By Celeste
Like every year we welcome you and your family to our last event of the year , the Harvest festival, where we will have pumpkin pie , herbal tea , apple cider , popcorn , and our popular wreath making station .
Every year when summer arrives and flowers are beautifully grown i start to harvest bunches of different kinds of drying flowers then i hang them in the csa barn for at least 2 weeks or until fully dried which im sure all of you noticed.
We offer 20 different flower options for wreath making : nigella, gomphrena, feverfew, craspedia, yarrow, lavender, celosia , flax , statice, basketflower, cempasuchi, scabiosa, frosted explosions grass, popies, broom corn, larkspur, safflower, strawflower, amaranth, sweet annie , our most used accent flowers are Strawflower , larkspur and Statice . Your wreath should last between 1-3 years if kept out of direct sunlight, wind and humid conditions. ( and it also depends on your flower choices )
Thank you so much for those of you who help me this year dried some of this flowers , i had such of great time getting to know you. Shout out to Jeanne , Zoreh, Paulina , Taralynn and my coworker Alyssa.
Thank you Dahlias
It is that time of year were we express our gratitude to the dahlias, I am beyond thankful for this year’s blooms , they did so much better than last year. This year we chose not to fish the dahlias , and to water them sooner .
You will noticed that i had label each tuber with a black sharpie and masking tape by color and cut the plant , they will stay buried without water for 2 weeks for them to get cured then i will dig them up and stored them until next year. I left some T-post for you pay attention were this tubers are , please watch your step and still do not jump/ walk over the bed ; and please make sure children and dogs do not pull out the dahlia bulbs . One bed is still up so grab as many as you can.
Altar - Dia de Muertos
One of my favorite festivities , yes festivities is to celebrate the life of those who have passed away to the spirit world. I will be creating an Altar to commemorate our beloved ones like last year so I welcome you to participate again with bringing a picture frame of that one person ( or as many as you want ) that is no longer with us to set it up in the altar , and if you can it will be great if you can bring their favorite treat as well ( candy , fruit , bread , etc. ) i will start making the altar on the 26 of October in the shed of the csa barn so bring all your items before this date and leave it inside the csa barn.
Typically altars are put up from 10/28 - 11/2 , but im not planning on working on Sunday. The 31st of October is the day to be said when the portal from both worlds starts to open and spirits start to visit us .
Upcoming Events:
Fall Harvest Festival Saturday November 4th
CSA Barn Hours:
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Winter hours: 2:30-6PM (starts the week after daylight savings in November)
Pick List:
Eggs
Cortland Yellow and Cabernet Red Onions
Evergreen Hardy Scallions
Red Gold and Yellow Finn Potatoes
Yaya carrots
Rhonda Beets
Pink Beauty Radish
Hakeuri Turnips
Dark Star, Cocozelle, and Yellowfin Summer Squash
Slicer and Pickling Cucumbers (Lots! Time to pickle!)
Finale Fennel
Sweet Peppers
Primo and Caraflex Green Cabbage
Song Cauliflower
Covina Broccoli
Chioggia, Frisee, and Escarole
Lettuce
Celery
Champion Collards
Lacinato Kale
Ruby Red Chard
Cilantro, Dill, Parsley, and Basil
Tomatoes of all kinds! (May be last week, may be limited)
Hot Peppers
Melons
Winter Sweet Kabocha, Spaghetti, Acorn, and Delicata Winter Squash and Winter Luxury Pumpkin
Pick your own Strawberries (Ask for directions and be sure to follow the signs!)
Pick Your Own Green beans, Padron & Shishito peppers; Cherry Tomatoes & Tomatillos; Husk Cherries; Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale on Friday (Frozen bread for sale on Tuesday)
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Calabaza en Tacha, from muybuenoblog.com
4-to 5 pound pumpkin
2 cups water
3 cinnamon sticks
5 whole cloves
Spiced Piloncillo Syrup
¼ cup water
1 cinnamon stick
8 ounces piloncillo , or 1 cup packed dark brown sugar
Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut the pumpkin into 3- to 4-inch slices leaving the skin on.
In a large pot, steam the pumpkin in water, cinnamon, and cloves making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
In a small saucepan place water, cinnamon stick, and piloncillo on a very low heat until the piloncillo melts. Be sure to stir frequently.
Serve slices of pumpkin with syrup.