By AJ
While we undoubtedly work hard to fill the CSA barn with the bounty of this land, at the root of our bounty is the soil in which said bounty grows.
Though I could spit out some science facts about the microbiology, the structure, and the chemistry of soils, I know next to nothing. And truly, the more I learn the less I seem to know.
Luckily, I think the soil speaks for itself. All you have to do is taste what comes out of it.
It is rare that farmers throw it all out on the table, when it comes to the harvest of the week. Having worked mostly on market farms (selling solely at the farmers’ markets), I know that the “ugly” stuff doesn’t sell. Or (and in my opinion, far more tragically) it is sold at a majorly reduced price to prove it’s value to the “customer”.
One of the magics of this CSA is that we can put out the bitten kale, the squash with blemishes and the eggplant with holes. They still taste great. More to the point, they are still NUTRITIOUS.
We’ve all seen the statistics on the shocking amount of nutrients that our foods have lost over the last few decades. You may need to consume seven of what you used to be able to consume one, to get the same amount of iron or magnesium or zinc. And the main culprit is soil degradation.
However, there are a lot of small, local farms that take soil very seriously. It is absolutely critical to vibrant life. Not to mention it is FULLY alive. Breathing, sensing, protecting, healing.
The soil here can be really hard to work with. It’s a little on the clay-y side. When i’ve spent the whole day bent over and cursing at a tractor because it isn’t doing what it is SUPPOSED to be doing (because it is designed to work in pristine, even soil conditions) I always try to take a moment to acknowledge and appreciate its unwieldy nature. All that clay holds a lot of nutrients (gotta get that CEC!) and we try to implement practices that will increase the nutrition and vibrancy of our soil.
Instead of trying to change its nature and force it into complying with our demands, we try to work WITH this living entity to share its gifts with you. Salud.
Pick your raspberries have started! Right now, they are limited to 1 pint/family. Our main goal in planting the raspberries was to offer the joy of picking and of eating the raspberry right off the plant, rather than an abundance of fruit. Raspberries just do not last very well once they are picked! We are hopeful that as the plants mature and fill in in the coming years, there will be even more abundance. We are grateful for how good they look so far and for the fruits they are giving after only being planted this spring.
CSA barn hours:
Summer: 2:30-6:30 pm (starts the week after daylight savings in March)
Winter: 2:30-6 pm (starts the week after daylight savings in November)
Pick List:
Eggs
Red Gold New Potatoes
Elyse Yellow and Red Long Fresh Onions
Alto Leeks
Parade Scallions
Rhonda Beets
Yaya carrots
Hakeuri Turnips
Polaris Fennel
Dark Star, Cocozelle, and Yellowfin Zucchini
Mideast Peace and Silver Slicer Cucumbers
Shimoda, Purple Shine, and Diamond Eggplant
Glow and Cornito Rosso Sweet Peppers
Caiman and Galahad Tomatoes
Farao and Caraflex Green Cabbage
Dazzling Blue Kale
Champion Collards
Ruby Red Chard
Lettuce
Basil, Parsley, Cilantro, and Dill
Albion Strawberries
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs; padron and shishito peppers; tomatillos (all in the same field-ask us for directions!)
Pick your own raspberries!
Revolution Bread (Friday only)
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Beef Ragu
Get yis one of our chuck roasts!
2 tablespoons olive oil
1 medium onion finely chopped
2 large carrots finely chopped
2 medium ribs celery finely chopped
2 cloves garlic minced
1 cup dry red wine (I use a blend)
FRESH TOMATOES from OPEN FIELD FARM (equivalent to a 28oz can)
1 cup beef broth (y'all, we have beef bones to make your own broths!)
2 tablespoons tomato paste
½ teaspoon dried thyme
¼ teaspoon crushed red pepper
¼ teaspoon fresh ground black pepper
2 bay leaves
16 ounces pappardelle pasta
chopped fresh basil
Cut your chuck roast in quarters. Season with salt and pepper. Heat 1 tablespoon oil in a Dutch oven or heavy stock pot over medium heat. Brown the roast on all sides. Plate the browned meat.
Heat 1 tablespoon of oil over medium heat in same pan. Add the onions, carrots, and celery and cook until tender. Reduce the heat and add the garlic; cooking for 1 minute. Add the red wine and gently scrap the bottom of the pan to deglaze.
Add the crushed tomatoes, beef broth, tomato paste, dried thyme, crushed red pepper, black pepper, bay leaves and browned beef back to the pan. Cover and simmer for 2 – 2 1/2 hours or until the chuck roast is tender enough to shred with two forks.
Shred the beef removing any fat, gristle and cartilage and return to the pot to simmer. Meanwhile bring a large pot of water to a boil and cook the pasta according to package instructions. Drain well and combine with the beef ragu. If desired sprinkle with shredded Parmesan cheese and top with fresh thyme and basil.