By Cici
Hi all!
This week I’m going to share a poem I wrote while in the field while pulling bind weed (morning glory)! I leaned into the theatrics quite a bit, but Sarah reminded me that farming is dramatic as its a constant cycle of creation and destruction so why not let the mind exaggerate it.
Morning glory
In her battered glory
Its lactonic blood that she cries
Wounded
Is her flower a white flag held high?
With it does she plead “will you spare me if I look pretty?”
Is she simply a weed because she comes from a seed
Never sowed?
This land is not for her
Nor this soil
And no invitation posits her a common foe
Will her sticky sacrificial resin bless what is to be grown?
We pull and we pull and we pull
But pieces remain
And with these, she retrains
In her vengeance
She strangles what she can reach
Those delicate tendrils
Grip and gasp and grasp
And when asked
They quietly say, “but this is how i become free”
Is her sin trying to survive?
Will she be turned away at the gates?
Faithfully, she will return
What hope!
Morning glory
In her battered glory
She will not be thrown out of her garden
Upcoming Event: Farm Potluck Friday 8/23 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
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Ailsa Craig and Red Long Onions
Parade Scallions
Alto Leeks
Fennel
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis and White Heron Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
Diamond and Annina Eggplant
Lettuce
Cabbage
Dazzling Blue Kale
Champion Collard
Rhubarb Chard
Tomatilloes
Tomatoes
Hot Peppers
Basil, Dill, Parsley, and Cilantro
Strawberries
Pick your own raspberries, flowers, and herbs
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 for sale on Tuesday
https://www.bonappetit.com/recipe/crispy-salmon-with-tomatillo-salsa
Crispy Salmon With Tomatillo Salsa
By Vanessa Casillas
SALSA
1 lb. tomatillos, husked, rinsed
2 serrano chiles
2 garlic cloves, unpeeled
¼ tsp. cumin seeds
Kosher salt
1 spring onion or 2 scallions, white and pale green parts only, finely chopped
3–4 sprigs cilantro, tough stems removed, chopped
½ tsp. dried oregano, preferably Mexican
Lime wedges (for serving; optional)
SALMON AND ASSEMBLY
1 Tbsp. extra-virgin olive oil
¼ tsp. cumin seeds
4 6-oz. skin-on salmon fillets
Kosher salt
Dried oregano, preferably Mexican, cilantro leaves, avocado slices, and lime wedges (for serving)
SALSA
Preheat broiler. Place tomatillos, chiles, and garlic on a rimmed baking sheet. Broil, tossing once, until tomatillos are blistered in spots and starting to release some juices, 7–10 minutes. Transfer to a medium bowl and cover. Let sit until tomatillos are softened, about 5 minutes. Uncover and let sit until cool enough to handle, about 10 minutes.
Remove skins from chiles if desired and peel garlic; place in a molcajete or mortar and pestle along with cumin seeds and a pinch of salt. Grind until smooth. (Or you can use a blender if you grind the cumin seeds before adding.) Add tomatillos and grind until a coarse purée forms. Stir in spring onion, cilantro, and oregano. Season with more salt if needed; squeeze in lime juice to taste if desired.
SALMON AND ASSEMBLY
Heat oil in a large skillet over medium-high. Sprinkle in cumin seeds. Season salmon with salt; arrange, skin side down, in skillet. Reduce heat to medium and cook, pressing down gently on fish, until skin is golden brown and crisp, 6–8 minutes. Turn over; cook until just cooked through, about 4 minutes.
Divide salmon among plates; spoon salsa over. Scatter some oregano and cilantro on top. Serve with avocado and lime wedges alongside.
