By Alexis
I hope everyone is enjoying the holidays. Here, we have been gifted with a week off. During this time off, I rest and enjoy the land from the comfort of my home. Yet it is in these moments that I can fully appreciate what it means to work the land. While rest is lovely, and needed - so is work. Our work is what makes the land home. The Solstice has officially passed and now we will see longer days. With this change of season, everyone around me is getting excited to plant new seeds of intention that only daylight can ignite. My heart is also ignited as this new season I will be working more closely with herbs, which is something I have not yet had the opportunity to do. I am very grateful for all the learning experiences Open Field has provided. It has literally been a rebirth for me. I am excited to be present here - building stronger bonds and new skills to carry with me into the future. So here’s to another year in California, and another year at Open Field Farm.
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
Purple Top Turnips
Parsnips
Celeriac
Sweet Spanish Colorado #6, Monastrell Red, Cortland Yellow, and Cipollini Onions
Shallots
Leeks
Red and Green Cabbage
Kossack Kohlrabi
Song Cauliflower
Brussel Sprouts
Celery
Radicchio, Sugarloaf, and Rosalba
Mei Qing Choi
Kale
Rhubarb Chard
Lettuce Mix
Parsley and Cilantro
Pie Pita Pumpkin
Gil’s Golden Acorn, Tetsukabuto, Butternut, and Spaghetti Winter Squash
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products) is back!
Saltonstahl Olive Oil is back!
Revolution Bread for sale on Tuesday and Friday
Homemade Red Chilli Garlic Sauce Recipe
• 6 cloves Garlic , finely chopped
• 10 Thai Red chili , finely chopped
• 1/4 cup Rice Vinegar
• 1 tablespoon Sugar
• 3 tablespoons Sesame Oil
• Salt , to taste
To begin making the Chilli Garlic Sauce Recipe, blend all the ingredients in the blender until you get almost smooth paste. Adjust the salt and vinegar to suit your taste. The vinegar and salt act a preservative. Store the sauce in a glass jar and allow it to rest for about a day or two, so the flavours get blended well. Refrigerate the sauce after that for about a month.