Mindset

By Stephanie

Yesterday, while harvesting asparagus I was not in the best mood. It was hot, it was the end of the day and we were rushing to get as much done as we could before the day ended. My bare hands were scrapping against last years brittle asparagus stocks and the wood chips we’ve laid down as mulch, and as I received my fifth splinter in my hand, I caught myself whispering cuss words at the stock that got me. I realized that this is not the way I want to be talking to the plants and not the mindset I want to have while harvesting food. I took a moment to look at the green hills around me, the little white wispy clouds in the sky and remembered that there actually no where else I’d rather be than being cut up by wood chips. “Enjoy the work” is something I’ve been trying to embody going into this farming season and felt like this was a time where I was able to change my energy and end interacting with the plants in a more positive way. Going into this farming season, I’m anticipating having days and tasks much harder than my experience in the asparagus, but I’m going in confident that I do enjoy the work even if it just sometimes takes a second to remember that. 

Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Yaya Carrots

• Celeriac

• Cabernet Red and Cortland Yellow Onions

• Fresh garlic

• Asparagus ( We are hoping we have enough to give a limited quantity both days.)

• Fava Beans

• Fennel

• Scallions

• Kale

• Lettuce Mix

• Spinach

• 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

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

Fresh Fava Beans

•  fava beans with their pod

• 3 tablespoon olive oil

• 1 medium size onion, finely chopped

• 2 cloves garlic, finely chopped

• ½ teaspoon salt

• 1 cup water

• ¼ cup fresh dill or parsley chopped

Optional Garnish:

• Red pepper flakes

• Fresh dill

• Lemon

Remove the fava beans from their pods.

Make a small slit on each bean.

Fill a saucepan with boiling water. Add in salt and stir.

Soak the beans in this hot salty water for about 10 minutes. Then peel their shells.

Heat olive oil in a pan and cook onions and garlic until translucent.

Add in shelled fava beans and cook for about 5 minutes.

Add in salt and water. Cook over medium low heat until tender, for about 20 minutes.

Remove from the heat and let it cool a bit. Then add in chopped fresh dill or parsley and give it a good stir.

Serve with red pepper flakes, fresh dill and lemon slices.

Picture Books

By Seda

One thing I love to reminisce about are all the picture books I read when I was young. Some of them expressed morals and lessons, some were adventure tales, my favorites were the ones full of interesting detailed illustrations. Some of my most memorable include Ferdinand the Bull and Strega Nona, among many others. 

Seeing all the lupine flowers out in the rolling green hills reminded me of a book I totally forgot about. It's about Miss Rumphius, who, after a life of travels, returns to her seaside community in Maine where she takes long walks over the hills next to the sea spreading lupine seeds everywhere she goes. Everyone thinks she's crazy until spring rolls around and the hills are blooming with lupine. She is thereafter dubbed the Lupine Lady. 

I incorrectly assumed this story took place in California, as we have rolling green hills sprinkled with lupine but apparently we are not the only ones so privileged. I do like to imagine that here on the west coast we have our own version of the Lupine Lady, though she might take the form of the birds and the wind spreading the seed of lupine across the hills. 

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

• Green garlic

• Asparagus ( We are hoping we have enough to give a limited quantity both days.)

• Kale

• Rhubarb Chard

• 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

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

What I’ve been having for lunch lately:

Eggs salad on bed of mixed greens

• 2 hard boiled eggs 

• 3 Tbsp mayo

• 1 tbs mustard

• 1 tsp ACV

• Pinch of cayenne 

• Pinch of paprika 

• Salt and pepper to taste 

• Dash of olive oil 

• 1/2 green garlic chopped

• Pickled beets

• 1/4 cup Chopped parsley

Combined and serve over greens:

Half cup chopped fava greens 
Half cup chicores or lettuce

Little Garden Limbo (a.k.a. the Best Kind of Break)

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.