Hey there! My name is Samuel, writing to you from my comfy chair on a warm, breezy Sunday afternoon. Since it was my week to lead the morning circle, I have the honour of writing the blog post as well! I will keep it somewhat short, so we can get back to enjoying the Summer and all our delicious vegetables;)
Just a little about myself for context: I was born in Laguna Beach in 1985, was a small child in San Luis Obispo, but spent most of my childhood and adolescence in Huntsville, Alabama. When I was 24 I moved to Albuquerque, New Mexico to pursue my first farming internship, and have been involved in sustainable agriculture ever since.
For me, the benefits of working for Open Field Farm are myriad. Right at the top of the list is getting to work with all the great people who are involved with bringing this amazing food to harvest every week. My friends / co-workers on the crew are all awesome and I greatly value getting to spend time talking, joking, cooking with and learning from them every week. Everyone here is incredibly knowledgeable, and are all hard workers. I think this is because we all truly believe in the ideals, or the “mission” of the farm.
Seth and Sarah have been very influential on my life in the short time I’ve known them. This farm is different from any of the other farms I’ve worked on in the past, there is a true sense of caring and community here, and a strong emphasis on learning. Before moving to Petaluma I had a vague notion of what bio-dynamics entailed, but thanks to Seth and Sarah I have officially “drank the kool-aid” and am very excited about learning as much as I can. I recently finished a book Seth let me borrow called Bio-dynamic Introductory Lectures Vol I by Alex Podolinsky, and am anxiously waiting the James’ return from vacation so I can check out the next installment of the series.
Alright that’s probably enough gushing for one blog post! My bicycle and Helen Putnam Park await... Cheers and thanks for reading, hope you have a great week!
This week’s pick list:
Eggs
Albion Strawberries
Rhonda Beets
Yaya Carrots
Red Gold New Potatoes
Zoey Sweet Onions
Kolibri Kohlrabi
Summer Squash: Dark Star, Yellowfin, and Cocozelle
Cucumber: Mideast Peace, Summer Dance, Silver Slicer, Sweet Marketmore, and Addis Pickle
Solaris Fennel
Hakurei Turnips
Everygreen Hardy Scallions
Alto Leeks (We plant these spring leeks in clumps and harvest them young and tender.)
Garlic: Inchelium Red Soft Neck
Lettuce
Kale: Rainbow Lacinato and Old Growth Palm
Champion Collards
Ruby Red Chard
Cabbage: Farao and Emiko
Basil, Cilantro, Dill, and Parsley
Olive Oil
Corrales Calabacitas Quesadillas
(I learned this recipe at the Corrales, NM Farmers Market)
Makes 2 quesadillas
2 teaspoon olive oil
3 cloves garlic, minced
1/2 yellow onion (or 1 leek, or 2 green onion) diced
1 jalapeno (or any pepper) seeded and diced
2 zucchini, quartered
Kernels from 1 ear of sweet corn
1 cup cooked black beans
1/2 teaspoon cumin
Freshly ground salt and pepper, to taste
4 corn tortillas
Add olive oil to a medium skillet and place over medium heat. Next add in garlic, onion, jalapeno, zucchini and corn; saute for 5-7 minutes or until onion begins to soften and become translucent. Stir in black beans, cumin and salt and pepper. Remove from heat and set aside in a bowl.