Since this blog started, it has been me, Sarah, writing it each week. I have always wanted to incorporate the voices of the crew but have struggled to make a new routine. Now we are making the change.
As I have mentioned in the past, each week one of us leads our morning circle. At the beginning of each work day, we gather together in a circle and take a moment to connect before we start the day. There are no strict rules of how to lead the circle, simply with what that person chooses, be it with a collective moment of silence, a poem, or stretching. The person who has led us in circle the previous week will then write the blog if they choose.
Jesse led us this week, starting each morning with a moment of silence. These are his words:
“Hi, my name is Jesse. I just want to take a moment to say thank you for being a very important part of the farm and for staying with us during these hard and crazy times we are all going through.
A little bit about me: I did a lot of carpentry growing up and never saw myself doing farm work until I joined Open Field Farm six years ago. All I can say is that I fell in love with the work and, most importantly, with Seth and Sarah. They are the biggest reason I love being here and being a part of this journey.”
This week’s pick list:
Eggs
Strawberries
Onions
Beets
Carrots
Summer Squash
Fennel
Pink Beauty Radishes
Scallions
Lettuce
Kale
Collards
Arugula
Basil, Cilantro, Dill, and Parsley
Olive Oil
Revolution Bread
Spicy Grilled Zucchini, from nytimes.com
1 pound zucchini, cut on the diagonal or lengthwise in thin slices
2 tablespoons extra virgin olive oil, as needed
Salt
freshly ground pepper
½ teaspoon red pepper flakes or ground chile pepper (more to taste)
1 tablespoon slivered fresh mint or basil
1 lemon, cut in half
Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.
You can serve this at room temperature. It will hold for an hour or two. Don’t douse with lemon juice or sprinkle on the herbs until just before serving.