We are grateful to be starting the new year with rain and green grass. We are hopeful that a big pond filling storm will appear on the horizon soon!
Upcoming Events: Pancake Breakfast and Walk Saturday February 3rd
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
Sangre Red, 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 Green, Savoy, and Ruby King Cabbage
Covina Broccoli
Rosalba, Sugarloaf, and Castelfranco
Celery
Kale
Ruby Red Chard
Mei Ching Choi
Lettuce Mix
Esmee Arugula
Cilantro and Parsley
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)
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 and Ground Chile Peppers
Beef Bone Broth for sale again! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread is back! We will have bread on Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Roasted Butternut Squash with Chili Yogurt and Scallions
From Seasoned: Recipes for Rain, Hail, & Shine by Casey Lister
For the salad
1 2-pound butternut squash or other winter squash (or “pumpkin” as Australians refer to many winter squashes), unpeeled, seeded, sliced into ¾-inch or so rounds and (when you get to the seed end) half-moons
3 tablespoons olive oil
½ teaspoon salt
1 cup cold plain Greek yogurt
Handful cilantro leaves
1 lemon, cut into wedges
For the scallion topping
1 bunch scallions, roughly chopped
⅓ cup olive oil
3 red chili peppers, finely diced (I used Fresnos)
2 garlic cloves, finely diced
1 teaspoon cumin seeds
1 teaspoon coriander seeds
¼ teaspoon cayenne pepper
1 teaspoon dashi stock (if you don’t have dashi stock, a teaspoon of chicken or vegetable broth will do, or leave it out)
Pinch of salt
Preheat oven to 375°F (200°C)
Cut the squash into slices ¾ to 1-inch thick. In a bowl, toss together the sliced squash, olive oil, and salt. Place on a lined sheet pan and roast, turning over once or twice, for about 60 minutes, or until squash is tender all the way through and has begun to caramelize.
Meanwhile, place all the ingredients for the scallion topping in a medium saucepan and cook on moderate heat until the scallions are very soft and the spices are fragrant (5 to 10 minutes). Using a slotted spoon, remove the scallions and peppers from the oil and transfer to a plate. Reserve the remaining oil and spices.
Spread the yogurt on the bottom of a serving dish and drizzle with the reserved oil and spices. Arrange the warm squash slices on top of the yogurt then spoon the scallion and chili mixture all over. Scatter with the fresh cilantro leaves. Serve with lemon wedges on the side for individual squeezing.