By Ellie
In the last couple of weeks, we’ve started to put most of the farm to sleep for the winter. I’ve really enjoyed doing this because it’s a good time for reflection on the season in terms of all the work we put in to get it started last spring. Taking out tpost and putting them away, bringing in tarps and sandbags, removing all the irrigation lines from the fields and mowing them. I look forward to practicing more hand skills as we move into working in the tunnels a lot more and honing in on a smaller number of plants.
There’s so much life in farming and so much death. I remember being sad about seeing all the summer plants die in the fall when I first started farming, but the other day driving the tractor while Stephanie put the tposts on the back, I was looking at our tomato plants. Nowadays they’re all dry and crunchy but at the base of the plant there was new, green and fluffy leaves growing! Some plants even had some little yellow flowers. I don’t really want to try to find some deep and profound meaning in this, but I did think it was beautiful that plants just want to live and grow so badly. Even if they won’t survive the cold that is coming, they are still trying.
Upcoming Farm Events:
Fall Harvest Festival This Saturday 11/16 10 am - 3 pm
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Shallots
Leeks
Scallions
Fennel
Celery
Sweet Peppers (probably last week)
Red and Green Cabbage
Kossack Kohlrabi
Covina Broccoli
Song Cauliflower
Lettuce
Mei Qing Choi
Dazzling and Rainbow Lacinato Blue Kale
Rhubarb Chard
Arugula
Dill and Parsley
Frisee, Sugarloaf, and Escarole
Hot Peppers, including Highlander Green Chile (probably last week)
Winter Luxury Pie Pumpkin
Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash
Pick your own flowers, and herbs (from the herbs and perennials)
Sonora Wheat Flour
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
Tuna Salad with Crispy Chickpeas, from www.andybaraghani.com
2 servings
5 Tbsp. extra-virgin olive oil, divided
1 15 oz. can chickpeas, rinsed, patted dry
Kosher salt
1 small shallot, finely chopped
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Freshly ground black pepper
15 oz. can water-packed tuna, drained
3 red or other endive, halved crosswise, leaves separated
½ cup parsley leaves
2 Tbsp. (heaping) sliced pickled chili
½ lemon
Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.
Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chilies. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.