By Alyssa
Today it was peaceful to harvest in the field to the gentle hum of honeybees. They’ve been buzzing about the mustard flowers, drinking nectar and collecting pollen. I hope you’ve gotten outside these last few days, in this preview of spring before the rains come again! I walked a big loop on the farm Saturday – up to the pond, then up to the oak in the hills above the tunnels, then down the watershed that flows past the tunnels. It’s my favorite place to walk in the winter and spring because of the flowing water. This weekend the grass was thick, but still easy to walk through. The first flowers were beginning to bloom on the hillsides and in the flower field.
I double appreciated the vigorously growing things all around me this weekend, because I have been holding a lot of death in my hands this winter, trapping for gophers and voles in the tunnels. The tunnels are one of the few places on the farm that we seriously trap in, because of how important those crops are to us in the wintertime, how few predators can help us manage them in that specific environment, and how excellent of a habitat they are as some of the driest ground around in the wintertime. It’s been a heavy thing, to start and end each day with trapping. I’m good at it, which I always have mixed feelings about; but I’m not always good at figuring out how to honor and release the weight of it. That being said, weekends like this last one, when I get to spend my time outside around so many lively plants and creatures, are always a balm to my heart no matter what troubles me.
Upcoming Events: Pancake Breakfast and Walk Saturday February 10th
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 Treviso
Kale
Ruby Red Chard
Lettuce Mix
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!)
Sonora Wheat Flour
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
Red Cabbage Salad w/ Crispy Spring Onions and Potato Sticks
https://thewoksoflife.com/red-cabbage-salad-w-crispy-scallions-potato-sticks/
For the salad:
5 cups red cabbage (shredded)
1 medium carrot (cut into matchsticks)
1 potato (cut into matchsticks)
1 scallion (cut into thin strips)
1 tablespoon sesame seeds (toasted)
2 tablespoons cilantro (chopped; optional)
For the dressing:
1/2 tablespoon honey
1/2 teaspoon sesame oil
1 tablespoon oil
1 ½ tablespoon rice wine vinegar
¼ teaspoon garlic powder
salt (to taste)
1/8 teaspoon ground cumin
1/8 teaspoon five spice powder
1. In a large bowl, combine the cabbage and carrots. Rinse the potato sticks in cold water to remove some of the starch and use a kitchen towel to dry them really well. Do the same with the scallion. In a shallow pan, fry the scallions and potatoes in oil until crisp. Drain on paper towels.
2. Combine all the dressing ingredients and toss with the cabbage and carrots. Put the salad in a bowl. Garnish with sesame seeds, cilantro, and the fried potatoes and scallions. Serve!