Hello blog! It’s me! Stephanie, another new person here on the farm. I just moved to the farm in March to join the veggie crew and I am so happy to be here. This is only my second year farming after spending last year on a small farm up the road in Bodega, so I still have a lot to learn but am excited to grow and learn along side the plant, animals and other individuals all doing the same thing here.
These past weeks have felt like big weeks as the anticipated field planting has begun! Which has come with a lot of excitement and nervousness as me, and others who are new to the veggie crew, have been learning the world of tractors for the first time. Which has been less intimidating than I thought after trying it, and has brought moments of confidence and reassurance from the team as we are figuring this out together. Getting things in the ground has made me really excited to this coming seasons and all the beautiful thing that are going to grow and be enjoyed and made me feel very appreciative for this land and all the beautiful gifts it give us! Yay!
Upcoming Events: Farm Potluck 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
Fennel
Scallions
Dazzling Blue Kale
Prize Choi
Spinach
Lettuce
Parsley and Basil
Pick your own flowers and herbs, mostly in the herb circle and perennials
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
Egg Salad with Fresh Herbs on Toast
8 eggs
1/2 cup Mayonnaise
2 scallions, very thinly sliced
1 clove of garlic, minced
Salt and freshly ground black pepper
1/4 cup torn basil leaves
1/4 cup chopped dill (fronds and stems)
1/4 cup chopped parsley (leaves and stems)
Pinch of crushed red pepper flakes
1 teaspoon red wine vinegar
Olive oil for drizzling
Flaky sea salt
4 teaspoons Dijon mustard
4 slices sourdough bread, toasted
Bring a large saucepan filled with salted water to a boil over high heat. Prepare a bowl filled with ice water and set it nearby.
Reduce the heat to maintain an active simmer and gently lower the eggs into the water; cook them for 8½ minutes. Immediately transfer the eggs with a slotted spoon to the ice water.
When the eggs are cool enough to handle, pat them dry and peel them. Chop the eggs into large pieces and add them to a medium-sized bowl, along with the mayo, scallions, and garlic. Gently toss the eggs to coat in the mayo mixture. Season with salt and black pepper to taste. Set aside.
In a small bowl, toss the basil, dill, parsley, and red pepper flakes. Add the red wine vinegar, drizzle the mixture with oil, and season with flaky sea salt. Toss to coat.
Spread 1 teaspoon of the mustard onto each slice of toasted bread. Spoon the eggs over the bread. Pile the herb mixture on top of the egg toast and serve.
