By Celeste
There’s this funny little window of time every year—after I’ve finished processing peppers but before I head over to the flower field to get to work. It’s kind of a limbo, but in the best way. Lately, I’ve been spending that in-between time helping Kelsey and Alexis.
We recently gave the herb circle a full refresh: weeded, added compost, mulched it up—the whole spa treatment. If you’ve walked by recently, you’ve probably noticed how good it’s looking .
It’s open for harvesting, so feel free to snip some chives or grab a handful of spearmint next time you’re nearby.
With the herb circle thriving, our attention has shifted to the perennial garden, tucked right next to the flower field. We’re deep in the weeding phase and clearing space to tuck in more herbs soon. The dream is to get it just as beautiful and functional as the herb circle—another little pocket of the farm for you to enjoy and gather from.
Even the “in-between” moments on the farm end up being full of life. It’s all part of the rhythm out here—pepper hands, herbal limbo, then flowers.
Speaking of flowers! Our first sowing was back on March 17, and today we’re already onto our third. This round includes rudbeckias, snapdragons, sweet peas, strawflowers, gomphrena, and hibiscus—just to name a few. I’ll drop a couple pictures below of the sprouts from that first sowing so you can see how things are growing.
Thanks for following along—we can’t wait to share more bloom magic with you soon.
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm!
Pick List:
Eggs
Yaya Carrots
Rutabaga
Parsnips
Celeriac
Cabernet Red and Cortland Yellow Onions
Green Cabbage
Kossack Kohlrabi
Green garlic
Asparagus ( We are hoping we have enough to give a limited quantity both days.)
Kale
Rhubarb Chard
Chicory Mix
Lettuce Mix
Spinach
Fava Greens
Cilantro and Parsley
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour and Cornmeal
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Toasted Sesame and Furikake Cabbage Salad, from food52.com
1/4 cup sesame seeds
1/4 cup Japanese mayo
1 1/2 tablespoons reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon tahini
4 teaspoons granulated sugar
1 teaspoon sesame oil
1 medium green cabbage, thinly sliced
3 to 4 tablespoons furikake, plus more for garnish
Add the sesame seeds to a large skillet and set over medium heat. Toast, tossing frequently, until deeply golden brown, about 3 to 4 minutes. Immediately transfer to a blender or food processor and blend until sandy in texture. There should still be some whole seeds present in the mixture.
In a medium bowl combine the crushed seeds, mayo, rice vinegar, tahini, soy sauce, sesame oil and sugar. Whisk until fully combined, then set aside.
Add the cabbage to a very large bowl and sprinkle over with your desired amount of furikake and dressing. Toss thoroughly until the cabbage is fully coated, transfer to a platter, top with more furikake and serve.