By Ashley
There's a big theme on farms: Constant Change. Of course there are working systems to keep the general every day of life humming along.. but nothing changes faster than life on a farm.
For me, Ashley, you've been seeing me a lot at the barn during your CSA hours. This is new since Kelsey had her maternity leave and in turn, her baby. It's been lovely getting to know all of you and keep the barn in working order. This change for me has coincided with moving out of the crew house into the tiny house on the other side of the property in preparation for the new crew to join us in March. The crew house will be completely empty for the first time in, who knows really how long, in time to welcome the 2024 veggie crew!
Speaking of change, the storm this past weekend (2/3/24) was an incredible object of change. Our waterfalls, waterways, and fields are all full of water. The grand winds picked up and moved our sheep barn over a fence and into another field! Imagine our surprise when we woke up the next morning! We are working on moving it out of our field and maybe turning it right side up. Please do not let the children play on the upside down barn, as tempting as it may look.
Lastly, we are waiting for many babies to arrive here for the spring. Celeste, our CSA/ flower crew, is patiently waiting for her second child to say hello! (And it is always a treat when her first son joins us in the wash station for some fun.) As well as lambs! We are watching our mom group of sheep closely as they will be lambing anytime between now and the end of March.
It is still cold most days, though we are getting hints of a sweet, warm spring to come. Sip some tea, enjoy the changes in life, and remember to give praise through your day.
Upcoming Events: Pancake Breakfast and Walk Saturday February 10th
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
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)
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Whole Korean Dried Hot Peppers and Ground Chile Peppers
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 Tuesday and Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Short Rib Beans
3 garlic cloves
1 large red onion
Peppercorn
Farm ground pepper of choice
One short rib package
One cup dried beans
Crush garlic cloves with your knife, rough chop onion, throw into slow cooker. Place spices, beans, and a defrosted package of short ribs. Salt to taste. In the slow cooker it takes about 3 to 4 hours, on a stove stop it will take around 8 hours. Enjoy as a delicious stew with rice and sour cream!