By AJ
Tomorrow, i will be 35 years old. For 15 of said years, i have been farming in California (aside from a short stint of unemployment and 6 months at a wolf sanctuary). That’s basically my whole adult life. I don’t usually reflect on the passage of time in, what feels to me, quite an arbitrary way. But for some reason, today i have feels about it. Not in an I’m-scared-of-getting-older kind of way, just in a don’t-forget-you-are-weightless-to-the-universe kind of way. I generally enjoy the moments in my life when i can be reminded of that— the soil, the sheep, the plants…they don’t give a shit that it’s my birthday. They are far more in sync with the rhythms of sun and grass and water— the kind of passage of time that feels far more reasoned and seasoned than birthdays, or January First’s. But today, as much as i want to revel in the one-ness of all the specks of sand, i just the vegetables to make themselves into a you-deserve-it meal. And I want the sheep to wake me up in the morning and say “haaaaaa-ppy birthday” and make me a grass cake that i can’t actually eat, but appreciate just as much as if I could.
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 Onions, Monastrell Shallots
Leeks
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green, Savoy, and Ruby King Cabbage
Rosalba and Castelfranco
Kale
Ruby Red Chard
Lettuce Mix
Regiment Spinach
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 Tuesday and Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Rutabaga and Carrot Soup
From "Sundays at the Moosewood restaurant"
1 Med Onion, chopped
1 Tbs oil or butter
3 small carrots, chopped
1 small rutabaga, peeled and chopped (about 2 cups)
1/2 tsp salt
1 cup stock (veg or chick--- you can make both from farm scraps and stewing hens!)
1/2 tsp ginger
1/4 tsp nutmeg
2 C orange juice
pepper to taste
top with cream/sour cream and dollop of cranberry sauce (optional)
Saute onion in oil for about 5 min
Add chopped vegetables and salt. Saute for another 10 min.
Add stock and cook, covered, on low for 20-30 min, until vegetables are soft and tender.
Add spices
Puree with juice, until smooth and thick.