We are relishing the break in rain this week, enjoying the sunshine and warmth while it is here! We are hoping for the grass and the tunnel crops to have a chance to grow. Even though the soils in the tunnels are covered with plastic, the moisture still finds its way in, whether through gopher tunnels, condensation, or simply the lack of sunshine allowing it to stay.
The barn is filling up with sweet lambs and more are on their way. As well, the mother cows have been separated from the rest of the herd (You may have noticed the cows mooing a lot 2 weeks ago when we first split them into two groups. Even though the calves are nearly a year old, they were not happy about the change at first but have settled now.) The mother cows are out on pasture but still being supplemented with alfalfa hay to support them through the end of their pregnancy. They enjoy some quiet before the new calves are born.
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 Harvest Moon, and Yellow Finn Potatoes
Cortland and Cabernet Red Onions, Matador Shallots
Leeks
Scallions
Fennel
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green, Savoy, and Ruby King Cabbage
Rubro and Treviso
Ruby Red Chard
Spinach
Lettuce Mix
Cilantro
Winter Sweet Kabocha, Spaghetti, and Acorn 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!)
Tea Blends (Please BYO jars!)
Whole Korean Dried Hot Peppers
Beef Bone Broth for sale again! (Made by Olla Products)
We should have Saltonstall Olive Oil for sale by Friday (Please BYO jars!)
Revolution Bread is back! We will have bread on Tuesday and Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
One-Pot Braised Chard With Gnocchi, Peas and Leeks, from nytimes.com
4 tablespoons unsalted butter
3 leeks, white and light green parts, sliced thinly into half-moons
1 pound chard, preferably rainbow or red (about 2 bunches), stems thinly sliced and leaves coarsely chopped
3 garlic cloves, minced or finely grated
2 teaspoons chopped thyme leaves
Kosher salt and black pepper
¾ cup dry white wine
3 cups vegetable or chicken stock
1 pound potato gnocchi (fresh, frozen or shelf-stable all work)
2 cups peas, fresh or frozen
2 tablespoons chopped fresh tarragon leaves
1 cup torn parsley leaves and tender stems, for serving
Grated Parmesan, for serving
Lemon wedges, for serving
Fresh ricotta, for serving (optional)
Red-pepper flakes, for serving (optional)
In a 5- or 6-quart Dutch oven, melt butter over medium-high heat. Add leeks and chard stems, and cook until tender and lightly brown, 7 to 10 minutes.
Stir in garlic, thyme and a large pinch of salt and black pepper, and sauté until fragrant, about 1 minute longer. Add wine, scraping up the brown bits at bottom of pot, and let the wine reduce by half, 2 to 4 minutes. Pour in stock and ¾ teaspoon salt, and bring to a simmer.
Stir in gnocchi and chard leaves. Cook, partly covered, for 15 minutes, until the chard is soft. Add peas and tarragon, and continue to cook, partly covered, until gnocchi are cooked through, another 5 to 10 minutes. Taste and add more salt, if needed.
To serve, top with parsley, a generous shower of Parmesan and a big squeeze of lemon. If you like, you can also add a dollop of ricotta and some red-pepper flakes.