Strangers

By Alexis

Hello sweet December. This last month has been filled with so much love and gratitude. After almost full two years in California, I am finally feeling a little more at peace, and at home. My community consists of the friends/family of my fiancé, and the farm crew; and while it is a small community - it is very rich. Everyone at the farm has taught me something that I carry forward daily, whether it be a skill, quality of thought or reflection. As we leave behind the 2025 season and welcome the 2026 season we are also saying farewell to fellow co-workers & community members, and wishing them the very best on their journeys. During this time of year, I also welcome the opportunity to visit my family back in Florida. This year feels stranger than usual because I feel like a different person returning to an old place, but since I left my hometown so young, every time I visit I feel like I am getting to know a stranger all over again… except this time I am a stranger too, and so we are two strangers together. Here at Open Field, the flower field is empty and the herb garden is slowing down… in a few months I will be getting to know these fields all over again as well. There is no escaping from the cyclical nature of existence.  

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event: Barn Dance this Saturday 12/13 7-10 pm

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Brussel Sprouts

• Kohlrabi

• Broccoli

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Frisee, Chioggia, Sugarloaf, and Escarole

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Slowly Braised Osso Buco with Squash Gnocchi 

• 500g Grass Fed Beef Osso Buco

• 1 Litre Grass Fed Beef Stock

• 150g Cheddar Cheese, grated

• 200g Plain Flour

• 2 Garlic Cloves

• One Sprig Rosemary

• 1 Handful Squash, cubed & cooked

• 1 Egg

• Pinch Pure Sea Salt

• Pinch Black Pepper

Preheat the oven to 160C. Whilst the oven is heating up, in a hot pan, melt a spoonful of beef dripping. Once the pan is hot, put the osso buco in and caramelise it until it is golden brown. To the pan, add the beef stock, the herbs and the garlic. Cover with a lid and then place into an oven at 160C for 3 ½ hours.

For the gnocchi, combine the cooked squash with the cheese, egg and salt and pepper. Mix well together to form a wet dough. Combine with enough flour until the dough is manageable with a smooth texture. Roll out the dough until it is a long sausage about the width of a thumb. Cut it into little pillows. To cook, blanch your gnocchi in boiling water, they will immediately sink to the bottom. You will know that they're cooked as they will float. Once cooked, they can be removed from the water.

In a separate pan, saute the balls of gnocchi in a little bit of beef dripping. Once they are golden brown, add the osso buco in with the saucy juices. Reduce the liquid by half and then serve for an autumnal feast - one which will be devoured in seconds.

Nettles

By Ali

While many of our fields lay to rest, we’ve been putting a little extra energy into the perennial beds. Aside from our asparagus patch, we’ve got a handful of medicinals growing: mugwort, chaste tree, nettles, and hawthorn, among a few others.

A perennial that’s been on my mind a lot lately (and always) is stinging nettle. We’ve been carefully weeding it out of our tunnels while encouraging its growth in the perennial beds. The sting is almost therapeutic after an afternoon spent uncovering the young growth from the dock weeds. 

I’ve spent a lot of time learning about medicinal herbs, and I often feel bad for not having super-refined identification skills. I’m continually reminding myself that learning from the land takes time, and so do our individual relationships with plants. Nettles are a medicinal that can always catch my eye, and it gives me a little more confidence in the process. 

This tall green plant with toothed leaves and stinging hairs grows all throughout the Pacific West, thriving in moist, disturbed soil, and is often found growing near creeks or in meadows. 

Some of my favorite first memories in Sonoma County are harvesting tender nettle leaves along Nolan Creek, then coming home to sit by the fire, boiling a huge batch of tea on the stovetop, and sipping on the dark green drink that feels like it could cure anything that ails you. 

As Michael Moore writes, “Nettle is a green food your body recognizes and can help build blood, tissue, and self-empowerment”.   

Cheers to nettles, and here’s a recipe to tuck in your pocket for spring. 

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow and Red Onions

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Celery

• Fennel

• Lettuce Heads and Lettuce Mix

• Prize Choi

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Hot Peppers (Last week!)

• Frisee, Chioggia, Sugarloaf, and Escarole

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Classic Stinging Nettle Soup by Alan Bergo 

• 4 cups chicken stock

• ½ cup heavy cream

• 2 cups diced peeled russet potato, roughly 1 large potato

• 2 cups diced leeks

• 2 medium sized shallots diced small

• 1 small yellow onion diced

• 3 tablespoons unsalted butter

• 1 cup diced celery

• Kosher salt to taste

• White pepper to taste

• 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.

To finish:

• Crème fraiche

• chopped dill or mint

• chopped hard boiled egg optional

• extra virgin olive oil to garnish, optional

Preparing the Nettles

1. Harvest fresh nettles in the spring about 4-5 inches tall. You can also use the tender growing tips in the late spring and summer.

2. Wash the nettles in a sink of cold water, then dry them.

3. Blanch the nettles in 2-3 quarts of boiling water seasoned to taste with salt. Cook only until wilted, about 30 seconds. Shock the nettles in cold water and squeeze dry.

4. Remove a handful of nettles and finely chop them to add after the soup is pureed.

Building the soup

1. Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

2. Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

3. Add the rest of the finely chopped, reserved nettles back to the soup and stir in as a garnish if desired. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

Finishing

1. Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

2. Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.

Serving

1. Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.

Foraging

By AJ

We will have so much produce in the barn this week, all packed into one day. 

This is my favorite time of year, as far as what we can provide in the fields-- i love the fall crops like chicories, parsnips, herbs, winter squash. 

It is also a great time for foraging. 

I don't celebrate thanksgiving and I don't live near family, so I have a quiet week at the farm, taking care of animals and thinking up a wild-forage recipe or two. This has become my practice around this time of year. I venture out into the fields, not for our cultivated crops, but for dock seeds and acorns.

A lot of wild foods can take lots of processing. And while canning and preserving crops from the fields feels like a daunting task for me, the quiet of the week and shifting my mindset from "harvest" to "forage" (or glean) allows me to feel more spacious in brewing up some interesting and nutritious foods. Below are a couple things I plan to get into this week.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

• Reminder: We are closed this Friday 11/28!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Spanish Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Hot Peppers (Last week!)

• Frisee, Chioggia, Radicchio, Sugarloaf, and Escarole

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

DOCK: An easy and abundant forage for right now is dock seeds. These are ready when they are brown, not green, and they are easy to slip off the stalk. To prepare them, all I do is make sure they are clean and dry. The seeds have a papery sheath but I don't usually bother with discarding that bit. I find that if I toast them for my granola or grind them up for flour or porridge, they incorporate nicely. 

While my primary consumption of dock seeds comes from adding them to my granola (which I can't exactly give a recipe for, as I generally make it up every time), here is a recipe from "The Wild Wisdom of Weeds" by Katrina Blair*:

Dock Seed Breakfast Cereal:

• 1/4 C dock seeds

• 1/2 C sunflower seeds

• 1/4 C flaxseeds

• 1/2 C raisins

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1 Tbls honey or surgar

-Grind seeds finely in coffee/spice grinder or blender until flour-like consistency. Place this and raisins in a bowl. Add enough boiling water to cover the mix and let sit for 5 minutes. Add more hot water as needed. 

* I often use these recipes for inspiration and almost always tweak them for flavor or consistency. So good luck and have fun!

DIY VERMOUTH:

There is also an abundance of gleaning and harvesting from our fields and our herb gardens that is great inspiration for fun drinks and cocktails. We often have herbs that go to seed in the fields, such as cilantro and dill. I usually collect coriander seeds from the fields this time of year. 

Here is a recipe from Botanical Bar Craft by Cassandra Elizabeth Sears:

Makes about 1 quart.

(The quantities listed below are for dried botanicals)

• 1 standard bottle (750 mL) of dry white wine

• 4 Tablespoons of coriander seeds

• 2 Tablespoons chamomile flowers

• 2 Tablespoons fennel seeds

• 2 Tablespoons rose petals 

• Peel of organic grapefruit. 

• 1 C Fino sherry

-Gently heat the wine in a pot. When it has been warmed, add the botanicals and grapefruit peel. Cover and leave at a low heat for about 20 minutes.

Strain and bottle. Add the sherry to fortify (raise alcohol content and improve longevity). Store in refrigerator and use within 1-3 months. 

Las vacas

By Sarah

As I was heading out on my bike today to take photos for the blog, I paused and instead of venturing into the vegetable fields, I went to find Danny. I realized that the cows are often missing from the blog and wanted to feature them. Their presence on the farm is important, but they are often in the distance or out of sight from the barnyard. It is rare that anyone but Danny or Jesse interacts with them up close. I know that not only is Danny’s phone full of cow photos, but he has a story for each one. He captures their personalities in the pictures and in his tales. The current jefa of the herd is Dot, featured in the left photo below. She is a commanding cow, tall stature and beautiful horns. Her mother was Daffodil, one of the original cows that we purchased when we first moved to the farm. Now the herd has grown from the original 30 to about 150!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Spanish Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Mei Qing Choi

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley and Dill

• Hot Peppers (Last week!)

• Frisee, Chioggia, Radicchio, Sugarloaf, and Escarole

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Smothered Cabbage, Wild Rice, and Parsnip Soup (after Marcella Hazan), from the Department of Salad

• 2 pounds green cabbage

• ⅔ cup finely chopped onion

• ½ cup extra-virgin olive (you can use less—try ⅓ cup—if you prefer a lighter soup)

• 1 heaping tablespoon chopped garlic

• 1 big parsnip, peeled and diced (1 to 1½ cups)

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 2 tablespoons sherry vinegar (or white wine vinegar), more at the end if desired

• Parmesan rind for simmering (optional)

• 6 to 7 cups liquid total—I used half good chicken broth and half water

• 1 cup wild rice, rinsed

• 2 tablespoons butter (optional but really nice)

• ⅓ cup grated Parmigiano-Reggiano (optional), plus more for serving

Remove and discard the outer leaves of your cabbage and finely shred the rest. (I did this by hand; it’s fun.) In a large heavy pot, warm the olive oil over medium heat. Add the onion and cook slowly, stirring occasionally, until it turns deep gold. Stir in the garlic and parsnip; cook for a few minutes until the parsnip softens slightly. Add the cabbage to the pot, along with salt, pepper, and the vinegar, and toss well to coat. (If you have a Parmesan rind, add it now.) Cover the pot, lower the heat, and cook for about 1¾ hours, stirring occasionally, until the cabbage is silky, tender, and just beginning to take on color. Add a splash of broth if it begins to stick. (It probably won’t)

In a separate pot, bring 4 cups of the broth-and-water mix to a boil. Stir in the rice, reduce to a steady simmer, and cook, partially covered, until most of the grains have split open a bit and curled, 40 to 50 minutes. It should be tender and nicely chewy, not hard. Remove from heat and let it sit, uncovered, in any remaining broth.

When the cabbage is done, add the rice and its remaining cooking liquid to the pot. Pour in the remaining broth-and-water mixture and bring to a low simmer. Let this bubble gently for 10 minutes or so to allow the flavors to fall in love. If the mixture is still too thick (even though this is meant to be a very stewy soup), add another cup of hot water or broth. Taste for salt and pepper. You might want to add another splash of vinegar or a little lemon now.

To serve, stir in the butter and the ⅓ cup cheese, if using, and ladle into serving bowls. Pass around the pepper grinder and more cheese at the table for those who might want it.

Another Year, Another Inventory

By Kelsey

Last week, Alexis and I organized and inventoried our 2025 herb harvest. This yearly ritual occurs once we're done with our last big push to harvest the marshmallow and ashwagandha roots, before things fully slow down and we shift into winter tea blending mode. It involves taking all the jars of herbs off the shelves, organizing them by type and by harvest date, recording all the weights and number of jars for each herb, and putting them all back in alphabetical order. Then I compare the numbers with those of the previous years. This year, we had an especially good chamomile harvest! Others, such as hibiscus, were less abundant, I think due to the very mild summer we had. We also harvested some new herbs this year, namely mugwort, motherwort, and strawberry leaf. I am excited to formulate some new blends with these herbs!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Hakurei Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Sweet Peppers (Probably the last week)

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley and Dill

• Hot Peppers (We still have lots! Make hot sauce!)

• Frisee, Radicchio, Sugarloaf, and Escarole

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Side note: Its fall, so you gotta eat your bitter greens! Chicories are my second favorite vegetable (after winter squash) and I know that if you give them an honest try, you'll learn to love them too!

https://www.themediterraneandish.com/radicchio-salad/

Radicchio Salad

• 1 head radicchio

• 1 pear, halved and thinly sliced

• 1 navel orange, peeled and segmented

• 1 shallot, thinly sliced

• 1/2 cup walnuts, roughly chopped

• 1/4 cup feta cheese, crumbled

• For the dressing:

• 1 garlic clove, minced

• 1 lemon, juiced

• Kosher salt and black pepper

• 1 teaspoon sumac

• 2 tablespoons honey

• 1/4 cup extra virgin olive oil

Prepare the radicchio: Core the radicchio and separate the leaves. If you want to make them slightly less bitter you can soak the leaves in cold water for 30 minutes, before drying and assembling the salad.

Assemble the salad: Arrange the radicchio leaves on a large platter, then top with orange segments and pear slices. Add the shallots, walnuts, and feta.

Make the dressing: In a small bowl, add the garlic and lemon juice. Season with kosher salt, black pepper, and sumac. Add the honey and whisk. While whisking, drizzle the extra virgin olive oil and continue to whisk until the dressing is well combined.

Finish the salad: Pour the dressing over the radicchio salad and serve.

Weekend Festivities

By Ellie

As you all know, this past weekend we had our annual harvest festival and our special barn dance! The harvest festival was amazing as usual, Sarah’s pies were delicious, Celeste’s flowers filled the barn with their beautiful scent and joyous sounds of everyone crafting their wreaths. It’s so inspiring to see our CSA community show up to events where we can all get to know each other and feel thankful for the land and food. I want to have my own farm one day and I hope to be able to cultivate such a loyal and loving community as this one. 

My parents flew down from Washington to be here for the festivities and I was so happy to have them with me for such a special weekend. My mom had been to the farm twice before but my dad hadn’t so I felt really grateful that I could show them the place I’ve been living and working for the past two years and I was especially grateful that they got to see our beautiful farm community before I move on to my next adventure in December. 

Thank you to Alyssa for making all the chili for the potluck, thank you to Dennis for providing the keg of his awesome beer and cyser for the night and the biggest thank you goes out to Seda for organizing the whole thing. I’m so proud of Seda and how she made it all happen and it turned out exactly perfect. I’ll carry my memories from the dance with me forever- I had such a blast. 

The last thank you is to all of you who made not only Saturday, but my time here at Open Field so amazing, supportive, inspiring and transformative.

Open Field Farm 2025 | 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

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Mars Celeriac

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Frisee, Radicchio, Sugarloaf, and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Shelling Peas

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, and Dill

• Hot Peppers (We still have lots! Make hot sauce!)

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Cauliflower Wings - We have such an abundance of cauliflower right now!

 https://www.loveandlemons.com/buffalo-cauliflower-wings/#wprm-recipe-container-66209

• ⅔ cup all-purpose flour, spooned and leveled

• ¼ cup cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon sea salt

• ¾ cup water

• 1 cauliflower, about 2 pounds, broken into large florets

• Buffalo Sauce, for brushing

• Ranch dressing or vegan ranch, for dipping, optional

Preheat the oven to 450°F and line two large baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add the water and whisk until smooth. Add the cauliflower florets and stir to coat.

Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange in a single layer on the prepared baking sheets and bake for 10 minutes. Use a spatula to carefully flip the florets. Bake for another 10 minutes, swapping the pans on the oven racks.

Remove the cauliflower from the oven and brush with some of the buffalo sauce. Bake for another 12 to 15 minutes, or until the cauliflower is dark and crisp around the edges.

Remove from the oven and brush with additional buffalo sauce. If desired, serve with ranch for dipping.

Harvest Festival this Saturday 11/1, 10 am - 3 pm

Hey CSA members, Celeste here! 

The Harvest Festival is right around the corner! We invite all members and their families to join us on Friday, November 1, from 10:00 a.m. to 3:00 p.m. for a day of celebration, gratitude, and community. Together we’ll honor the fields for their generous yield and our crew for their hard work.

Enjoy the day with:

• Fresh apple cider, tea, popcorn, and pumpkin pie

• Creative stations for all ages: coloring, potato stamping, felting, and wreath making

• A hay jump outside the barn

• A self-guided farm walk (dogs welcome only on a leash; please clean up after them)

• Gratitude Stations- write a thank you note for your favorite crew member 

Wreath Workshop 
Thank you to everyone who has already signed up — the workshop is now full.

If you’re on the waiting list, you have two options:

 1. Wait for a no-show. Reserved spots will be held for 10 minutes before being released.

 2. Pick up leftover materials on the next CSA day to make your wreath at home.

Workshop reminders

• Email us promptly if you need to change your reserved time slot so we can adjust the schedule.

• Please arrive on time. Those more than 10 minutes late will forfeit their slot but may wait for a no-show on next time slot .

• Participants may not revisit other sessions to collect extra flowers. Additional materials may be available at the end of the day or next pickup.

• Children under 12 may join you but cannot make a wreath of their own and collect or handle materials.

I want to acknowledge that this year I’ve taken a more structured approach to the workshop. My goal is to honor the work I’ve done throughout the season and ensure that the flowers remain in good condition. This isn’t about a shortage of wreath rings or wire—it’s about preserving the materials so that everyone can create a beautiful wreath to take home and enjoy. 

Upcoming Event: Harvest Festival this Saturday November 1st from 10 am to 3 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Verdonnet Leeks

• Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, definitely last week)

• Cucumbers (Limited amounts, definitely last week)

• Frisee and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Shelling Peas

• Celery

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill (Last week of basil)

• Hot Peppers (We still have lots! Make hot sauce!)

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

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

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Roasted Pepitas, from artofliving.com

• 1 cup pepitas raw, dry, clean

• 1 teaspoon oil

• 1/2 teaspoon salt or to taste

See note for spicy seed option
Preheat oven to 325 F. Toss clean, dry, raw pepita seeds with oil and salt.
Spread out seeds and roast on a pan that’s been sprayed with non-stick spray or lined with parchment.
Roast from 5-20 minutes until they are crisp. (see note)

Note:

When I’ve roasted pepitas, they have always popped when they’re almost done. It sounds a lot like corn popping . At that point they usually need about 5 more minutes to get a little crisper. But I have heard that sometimes they don’t pop, so take a peek or a test nibble as needed. 

Not 100% sure why, but some reader report them done in as little as 5 minutes--guessing they were drier to start and didn't end up quite as crisp as I like mine. IN any case, keep an eye on them.

For Spicy Pepitas, toss seeds in 1 1/2 Tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons chili powder, 2 teaspoons cumin.

What I see in you, I hope to see in me

By Cici

Last week, I led our morning circle which is a brief ritual we do each morning prior to jumping into the day's work. Typically, we have spent it in silence, but some mornings involve stretching or the person who leads reading a poem usually relevant to the day ahead. On one of my days I read my late grandpa’s letter of conscientious objection to the Vietnam War. I had a vague awareness of my grandpa’s past activism, but I had never read the letter myself until a few months ago. Since then, I have been frequently returning to it, like time travel. He wrote this letter when he was my age. Like matter, the chaos that exists now, existed then in a different form through different actors. 

Guided by this letter, I’m reminded that few conditions need to be met to see the divine that surrounds us and that you must say no to what you cannot accept. Saying no, loud, multiple times, and in writing, even privately. Saying no even when you're tired and you can only muster up a whisper, and when you don't have the strength to defend it but it's known in your gut. 

From this letter his objection was recognized, only to be drafted once again when the government found he had registered a gun in the state of Alaska, to which he replied “but this is for bears”. Luckily a sympathetic judge too saw that the fight against a bear was a much more reasonable fight than one in Vietnam. And in a different timeline with different decisions and different words, perhaps I wouldn't be here today waiting for time when the iron in his backbone will reinforce my own.

Upcoming Event: Harvest Festival Saturday November 1st from 10 am to 3 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions

• Verdonnet Leeks

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, possibly last week)

• Cucumbers (Limited amounts, possibly last week)

• Frisee and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Shelling Peas

• Celery

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Hot Peppers

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Red Curry Kuri Squash Soup, from loveandlemons.com

This easy creamy soup is great as a holiday starter or side, or serve it with scoops of warm rice to make a meal.

Author: Jeanine Donofrio

Serves: 6-8 as a side

• 1 medium blue kuri (or butternut) squash, about 3 pounds

• 2 shallots, sliced in half

• 3 garlic cloves, unpeeled

• 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish

• 1 stalk lemongrass (or 1 tablespoon lime zest)

• 2 teaspoons fresh grated ginger

• 1 tablespoon red curry paste*

• 1 cup water or vegetable broth, more as needed for consistency

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• Sea salt and freshly ground black pepper

Garnish with:

• Reserved coconut milk

• Toasted, chopped cashews

• Microgreens

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.

Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.

Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.

Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.

Ali

By Ali

This is my first blog post, so I wanted to take a moment to introduce myself. My name is Ali, and I started filling in here on the farm during harvest in early summer. I officially joined the crew last month and was able to move here full-time! 

I was born in Alaska and moved to California in my early teens. I’ve lived in a few different places since then, including Davis, but I always find myself drawn back to Sonoma County. There’s something really special about the climate, the plant diversity, the coastline, and the strong farming community here.

Before joining this team, I worked on another farm in the area and really connected with the pace and rhythm of the work. It’s humbling and grounding to be part of the natural cycles and to see how much each season teaches you. I’m grateful to be here, learning from everyone and settling into the shift from summer into fall. 

I’m also a nutrition student, so working with such nutrient-rich foods every day has been especially inspiring. Lately, I’ve been making bone broth with our beef bones; it turns out incredibly gelatinous and makes the perfect warm drink. It even forms a thick layer of tallow on top that you can skim off and use as cooking fat, which feels like getting two uses in one! I added turmeric, ginger, and black pepper to my last batch for some extra immune support this time of year.

Another fun, seasonal thing I’ve been making is pesto with the fresh basil we have right now. It’s always fun to experiment with different nuts, but cashews are my favorite.

Upcoming Event: Harvest Festival Saturday November 1st from 10 am to 3 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions

• Verdonnet Leeks

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, possibly last week)

• Cucumbers (Limited amounts, possibly last week)

• Sweet Peppers

• Farao and Caraflex Cabbage

• Covina Broccoli or Song Cauliflower

• Shelling Peas

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Hot Peppers

• Melons (Last week)

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

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Cashew Pesto Recipe

• 2 cups packed fresh basil

• ½ cup grated Parmesan cheese

• ⅓ cup raw cashews

• 2 tablespoons freshly squeezed lemon juice

• 2 cloves garlic

• ½ teaspoon kosher salt (or to taste)

• Black pepper (to taste)

• ¼ cup olive oil

• Water (optional)

Add basil, Parmesan, cashews, lemon juice, garlic, salt, and pepper to a food processor and blend until a paste forms.

While blending, slowly drizzle in olive oil until everything is well combined. Scrape down the sides as needed.

Adjust seasoning and consistency to your liking. Store in a sealed container in the fridge and enjoy within a week.

Many Moons

By Alyssa

Did any of you go to the Many Moons Festival in Sebastapol this weekend? I was there for just a couple of hours at the very end, but it was a sweet way to spend my Saturday evening. I loved the demos and performances that I was able to see, and enjoyed the opportunity to celebrate this holiday with our local community.

Yesterday, the day of the full harvest moon, marked the celebration of the Mid-Autumn Festival. I know this celebration through its Chinese iteration, but the Korean celebration of Chuseok falls on the same day, too. The Chinese Mid-Autumn Festival, or the Moon Festival, is not something I grew up celebrating – of the traditional Chinese holidays, my family only gathers for the Lunar New Year. However for me, as my work has brought me closer to the ebbs and flows of the sun, the moon, and the rain, I find it meaningful to learn about these traditional celebrations that so often align with the solstices, equinoxes, or other markers of the seasons. They are little moments that help me mark the passage of time in the fields. How fitting it felt to watch the full moon set as we harvested today, so big and beautiful! I have been growing a little Chinese chrysanthemum tea plant, ju hua, in my front yard the last two years. It began to bloom this weekend, and the little, round, yellow-white blossoms and buds feel like another echo of this week’s full moon.

It is an exciting couple of weeks here on the farm as we bring in our pumpkins, gourds, and other winter squashes. We are also preparing our overwintered planting of strawberries and garlic, and the balance of the harvest is beginning to shift away from some of our summer crops. There are still tomatoes and peppers and eggplants, don't worry! But as the mornings get cooler and crisper, they begin to slow. I used to feel sad when fall came, because I so love all our summer abundance. But the longer I am a part of this community, and the more time I spend with this land, the less sad I feel about losing the glory of summer. The abundance of fall and winter is its own gift, which makes those first hot crops of next year even sweeter. Happy Moon Festival!

Upcoming Event: Potluck Friday October 10th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions

• Parade Scallions

• Fennel

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant

• Sweet Peppers

• Farao and Caraflex Cabbage

• Covina Broccoli

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl and Paste Tomatoes (possibly last week)

• Tomatillos

• Hot Peppers

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Fudgy-Chewy Pumpkin Cookies

I've been wanting to make this pumpkin cookie recipe from King Arthur Baking with the last of my frozen pumpkin puree from last year, and our Sonora flour. 

• 2 cups flour

• 2 teaspoons pumpkin pie spice

• 1 tsp table salt

• 1/4 tsp baking powder

• 1/4 tsp baking soda

• 14 Tbsp butter, cut into pieces

• 1 cup (227g) pumpkin puree

• 1 1/3 cup (266g) sugar

• 1 tsp vanilla extract

• 1/4 cup coarse sparkling sugar, for rolling 

1. In a medium bowl, whisk together the flour, spice, salt, baking powder, and baking soda. Set aside. 

2. To brown the butter: In a medium saucepan or a medium skillet with high sides, melt the butter over medium heat. Once the butter has melted, continue to cook, keeping a close eye on it and stirring more frequently towards the end, until it browns, 5 to 7 minutes after it melts: The butter has browned when it smells nutty and there are visible brown bits at the bottom of the pan. 

3. To reduce the pumpkin: Once the butter has browned, turn the heat to low and add the pumpkin. The butter will foam and the mixture will look gloppy and broken. Stir in the pumpkin with a whisk or flexible spatula until combined, then increase the heat to medium and stir, occasionally at first and constantly towards the end, for 10 to 12 minutes, adjusting the heat as necessary to prevent scorching. The mixture is finished reducing when it’s mostly smooth, with slow-bursting bubbles; a spatula dragged through the center of the pan should leave a distinct line that closes in about 1/2 second. Transfer the pumpkin butter mixture to a liquid measuring cup: You should have about 1 1/4 cups (290g). If you have significantly more, return the mixture to the pan and continue to cook. (If you have a little more or a little less, that’s OK; proceed with the recipe.) 

4. Transfer the pumpkin butter mixture to a large bowl. Add the sugar and whisk vigorously until it's smooth, thick, and glossy, about 30 seconds. Whisk in the vanilla. Add the dry ingredients (from step 1) and stir with a flexible spatula until a smooth dough forms with no patches of flour. Place plastic wrap or reusable wrap directly on the dough’s surface, then transfer it to the refrigerator to chill for at least 30 minutes and up to several hours. 

5. To bake the pumpkin cookies: While the dough chills, preheat the oven to 350°F with racks in the upper and lower third. Line two baking sheets with parchment. 

6. Use a leveled jumbo cookie scoop or two level tablespoons to scoop the chilled dough onto the prepared baking sheets. For the neatest cookies, roll the dough into balls (they will feel slightly greasy). One at a time, roll the dough balls in the coarse sparkling sugar to coat. Using a cookie stamp or the bottom of a measuring cup or glass, press the balls to 1/2" thick (about 2" to 2 1/2" wide). 

7. Bake the pumpkin cookies, rotating once halfway through baking, for 16 to 18 minutes, until the centers are cooked through and the cookies feel firm. Let the cookies cool on the baking sheet before enjoying. 

Storage information: Store the pumpkin cookies airtight at room temperature for several days. 

Happy Fall!

By Alexis

Although this whole summer has felt like fall... and the plants agree. While we are enjoying the last weeks of the summer crops, winter crops are growing and waiting to be loved on as well. Something I have learned here at Open Field is that a little goes a long way. Although the harvest this season felt smaller than last season, it has still provided nourishment for us all. The herb circle has also been nourishing as it is "the medicine we all need." I find my body has been more resilient this year and I accredit this to the daily intake of the medicinal tea blends here on the farm. I went from not having a relationship to tea to feeling that it is essential for my self-care routine. As we transition to Fall, I am wrapping up a short course on Tropical Herbalism. Where I'm from, it is considered sub-tropical, and although I know the many medicinal plants, I actually am unfamiliar with plants specific only to tropical regions. In the course I learned that many of the plants that I associate with my home and culture, share roots with Asian and African cultures. In this way, we are all connected, at least that's how I like to see it. The class is hosted by Brandon Ruiz, who has become well-known in the herbalist community. I've enjoyed the way Brandon connects the plants with culture, food and historical context. If your ever curious about Caribbean or Tropical herbalism, with a decolonized perspective, check him out. He also works with other herbalists who share the same mission and passion for educating others on Caribbean plant medicine. 

Upcoming Event: Potluck Friday October 10th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions

• Parade Scallions

• Fennel

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant

• Sweet Peppers

• Farao and Caraflex Cabbage

• Song Cauliflower and/or Covina Broccoli

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl, Paste, and Heirloom Tomatoes

• Tomatillos

• Hot Peppers

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Baba Ganoush

• 2 pounds Italian eggplants (about 2 small-to-medium eggplants*)

• 2 medium cloves of garlic, pressed or minced

• 2 tablespoons lemon juice, more if necessary

• ¼ cup tahini

• ⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish

• 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

• ¾ teaspoon salt, to taste

• ¼ teaspoon ground cumin

• Pinch of smoked paprika, for garnish

Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.

Slice eggplant long ways and sprinkle olive oil.
Roast eggplant at 450 degree F for 30-40 minutes until soft and slightly charred. 
In a bowl, combine tahini, lemon, garlic and parsley 
Once eggplant is cooled, scoop out the flesh and combine with other ingredients 
Use potato masher to pre/mash (optional). Puree in blender or food processor.
Enjoy! 

Sheep Week

By AJ

Last week was a big sheep week. It is time to breed, so all the sheep need to be brought to the barn to be sorted, hoofed and set up in their prospective pastures. 

There is a group of sheep i am breeding to our new ram this year, Praxis, whom I do not have a picture of, but i will inform you that he is a good-looking ram.

Then I have the "other" group of sheep that are not being bred this year-- all the lambs from this spring, a few old gals, and a few little gals. 

I also pulled out the ram lambs, and a few buddies, from the main herd. These are the 2 rams i saved from this lambing season, McFly and Beetle. I will end up keeping one, as we say goodbye to Ugg this year.

These lil dudes will slowly be introduced to the rams and eventually (hopefully) they will all hang out together.

After about a month, Praxis will be put back with the other rams and the herds will combine back into one group until its time for lambing!

I don't have any photos! but heres a recipe:

Numex Chile Queso

• 4-8 Numex Peppers

• 2 T butter

• 2 shallots ( or 1 onion)

• 2 T Flour

• 1 C milk

• 8 oz grated jack cheese

• salt and pepper to taste

1. Roast your peppers: Preheat broiler on high. Spread your peppers out on a baking sheet. (You can roast more than what  the recipe calls for and freeze the extras for later!) Place in the oven for 6-8 minutes, until blackened. Flip them over and return to the oven for 5-7 minutes, until blackened.

2. Pull the peppers out, cover with another baking sheet and let cool for 15 minutes

3. Peel, seed, and chop the peppers ,

4. Over medium heat, melt butter. in sauce pan

4. Add peppers and shallots, cooking for 3-4 minutes

5. Stir in the flour

6. Slowly add milk

7. Remove from heat and add cheese

8. Stir until cheese is melted and salt and pepper to taste

Upcoming Event: Potluck Friday October 10th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Long of Tropea Onions

• Parade Scallions

• Fennel

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant

• Sweet Peppers

• Corn

• Farao and Caraflex Cabbage

• Song Cauliflower

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl, Paste, and Heirloom Tomatoes

• Tomatillos

• Hot Peppers

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, and raspberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Beach Days

By Stephanie

Growing up in San Diego, beach days were a staple in the summer, and as much as I love Northern California, I do miss home so much especially in the late summer early fall as I am craving those beach days. This summer being so cold, I was feeling slightly glum about a lack of beach days, until this weekend. I was able to take a trip with a mixed group of high school and college friends to Catalina Island for a three night camping trip, and I have to say, it was pretty awesome. The weather was perfect, the water was 70 degrees and our campsite was right on the beach. We spent the weekend playing games on the beach, digging holes, snorkeling, paddle boarding, and kayaking and I couldn’t be happier. It was my beach fix for the summer and now I can be satisfied going into the fall, although it doesn’t feel like fall today.  

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Fehmel Steig Yellow and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant

• Sweet Peppers

• Corn

• Farao and Caraflex Cabbage

• Covina Broccoli

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl, Paste, and Heirloom Tomatoes

• Tomatillos

• Hot Peppers

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, and raspberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Heres the bean salad I made to go camping but I actually didn’t have any beans. 

• corn 

• cucumber

• tomatoes

• pickled red onion 

• new mex chilies 

• Cici’s yummy cilantro sauce (you’ll have to ask her what she puts in it but its a little spicy and really good and what makes this salad to addicting) 

I recommend eating it by the spoonful out of corn chips on the beach 

Barn Square Dance Saturday 11/1, from 6:30-9 pm

By Seda

I am thrilled to extend an invite to our barn dance here at Open Field Farm! The crew had been talking about a party like this for 2 seasons and it’s finally happening! Whoo hoo, omg yay…can you tell I’m excited? Here are some more details: The barn dance is on Saturday November 1st, which is the same day as the harvest festival but this will be an evening affair, starting around 6:30pm. There will be square dancing! I have found a live band that plays old-time music for square dancing. If you are new to square dancing that’s totally okay! It is very beginner friendly and there will be a caller teaching the dances to everyone prior to dancing. I myself have only ever attended two square dances and they were so much fun and very easy to pick up as a beginner. I will also add that square dancing is such great fun because you get to dance with everyone who's there, it's not just about dancing with your partner but about your neighbor too! And most importantly it's not all that serious, we are all really here to just have fun. Anyway I hope this is encouraging to anyone who is on the fence. 

Other important info, we will be having a potluck of sorts before we get to dancing. Alyssa has volunteered to cook up some chili. One pot will be vegan, one will be meat, so bring your favorite toppings, cornbread, or a side to share as well as your own bowls and utensils. And don't forget a mug! Dennis will supply us with some of his homebrewed beer, cyser and rootbeer. It is November 1st the day after halloween so costumes are of course encouraged!

Kids are welcome however dances will not be geared towards children so keep that in minds when bring the littles. 

Lastly, a $10 donation is suggested, all proceeds will be going towards paying the band for their time! I think I can speak for the crew when I say we are all really excited about this and we hope to see you there!

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant

• Corn

• Farao and Caraflex Cabbage

• Covina Broccoli

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl, Paste, and Heirloom Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)

• Tomatillos

• Hot Peppers

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Double Chocolate Zucchini Bread, from smittenkitchen.com

• 2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater

• 2 large eggs

• 2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter

• 1/2 cup (95 grams) packed dark brown sugar

• 1/2 cup (100 grams) granulated sugar

• 1 teaspoon vanilla extract

• 1 3/4 teaspoons kosher salt (Diamond brand; use half of other brands)

• 1 1/4 teaspoons ground cinnamon (optional)

• 3/4 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 1/3 cups (180 grams) all-purpose flour

• 2/3 cup (55 grams) unsweetened cocoa powder

• 1 1/3 cup (8 ounces or 225 grams) semisweet chocolate chips, divided

• 2 tablespoons (25 grams) raw or turbinado sugar

Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. For easier removal, line the bottom and two long sides with a sling of parchment paper.

Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined. Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. If your cocoa is lumpy, and mine always is, sift it over the batter. Add flour and mix until combined. Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine. Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar — don’t skimp.

Slow ripening

By Sarah

Despites this weekend’s heat, it has been a cool summer overall. In contrast to last season, which was hotter than usual, it has been a welcome change and much easier to work in the mild weather. Still, it is throwing me for a bit of a loop, as I have to adjust to the change and how the soil and plants react. I find myself deliberating my choices more and second guessing myself which is uncomfortable. However, I know that in the discomfort, there is also growth and a chance for me to learn even more about the land. I have found that we need to water way less than we have in the past and to keep the soil closer to dry than wet, allowing it to stay as warm as possible and to allow the plants to grow.

As well, the crops have been ripening very slowly. They are keeping us on our toes, guessing when they will come, different than the rhythm we have known in the past. For example, the tomatoes are trickling in and we had to take a break on the hot peppers to allow them to ripen more.

We have 3 more plantings of corn to pick. plus many green tomatoes, peppers, and melons in the field. Here’s to an abundant September with lots of summer fruits coming in!

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Corn

• Farao and Caraflex Cabbage

• Covina Broccoli

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl and Heirloom Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)

• Melons

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Melon Salad With Nectarines, Tomatoes and Basil, from nytimes.com

• ¼ medium sweet onion or red onion

• Ice water

• 7 ounces peeled and seeded firm-fleshed melon, such as cantaloupe or honeydew (from ¼ medium melon)

• 2 firm-ripe yellow nectarines (or plums or peaches)

• ¾ cup cherry tomatoes

• Sea salt, to taste

• ¼c up extra-virgin olive oil 

• 1 tablespoon chardonnay vinegar

• 1 lemon, juiced

• Pinch of crushed red pepper

• Small handful of caper leaves, torn in half, plus a spoonful of their oil, or salted capers, cut in half (optional)

• Generous handful of basil leaves

• 2ounces Pecorino Toscano or other hard, shaveable Italian cheese (such as ricotta salata or Parmesan)

• Freshly ground black pepper

• Crusty bread, for serving

Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.

Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.

Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.

Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.

If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.

Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.

Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.

Chicks and Flowers

By Celeste

Chicks :
The Chicks Have Arrived!
The chicks are finally here, and they are absolutely adorable. Jesse has been preparing for their arrival for over a month now. He sealed the coop with plastic to block the wind, spread fresh wood chips for bedding, scrubbed everything down, and even gave the inside a fresh coat of paint. By the time the little ones arrived, their new home was ready and waiting.

Now that they’re here and settled, the daily routine has begun. If it’s not Sarah checking on them, Jesse takes over. Here’s what his mornings look like:
• As soon as the sun peeks up, he opens the coop doors so the chicks can enjoy fresh air and natural light.
• He switches off the heat lamp to keep them from overheating.
• He makes sure their food and water are topped up and clean.
• He does a quick head count and gently checks for any losses. Sadly, not every chick makes it through the night, but catching it early keeps the rest safe.
• Finally, he checks their little bottoms. Sometimes droppings can clog up, which is dangerous if left untreated. When that happens, Jesse carefully gives the chick a gentle bath to keep it clean and healthy.

It’s a simple routine, but one that makes all the difference in giving these tiny chicks the best chance to grow strong. Watching them scurry around the coop is a sweet reminder of how rewarding a little daily care can be.

Flowers: 
The flowers are growing beautifully this season—but so are the weeds. Even with a “big crew” helping in the field, it feels like the weeds are thriving faster than we can pull them. Still, I haven’t given up. There’s a couple of good weeks left, and I know the garden will look gorgeous again until the next round of tending.

Right now we’re in the middle of harvesting flowers for drying. These blooms will be saved and set aside for the wreath workshop during the farm festival on November 1st (more details coming soon!). It’s always exciting to see how the colors and textures come together, holding a little bit of summer long into fall.

Upcoming Event: Potluck Friday September 19th at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Corn

• Farao and Caraflex Cabbage

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)

• Melons

• Hot peppers (Limited Amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Corn and Cucumber Pico de Gallo (I made this for the last farm potluck.)

 • 2 cups fresh corn kernels

 • 2 cucumber, diced small

 • 3 medium tomatoes, diced

 • 1 onion finely chopped

 • ( optional 2 jalapeño or serrano )

 • ¼ cup fresh cilantro, chopped

 • Juice of 1–2 limes

 • Salt to taste

1. In a large bowl, combine corn, cucumber, tomatoes, onion, and pepper.

 2. Add cilantro and squeeze in lime juice.

 3. Sprinkle with salt and mix gently.

 4. Let it sit for 10–15 minutes so flavors blend.

Serve with tortilla chips, tacos, grilled meats, or as a fresh salad side.

I Love Birds

By Ellie

Yesterday evening I was hanging out in my little house when I heard some unusual chirping outside through the open windows. I went out and stood on the step in front of my door and watched an American kestrel (which is North America’s smallest falcon) chirp like crazy and fly in circles! By the way, I identified this bird by using the Merlin Bird ID app which identifies birds by calls. I listened while two kestrels talked back and forth with one sitting on the power lines right in front of my house. 

At one point it flew towards me and got caught in the wind right above my head so I felt like we were looking at each other. 

I love seeing cool wild animals and noticing them. My mom is a backyard birder and bird enthusiast so whenever we’re sitting in the backyard I get to listen to her point out birds, identifying them or sometimes just watching and appreciating them. She taught me how to be observant in nature and I’m lucky that she passed on that appreciation for the earth with me. 

*serpent cucumbers art beautifully crafted by Stephanie

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Ailsa Craig and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Eggplant (Limited amounts)

• Farao and Caraflex Cabbage

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes

• Melons (Limited Amounts)

• Hot peppers (Limited Amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

https://www.fromachefskitchen.com/ratatouille/ Made this ratatouille for dinner last night, such a simple and yummy way to appreciate our summer abundance!

Who are you today?

By Kelsey

Sophie Strand, who writes the Substack Make Me Good Soil (as well as many other things), published a piece a few months ago titled “Against Self-Capture,” where she discusses how limiting and devoid of context it feels when asked to write a bio or how she would like to be introduced.

Instead of pinning oneself down with a list of titles or identities, which can feel constrained and static, Strand prompts her readers to introduce themselves instead through “ecological and sensory context.” Less I, more we, with the we referring to the interconnected web of beings whose existence creates our reality. Understanding the self as embedded within, and continuous with, our ecological context is a theme in Strand’s work that I find inspiring.

On a sunny morning in June, after reading this piece, I thought about how I might introduce myself as situated in an ecological and sensory context. Here is what came through:

Today I am the promise of young flower starts planted into rich soil.
The sounds of children laughing, playing, and crying.
The scent of basil freshly watered.
A warm day, a benevolent wind, tired hands.

And here is one for today:

Today I am pigweed, persisting, despite all of our effort.
Bindweed wrapped around anise hyssop 
whose flowers' nectar feeds the bees whose buzz the child mimics with joy.
We are all buzzing together.

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Gold Princess, Ailsa Craig, and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Farao and Caraflex Cabbage

• Fennel

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (limited amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Quick Indian Zucchini Curry, https://www.jcookingodyssey.com/zucchini-curry/

• 1lb zucchini

• 3 tablespoon oil

• 1 teaspoon cumin seeds

• 1 teaspoon chili powder red

• 1 teaspoon turmeric powder

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon sugar optional

• 1 teaspoon lemon juice optional

• salt to taste

First thoroughly wash and clean zucchini under running water.

Pat dry using clean kitchen towel or paper.

Chop them using sharp knife.

Heat oil in a pan, add cumin seeds, let it sizzle a bit.

Now carefully add chopped zucchini into the hot oil and spice powders along with salt.

Mix well and stir fry on medium-high heat until the zucchini are golden brown and tender.

Switch to low heat if the curry appears to be burning or sticking to the bottom of the pan.

Add sugar and lemon juice, mix and serve hot.

Is it summertime yet?

By Alyssa

I can’t believe it is August already. Weather patterns have become like another hand on my internal clock, and this cool spring and summer we’ve been having is throwing me off. But with the turn of the month, we have had a little more sunshine, a little more heat. The hot crops are finally starting to come in, albeit still slowly, and the CSA fridge is filling up again. And the Canadian geese are starting their migration, big groups flying overhead as they go south for the winter.

Additionally, as of yesterday, I am finally embracing all of the summer recipes of that food media told me I should have begun eating in June. One of the funniest lessons of farming for me, especially in this particular place, has been that our seasons of food do not really line up with the recipe newsletters that show up in my inbox. It is an exercise in anticipation, salivating over images of juicy tomatoes and melons while watching the tomatoes slowly climb their trellis.

I get a lucky little preview of the season, by way of my mother. My parents still live in Novato, my hometown, which usually enjoys (or suffers) warmer weather and a little less fog. Every spring, my mom goes to the master gardeners’ plant start sale and buys a half dozen or so tomato plants, which she plants in raised beds in her front yard. Her plants are already escaping their cages by the time ours are about knee height, and she generously shares some of her early harvest with me. I love the tomatoes that we grow – the Crushed Heart variety is first in my heart, and our New Girls make the best tomato sauce – but for straight eating, nothing compares to my mother’s tomatoes. Hers have always been better and sweeter than any tomato I’ve ever grown on any farm I’ve ever worked. It feels mean to tell you this without sharing, but there are just some things that your parents will always do better than you, and this is one of my mom’s things.

Upcoming Event: Potluck Friday August 22nd at 6 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Gold Princess and Red Long of Tropea Onions

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Farao and Caraflex Cabbage

• Fennel

• Jade Green Beans (The plants surprised us and there was less this week. They will be limited.)

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• New Girl Tomatoes (limited amounts)

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Soft Tofu, Tomatoes, Cucumbers, and Chili Crisp

I just found out that Jupiter Foods in Petaluma sells the best tofu I’ve ever had – Dooboo from Joodooboo, a Korean restaurant in Oakland with freshly made tofu and banchan. The tofu is fresh, so it is a little pricey. For me it is worth it, but you can really make this with any tofu, the softer the better. I usually put a Chinese spin on the toppings because that is what is in my pantry, but you could take it in a lot of directions. This is what I am having for dinner tonight:

Scoop half a block tofu out of the package and into a bowl. Top with a diced tomato, a diced cucumber, a drizzle of soy sauce and Chinese black vinegar, and a healthy spoonful of chili crisp*. Boom, dinner. 

*There are so many awesome chili crisps out there these days, but I want to shout out Big Spoon Sauce Co, a small Sonoma County business that makes a bunch of different chili crisps with ingredients from local farms. Their regular chili crisp is my favorite to eat with eggs, but they also do fun seasonal recipes – and I do love a seasonal food product.

Full Circle

By Alexis

Every week, I am the person who restocks the meat fridge in the CSA barn so we all can enjoy a variety of cooked, protein-rich meals. At this time of the year, we have been taking cows to the local butcher every two weeks, and wait for them to come back in a form we can readily enjoy in our kitchen. A few weeks ago, in preparation for this year's new meat delivery, I was tasked with organizing and emptying out the big cooler, where we keep our meat stock. My task was to discard any organs from last year. The organs we toss out feed the local wildlife: vultures, owls, hawks, coyotes, and other local carnivores. Still, I knew this task would be somewhat emotionally difficult, so I decided to make it a prayer. I was determined to make the whole task, an intentional experience. The whole time I was there, about an hour total, cutting open each individual bloody bag and tossing the organs - I prayed. I sang to mother earth, and her creatures. I sang in my other native tongue, Spanish. I gave thanks, and asked for forgiveness. I welcomed all the creatures nearby to feast, and gave thanks for their lives too. I remembered the role each of these creatures play in our ecosystem, and the role we play in our ecosystem. As stewards of the land, and also as consumers of the land. I cried. But I also felt happy. Because, everything is oddly perfect, in the great circle of life. 

Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• New potatoes

• Merlin Beets

• Yaya Carrots

• Pink Beauty Radishes

• Gold Princess and Red Long of Tropea Onions

• Parade Scallions

• Alto Leeks

• Cocozelle, Goldini, and Dark Star Summer Squash

• Cucumbers

• Fennel

• Jade Green Beans (We have lots!!!!! Plan to preserve)

• Shelling Peas

• Lettuce

• Rhubarb Chard

• Champion Collards

• Rainbow Lacinato Kale

• Parsley, Cilantro, Basil, and Dill

• Albion Strawberries

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Sonora Wheat Flour and Berries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Crustless zucchini pie 

• 2 cups Zucchini, shredded, liquid squeezed out

• 1 Red onion, finely chopped

• 1/3 cup Parsley leaves, finely chopped

• 1/4 cup Basil leaves, finely chopped

• 3 tablespoons Parmesan cheese, grated

• 2/3 cup Whole Wheat Flour

• 1 teaspoon Baking powder

• 3/4 cup Milk

• Extra Virgin Olive Oil, as needed

• 3 Whole Eggs, beaten

• Salt and Pepper, to taste

Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.

Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.

Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.

Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.