By Gemma
Welcoming fall is a delicate thing. I can feel myself excited for colder nights and mornings because of the ample opportunity to sink into coziness. As we’re pushing to get the big bulk harvests ready to store for the winter, I have a stronger appreciation for warm beverages, and sleepy evenings. In Danish culture, being comfy and cozy is paramount, they even have a word to describe this somewhat elusive energy. Hygge. Hygge is defined as: a quality of coziness and comfortable conviviality that engenders a feeling of contentment or well-being. It is regarded as a defining characteristic of Danish culture. As fall trickles in, and the wind sweeps our hair and rain penetrates the soil, I hope we can all counterbalance our hustle and bustle lifestyles with a respect for rest and sprinkle in the idea of Hygge.
Pick List:
The summer crops are coming to an end! It seems like a frost will come this week or weekend, ending the season for most summer crops. We are clearing out the sweet peppers from the field today but will be able to offer them for several weeks from storage.
Eggs
Cortland Yellow and Cabernet Red Onions
Evergreen Hardy Scallions
Red Gold and Yellow Finn Potatoes
Yaya carrots
Rhonda Beets
Hakeuri Turnips
Kossack Kohlrabi
Primo and Caraflex Green and Ruby King Red Cabbage
Song Cauliflower
Covina Broccoli
Summer Squash and/or Cucumbers (Last week!)
Sweet Peppers
Radicchio, Sugarloaf, Chioggia, Frisee, and Escarole
Lettuce
Celery
Champion Collards
Lacinato Kale
Ruby Red Chard
Cilantro, Dill, and Parsley
Hot Peppers (Last week)
Joe E Parker Green Chiles
Winter Sweet Kabocha, Spaghetti, Acorn, and Delicata Winter Squash and Winter Luxury Pumpkin
Pick your own Strawberries (Ask for directions and be sure to follow the signs! Last week!)
Pick Your Own Green beans, Padron & Shishito peppers; Cherry Tomatoes & Tomatillos; Husk Cherries; Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale on Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Heartier foods are taking the spotlight in my cooking these days: Root heavy recipes and soups are in my dreams. But I love a good breakfast hash, with leftover roasted squash and an egg (or two). This recipe is a creative take on hash browns, except with spaghetti squash, I’m hoping to try as many variations of roasted vegetables as possible in the coming months!
Ingredients:
2 cups cooked shredded spaghetti squash
1 tbsp oil *olive oil, avocado oil, or coconut oil
Instructions:
Heat the oil in a large non stick skillet over medium heat.
Meanwhile, press the water and moisture out of the squash with paper towels or wring out in a clean kitchen towel.
Form patties – 2 tablespoons in size – and press the patties firmly between your palms.
Place the patties gently on the warmed skillet and let cook for 5-7 minutes per side. Only flip these once if possible to get the nice browned effect.
Transfer to paper towels to drain, then serve warm.