By Seda
Hello! Another new face here, my name is Seda. I have been working at Open Field since April 1st, working the CSA barn and helping Kelsy with herbs. What a full, beautiful month and a half it has been! I feel as though I’ve learned so much yet still know nothing at all.
I am excited to be back in California after living in the Pacific Northwest for some years. I grew up in Willits, California until I was 15, on my family's 5 acre property named Green Uprising Farm. This land became a home to my multi-generational family. My grandparents grew food and raised goats, while my parents built our house and raised chickens. I spent my days, alongside my brothers, climbing trees, building fairy houses and swimming in the creek. Farming, as far as I was concerned, was an “adult” thing and something I was not interested in whatsoever.
Yet somehow the importance of growing food for one's community, working with the earth in the elements and throughout the seasons was not lost on me. Because here I am 23 years old and planning a life around farming.
I recently graduated from college with a degree not at all related to sustainable farming, but still very much related to community advocacy. While in school I worked on an urban farm run by two kind and extremely knowledgeable farmers. This work allowed me to reflect on my roots in many ways and encouraged me to pursue farming, the work that many of my relatives have been doing since before I was born. That being said, I am thrilled to be here at Open Field, to continue my journey as a farmer, and be a part of this community of people that acknowledges the importance of locally grown food. I am honored to be living and working on this land. I am confident that this land will teach me so much about the natural world and about myself.
Anyway, come say hi in the CSA barn
Upcoming Events: Farm Potluck this Friday 6/14 at 5:30 pm!
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Purple Daikon Radish
Mars Celeriac
Asparagus
Fennel
Scallions
Dazzling Blue Kale
Prize Choi
Spinach
Lettuce Mix
Parsley
Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread on Tuesday and Friday
Kale, Feta and Onion Quiche (in an Olive Oil Crust), from fennel-twist.com
Makes 4-6 servings
1 tbsp unsalted Butter
1 small Onion, chopped (I used a red one, because that’s what I had)
1 small Leek, white part cleaned and sliced into half rings
2 cloves Garlic, minced
1 bunch Kale, stems & ribs removed, leaves chopped
1 tart or pie shell, unbaked (This recipe from Chocolate & Zucchini is recommended.)
1/2 cup crumbled Feta Cheese
1/2 cup grated Parmesan
4 eggs
1/2 cup Cottage Cheese
1 tsp Dijon Mustard
1 tbsp Heavy Cream (can be omitted or replaced with low-fat milk)
1/2 tsp Kosher Salt
1/4 tsp Pepper
1/8 tsp ground Nutmeg
For top of quiche: a little Paprika (~1/8 tsp) for color
Melt butter in heavy medium skillet over medium-high heat. Add onion, leek, garlic and a pinch of salt. Saute until about 6-8 minutes. Add kale and stir, turn heat down to low, cover and cook about 3-5 minutes until kale is wilted. Remove from heat and cool slightly.
Sprinkle feta cheese and 1/2 of the Parmesan over bottom of crust. Top with kale-onion mixture. In a blender, combine eggs, cottage cheese, salt, pepper, mustard and cream. Pour over kale. Sprinkle remaining Parmesan cheese and a little paprika (smoked if you’ve got it) on top. Bake until filling is set, about 40-50 minutes. Cool slightly and then cut into slices and serve.