Hi, I’m Dana! After having to cancel my study abroad trip in the fall, I decided to try and occupy this time by gaining more agricultural experience. I started working on the veggie crew this June and I’m so excited to be a part of the team. I’m going into my fourth year at UC Santa Cruz studying Agroecology and Sustainable Food Systems and I truly can’t think of a better way to get the most out of my education while classes are online than working on a farm and putting my knowledge from the classroom to the test.
Learning about farming, the science, sociology, and history behind it, and cutlivating a deep relationship to some of California’s agricultural lands has been a source of growth and healing for me and something I deeply cherish. It’s truly a profound feeling to be currently surrounded by those who truly value the land and what it has to offer at Open Field. I am incredibly grateful for the knowledge I’m gaining and the connections I am making during my short time here. Back in Santa Cruz, it can be a challenge to find a comfortable personal space and break out of certain molds, so I am savoring every last minute of solace and nourishment that I find so easily here.
This week’s pick list:
Eggs
Albion Strawberries
Rhonda Beets
Yaya Carrots
Red Gold New Potatoes
Zoey Sweet and Red Long of Tropea Onions
Kolibri Kohlrabi
Solaris Fennel
Luscious Corn
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Mideast Peace, Summer Dance, Silver Slicer, Sweet Marketmore, and Addis Pickle
Diamond, Money Maker, and Purple Shine Eggplant
Sweet Peppers: Jimmy Nardello, Glow, Lipstick, and Aura
Dry Farmed Early Girl Tomatoes
Heirloom Tomatoes: Gold Medal, Cherokee Purple, Jaune Flamee, Sarah Purple, Azoychka, Vintage Wine
San Marzano Paste Tomato
Hakurei Turnips
Calypso Celery
Garlic: Inchelium Red Soft Neck
Lettuce
Ruby Red Chard
Regiment Spinach
Esmee Arugula
Basil , Cilantro, Dill, and Parsley
Hot Peppers: Bastan Poblano, Czech Black, Jalapeño, Aji Crystal, Serrano
Melons and Watermelons
Pick your own: padron and shishito peppers, ground cherries, cherry tomatoes, and tomatillos. Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil
Recipe: Quick Pickled Radishes and Aji Crystal Hot Peppers (for 16 oz jar)
-2/3 cup white vinegar
-1/3 cup water
-2 teaspoons sugar
-2 teaspoons salt
-2 teaspoons mustard seed
-2 tablespoon black pepper corns
-1 smashed garlic clove
-1 or 2 grape leaves (not necessary but help preserve crunch)
-4 slices radishes
-2 or 3 sliced aji crystal hot peppers
Pack the jar with the sliced radishes, peppers, grape leaves, the smashed garlic clove. Mix the vinegar, water, sugar, salt, and sugar in a saucepan and bring to a simmer. Stir to make sure the sugar and salt dissolve, then remove from heat. Add the mustard seed and pepper corns to the liquid. Poor the liquid over the contents in the jar. Seal tightly and put in the fridge. Start eat them the next day or two!