Fall

By Stephanie

Fall feels like it has finally arrived after what feels like a hot summer which somehow whipped by. I always appreciate the start to fall as things cool down and start to slow down as well, in and out of the field. The summer crops are slowing down and a majority of the storage crops have been harvested, and harvest days have not felt nearly as jammed as they had a month ago. It feels like we are at the top of a really big inhale, getting ready for a slow exhale, leading into colder months. This time of year we can take wisdom from the plants, whose life cycles are coming to an end and are getting ready for a winter of rest, and from the sky, as the days are getting shorter and and nights are longer. I take it as a sign to stay inside more, pick up forgotten crafts, and go inward to reflect. Right now I am reflecting on how appreciative I am for the bountiful summer harvest we have had! And how full and happy my tummy and heart has been.

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 10 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Pink Beauty Radish

• Hakeuri Turnips

• Parade Scallions

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Peppers

• Cabbage

• Covina Broccoli

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Frisee and Escarole

• Tomatillos

• Hot Peppers, including Highlander Green Chile

• Tomatoes

• Melons (Last week!)

• Pick your own strawberries, raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Zucchini, Lemon, Ricotta Galettes

Crust

• 2 cups flour

• 1/2 tsp salt

• 3/4 cup chilled butter

• 4 tbsp ice water

Filling

• 5 2/3 cup grated zucchini

• 1 1/4 tsp salt

• 4 tbsp butter

• 4 tsp olive oil

• 1 clove garlic

• 2 tsp lemon juice

• 1 1/4 cup ricotta

• 1/2 cup parmesan

• 1 egg

• 2 tsp lemon peel

  Step 1

  Whisk flour and salt in medium bowl. Using fingertips, rub butter into flour mixture until coarse meal forms. Add 4 tablespoons ice water, 1 tablespoonful at a time, stirring until dough forms moist clumps, and adding more water by teaspoonfuls as needed if dough is too dry. Form dough into 2 balls; flatten each into disk. Wrap in plastic wrap and chill at least 30 minutes. DO AHEAD Can be made 2 days ahead. Keep chilled. Let stand at room temperature 15 minutes before rolling out.

  Step 2

  Place zucchini in colander set over large bowl. Sprinkle with 3/4 teaspoon salt and toss to coat. Let drain 30 minutes. Working in batches, squeeze zucchini in kitchen towel to remove as much liquid as possible.

  Step 3

  Melt 2 tablespoons butter with oil in heavy large skillet over medium heat. Add onion and sauté until soft and translucent, about 7 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add zucchini and lemon juice; reduce heat to medium-low and cook until zucchini is tender, stirring occasionally, about 12 minutes. Cool to room temperature.

  Step 4

  Whisk ricotta cheese, 1/3 cup Parmesan, egg, lemon peel, 1/2 teaspoon pepper, and remaining 1/2 teaspoon salt in medium bowl. Stir in cooled zucchini mixture.

  Step 5

  Preheat oven to 425°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk to 1/8-inch thickness. Using 6-inch-diameter plate, cut out 3 dough rounds. Repeat with remaining dough. Place 3 dough rounds on each baking sheet.

  Step 6

  Melt remaining 2 tablespoons butter. Spoon 1/2 cup filling into center of 1 dough round, leaving 1 1/4- to 1 1/2-inch border. Carefully fold up border, pleating dough edges to create round pastry with about 2 to 2 1/2 inches of exposed filling in center. Repeat with remaining filling and dough rounds. Brush crusts with melted butter. Drizzle any remaining melted butter over filling in centers. Sprinkle galettes with remaining 1/4 cup Parmesan cheese. Sprinkle lightly with fleur de sel.

  Step 7

  Bake galettes 15 minutes. Reduce oven temperature to 375°F. Bake until crust is golden and filling is set and begins to brown, about 25 minutes longer. Run spatula under galettes to loosen. Let rest 5 minutes. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

  Step 8

  Serve individual galettes hot or at room temperature.