Brief Overview

By Alexis

Anytime I mention to someone, and I mean anytime, that i work on a farm the response is always the same, "oh, what do you do there?". Today I decided to give you all a VERY brief overview of the labor that goes into your food. This does not include any of the meat. 

Spring

Filling seed trays with soil and spend hours sowing trays of seeds,  making sure they are labeled, watered, and in an adequate location within the greenhouse. 

Water greenhouse (yearround) - as we get into the season the greenhouse and shadehouse become so full it can take an up to an hour to water everything. 

Start transplanting into tunnels. This means we must prepare the plant beds by broadforking, wheelhoe-ing, and raking each bed. Then placing compost at the start of the season. 

Cover fields with tarp using tractor and sandbags to prepare for planting. This helps to kill weeds, grass and make a new clean slate of soil. When its time to plant, we will uncover the tarp/sandbags as we go. 

Redig multiple field trenches for main irrigation lines. Re- establish 200 ft irrigation lines, making sure all the connections are accurate and lines are drained and inspected for holes/leaks. 

Summer/Fall 

Use tractor and attachments to transplant greenhouse babies into the fields. Sitting on the attachment that places plants in the soil  is an arm workout! But the use of the tractor makes a big difference on a farm of this scale. We also have a water tractor to heavy water plants directly after being planted. Some plants are hand planted.*  

Spend hours weeding the fields and chatting about anything under the sun, listening to podcasts/audiobooks/music. 

Harvest, harvest, harvest. CLEAN tons and tons of fresh produce from the field. Some of these are preserved in the freezer to use throughout the year so we will also bag/store some. 

 We also carry these 50+ lb bags from the freezer to the CSA barn every week of the year for your CSA shares. 

Winter

Clean up everything we put into fields, including irrigation, trellises and other. Clean the barn, office space and other spaces. 

Make soil potting mix. Combine material from several resources to make a nutrient dense bed for seeds. Haul over huge bag of soil to potting shed with forklift, as needed throughout the year. 

Order new seeds. Prune back perennials. Process Dahlias. 

Process all the herbs and make tea blends. Sow seeds for spring plantings/greenhouse plantings. 

Like I said, this is brief and I'm sure that I am missing many activities. But I hope this helps! 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours start this week: 2:30-6:30 pm!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, and Cortland Yellow Onions

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Scallions

• Rubro and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• 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

FAVA beans are very versatile, you can replace them for spinach in your recipes. And you can replace them for basil in your pesto! They are rich in vitamins and minerals like folate, manganese, copper and phosphorus. 

Pasta With Fava Greens

1. Bring a large stockpot 2/3 full of water to a boil. Salt liberally. Cook pasta according to box instructions. In the last 30 seconds of cooking, add in the fava greens. As soon as they turn bright green (this should only take a few seconds), immediately strain and transfer the pasta and fava greens to a bowl.

2. Garnish with olive oil, grated cheese, and pepper to taste. 

Veggie Crew

By Seda

I have been here at Open Field Farm for coming up on a year. Crazy, it went by fast. For me, last season was full of flowers and herbs, barn chores, sorting and washing veggies, and of course getting to know CSA members. One of the highlights this past season was working in the CSA barn twice a week, seeing where all the food goes and witnessing the community hub that is the CSA barn. I enjoyed the liveness of Tuesdays and Fridays, seeing the parking lot start to fill around 2:30, and the crunch of having everything set up in time. While I won’t miss the stress dreams about sorting endless amounts of peppers, I will miss not being around the barn all the time, sharing recipes and chatting with all of you! 

As I transition to veggie crew this season, I get to learn a whole other side of the farm, oh there's so much to learn! I am a little nervous, rumor has it veggie crew kicks your butt, but I am nevertheless excited to learn what really goes on in all those fields and I feel good knowing that everything that we grow is going into good and appreciative hands. 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• Pancake Breakfast: This Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)

CSA Barn Hours:

• Last week of winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, and Cortland Yellow Onions

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Fennel

• Scallions

• Rubro and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Fava Greens

• Cilantro and Parsley

• Tetsukabuto Winter Squash

• 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

Korean Sweet Potatoes (I used regular potatoes and it turned out great!)

• 2 large sweet potatoes peeled and cubed

• 2 tablespoons coconut oil

• 1 tablespoon gochujang

• 1 tablespoon honey

• 2 tablespoons coconut sugar

• Black sesame seeds (optional for garnish)

• Salt (optional)

Preheat the oven to 425°F.

Cut the sweet potatoes into 1 ½ inch pieces.

Toss the potatoes in the coconut oil and place on a parchment paper line baking sheet.

Roast for 20-25 minutes, until they are golden brown and caramelized on the outside and can be pierced with a fork.

While the potatoes are roasting, combine the honey, coconut sugar and gochujang in a bowl and heat in the microwave for about 10-15 seconds, until the ingredients can be stirred together. DO NOT OVERHEAT OR THE SUGAR WILL BURN

Place the roasted sweet potatoes in a large bowl and toss with the honey mixture.

Place them back on the baking sheet and roast for 10 minutes, or until bubbling and caramelized on the outside.

Remove from the oven and serve sprinkled with black sesame seeds and a pinch of flaky salt (optional).

Lambs!

By AJ

This week, being my week to write the blog, matches up with the week of lambs!

Lambing season has begun and feels like it will be a short, frenzied burst. We are already half way through. There are fewer ewes bred this past fall, so there will be fewer lambs but you can still expect to see up to 20-30 bopping around in the coming weeks.You may even get lucky and be able to see a birt, since the mamas are in the new (but old) sheep barn, visible from the CSA barn. It is a joy to watch the lambs running and skipping around together. As always, take care in how you approach the sheep-- the pregnant mamas appreciate their rest and the less stress, the better!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Fennel

• Rubro and Rosalba

• Prize Choi

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Esmee Arugula

• Cilantro and Parsley

• Tetsukabuto Winter Squash

• 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

Tiny Potato Gnome

this is not a recipe. this is me. I am the tiny potato gnome. for some bizarre reason, people don't like to take the tiny potatoes. all the better for me. i take the tiny potatoes. i boil a pot of them, whole. then i cut them in half and pan fry them, flesh side down. season. eat. refrigerate whats left. pan fry more in the morning. and possibly the next morning, depending on the size of the pot. 

Moon Baby

By Stephanie

Like Sarah in last weeks blog, I have also been taking the winter time opportunity to take more walks around the farm, but instead of a human son to accompany me, I have a little black cat named Moon Baby. He’s been having the best time up in the eucalyptus grove, using fallen logs as pathways, old stumps for parkour, before trying to scramble as high as he can into the trees. On our way to and from the grove, I’ve been enjoying taking a few moments at the top of the hill, observing the farm from a new perspective, looking down on what will be the fields that nourish us all year long. What a gift it is to be able to have a relationship with the land that feeds you. From this vantage point, the farm looks like a big bowl of delicious love soup. Thank you land for keeping me full on love soup! 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Fennel

• Rubro and Rosalba

• Mei Qing Choi

• Kale

• Rhubarb Chard

• Regiment Spinach

• Cilantro and Parsley

• Tetsukabuto Winter Squash

• 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

Roasted Carrots with Lentils and Yogurt, from smitttenkitchen.com

Carrots and assembly

• 2 pounds (905 grams) carrots, peeled and trimmed

• 1 cup (235 ml) water

• Olive oil

• Kosher salt and freshly ground black pepper

• 1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy

• 1/3 cup (or a big handful) finely chopped flat-leaf parsley

• 1 cup (235 grams) plain Greek yogurt

Dressing

• 6 tablespoons (90 ml) olive oil

• 3 tablespoons (45 ml) lemon juice

• 1 garlic clove, minced

• 1/2 teaspoon ground cumin

• 3/4 teaspoon kosher salt

• 1/2 teaspoon chili flakes, or to taste

• 1/2 teaspoon dried oregano

Roast the carrots: Heat your oven to 450°F (230°C). Place carrots and water on a sheet pan and cover tightly with foil. Steam in the oven for 30 minutes, or until carrots are tender when pierced with the tip of a knife. Carefully remove foil (steam burns! and I always forget), drain any water left in pan, and drizzle carrots with a few tablespoons of olive oil, kosher salt, and freshly ground black pepper and roll them around in it, making sure there are no stuck parts. Return to the oven uncovered and roast until carrots are browned, about another 20 to 25 minutes. 

Meanwhile, cook your lentils: Cook dried lentils in salted water according to the package directions, then drain and set aside.

Make the vinaigrette: Combine dressing ingredients in a jar and shake well to combine. Taste and adjust seasoning as needed. I’m aiming for a sharp, lemony vinaigrette here that will wake up the cooked lentils.

Assemble right before eating: Pour all but last two tablespoons of vinaigrette over lentils and mix. Season to taste with additional salt and pepper, if needed. Stir in all but last two tablespoons of parsley. Spoon yogurt directly onto a serving plate and use the back of a spoon to swirl it to coat the bottom. Spoon 3/4 of lentil salad over yogurt. When carrots come out of the oven, pour remaining dressing over carrots in the pan, rolling them in it, and then lay the cooked carrots on top of the lentils. Spoon remaining lentils around the carrots and sprinkle platter with remaining parsley.

Eat right away.

Heart Shaped Miner's Lettuce

By Sarah

Teddy and I are in our winter routine of farm walks to all corners of the farm, returning to favorite spots but always finding new treasures. Our most regular route is to head into the cypress and walnut trees on the other side of the farm. We snack on the abundant miner’s lettuce, follow the deer paths, and then head to the top of the hill to get a different perspective and peek at the water in the cistern.

This is our third winter of abundant, overflowing water and we are immensely grateful for the deep replenishment and ground saturation. We are also happy to have had many frosts to help manage soil disease and pest populations. The downside is there is slower growth in the tunnels. Still we can feel the change towards spring starting. Just in this past week, you could see the grass start to grow faster. Both the cows and sheep are back grazing, moving every day in this sensitive period of change. When the sun is out and they are happily eating the green grass, you can sense their joy.

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Rubro and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Cilantro

• Pie Pita Pumpkin

• Tetsukabuto Winter Squash

• 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

Fried Apple, Kale, and Cheddar Salad with Maple Cider Vinaigrette, from Department of Salad, EMILYRNUNN.SUBSTACK.COM |

• 1 large bunch  kale, tough stems removed, roughly chopped (about 1 pound, or 5 cups chopped)

• Juice of ½ lemon

• Maple Cider Vinaigrette (method below)

• 1 large apple, cored and thinly sliced (no need to peel)

• 1 tablespoon olive oil

• Quick-pickled red onions (method below)

• ½ cup very roughly chopped toasted walnuts

• ½ cup golden raisins

• ⅔ cup small-diced sharp cheddar cheese, about 4 ounces

• Kosher salt and freshly ground black pepper

In a large bowl, sprinkle the kale with the lemon juice and a large pinch of salt then use your hands to massage vigorously for a minute, until the leaves are slightly brutalized and beginning to wilt. Drizzle about ⅓ cup of the dressing over the kale and toss again. Set aside.

Meanwhile, fry the apples: Pour a scant tablespoon of olive oil into a large stainless-steel skillet then use your hands to distribute it evenly. (You want to use as little oil as possible). Heat the pan to medium. When a drop of water sizzles in the pan, add the apples, season them with several generous grindings of black pepper and a bit of kosher salt and cook for 3 minutes without moving; flip and cook for another 3 minutes, or until they are tender and very brown in spots.

While the apples are frying, add a few of the pickled onions (I use about ¼ cup; save the rest for another use), most of the walnuts, most of the golden raisins, and the cheddar to the dressed kale, making sure the cheddar is on top, where it will make contact with the hot apples and warm/melt a bit.

Dump the fried apples into the bowl (on top of the cheese!) 

Maple Cider Vinaigrette
In a jar with a tight-fitting lid, combine all ingredients and shake until well emulsified. Taste for salt and pepper; more lemon,etc.

• ½ cup olive oil

• ¼ cup apple cider vinegar

• Juice of ½ lemon

• 1 teaspoon Dijon mustard

• 1 tablespoon maple syrup

• Kosher salt and freshly ground black pepper to taste

Pickled Red Onions
This makes much more than you need for 1 salad but you can put them on grilled cheese sandwiches and use them in other salads, etc. You can also, of course, cut the recipe in half, use a different vinegar, etc.

• 1 medium red onion peeled, cut in half lengthwise and sliced into thin half-rounds

• 1 cup cider vinegar

• 1 tablespoon sugar

• 2 teaspoons salt

Place the onions in a heatproof bowl or jar. Heat the vinegar in a saucepan until it begins to bubble, then stir in the sugar and salt until dissolved. Pour the hot vinegar mixture over the onions. Let this cool a bit then cover (or transfer to a lidded jar) and refrigerate for at least 3 hours before using. You want them cold and crisp not warm and limp.

A dose of my own medicine

By Kelsey

The other day, as soon as we came back inside after work, my 14 month old beelined it  for the dog’s water bowl and dumped the whole thing out on the floor, then stuck his face in the floor water and started drinking. Unthinkingly, I said something like “hey, you know better than that!” It was lighthearted but I immediately knew it was a mistake. Obviously, he does not know better. He’s a baby. But even more than that, as my husband gently pointed out, we pretty much all struggle with “knowing better” but being unable to do anything about it. So as an admonishment, “you know better” is useless.

Last week, I put together a couple new tea blends. One of them, called Calm Kid, has chamomile, catnip, and milky oats, all of which have affinities for children and the nervous system. Baby sleep challenges were on my mind when I was making this blend. “This will put him right to sleep,” I thought, and figured a calming blend for children would be helpful for many of you as well. But then it occurred to me that I’ve been trying to regulate my child’s nervous system without properly caring for my own, while I do things like scroll at night and drink too much coffee, despite knowing better. I realized that I need this tea way more than my kid does! “I’ll drink a big cup tonight,” I told myself.

Well, I still haven’t drunk any. But hey, maybe tonight will be the night I finally do better.

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Fennel

• Red and Green Cabbage

• Kossack Kohlrabi

• Treviso and Rosalba

• Mei Qing Choi

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Esmee Arugula

• Cilantro

• Pie Pita Pumpkin

• Tetsukabuto Winter Squash

• 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

Sheet Pan Burgers and Carrot fries

Adapted from Let Them Eat Dirt by Andrea Bemis

• 1.5 lb carrots (6-8 medium), cut into matchsticks 

• 2 tbsp melted ghee or duck fat

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp smoked paprika (or sub open field farm paprika!)

• 1/4 tsp dried thyme or rosemary (or open field farm culinary blend!)

• 1/2 tap unrefined salt

Preheat oven to 425 degrees F and place an oven rack in the upper third of the oven. Grease two baking sheets with ghee or another cooking fat and set aside.

In a large bowl, toss the carrots with melted ghee, garlic powder, onion powder, paprika, herbs, and salt. Scatter the carrots between the two baking sheets, being careful not to overcrowd the pans. Bake for 30 to 40 minutes or until tender and golden brown, flipping halfway through cook time.

While the carrots are cooking, start the burgers. Liberally grease a baking sheet with ghee, then form the burgers. I like to season the meat with salt, cumin, and basque pepper. Make about 1/2 inch-thick patties and place them on the prepared baking sheet. Thinly slice 1/2 large yellow onion and add them to the same sheet pan and drizzle them with a little melted ghee.

Place burgers on the upper rack of the oven. Bake for 10 minutes, then remove the burgers from the oven, put the onions on top of the burgers and then top with cheese. Place back in the oven for 2 to 3 minutes longer or until the cheese has melted and the burgers are cooked through.

Hi everyone celeste here ,

Every winter after the harvest festival is over , my work environment changes . Unlike my colleagues i feel my task changes drastically 

From vibrant sweet smells of those beautiful 

fresh flowers into the spicy - earthy scent of dried peppers adding that i do not work out in the field under the sun / rain,  I work from home crushing , smashing, heating, blending seven aromatic peppers and today im going to talk a little about them. 

1. Guajillo : Un clasico

One of my favorite pepper for adding color on soups like Red pozole, mole , and marinades . 

This pepper could be spicy or not is always a hit and miss like poblanos. But overall they are slightly sweet peppers. This pepper is going to be offer whole.  

1. Chile de Arbol : El favorito 

Chile de arbol is one of the most popular peppers to make your delicious spicy taco salsa or chili oil ; this is a very fiery pepper you do not wanna mess with if you can’t stand paprika. 

This pepper was made in too chili flakes and was offered already. 

1. Ancho: Sabor Ancentral

This pepper is used for everything when it comes to traditional dishes like Birria , enchiladas, Esquites.  Its sweet - mild flavor complements this disges at its finest . 

1. Vallero 

I didn’t grew up with this type of pepper but what i have read it has an earthy-robust flavor like Ancho and apparently it could be amazing as chili flakes too. 

1. Cayenne : 

Also another pepper we didn’t had in our kitchen this belongs more to Central and South America but i do love its medicinal benefits being inflammatory and metabolism booster and a good pepper that can be add on a chocolaty dessert . 

i have been grounding cayenne into powder and i have to get out of the house , inhaling the dust that comes out when i open the blender is taking the soul out of my body. Its so intense. 

1. Basque : Fruity - Aromatic

A pepper that belongs to France , this peppers are mildly spicy with fruity and aromatic flavor good to sprinkle on eggs and roasted vegetables. 

1. Sarit: Sweet Heat

This pepper also takes my soul out when grinding even tho that i dont think is as spicy as chile de arbol somehow i bow down for this when im grinding it . This pepper can complete your currys and glazes. 

1. Chimayo “ New Mexican” Gem 

Chimayo are a treasure for New Mexico known for their mild heat and sweet smoky flavor . This powder could be used on stews and sauces and for a very traditional dish called “ Carne adobada” that is made with whole Chimayo peppers 

1. Chipotle: El ahumado favorito 

Smoky and spicy flavor for your salsa, adobos , and marinades dishes . 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details coming, please RSVP)

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Fennel

• Red and Green Cabbage

• Kossack Kohlrabi

• Treviso and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Esmee Arugula

• Parsley and Cilantro

• Pie Pita Pumpkin

• Tetsukabuto Winter Squash

• 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

We did not harvest a lot of chipotle peppers this year. The variety of jalapenos that we chose was a bit of a flop. It was not spicy at all and did not turn red easily. This summer we growing a new variety and are hoping to harvest more chipotles to offer everyone! (Chipotles are red japapenos.)

Chipotle Chiles in Adobo

Ingredients

• 1 ounce dried chipotle chiles (see note)

• 4 cups boiling water

• 1 tablespoon olive oil

• 1/2 large white onion, peeled and chopped (a generous cup)

• 2 shallots, peeled and chopped

• 1 cup passata or tomato sauce

• 1 tablespoon tomato paste

• 2 teaspoons brown sugar

• 1/2 cup cider vinegar

• 1/2 teaspoon salt, or more to taste

• reserved soaking liquid, as needed

Instructions 

• Remove the stems from the chiles and place them in a bowl. Cover them with 4 cups boiling water and weigh them down with a small plate; let them soak for 20 minutes. They will not soften as much as other chile varieties; don’t be concerned if they feel leathery.

• While the chipotles are soaking, heat the olive oil on a skillet over medium heat and cook the onions and shallots until clear and slightly golden.

• Remove the soaked chipotles with a slotted spoon and place them in a blender; reserve the soaking liquid. Add the tomato sauce, tomato paste, and brown sugar to the chiles. Blend until you have a uniform paste.

• Scrape the blended chipotles and sauce into the skillet with the onions and add 1/2 cup of the soaking liquid, along with the salt and vinegar. Mix well. Bring to a boil, then reduce heat and simmer for about an hour until very thick. Keep an eye on it and add reserved soaking liquid when it gets too dry. As it cooks, the mixture will turn a very dark, mahogany brown. It may look done before the hour mark, but keep cooking it and adding more soaking liquid. You want the flavors fully blended, and that takes time.

• Using an immersion blender, purée the mixture. Alternatively, add the mixture back to the blender and purée. Transfer to glass containers.

• The chipotles in adobo keep well in the refrigerator for several months, and can be

  frozen.

• Makes a scant 2 cups.

New Year's Resolutions

By Cici

Over the past couple of weeks, we’ve been discussing New Year’s resolutions while out in the field—whether or not we set them, if we find value in them, and sharing our personal and professional goals. Personally, I don’t have the discipline or attention span to commit to rigid resolutions. Instead, I focus on a loose vision of where I’d like to see change in myself and my life.

This year, I decided that I want to create more and actually see some of my ideas through. My first step towards this was deleting Instagram (account and all, not just the app). It sucks! And Mark Zuckerberg sucks too! I could feel my brain deteriorating as I scrolled, getting stuck in awful comparison loops that made me think my art wasn’t good enough before I’d even started. Now, my only digital presence is these occasional blog posts, a neglected Facebook account that I only use for Marketplace, and Letterboxd for movie reviews. Like an true gen Z addict, I still fiend for the endless scroll, but I do feel that I have been engaging with my world and my people more thoughtfully. 

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Fennel

• Red and Green Cabbage

• Kossack Kohlrabi

• Treviso, Sugarloaf, and Rosalba

• Kale

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Parsley and Cilantro

• Pie Pita Pumpkin

• Tetsukabuto Winter Squash

• 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

Sausage, Kale, and White Bean Soup, from pinchofyum.com

• 1 tablespoon olive oil

• 1/2 yellow onion, thinly sliced

• 3–4 large cloves garlic, thinly sliced

• 1 pound ground Italian sausage (mild or hot)

• 1/2 to 1 teaspoon smoked paprika (optional)

• 1–2 tablespoons flour (optional, makes it a bit thicker)

• 5 cups chicken broth

• one 15-ounce can of cannellini beans

• 4 medium potatoes, diced (any kind of potato will work)

• 2 stalks kale, ribs removed, chopped

• 3/4 cup heavy cream (can sub half and half)

• 1/2 teaspoon salt (more or less to taste)

• freshly ground black pepper and lemon juice

Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and garlic; sauté for 10 minutes or until very soft and fragrant. Add the sausage and cook until browned. Drain out excess grease.

Spices: Add the smoked paprika and flour; sauté for one minute.

Veggies: Add broth, a little at a time. Add potatoes; bring to a simmer over low heat. Cook for 10-15 minutes or until potatoes are tender. Add kale and white beans and simmer for another 5-10 minutes.

Finish: Add half and half, salt, pepper, and lemon juice to taste. VOILA!

Grace and Frankie

By Ellie

Lately Seda and I have been watching this show on Netflix called Grace and Frankie. It’s about two older women who develop a friendship after finding out that their husbands have been in a relationship together for the past 20 years. I’ve been really enjoying watching it because not only is it really funny but I feel like I’ve never watched a show where the story is centered around two old women. 

It’s been really cool to see representation of aging and older people in general. Grace and Frankie do not shy away from talking about things like menopause, hearing loss and learning/trying new things when you’re older.  There is so much societal pressure on women especially to try and not age as much as possible. I used to want to get Botox and work done when I got older but now I see that aging is privilege. A lot of people look at growing old in such a negative light but imagine how many things I’ll know and experiences I’ll have had when I’m 75. How much more I’ll understand about myself and other people. How many books I’ll have read and places I’ve been, people I’ve met. I can’t wait to get old and have gray hair and wrinkled hands. It’s the in between, from now and until then, that’s the hard part!

But when the time comes, I’m going to be the coolest old woman. 

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Radicchio, Sugarloaf, and Rosalba

• Kale

• Rhubarb Chard

• Parsley and Cilantro

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, and Spaghetti Winter Squash

• 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

Stewing Hen Chicken Salad:

• 1 hen roasted in a 350 oven for one hour

• Handful Lettuce mix

• 5-10 stalks Celery

• 1 Red onion

• 1 Apple

• 2-3 sprigs Parsley

• Blue cheese

• 1/3 cup Mayo

• 1-2 tablespoons Dijon mustard

• 1 tablespoon Apple cider vinegar

• 1 tablespoon Lemon juice

• Salt and pepper 

Pink Salad

By Alyssa

As you may or may not know about me, I have strong salad opinions. To begin with, I am not fond of eating lettuce – I prefer the green bits in a salad to be mint, parsley, kale, arugula, or chicories. I think lettuce is a very pretty plant, and I like to grow it. I love that other people love it! But as far as eating goes, I find it to be watery and tasteless, and I probably waste more energy chewing it than I get from digesting it. See, I told you, strong opinions!

Secondly, I opine that it is way too much work for me, as a person living alone, to prepare all the nutritious and delicious components that a truly satisfying salad requires. If the salad is the main event of my meal, I’ll roast chickpeas or beets, boil eggs, toast nuts or pumpkin seeds, or make croutons to bulk it out. It is so much chopping! So many dishes! It’s okay if I make a big batch, but then I definitely can’t use lettuce as my green bits because it will get sad after a day in the fridge. Usually, I’d rather just eat stew. Or stir fry. Don't even get me started on bok choy stir fry – I will wax rhapsodic. 

However, this time of year, when we are bringing in chicories, especially the magenta radicchio and the pretty pink rosalba, I eat more salad than I do any other time of year. My salad opinions have evolved enough over the last few years that I enjoy a lovely side salad now and again. It can be a refreshing, bright addition to a heavy, winter meal. And if I can make pink salad? Well, that’s even better. Pink salad is superior to non-pink salad.

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Monastrell Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Celery

• Radicchio, Sugarloaf, and Rosalba

• Prize Choi

• Kale

• Rhubarb Chard

• Lettuce Mix

• Parsley and Cilantro

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, and Spaghetti Winter Squash

• 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

Pink salad

I made this with my partner last weekend as part of a light brunch. We did not add any other mix-ins, but ate it alongside buttered toast, soft scrambled eggs, and coffee/tea.

Basic salad ingredients

• 1 head of pink chicory (rosalba or raddichio) – chiffonaded into little ribbons

• 1 grapefruit or blood orange – supremed into wedges

• 1 apple (bonus points if it’s a Pink Lady) – cut into wedges, then thinly sliced

Dressing

• Olive oil

• Juice and zest of one citrus fruit of your choosing, or apple cider vinegar

• Salt and pepper

Optional mix-ins

• Toasted or candied nuts

• Croutons

• Crumbled goat cheese or farmer’s cheese

• Quartered boiled eggs

• Pomegranate seeds

Whisk together dressing in a large bowl. Toss together the basic salad ingredients, and any mix-ins of your choosing. Salt and pepper to taste.

Another Year

By Alexis

I hope everyone is enjoying the holidays. Here, we have been gifted with a week off. During this time off, I rest and enjoy the land from the comfort of my home. Yet it is in these moments that I can fully appreciate what it means to work the land. While rest is lovely, and needed - so is work. Our work is what makes the land home. The Solstice has officially passed and now we will see longer days. With this change of season, everyone around me is getting excited to plant new seeds of intention that only daylight can ignite. My heart is also ignited as this new season I will be working more closely with herbs, which is something I have not yet had the opportunity to do. I am very grateful for all the learning experiences Open Field has provided. It has literally been a rebirth for me. I am excited to be present here - building stronger bonds and new skills to carry with me into the future. So here’s to another year in California, and another year at Open Field Farm.

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Monastrell Red, Cortland Yellow, and Cipollini Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Song Cauliflower

• Brussel Sprouts

• Celery

• Radicchio, Sugarloaf, and Rosalba

• Mei Qing Choi

• Kale

• Rhubarb Chard

• Lettuce Mix

• Parsley and Cilantro

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, Butternut, and Spaghetti Winter Squash

• 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) is back!

• Saltonstahl Olive Oil is back!

• Revolution Bread for sale on Tuesday and Friday

Homemade Red Chilli Garlic Sauce Recipe

    •            6 cloves Garlic , finely chopped

    •            10 Thai Red chili , finely chopped

    •            1/4 cup Rice Vinegar

    •            1 tablespoon Sugar

    •            3 tablespoons Sesame Oil

    •            Salt , to taste

To begin making the Chilli Garlic Sauce Recipe, blend all the ingredients in the blender until you get almost smooth paste. Adjust the salt and vinegar to suit your taste. The vinegar and salt act a preservative. Store the sauce in a glass jar and allow it to rest for about a day or two, so the flavours get blended well. Refrigerate the sauce after that for about a month.

Dear Jake Gyllenhal

By AJ

I have something to say about sheep. And i recognize that I may be preaching to the choir here, but sheep are so intelligent. While we are on the subject, all other-than-human species are so intelligent.

One of my favorite movies (that i revisit each year when we start to huddle indoors to escape weather) is Brokeback Mountain. It’s a story of a couple good ol’ boy ranch hands in 1960’s Wyoming. They fall in love against the gorgeous backdrop of the Wyoming mountains while herding hundreds of sheep on the hillsides. It’s an aesthetically beautiful movie. But something that sticks out to me these last several years, (that i didn’t register when I was younger) is the brief moments when they show all the mens working the sheep. At one point, they are dragging sheep around because their herd got mixed with another. Watching those moments now, makes me cringe. It also embodies how we still, as a species, believe we are the only intelligence worth exploring. 

To truly KNOW that we are surrounded by all these other languages of intellect is overwhelming and amazing. And what a paradigm shift it would be to culturally recognize the intrinsic value of all things– from soil to sheep.

In the special features of Brokeback Mountain, they interview the actors, Jake Gyllenhal and Heath Ledger, who had to learn the cowboying they portray in the film. At one point Jake Gyllenhal, quite boastfully, says “sheep are just the stupidest animals”. 

Dear Jake Gyllenhal, 

Sheep are not stupid. You are. Grow your intelligence.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Farm Events:

• We are closed next week!

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Sweet Spanish Colorado #6, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Brussel Sprouts

• Celery

• Radicchio, Sugarloaf, and Castelfranco

• Prize Choi

• Kale

• Champion Collards

• Rhubarb Chard

• Lettuce Mix

• Arugula

• Parsley

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, Butternut, and Spaghetti Winter Squash

• 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) is back!

• Saltonstahl Olive Oil is back!

• Revolution Bread for sale on Tuesday and Friday

Italian Wedding soup (coolinarco.com)

• 1/2 pound ground beef Can also use ground turkey or pork

• 1/2 pound ground pork Can also use ground chicken or beef

• 1/2 cup bread crumbs Preferably Italian-style

• 1/2 cup grated Parmesan cheese Can also use Pecorino Romano

• 1 egg large, lightly beaten

• 1 tablespoon dried parsley Can also use fresh chopped parsley

• 8 cups chicken broth Preferably low sodium

• 1 cup small pasta e.g., acini di pepe, orzo, or ditalini

• 3 cups escarole Can also use any of our other chicories!

• 2 carrots medium, chopped

• 1 onion medium, chopped

• 1 cup celery chopped

• to taste salt

• to taste black pepper
  

  In a large bowl, combine ground beef, ground pork, bread crumbs, Parmesan cheese, egg, basil, and parsley. Mix until well combined and form into small meatballs.

  In a large pot, bring chicken broth to a boil. Add meatballs and simmer until cooked through, about 10 minutes.

  Add carrots, onion, celery, and pasta to the pot and simmer until vegetables are tender and pasta is cooked, about 8 minutes.

  Stir in spinach and continue to cook until just wilted, about 1-2 minutes.

  Season with salt and black pepper to taste. Serve hot with additional grated Parmesan cheese if desired.

Quiet

By Stephanie

The farm has felt quiet the past couple days since we said goodbye to our old flock of chickens last week. There’s been a heaviness in the air as this is the only animal processing our crew is directly involved in and is something that’s felt by all of us and is not taken lightly.  After lots of feelings and days to reflect, I don’t have much to say out loud besides immense gratitude for these beings who have lived along side us all year round. They are such an important part out our system here, not only by providing us beautiful eggs everyday but also through eating from the field what we can not , and returning to land by fertilizing it. I feel gratitude for these hard uncomfortable feelings knowing that their sacrifice had not gone unnoticed. I feel  gratitude that I am able to be a part of the process and know what it means to eat meat, and gratitude that we are able to be so close to food we eat here and the systems that make that possible. 

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Kale

• Champion Collards

• Rhubarb Chard

• Lettuce Mix

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Castelfranco

• Pie Pita Pumpkin

• Gil’s Golden Acorn, Tetsukabuto, Blue Kuri, Butternut, and Spaghetti Winter Squash

• 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) and Olive Oil are out of stock but will return!

• Revolution Bread for sale on Tuesday and Friday

Kale and Squash Salad With Almond-Butter Vinaigrette, from nytimes.com

• 1½ pounds winter squash, such as butternut, halved lengthwise, seeded and sliced crosswise ½ inch thick 

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• 2 crisp eating apples such as Honeycrisp or Pink Lady

• 1 shallot, thinly sliced

• 1 teaspoon lemon zest plus ¼ cup fresh lemon juice (from about 2 lemons)

• 1 large bunch Tuscan kale or collard greens (about 1 pound), ribs removed and leaves sliced about ¼ inch thick

• ¼ cup almond butter

• 1 teaspoon Dijon mustard

• ½ teaspoon black pepper or red-pepper flakes, plus more to taste

Place a rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the squash with the olive oil and a generous sprinkling of salt. Spread into an even layer and roast on the bottom rack until tender and browned underneath, 15 to 25 minutes. Remove from the oven and cool slightly.

Meanwhile, core the apples and slice them ¼ inch thick. In a large bowl, toss together the apples, shallot and 2 tablespoons lemon juice. Add the kale leaves, season generously with salt, then toss. (There is no need to squeeze, as the leaves will soften with time.)

In a small bowl, stir together the lemon zest and remaining 2 tablespoons lemon juice with the almond butter, Dijon mustard and black pepper. Stir in enough water until it’s pourable (about ¼ cup, depending on the almond butter; the mixture will thicken at first, but when enough water is added, it will loosen). Season the dressing to taste with salt and pepper.

When the squash is cool enough to handle, add it to the kale mixture. Drizzle with most of the dressing. Toss until coated, adding more dressing as needed. Taste and adjust seasonings with more salt and pepper. (To make ahead, refrigerate the dressing and salad separately for up to 3 days. Adjust thickness and flavor of dressing with salt, pepper and lemon juice, then toss.)

Roots

By Seda

A few weeks ago, before the rains came, we harvested and processed Ashwagandha and Marshmallow roots. Ashwagandha and Marshmallow were planted in May, all summer long above the soil they've been growing tall and leafy. Underground they have been growing too, reaching their roots deep into the earthy depths unseen by the human eye. 

Harvesting their roots was quite the excavation. I quickly realized that brute force would not work, especially for Marshmallow, whose roots sometimes reach 12 inches in length. Instead they asked for patience and precision, to be gently dislodged from the soil with roots intact. 

After harvesting, we washed and sprayed the soil that clung to the twisted and gnarled roots…it took a long time and lots of help from veggie crew, a rainy day task as the storm had hit us by then. Once the roots were clean, we dried them to prevent mold and preserve their medicine for the upcoming months. For Ashwagandha, the roots were cut into small pieces before being put in the dryer. For Marshmallow, the roots were cut from the root ball and then put through a wood chipper before being dried. In the coming months Ashwagandha and Marshmallow root will be offered in the CSA barn, their medicine to be used and enjoyed, perhaps on a rainy day.

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Purple Top Turnips

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Lettuce

• Kale

• Champion Collards

• Rhubarb Chard

• Parsley and Cilantro

• Frisee, Radicchio, Sugarloaf, and Escarole (Last week of escarole)

• Winter Luxury and Pie Pita Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• 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) and Olive Oil are out of stock but will return!

• Revolution Bread for sale on Tuesday and Friday

Halloumi and Fall Vegetable Roast, from smittenkitchen.com

No halloumi? A sprinkle of feta at the end won’t have quite the same pillowy-crisp cheese effect, but will provide that salty, tangy flavor.

• 4 tablespoons olive oil, plus for pans

• 2 garlic cloves, minced

• 2 teaspoons fresh thyme leaves, chopped

• 2 teaspoons kosher salt

• Many grinds of black pepper

• 1/2 teaspoon ground hot pepper, or to taste

• 1 pound broccoli, cut into 1-2-inch florets

• 1 pound carrots and/or potatoes, in 1-inch chunks

• 1 pound brussels sprouts, trimmed, halved

• 1 tablespoon honey or maple syrup

• 3 tablespoons balsamic vinegar

• One 8-ounce (225-gram) block halloumi, in 1-inch cubes

Heat your oven to 450°F. Coat one half-sheet or two quarter-sheet baking sheets lightly with olive oil.

In a large bowl, combine 4 tablespoons olive oil, garlic, thyme, salt, black and red pepper. Add vegetables and halloumi to marinade, stirring to evenly coat.

Thank You Farm Crew!

By Sarah

Kelsey made a beautiful poster with photos and bios of the farm crew for the harvest festival. It is now displayed in the CSA barn. We hope you have a moment to check it out and to leave a note!

I am grateful for this crew and all that they bring to this land and that they offer to this community. I am thankful for the land, this great basin where the frost and fog settle, where the light is immense, and the harvest are sweet. And I am appreciative of this CSA community for your support and for your shared joy of the land, the food, and the people. Here’s to a wet, replenishing winter!

We received about 8.5 inches over 3 days last week! The ponds have begun to fill, the animals were set up to weather the storm, and the fields were seeded with cover crop. We do have standing water in many areas, and we may lose some of the crops, but mostly the water is beneficial. During the break in the rain this weekend, the farm was glowing green and the light was spectacular.

Upcoming Farm Events:
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Escarole

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Revolution Bread for sale on Tuesday

Here is the pumpkin pie recipe that I used to make the pies for the Harvest Festival. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback.

Sarah's Pumpkin Pie

• 1 - 9 inch unbaked pie shell

• 2 cups pumpkin puree (see below for recipe)

• 2 eggs

• 1/2 cup milk

• ½ cup maple syrup

• 1 Tablespooon flour

• 2 teaspoons ground cinnamon

• 1 teaspoon each ground ginger

• 1/2 teaspoon nutmeg

• ¼ teaspoon salt and clove

1. Preheat the oven to 350 degrees.

2. Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.

3. Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.

Pumpkin Puree *I make this at least a day in advance.*

1. Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.

2. Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.

3. Cut the pumpkins in half and seed them. Place them face down on a baking sheet.

4. Roast until very soft.

5. Remove skins and puree the pumpkin in a food processor.

6. Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.

So many beautiful wreaths!

By Celeste

This past Saturday, November 16th, we welcomed so many of you to our annual Farm Harvest Festival. 

First, we want to express our deepest gratitude to our CSA members. You’re the heart and soul of everything we do here on the farm. Your support throughout the season allows us to nurture the land, grow fresh, nourishing food, and host events like this that bring us all together.

The wreath-making workshop was a particular highlight of the day. Watching everyone get hands-on with our dried flowers, and other materials was so inspiring. Your creativity shone through in every unique wreath, each a reflection of the beauty of the season and the talent within our community.

We do want to take a moment to apologize for a couple of things. First, we’re sorry for running out of apple cider, tea, and popcorn . We were thrilled to see so many of you join us, but we regret not having enough refreshments to go around. We’ll be sure to plan better next time!

Additionally, we recognize that there was some confusion around signing up for the wreath-making workshop. We’re sorry if the instructions on registering individual members weren’t clear enough, and we appreciate your patience as we worked through it. We’ll refine the process to make it easier and smoother for future events.

A big thank you to those who stayed to help clean up.

As we reflect on this day we are grateful for all of you who make our CSA more than just a program—it’s a family.

Here’s to a season of giving thanks and celebrating community. 

PS: If you have any leftover wire that you accidentally took home i will appreciate it if you return it. 

Also, there is few dried flowers left that you are welcome to take and make a second wreath they will be displayed in the csa barn along with the materials that you may need. 

Upcoming Farm Events:
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Parsnips

• Celeriac

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Celery

• Sweet Peppers (Definitely last week)

• Brussel Sprouts

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Mei Qing Choi

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Parsley

• Frisee, Radicchio, Sugarloaf, and Escarole

• Hot Peppers, including Highlander Green Chile (Definitely last week!)

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Revolution Bread for sale on Tuesday and Friday

Pumpkin Carrot Cake

• 2 cups all flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1¼ teaspoons pumpkin pie spice 

• 2¼ teaspoons cinnamon

• ¼ teaspoon nutmeg

• ½ cup olive oil 

• 1 cup granulated sugar

• ¾ cup brown sugar light or dark

• 3 large eggs room temperature

• 1 teaspoon vanilla extract

• 1¼ cup pumpkin puree 

• ½ cup buttermilk room temperature

• 2 cups shredded carrots 

• 1 red apple medium sized, peeled and grated, juice drained

Brown Sugar Cream Cheese Frosting 

• 8 ounces cream cheese room temperature (leave it at room temperature for at least an hour before making)

• 6 tablespoons butter room temperature

• 3/4 cup plus 2 tablespoons brown sugar light or dark, packed *

• 2½ cups powdered sugar sifted, plus more if needed

• 1 teaspoon vanilla extract

Pumpkin Carrot Cake 

Line a 9 x 13 inch baking pan with parchment paper and set aside. For a three layer six-inch cake, spray sides of cake pans with baking spray and line pans with parchment paper. Preheat oven to 350 F. 

In large mixing bowl, whisk to combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, whisk to combine the sugars and eggs. Stir in the vanilla and pumpkin puree followed by the oil. Add the buttermilk alternatively with the dry ingredients, mixing just til combined. Stir in carrots and apple.

Pour the batter into the pan and spread it evenly in the pan. Bake until a toothpick comes out clean when inserted in the center of the cake, 28 to 38 minutes. Allow to cool completely before frosting.  

Brown Sugar Cream Cheese Frosting 

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter on medium speed for one minute until creamed and combined. Add the brown sugar and mix on medium for another minute. Mix in the vanilla then turn the mixer on low and gradually mix in the powdered sugar.

Cleaning Up

By Ellie

In the last couple of weeks, we’ve started to put most of the farm to sleep for the winter. I’ve really enjoyed doing this because it’s a good time for reflection on the season in terms of all the work we put in to get it started last spring. Taking out tpost and putting them away, bringing in tarps and sandbags, removing all the irrigation lines from the fields and mowing them. I look forward to practicing more hand skills as we move into working in the tunnels a lot more and honing in on a smaller number of plants. 

There’s so much life in farming and so much death. I remember being sad about seeing all the summer plants die in the fall when I first started farming, but the other day driving the tractor while Stephanie put the tposts on the back, I was looking at our tomato plants. Nowadays they’re all dry and crunchy but at the base of the plant there was new, green and fluffy leaves growing! Some plants even had some little yellow flowers. I don’t really want to try to find some deep and profound meaning in this, but I did think it was beautiful that plants just want to live and grow so badly. Even if they won’t survive the cold that is coming, they are still trying. 

Upcoming Farm Events:
Fall Harvest Festival This Saturday 11/16 10 am - 3 pm
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Scallions

• Fennel

• Celery

• Sweet Peppers (probably last week)

• Red and Green Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Mei Qing Choi

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Arugula

• Dill and Parsley

• Frisee, Sugarloaf, and Escarole

• Hot Peppers, including Highlander Green Chile (probably last week)

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own flowers, and herbs (from the herbs and perennials)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Tuna Salad with Crispy Chickpeas, from www.andybaraghani.com

2 servings

• 5 Tbsp. extra-virgin olive oil, divided

• 1 15 oz. can chickpeas, rinsed, patted dry

• Kosher salt

• 1 small shallot, finely chopped

• 2 Tbsp. mayonnaise

• 1 Tbsp. Dijon mustard

• 1 Tbsp. red wine vinegar

• Freshly ground black pepper

• 15 oz. can water-packed tuna, drained

• 3 red or other endive, halved crosswise, leaves separated

• ½ cup parsley leaves

• 2 Tbsp. (heaping) sliced pickled chili

• ½ lemon

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.

Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chilies. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.

Thank you to the flowers!

By Celeste

Hi !

I want to start by sharing my gratitude to every single one of you who contributed in the ofrenda . Like every year it was beautifully filled with pictures , flowers , love and a lot of memories that are brought back to life; unfortunately the ofrenda has its ending and i will be taking it down on Wednesday.

Remember that we can always honor our loved ones throughout the year by lighting up a candle , making a bouquet or cooking their favorite meal by setting an intention for them. 

Please take the pictures / items you brought for the ofrenda as soons as you can to prevent any damage. The pictures/items will be place inside the csa barn . 

Harvest Festival! 

In other note our annual Harvest Festival is here ! 

Once again we are truly  grateful for everything that this farm offers to us every season and with this we want to celebrate with you on November 16th from 10:00am to 3:00pm .

We will have our felting station , potato stamps, and i would be hosting the Wreath making workshop alongside with Seda. This will require for you to save your spot for free beforehand. 

As usual we have our digital sign up sheet and  we have the sign up sheets in the csa barn as well. 

The time slot will be 1hr long requiring for you to be very puntual and respectful of the time; if you get there 30min later than the time you sign up you will be required to wait until the next Time Slot

I.e. you get here at 10:40am you will have to wait  until 11:00am slot ; if you get here at 11:40am you might have to wait until 1:00pm slot because seda and I will be taking lunch between 12-1:00pm

You are required to bring your own clippers.

 We will be provide the ring , wire and of course all the dried flowers that were harvested throughout the year. 

Children: Your child can join you to make a wreath or another family member can supervise the kids while you make a wreath.

 We will have hot drinks , pumpkin pie and popcorn to enjoy.

***** Any leftover flowers from the day will be displayed to take the following csa days . However, we will not offer extra flowers to take home on the day of the festifal (only the amount you need for your wreath).

Upcoming Farm Events:
Fall Harvest Festival Saturday 11/16 10 am - 3 pm
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• First week of Winter hours: 2:30-6:00 PM!

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Shallots

• Leeks

• Scallions

• Fennel

• Celery

• Sweet Peppers

• Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Dill, Parsley, and Cilantro

• Frisee, Radicchio, Chioggia, and Escarole

• Hot Peppers, including Highlander Green Chile

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Pick your own strawberries, raspberries, flowers, and herbs (last week of strawberries!)

• Sonora Wheat Flour

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Classic Beef Stew with Root Vegetables

https://simplebites.net/classic-beef-stew-with-root-vegetables/

• 1.5 lbs beef stew meat

• 0.25 cup flour

• fine sea salt

• black pepper freshly ground

• 2.25 Tablespoons olive oil

• 2.25 teaspoons salted butter

• 2.25 cups beef stock divided

• 0.25 cup red wine or beer (optional)

• 4.5 shallots peeled and halved

• 1.5 small onions peeled, cut into 8

• 0.75 teaspoon fresh thyme leaves or 1/2 teaspoon, dried

• 0.38 teaspoon dried rosemary crumbled

• 1.5 cloves garlic minced

• 0.75 lb rutabaga peeled and cut in 1-inch cubes

• 2.25 medium carrots peeled and cut into coins

• 0.75 teaspoon Dijon mustard

• 0.75 Tablespoon Worcestershire sauce

Preheat the oven to 275°F. Adjust oven rack to bottom third so that your pot and lid fit easily. Have your vegetables prepped and ready to go.

Place the beef on a tray. Pat the beef dry with a clean kitchen rag or paper towel. Stir in 1 teaspoon each fine sea salt and freshly ground black pepper to the flour. Sprinkle 4 Tablespoons of seasoned flour over the beef. Using clean hands or tongs, toss the beef thoroughly in the flour, making sure it is well-coated.

Over medium heat, melt 1 Tablespoon olive oil and 1 teaspoon butter together in a large Dutch oven with a tight fitting lid. (I usually use an Le Creuset enameled cast iron 3.5 qt braiser.) When the butter is bubbling, add half the beef and brown the meat all over, turning each piece with tongs. It should sizzle when added. 

When the beef is browned on all sides, transfer it to a clean bowl. Pour about 1/2 cup of beef stock into the pan to deglaze; scrape the bottom with a firm rubber spatula to get up all the browned bits. Pour this gravy over the browned beef.

Set the pan back over medium heat. Repeat steps 2 and 3 with remaining beef, this time, deglazing with the red wine. Transfer to a bowl.

Over medium heat, melt together the final teaspoon of butter and a tablespoon of olive oil in the pot. Tumble in the shallots and onion. Sauté for 2 minutes. Sprinkle over the dried herbs and garlic; add the rutabaga, carrots as well. Saute for 3-4 minutes until the vegetables have softened around the edges. Sprinkle remaining seasoned flour over the vegetables (about 2 Tablespoons) and stir well to coat. Cook for about a minute, then pour in the remaining beef stock. Scrape the bottom well.

Return the beef and all juices to the pot. Add Dijon and Worchestershire. Stir well. The stock should just barely cover the meat and vegetables. Cover the pot with a tight fitting lid and place in the oven.

Slow braise the stew for 3 hours. Remove the lid and cook for an additional hour. Allow the stew to cool for about 15 minutes before serving. It will thicken slightly as it cools. Season generously with additional salt and pepper, tasting each time.

Serve with crusty bread and butter or a mountain of mashed potatoes. 

Happy Halloween!

By Cici

After long days of harvesting all our lovely root veggies and fall squash, we’ve been able to replace our ball caps with witch hats and plan little post-work activities to celebrate our shared love for Halloween. We kicked off the festivities last week by carving pumpkins and cooking weenies over a campfire. Then, over the weekend, we held our annual Farm-o-ween for the farm children, giving them a great chance to test-run their costumes and get their bellies primed with sugar for this coming Thursday.

Halloween has always been my favorite holiday to celebrate, but in recent years, I haven’t been able to celebrate fully, being distracted by school and lacking the community that makes it feel whole. So! This year, I’ve felt especially fulfilled and grateful to celebrate the seasonal change. As someone who struggles with the whole "be here now" mentality (I tried to listen to The Power of Now by Eckhart Tolle; however, I did this at 2.5x speed and promptly gave up after he mentioned that he was intentionally narrating the book at a slower pace to further emphasize its message), I find that celebration and ritual are the best ways to bring myself into the present. So if you have found that your year has moved at breakneck speed like it has for me, I recommend finding little ways to mark the season with spooky movies, artfully placed gourds, or autumnal scents.

Or you could reread The Power of Now if that’s your MO—just avoid any rush, because Eckhart will tell you this is entirely not the point.

CSA Barn Hours:

• Last week of Summer hours: 2:30-6:30 PM! Next week we start winter hours: 2:30-6PM

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Leeks

• Fennel

• Sweet Peppers

• Cabbage

• Kossack Kohlrabi

• Covina Broccoli

• Song Cauliflower

• Lettuce

• Dazzling and Rainbow Lacinato Blue Kale

• Rhubarb Chard

• Dill, Parsley, and Cilantro

• Frisee, Radicchio, Chioggia, and Escarole

• Hot Peppers, including Highlander Green Chile and Poblanos

• Winter Luxury Pie Pumpkin

• Nightshift Acorn, Candystick Delicata, Blue Kuri, and Spaghetti Winter Squash

• Pick your own strawberries, raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday

Pumpkin muffins have become a staple at Farm-o-ween. We covert this loaf recipe.

Pumpkin Bread, from nytimes.com

• ½ cup/120 milliliters vegetable oil, plus more for greasing the pan

• 2¼cups/285 grams all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• ¾ teaspoon kosher salt

• ½ teaspoon baking soda

• 2 cups pumpkin puree

• 1 cup/200 grams granulated sugar

• ¾ cup/165 grams packed light or dark brown sugar

• 2 large eggs

• ¼ cup/60 milliliters full-fat sour cream or plain yogurt

• 1½ teaspoons pure vanilla extract

Heat the oven to 350 degrees. Oil a 8½- or 9-inch loaf pan; line with parchment, leaving a 2-inch overhang on two sides.

In a medium bowl, whisk together the flour, baking powder, cinnamon, salt and baking soda.

In a large bowl, whisk together the vegetable oil, pumpkin purée, granulated sugar, brown sugar, eggs, sour cream and vanilla.

Fold the dry ingredients into the wet ingredients until fully combined.

Transfer the batter to the prepared pan and smooth into an even layer.

Bake until the loaf is puffed and set, and a skewer inserted into the center comes out with moist crumbs attached, 60 to 75 minutes. Transfer the bread, in the pan, to a rack to cool for 20 minutes.

Use a paring knife to cut the two exposed sides of bread away from the pan, then use the parchment to transfer the cake to the rack. Let cool completely.

Sweet, succulent fall brassicas

By Alyssa

I am almost not sad to see our summer produce begin to fade away. I know, I know. It’s an unusual opinion. I admit, there’s nothing quite as beautiful as the rainbow of summer produce – and from August to October I glut myself on that bounty. But now, as the weather turns and the nights grow long, all I want to eat are our fall brassicas. The cauliflower! How white and sweet and blooming! The truly enormous collard greens that stand so tall in the field! The big purple and green cabbage plants that shine with dew under the morning sun! The fair, swelling kohlrabi! The winter field is a big, brassica buffet. I want to eat (and pickle) everything. I’ve been dying to make these collard greens braised in coconut milk and beef broth, or this savory cabbage tarte tatin.

I think one of the prettiest is our purple daikon radish. This year, we grew just one bed of it, but the germination was amazing and the roots grew so big! So we will have daikon for months now. The purple-skinned variety that we grow tends to be hardier for us against insect damage than the classic white-skinned varieties, and I love the purple speckling in the interior. I find them the tastiest now, just after they’ve been harvested – they will still be good food in February, especially in stews, but they will have lost some of their current fresh sweetness.

I grew up eating daikon mostly in a dim sum dish called lo bak go in Cantonese – turnip cake, or radish cake. It’s a labor-intensive dish to make at home, especially if you’re tracking down the correct ingredients, but it is truly delicious if you’re looking for a weekend project. For weekdays, I usually eat daikon in other ways. Most frequently, I throw it into miso soup for breakfast or a light dinner, the daikon cut into half-moons or julienned, and thrown into my dashi while it heats, alongside sliced scallions and spoonfuls of silken tofu. My dad makes this Chinese beef stew with daikon – his mom, my Ma-Ma, used to make this with regular turnips too. Sometimes I’ll pickle it, in Vietnamese, Korean, Japanese or Cantonese styles. These recipes are just the tip of the daikon-pickle iceberg – here is another Japanese-style daikon pickle. Or I’ll make daikon kimchi, or a Chinese-style preserved daikon radish. For dinner, this stir fried carrot and daikon or this boiled daikon radish, to serve alongside steamed fish or a rich stew. Really, you can eat daikon radish the way you would eat any other kind of radish  – steam it, roast it, stew it, sauté it. I prefer using it in Chinese recipes, because we don’t grow a ton of Chinese vegetables, but the world is your oyster! You can even make spicy roasted daikon “french fries,” or this trio of roasted radishes with horseradish sauce dubbed “triple radish yum.” No matter what you choose to cook this week, I hope you join me in celebrating the remarkable, singular, sweet abundance of fall. 

Upcoming Farm Events:
Potluck This Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 10 am - 3 pm

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes

• Yaya Carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish Radish

• Rutabaga

• Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions

• Leeks

• Fennel

• Poinsett 78, Green 18, and Silver Slicer Cucumbers

• Addis Pickling Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Sweet Peppers

• Cabbage

• Song Cauliflower

• Lettuce

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Basil, Dill, Parsley, and Cilantro

• Frisee

• Tomatillos (last week)

• Hot Peppers, including Highlander Green Chile

• Tomatoes (Last week)

• Pick your own strawberries, raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday and Friday