I have found myself reflecting this week on the immense effort that is brought about to care for this place in hopes that it will in return provide us all with what we might need to eat for the week. This reflection has led to a desire to thank the group of people who wake up each morning to greet their work on this farm with a dedication that I believe is rare. In these times when most folks have left the farm very much on purpose this group instead has accepted the challenge. I have for the past 20 years dedicated most of my thinking and most of my will and effort to work that is found on small scale organic community farms. Because of this I have some idea of what that work is like and I can say that it is every bit as hard as folks think it is. I have seen more than once people leave a farm in the middle of the night with no notice because it simply became too much against the backdrop of comfortable climate controlled work that isn't so demanding of every part of what it is to be a human engaged directly with life and death and all of the elements in every waking moment. This "crew" as they are lovingly called has been steady and strong beyond measure. It may be easy to miss if you are not in it all the time but this season for folks that work outside especially has been the kind of season that could test the metal of anyone. It has been smoky, it has been unusually hot and it has required that much of the time masks are worn for the protection of all of us. I am not writing this to grumble about the moment we are all living in. I am writing to express my immense gratitude for the extraordinary effort that has been made with the steady leadership of one of the strongest people you'll ever meet Sarah James. Open Field Farms "Rock"! So To Sarah, Jesse, Celeste, Jorge, Cecilia, Kelsey, Monique, Sarah Beth, Dana, and Sam what you all have done for this community this season has not gone without notice and I for one cannot express enough how grateful I am to you all for the beautiful harvest you have brought about week in and week out. May you feel proud to be among the few with an impressive backbone and strong will that you engage fully for the sake of others. Thank You Seth
This week’s pick list:
Eggs
Rose Finn Fingerling, Harvest Moon Purple, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Ailsa Craig Onions
Takrima Leeks
Solaris Fennel
Kolibri Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Balena Celeriac
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Silver Slicer, Sweet Marketmore, and Addis Pickle
Sweet Peppers
Lettuce
Farao Green and Emiko Napa Cabbage
Gypsy Broccoli
Calypso Celery
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Dill heads and Parsley
Highlander Green Chile
Winter Sweet Kabocha, Delicata, Sweet Reba Acorn, Burpee’s Butterbush, & Spaghetti Winter Squash
Winter Luxury Pie Pumpkin
The pick your own crops are winding down but we do still have: jade and dragon langerie bush beans, padron and shishito peppers, ground cherries, and tomatillos.
Along with the flowers, there are shiso, purple and thai basil in the annual field.
Saltonstall Olive Oil
Revolution Bread on Friday
MARINATED BEET & BREAD SALAD
from Local Dirt (a new cookbook from Andrea Bemis) and on her website: dishingupthedirt.com
1 1/2 pounds beets, sliced into 1/2-inch thick pieces (no need to peel)
salt
1 small red onion, thinly sliced
1/4 cup balsamic vinegar
2 teaspoons honey
6 tablespoons olive oil, plus more for drizzling
freshly ground black pepper
1/2 loaf of sourdough bread, torn into 1-inch pieces
4 ounces goat cheese, crumbled
1 cup torn fresh herbs (dill, parsley, basil)
Preheat the oven to 425F
Place the beets in a large pot with enough water to cover them by at least 1 inch. Sprinkle them with a hefty pinch of salt and bring the water to a boil. Reduce the heat and simmer the beets until they are tender, 12-15 minutes. Remove from the heat and drain.
Place the beets and onion in a large bowl. On a separate bowl, whisk together the vinegar, honey, and olive oil with a hefty pinch of salt and pepper. Drizzle half the mixture into the bowl with the beets and onion. Toss to coat and set aside.
Place the torn bread on a a baking sheet and drizzle it with olive oil, salt and pepper. Bake until the bread is golden brown and crisp, 8-10 minutes tossing halfway.
Add the bread to the bowl with the beets and onion. Drizzle in more of the dressing to taste and top with the goat cheese and fresh herbs. If need be, sprinkle with more salt to taste and a drizzle of olive oil.