by Abby
Hello all and happy summer!
It has been nice to meet some of you in the barn recently. I am so happy to support the herb, flower, and u-pick offerings at Open Field this year, and hope you will make it known if you have any questions about how to access them! I’ve been loving to see everyone’s flower bouquets.
I want to share some of the herbal friendships that have stuck out to me during this part of early summer, and what we’ve been tending to for later in the season. We planted chamomile, marshmallow, ashwaganda, tulsi, sages, motherwort, poppies, columbines, red clover, and more.
We’ve been steadily harvesting rose petals, lemon balm, and calendula for winter tea blends. A handful of fresh lemon balm in my water has strengthened my mood in the past weeks with on/off overcast and sun. Each time we harvest rosa rugosa petals, I get to watch bees joyfully rolling around in their pollen.
We are slowly clearing away weedy sections to let more sunlight into the perennials. This field is home to elegantly tall milkweeds and scabiosas. One of my best friends also lives there—magic mugwort. I can hardly explain the love I have for this plant. When I see her, my heart swells because one of mugworts gifts to people is channeling vivid dreams. Dreams are still a bit of a scientific mystery, so I love that we share a connection with this plant that cannot be explained, only experienced. She’s out and about this year— I have been seeing her every time I go to a hiking trail where there’s water.
Recreationally Kelsey and I tried out a little solstice natural-fabric-dye potion making… honestly can’t say it was successful but fun to try it out and I hope someone out there has the touch to work with the plants in this way! Our favorite resident herbalist also made a folk-tincture with May-planted spilanthes… tongue and tooth numbing!!
I would also like to take a moment to recognize that some of the cows are being taken from the herd this week. We honor this passing among our crew, and I hope you will give thanks for their offerings in your share. I am deeply grateful for Danny and Jesse, and uphold their work for stewarding their lives and the transition in the cow families.
Pick List:
We are so excited to be able to offer more food this week. The soil and the plants are truly starting to awaken. Here’s to hoping the heat wave brings more growth and not a lot of stress for the plants.
Eggs
Cortland Yellow Onions
Joan Rutabaga
Garlic
Mideast Peace Cucumbers
Pink Beauty Radishes
Evergreen Hardy Scallions
Lettuce
Champion Collards
Lacinato and Rainbow Kale
Ruby Red Chard
Albion Strawberries (Just a taste for now!)
Sonora wheat flour and wheat berries
Herbal Tea (Blends are done until the fall)
Whole Dried Chile peppers (Please bring your own jars!)
Pick your own flowers and herbs - You can pick out of the herb garden, the annual field and the perennial field! There are flowers in all that are ready.
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread: Fresh bread on Tuesday and Friday (Frozen bread available.)
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Miso Turnip and Cucumber Tsukemono
Clean your kitchen surfaces and jars well— water and cleansing are shinto rites :)
Chop your hakurei turnip and/or cucumber into moons or half-moons
In a large bowl, lightly salt the veg and after 30 mins, drain the excess water.
Then mix in miso. Approximately 1/4 cup of miso for every 3 cups veg. I like brown miso because they are less sweet.
The miso provides more salt and microbials. Salt is used in quick pickling for reverse osmosis (drawing out fresh water, replenishing with salt water); the microbials make a slight and safe ferment.
Once you mix the paste onto the veggies and put it in your jar, give it some patience.
A bit more water will draw out, and you should press down periodically to submerge the veg and release bubbles. Because this method is not for long storage, I usually just stick it right in the fridge, check to press down every 12-ish hours, and enjoy it from the next day through the rest of the week. If you want to try it tangy, leave your jar in a cool counter spot for a day. Press down every 6-ish hours to release the bubbles, then refrigerate.
Shibazuke is a tradition pickle with cucumber, eggplant, and Red/Aka Shiso seeds or leaves for flavor, antioxidants, and minerals. In the flower field we are growing a Korean variety from the same plant family, 38N Kkaennip from Second Generation Seeds. I am proud to say that I stewarded some of the other seeds in their catalog while farming last season at Shao Shan Farm! While the distinction between these cultures is important, using a Korean herb in my tsukemono reflects the beautiful mixed community that I share with my friends here.
Our sweet plants in the annual flower fields are just about ready to pinch a couple leaves off.
For my tsukemono this week I’m using both miso and kkaenip for a deep flavor.
Other flavor combinations can be made with garlic, ginger, scallions, etc. Tsukemono is a great way to enjoy fresh produce without having to prep every meal. Add to any dish! Hot rice, fried eggs, on salads, etc. etc. Itadakimasu!
For more instruction and a breakdown of ingredient combos—
https://www.justonecookbook.com/tsukemono-misozuke-miso-pickling/
https://www.justonecookbook.com/tsukemono-guide-to-japanese-pickles/