Hi everyone! My name is Anna and I am the newest member of the Open Field crew! I grew up in rural North Carolina, went to school for wood science and design in Raleigh, then started my farming journey in western Montana. I thought I was taking a “fun job” to do “for a few months” before I “start a career” - HAH! I fell in love with the satisfaction of this work and the community and connection I feel through it to both land and people. After the season ended in Montana, I moved to Vermont to work at a farm and forest school as a farmer and mentor to elementary schoolers. I learned a lot there - how to tap a maple tree (did you know it takes 40 gallons of sap to make one gallon of syrup??), the number of layers needed to work outside all day in ~10º temperatures (2 on feet, 3 on legs, 4 on upper body), and the best way to harvest potatoes with kindergarteners (like a treasure hunt!!). I realized there that while I loved the kids, my heart was in farming. I decided to move to a place I had never even visited, California, and now I’m here, typing to you from the CSA barn porch. I have been overwhelmed with gratitude for the kindness I have been shown by everyone here at Open Field, and the beauty I am surrounded by every day. I also have been overwhelmed with the amount of fresh, beautiful produce I now am so lucky to have access to!!! Every night I fall asleep with my mind racing through the produce I want to cook with; last week I made pesto and pickled cucumbers and peppers. I welcome anyone’s recipe recommendations and I want to share my recipe pick for this transition into fall. This dish looks and feels somewhat ~fancy~ but really just entails stirring for a while (which I do with a glass of wine in hand!) while inhaling the delicious smells. Cheers!
This Week’s Pick List:
Eggs
Red Gold and La Ratte Fingerling Potatoes
Ailsa Craig and Red Long of Tropea Onions
Takrima Leeks
Winter Sweet Kabocha, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Yaya Carrots
Rhonda Beets
Hakeuri Turnips
Kossack Kohlrabi
Calypso Celery
Gypsy Broccoli and/or Mardi Cauliflower
Taiwan Flat and Caraflex Cabbage (Lots!!!!)
Emiko Napa Cabbage
Sweet peppers (Lots!!!!)
Tomatoes (Limited amounts and definitely the last week)
Bastan Poblano and Highlander Green Numex Peppers (Lots!!!!)
Jalapeno, Serrano, Rodeo, Aji Crystal, and Wenk’s Yellow Hot Peppers (Lots!!!!)
Rainbow Lacinato and Old Growth Palm Kale
Champion Collards
Ruby Red Chard
Dill and Cilantro
Tres Fine Frisee
Head Lettuce
Esmee Arugula
Decorative gourds and pumpkins
Pick your own: We may got a light frost last night and will likely get a harder one tonight. So far the beans and basil have been the most affect but you could still find good beans today. There will most likely still be flowers, beans, and peppers to glean but the field is fading fast!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Filigreen Farm Apples for sale!
Squash Risotto Recipe (adapted from platingsandpairings.com)
4 cups any type of broth
1 cup squash or pumpkin puree (I like to roast a kabocha and use that!)
3 tablespoons unsalted butter
1 shallot (or some onion and garlic, whatever your heart desires)
1 teaspoon kosher salt
1 teaspoon chopped fresh thyme
1 1/2 cups Arborio rice
1 “glug” white wine (or vinegar)
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon nutmeg
Fresh ground black pepper
Crumbled goat cheese (optional but HIGHLY recommended)
Dried cranberries (optional)
In a medium saucepan, whisk together the stock and squash over medium heat. Bring to a simmer and reduce the heat to low. Cover and keep warm.
Melt the butter in a large dutch oven or saucepan over medium heat. Add the shallot (or onion and garlic) and salt. Cook until softened, 2-3 minutes. Add the thyme and rice and cook for one minute longer.
Add the white wine and a ladle of warm stock and cook, stirring occasionally, until the liquid has evaporated. Add another ladle of stock, and continue cooking until evaporated again. Continue cooking, adding a ladle of stock at a time, and allowing to evaporate in between each addition. Cook until the rice is done, it should be creamy in texture, and will take about 20-25 minutes.
Mix in the parmesan, half of the parsley, and nutmeg. Season to taste with salt and pepper. Top with the remaining parsley, goat cheese and dried cranberries. Serve immediately.