By Abby
Biodiversity on the farm is a great reminder of regenerative agriculture. There are several species of birds that live in and pass through the fields.
The migrating geese have been music to us each morning and evening. Sparrow flight patterns are amazing designs. Crows get stronger for the winter with thick cucumber and squash seeds from the mowed summer fields. I feel lucky knowing that I sleep within 50 feet of owl!! Appreciation of bird life also comes with harvesting the older chickens this month.
Domesticated and wild animals are a part of the same cycles of life, as we are also a part of nature. Sending out my gratitude for animals for sharing their powers and healing with us.
This week: Open today from 2 pm -6pm; Closed Friday
CSA Barn Hours:
Winter hours: 2:30-6PM
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
Eggs
Red Gold, La Ratte Fingerling, and Yellow Finn Potatoes
Cortland and Cabernet Red, Cipollini Sweet Onions, Monastrell Shallots
Leeks
Evergreen Hardy Scallions
Yaya carrots
Rhonda Beets
Purple Top Turnips
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Primo and Caraflex Green and Ruby King Red Cabbage
Song Cauliflower and Covina Broccoli
Brussel Sprouts
Radicchio, Sugarloaf, and Castelfranco
Celery
Lettuce
Champion Collards
Red Russian Kale
Ruby Red Chard
Parsley and Cilantro
Winter Sweet Kabocha, Spaghetti, Acorn, Butternut, and Delicata Winter Squash
Winter Luxury Pie Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Sonora Wheat Flour & Wheat Berries (Please BYO jars!)
New! Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)
Tea Blends (Please BYO jars!)
Whole Korean dried hot peppers
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread will be on a break while Eli recovers from illness. We wish him a smooth recory!
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Russian Carrot Pie, from molliekatzen.com
1 Tbs. butter
1 egg
1 cup finely minced onion
3 Tbs. fine bread crumbs
1/2 tsp. salt
freshly ground black pepper
1 lb. slender carrots, thinly sliced
3 Tbs. minced fresh dill (1 1/2 tsp. dried)
2 medium cloves garlic, minced
3 Tbs. minced fresh mint (1 1/2 tsp. dried)
2 Tbs. fresh lemon juice
paprika for the top
1 Tbs. unbleached white flour
1 Nut Crust, unbaked
1 1/2 cups firm cottage cheese
Preheat oven to 375 degrees.
Melt the butter in a large skillet. Add the onion and salt and cook over medium heat, stirring frequently, until the onion is soft (about 5 to 8 minutes).
Add the carrots, garlic, and lemon juice. Cook and stir until the carrots are tender but not mushy- about 8 more minutes. Sprinkle in the flour, mix well and cook for about 2 minutes more. Remove from heat.
Beat together the cottage cheese and egg in a large bowl. Stir in bread crumbs, black pepper to taste and fresh herbs. Add the cooked carrot mixture (It is okay if it is still hot.) and mix well. Spread into the crust and dust with paprika.
Bake for 15 minutes at 375 degrees F, then turn heat down to 350 degrees and bake another 30 minutes. Let it cool for at least 5 minutes before slicing. Serve hot, warm or at room temperature.
Nut Crust:
6 Tbs. cold butter, cut into small pieces
1 1/4 cups flour (use mostly white with a little whole wheat)
1/2 cup finely minced nuts of your choice
1/4 tps. salt
about 3 to 4 Tbs. cold water
Use a pastry cutter, two forks or a food processor to cut together the butter, flour, nuts and salt until they make a uniform mixture resembling course cornmeal. (food processor will accomplish this in just a few short bursts.) Finely minced means just this side of ground.
As you stir with a fork (or as the food processor briefly runs) add the liquid, a little at a time, until the dough holds together. The varying humidity will affect the amount of liquid needed.
You can now wrap the dough and chill it to roll out later or you can roll it immediately, using extra flour, as needed, to prevent sticking. Transfer carefully to a 9-10 inch pie pan and form a crust with an edge. If not filling and baking soon, refrigerate until use.