I know we are all very excited for the seasons change, though it seems this week we will have a (hopefully our last) small heatwave. We have officially moved into doing fall projects such as: moving the tunnels to thier fresh winter pads, cutting the winter squash and gathering the pumpkins/ gourds for your fun fall needs. We also successfully harvested our first round of winter carrots, which I'm sure many of you will be thrilled to hear that we got a robust amount of.
I can personally attest that my body is ready for the slow down of winter and to have space to go inward and recoup from the summer season, but we are not quite there yet as fall asks us workers to push a little more in order to have a good storage supply of food to get us all through the winter. In order to maintain health in body and heart, I'd like us all to remember that eating enough warm rich foods will help us all to maintain energy to continue our days in a way that we can be present. We still have some hot peppers and are beginning to put our more stewing/ braising meats, I encourage you to use these foods to ensure your immune system maintains itself through the changing of the seasons. Stay well out there!
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 and Red Long Onions
Red Gold New Potatoes
Yaya carrots
Dark Star, Cocozelle, and Yellowfin Summer Squash
Slicer and Pickling Cucumbers (Lots! Time to pickle!)
Annina and Diamond Eggplant
Sweet Peppers
Evergreen Hardy Scallions
Celery
Finale Fennel
Primo and Caraflex Green Cabbage
Song Cauliflower
Covina Broccoli
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Regiment Spinach
Cilantro, Dill, Parsley, and Basil
Frisee and Escarole
Tomatoes of all kinds!
Hot Peppers
Melons
Albion Strawberries
Pick Your Own Raspberries, 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
My favorite recipe for beans
1.5 cups of kidney beans
1 package of our short ribs
1 large yellow onion
Half a head of garlic
1 tablespoon of whole peppercorn
2 pinches salt
1-3 hot peppers of your choice
Cover with water, about 2 or 3 cups.
If using a slow cooker, use the high setting until done. I like to leave it in through day while I work, about 8 hours.
If on a stove top, allow to come to a boil then reduce down to a low simmer for 3 hours. It will be ready to eat after that though I highly suggest to slow it more time to get the most out of the short rib flavor. 5 hours is my suggestion.