By Celeste
Hi !
I want to start by sharing my gratitude to every single one of you who contributed in the ofrenda . Like every year it was beautifully filled with pictures , flowers , love and a lot of memories that are brought back to life; unfortunately the ofrenda has its ending and i will be taking it down on Wednesday.
Remember that we can always honor our loved ones throughout the year by lighting up a candle , making a bouquet or cooking their favorite meal by setting an intention for them.
Please take the pictures / items you brought for the ofrenda as soons as you can to prevent any damage. The pictures/items will be place inside the csa barn .
Harvest Festival!
In other note our annual Harvest Festival is here !
Once again we are truly grateful for everything that this farm offers to us every season and with this we want to celebrate with you on November 16th from 10:00am to 3:00pm .
We will have our felting station , potato stamps, and i would be hosting the Wreath making workshop alongside with Seda. This will require for you to save your spot for free beforehand.
As usual we have our digital sign up sheet and we have the sign up sheets in the csa barn as well.
The time slot will be 1hr long requiring for you to be very puntual and respectful of the time; if you get there 30min later than the time you sign up you will be required to wait until the next Time Slot
I.e. you get here at 10:40am you will have to wait until 11:00am slot ; if you get here at 11:40am you might have to wait until 1:00pm slot because seda and I will be taking lunch between 12-1:00pm
You are required to bring your own clippers.
We will be provide the ring , wire and of course all the dried flowers that were harvested throughout the year.
Children: Your child can join you to make a wreath or another family member can supervise the kids while you make a wreath.
We will have hot drinks , pumpkin pie and popcorn to enjoy.
***** Any leftover flowers from the day will be displayed to take the following csa days . However, we will not offer extra flowers to take home on the day of the festifal (only the amount you need for your wreath).
Upcoming Farm Events:
Fall Harvest Festival 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:
First week of 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
Cabbage
Kossack Kohlrabi
Covina Broccoli
Song Cauliflower
Lettuce
Dazzling and Rainbow Lacinato Blue Kale
Rhubarb Chard
Dill, Parsley, and Cilantro
Frisee, Radicchio, Chioggia, and Escarole
Hot Peppers, including Highlander Green Chile
Winter Luxury Pie Pumpkin
Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash
Pick your own strawberries, raspberries, flowers, and herbs (last week of strawberries!)
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
Classic Beef Stew with Root Vegetables
https://simplebites.net/classic-beef-stew-with-root-vegetables/
1.5 lbs beef stew meat
0.25 cup flour
fine sea salt
black pepper freshly ground
2.25 Tablespoons olive oil
2.25 teaspoons salted butter
2.25 cups beef stock divided
0.25 cup red wine or beer (optional)
4.5 shallots peeled and halved
1.5 small onions peeled, cut into 8
0.75 teaspoon fresh thyme leaves or 1/2 teaspoon, dried
0.38 teaspoon dried rosemary crumbled
1.5 cloves garlic minced
0.75 lb rutabaga peeled and cut in 1-inch cubes
2.25 medium carrots peeled and cut into coins
0.75 teaspoon Dijon mustard
0.75 Tablespoon Worcestershire sauce
Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.
Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.
Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added.
When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.
Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.
Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.
Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.
Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.
Serve with crusty bread and butter or a mountain of mashed potatoes.