Thank you to everyone who was able to come to the pancake breakfast this Saturday! We were fortunate to have bright, clear skies and the sun warming us, as we spread seeds and walked to the pond. The multitude of shapes and smells of the seeds fascinated us, and we appreciated the beauty of them. At the pond, we made a giant circle around the water, hugging it and offering our gratitude.
The pasture was moist and brimming with water as we made our way to grandmother oak, where we paused for climbing, before heading back to the barn for pancakes and more.
Otis, the first lamb, was born yesterday. We are prepping for more rain this week!
CSA Barn Hours:
Winter hours: 2:30-6PM
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
Eggs
Sangre Red, La Ratte Fingerling, and Yellow Finn Potatoes
Cortland and Cabernet Red Onions, Monastrell Shallots
Leeks
Parade Scallions
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green, Savoy, and Ruby King Cabbage
Rosalba and Treviso
Mei Qing Choi
Kale
Ruby Red Chard
Spinach
Lettuce Mix
Winter Sweet Kabocha, Spaghetti, Acorn, Butternut, and Delicata Winter Squash
Winter Luxury Pie Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Whole Korean Dried Hot Peppers and Ground Chile Flakes
Beef Bone Broth for sale again! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread is back! We will have bread on Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Buttermilk Pancakes, from Bette’s Oceanview Diner in Berkeley
(These are the pancakes my mom has made for as long as I can remember. I have a very worn recipe card that I follow.) We rarely use buttermilk, instead do one third yogurt and two thirds milk.
2 cups flour (we always use farm flour and love the flavor that it brings!)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 eggs
2 cups buttermilk
1/2 cup whole milk
1/4 cup butter, melted
Mix dry ingredients. Whisk liquid ingredients together and add to the dry ingredients. Do not overstir!
Strawberry Syrup
We always freeze any leftover strawberries after a CSA pick up. We eat them all winter in smoothies and in other recipes! I do not have an exact recipe for the syrup. My ratio tends to be heavy on the strawberries but you could always add more syrup if you prefer. Here is about what we made on Saturday:
1 gallon bag frozen strawberries (Defrosted overnight, it became about 6 cups)
1-1.5 cups maple syrup
Put both in a blender and mix well!
