Sheep Week

By AJ

Last week was sheep all day, every day for me last week. Some of that was by design, and some of it wasn't. It is officially breeding season, and Ugg the ram is in with some of the ewes. This was not the plan. 

Ugg was bred last year and I was really looking forward to breeding Tulsa this year. Tulsa is a ram from a couple years ago that I've been anxiously waiting to breed. He is absolutely gorgeous. Was. 

Turns out Mr. Ugg was not being friendly toward the other two rams, Tulsa and Barley. He incapacitated both of them. I'm hopeful Barley is on the mend, but unfortunately Tulsa was in a state I could do nothing about. We had to put him down, which was really hard. So with one ram down and the other on the mend, my only viable ram option was Ugg. Which I wasn't happy about because i'm MAD AT HIM. But here we are and he's in there, doing his thing. 

Breeding also involves sorting the sheep. Which also involves hoofing them. This is basically like cutting toenails, but it is a very physical day. There are 60 sheep and each of them have 4 hooves, so that's 240 hooves to cut on living, breathing animals who may not understand that you are doing this to help them. 

I also got to participate in a pilot workshop for small ruminants on Tuesday. It was led by my good friend and local goddess, Paigelynn. She is doing amazing grazing work in the area and it was amazing to watch her with her animals. I am attaching an article about the work she does!

Grow Local – Grazing for Good | Made Local Magazine

Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 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

  • Sangre Red Potatoes

  • Yaya Carrots

  • Rhonda Beets

  • Parade Scallions

  • Ailsa Craig, Red Long, Shallot, and Cipollini Onions

  • Poinsett 78, Green 18, and Silver Slicer Cucumbers

  • Addis and White Heron Pickling Cucumbers

  • Mutabile, Goldini, and Cocozelle Summer Squash

  • Sweet Corn

  • Diamond and Annina Eggplant

  • Sweet Peppers

  • Cabbage

  • Song Cauliflower

  • Lettuce

  • Dazzling Blue Kale

  • Rhubarb Chard

  • Regiment Spinach

  • Basil, Dill, Parsley, and Cilantro

  • Tomatillos

  • Hot Peppers, including Highlander Green Chile

  • Tomatoes

  • Melons and Watermelons

  • Strawberries

  • Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, 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 and Friday

Thai-Inspired Watermelon Salad, adapted from cravingsbychrissyteigen.com

  • 1 large shallot, finely chopped

  • 2 Thai green chiles, finely chopped

  • 2 small limes

  • 1 tablespoon maple syrup

  • 8 tomatoes, cut into bite sized pieces

  • 3 tablespoons fish sauce, plus more to taste

  • 6 cups cubed watermelon (from a 2-pound piece with rind)

  • 1 ½cups packed cilantro leaves

  • ½ cup lightly packed basil, coarsely chopped

  • ¼ cup salted peanuts

  • 2 Tablespoons candied ginger

Zest and juice the limes into a container. Add the finely chopped shallots and chiles to macerate for 15 minutes. Add the maple syrup and fish sauce to the container. Place the tomatoes, watermelon, basil, and cilantro in a large bowl.

Use a food processor to roughly chop the peanuts and ginger. Add to the bowl, along with the lime juice mixture, and mix.