration from her baby-friendly recipes for my new little eater. The title of the book is perfect, because all J wants to do when we’re out in the flower garden is eat dirt. I just tell myself it’s good that he’s building his immune system! Though it was a bit daunting at first, introducing foods has actually been really fun. He loves farm food, especially eggplant, tomatoes (which he eats whole like an apple), zucchini, potatoes, and of course, strawberries. He also likes the ground beef and bone marrow. Yum!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Red Gold Potatoes

• Yaya Carrots

• Rhonda Beets

• Finale Fennel

• Ailsa Craig and Red Long Onions

• Parade Scallions

• Alto Leeks

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Sweet Corn

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Tomatilloes

• Tomatoes

• Hot Peppers

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

Here is one recipe from the book that my whole family has been enjoying for breakfast, lunch, and/or dinner! I make some substitutions because I’m apparently allergic to following recipes exactly, and because I like to use as much as I can from the farm.

Savory Veggie Muffins From “Let Them Eat Dirt” by Andrea Bemis

1/2 c buckwheat flour*
1/2 c millet flour*
(*I just use 1 cup Sonora wheat flour)
3/4 c plain whole milk yogurt
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika
1/2 tsp fine sea salt (optional if serving to a baby under 1)
2 tbsp nutritional yeast (optional)
1 egg, beaten
1/4 c melted unsalted butter, ghee, or olive oil
1/2 c shredded Swiss cheese*
(*I use goat cheddar)
1/2 c shredded sweet potato*
1/2 c finely chopped/minced broccoli florets*
(*I use whatever veggies sound best to me from the farm! I’ve done 1/2 c shredded carrots and 1/2 c shredded zucchini, or a combo of carrot, zucchini, & broccoli)

The evening before baking, whisk together the flour and yogurt in a large bowl. Cover with a dish towel and place in a warm spot in your kitchen overnight. The next morning, preheat the oven to 350 degrees F. Line a mini-muffin tin with parchment paper liners or lightly grease the tin. Set it aside. Add the baking soda, garlic powder, onion powder, paprika and salt and nutritional yeast (if using) to the bowl of dough. Use a wooden spatula to mix (the dough will feel gummy at first and that’s totally normal). Add the beaten egg and melted butter. Mix to combine. Fold in the cheese and veggies and divide the batter between the muffin cups. Bake for 18 to 20 minutes or until golden brown and a toothpick inserted in the center of a muffin comes out clean.

Transformation

By Alexis

After taking a trip back to my home state of Florida - and getting eaten my mosquitos while camping - I am grateful to be back in the dry, cool land. I may not feel the same when the wet, cool winter hits. Still, I am enjoying the Summer, and already I can feel that it will be gone sooner than later. My body is enjoying the change of pace the summer provides, after the spring time rush of planting - and before the fall harvest. It has been a gift to see the moon follow the sun so closely in the sky lately with the changing of the season. The summer heat has also prompted the birds to come drink and bathe in Shiloh’s water bowl. If the bowl is not outside, they have even come to ask me for water. I feel grateful to be able to give back to them. The wasps also enjoy a drink and bathe too. Everyone has a place in my home, and Shiloh is very good at sharing. As we are soon to transition from summer to fall, it has also been a time where I have been reflecting a lot lately on my own personal transformation. As with all things, transitions must take place to become whole. The flower must senesce for the seeds to be born. And so, I am being asked to bloom in ways that still feel foreign or impossible; to let parts of me die with the planting of new seeds. It will be well worth the unfamiliar territory. 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Red Gold Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Ailsa Craig and Red Long Onions

• Parade Scallions

• Alto Leeks

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Tomatilloes

• Tomatoes

• Hot Peppers

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

Baba Ganoush  
    • 2 medium eggplants, pierced with a knife or fork
    • ¼ cup tahini
    • 3 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 garlic cloves
    • ½ teaspoon sea salt
  • Finely chopped fresh parsley
    • Smoked paprika
    • Red pepper flakes, optional
    • Pita bread, for serving
    • Veggies, for serving

Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. 
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

Bindweed

By Cici

Hi all! 

This week I’m going to share a poem I wrote while in the field while pulling bind weed (morning glory)! I leaned into the theatrics quite a bit, but Sarah reminded me that farming is dramatic as its a constant cycle of creation and destruction so why not let the mind exaggerate it. 

Morning glory 
In her battered glory 

Its lactonic blood that she cries 
Wounded 

Is her flower a white flag held high? 
With it does she plead “will you spare me if I look pretty?”

Is she simply a weed because she comes from a seed 
Never sowed? 

This land is not for her 
Nor this soil 
And no invitation posits her a common foe

Will her sticky sacrificial resin bless what is to be grown?

We pull and we pull and we pull 
But pieces remain 
And with these, she retrains 

In her vengeance 
She strangles what she can reach 
Those delicate tendrils 
Grip and gasp and grasp 
And when asked 
They quietly say, “but this is how i become free” 

Is her sin trying to survive? 
Will she be turned away at the gates? 

Faithfully, she will return 
What hope!

Morning glory 
In her battered glory 

She will not be thrown out of her garden

Upcoming Event: Farm Potluck Friday 8/23 5:30 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Ailsa Craig and Red Long Onions

• Parade Scallions

• Alto Leeks

• Fennel

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis and White Heron Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Tomatilloes

• Tomatoes

• Hot Peppers

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

https://www.bonappetit.com/recipe/crispy-salmon-with-tomatillo-salsa

Crispy Salmon With Tomatillo Salsa

By Vanessa Casillas

SALSA

• 1 lb. tomatillos, husked, rinsed

• 2 serrano chiles

• 2 garlic cloves, unpeeled

• ¼ tsp. cumin seeds

• Kosher salt

• 1 spring onion or 2 scallions, white and pale green parts only, finely chopped

• 3–4 sprigs cilantro, tough stems removed, chopped

• ½ tsp. dried oregano, preferably Mexican

• Lime wedges (for serving; optional)

SALMON AND ASSEMBLY

• 1 Tbsp. extra-virgin olive oil

• ¼ tsp. cumin seeds

• 4 6-oz. skin-on salmon fillets

• Kosher salt

• Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)

SALSA

Preheat broiler. Place tomatillos, chiles, and garlic on a rimmed baking sheet. Broil, tossing once, until tomatillos are blistered in spots and starting to release some juices, 7–10 minutes. Transfer to a medium bowl and cover. Let sit until tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes.

Remove skins from chiles if desired and peel garlic; place in a molcajete or mortar and pestle along with cumin seeds and a pinch of salt. Grind until smooth. (Or you can use a blender if you grind the cumin seeds before adding.) Add tomatillos and grind until a coarse purée forms. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste if desired.

SALMON AND ASSEMBLY

Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.

Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.

A sprain

By Alyssa

Last week, I sprained my right wrist playing volleyball. It’s a silly little sprain – nothing serious – but it’s annoying when you work with your hands, and you happen to be right-handed. Over the years, I have grown more ambidextrous in various farming tasks, not only as a way to work faster (picking or weeding with two hands simultaneously is always faster than one), but also as a way to spread the impact of our work across my body. I can keep shoveling a lot longer if I switch sides every few minutes. But in the last few days, I have discovered that my ambidexterity only goes so far. Cabbage has challenged me to become better at using a harvest knife left-handed. And when I’m driving the big tractor and spading, most of the controls are on the right-hand side.

       I think a lot about how many of the tools we use every day are developed and built for supposedly “average” people, who are often considered to be right-handed and six feet tall. My current predicament aside, different pieces of farm equipment can be challenging or uncomfortable to operate depending on your height and weight. Weight-based safety features sometimes require us to drive with a sandbag on our laps or on the seat behind us, so that the equipment can sense there is someone in the seat. The counter height in the wash station and the handle on one of our wheel hoes is taller than is ergonomic for some of our crew.

       Conversations about inclusivity in agriculture often focus on industry and workplace culture, educational opportunities, and hiring practices. But sometimes it’s simpler than that. Sometimes it is literally structural. I appreciate that at Open Field, we try to think about these things and figure out safe and reasonable accommodations. It makes the work more sustainable for us all. But workplace culture can’t fix the problem. I don’t have a great closing statement here – mostly, this is just something I think about a lot, especially when training new crew.

       Other exciting news – we have tomatillos this week! We are growing them in our veggies this year, and the plants look a lot healthier than when they were in the pick-your-own garden.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Yaya Carrots

• Rhonda Beets

• Ailsa Criag and Red Long Onions

• Parade Scallions

• Alto Leeks

• Mideast Peace and Silver Slicer Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Tomatilloes

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

Gaji-Namul (Korean Marinated Eggplant Banchan)

By Sunny Lee on Serious Eats

This is one of my favorite eggplant recipes to make in the summertime. It makes a big batch, but I like to eat it cold out of the fridge all week with rice and eggs.

· 2 pounds (910g) Japanese eggplant (4 to 6 eggplants, depending on size), ends trimmed and halved lengthwise

· 1/4 cup (60ml) vegetable oil

· 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight

· 3 tablespoons (45ml) honey

· 3 tablespoons (45ml) distilled white vinegar

· 3 tablespoons (45ml) toasted sesame oil

· 2 tablespoons (30ml) fish sauce

· 1 tablespoon (15g) doenjang

· 2 medium garlic cloves (10g), finely chopped

· 1 1/2 teaspoons (6g) coarsely ground black pepper

· 1/4 cup (30g) toasted sesame seeds

· 2 scallions (30g), sliced into 1/4-inch-thick rounds

1. Adjust oven racks to upper- and lower-middle positions and preheat oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper. In a large bowl, toss eggplant with vegetable oil and salt until evenly coated on all sides. Arrange eggplant, cut side down, on prepared baking sheets, leaving at least 1/2-inch of space between each piece; set bowl aside, but don’t clean. Roast eggplant until it is browned all over and completely tender, offering little resistance when poked with a paring knife, 25 to 30 minutes, rotating baking sheets back to front and top to bottom halfway through roasting. Set aside until cool enough to handle, 10 to 15 minutes.

2. Meanwhile, in the now-empty bowl, whisk together honey, vinegar, sesame oil, fish sauce, doenjang, garlic, and pepper until well combined (dressing will not be fully emulsified). Stir in sesame seeds.

3. Once eggplant is cool enough to handle, using clean hands, tear eggplant pieces lengthwise into 1/2- to 3/4-inch-wide ribbons, and add to bowl with dressing.

4. With one hand, form your fingers into a claw and gently massage dressing into eggplant, swirling your hand around the contents of the bowl but without squeezing the eggplant, until the dressing has been fully absorbed, 2 to 3 minutes. Gently fold in scallions. Cover and refrigerate for at least 2 hours before serving. Serve chilled.