By Celeste
This past Saturday, November 16th, we welcomed so many of you to our annual Farm Harvest Festival.
First, we want to express our deepest gratitude to our CSA members. You’re the heart and soul of everything we do here on the farm. Your support throughout the season allows us to nurture the land, grow fresh, nourishing food, and host events like this that bring us all together.
The wreath-making workshop was a particular highlight of the day. Watching everyone get hands-on with our dried flowers, and other materials was so inspiring. Your creativity shone through in every unique wreath, each a reflection of the beauty of the season and the talent within our community.
We do want to take a moment to apologize for a couple of things. First, we’re sorry for running out of apple cider, tea, and popcorn . We were thrilled to see so many of you join us, but we regret not having enough refreshments to go around. We’ll be sure to plan better next time!
Additionally, we recognize that there was some confusion around signing up for the wreath-making workshop. We’re sorry if the instructions on registering individual members weren’t clear enough, and we appreciate your patience as we worked through it. We’ll refine the process to make it easier and smoother for future events.
A big thank you to those who stayed to help clean up.
As we reflect on this day we are grateful for all of you who make our CSA more than just a program—it’s a family.
Here’s to a season of giving thanks and celebrating community.
PS: If you have any leftover wire that you accidentally took home i will appreciate it if you return it.
Also, there is few dried flowers left that you are welcome to take and make a second wreath they will be displayed in the csa barn along with the materials that you may need.
Upcoming Farm Events:
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
Parsnips
Celeriac
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Shallots
Leeks
Celery
Sweet Peppers (Definitely last week)
Brussel Sprouts
Red and Green Cabbage
Kossack Kohlrabi
Covina Broccoli
Song Cauliflower
Lettuce
Mei Qing Choi
Dazzling and Rainbow Lacinato Blue Kale
Rhubarb Chard
Arugula
Parsley
Frisee, Radicchio, Sugarloaf, and Escarole
Hot Peppers, including Highlander Green Chile (Definitely 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)
Revolution Bread for sale on Tuesday and Friday
Pumpkin Carrot Cake
2 cups all flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1¼ teaspoons pumpkin pie spice
2¼ teaspoons cinnamon
¼ teaspoon nutmeg
½ cup olive oil
1 cup granulated sugar
¾ cup brown sugar light or dark
3 large eggs room temperature
1 teaspoon vanilla extract
1¼ cup pumpkin puree
½ cup buttermilk room temperature
2 cups shredded carrots
1 red apple medium sized, peeled and grated, juice drained
Brown Sugar Cream Cheese Frosting
8 ounces cream cheese room temperature (leave it at room temperature for at least an hour before making)
6 tablespoons butter room temperature
3/4 cup plus 2 tablespoons brown sugar light or dark, packed *
2½ cups powdered sugar sifted, plus more if needed
1 teaspoon vanilla extract
Pumpkin Carrot Cake
Line a 9 x 13 inch baking pan with parchment paper and set aside. For a three layer six-inch cake, spray sides of cake pans with baking spray and line pans with parchment paper. Preheat oven to 350 F.
In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.
Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 28 to 38 minutes. Allow to cool completely before frosting.
Brown Sugar Cream Cheese Frosting
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.