Hello! My name is Ellie and I’m a new crew member here at Open Field. I’ll be working on the veggie crew for the season and I couldn’t be happier to be growing food for you! I graduated college this past June from Western Washington University with my degree in Environmental Studies and after working a summer season at a small farm in Washington, my partner Seda (you might have seen her in the CSA barn!) and I decided to WWOOF in Hawaii. If you’ve never heard of WWOOF, it stands for Worldwide Opportunities on Organic Farms and basically, we spent the last 6 months working on farms in trade for food and shelter. I had the time of my life at the beach, in the Hawaiian sun, and learning about tropical farming. Looking back, I feel like our time in Hawaii was my last hoorah of “no responsibility” in my young adult life. We met so many people, learned so much about farming and Hawaiian culture and had so much fun!
Now I feel that I’m entering a new stage of my life here at Open Field as this is my first real job post-graduation. It has been so beautiful to be able to sow seeds in trays, water the baby plants in the greenhouse and plant them in the tunnels. Everything is just starting out in the spring, so small and getting ready to have a life; just like me. I feel like the seeds and I are one in the same right now, I’m absorbing all I can and soon enough, my little green head will pop out of the soil and grow big and strong!
Upcoming Events:
Sign ups are due for 2024-2025
All Member Meeting: Wednesday April 24th 6-8 pm - A time to meet all of the farmers, to hear about the coming year, and to ask questions and learn! (Adults only)
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Leeks
Green garlic
Yaya carrots
Rhonda Beets (Last week-limited)
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Rubro Radicchio
Ruby Red Chard
Dazzling Blue Kale
Fava Greens and Beans
Lettuce Mix
Winter Sweet Kabocha and Tetsukabota Winter Squash
Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)
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 Dried Hot Peppers
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread on Tuesday and Friday
Shaved Beet Carrot Salad with Citrus Scallion Dressing
www.foodandwine.com/recipes/shaved-beet-carrot-salad-with-citrus-scallion-dressing
Dressing
3 medium scallions, roughly chopped (about 1/2 cup)
1⁄3 cup extra-virgin olive oil
2 tablespoons mild honey
2 teaspoons Dijon mustard
1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)
1⁄4 teaspoon kosher salt
1⁄8 teaspoon black pepper
Salad
5 ounces lettuce mix
2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2
cups)
2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)
4 medium radishes, trimmed and very thinly sliced (about 1 cup)
2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds
1⁄3 cup roughly chopped unsalted almonds, toasted
Flaky sea salt, for garnish
Make the dressing:
Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.
Make the salad:
Arrange lettuce on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.
Dressing may be covered and refrigerated for up to 2 days.