By Sarah
Most of the large harvest if storage crops are complete, with just celeriac, parsnips, and cabbage remaining to be brought in. We hope to have space in the coolers to add the cabbage next week and then can slowly work in the parsnips and celeriac throughout the winter. They both hold well in the field, unless the gophers get to them. We are grateful this year that so many crops did well and we have an abundance to offer throughout the winter. The winter squash, carrots, beets, rutabaga, radishes, and kohlrabi are beautifully sized and we have plenty. The potatoes are not quite as big but mostly look lovely and we are happy with the amount. In contrast to the past several years, our storage yellow onion crop did not do well but we do have lots of shallots and red onions!
We planted the first succession in the tunnels last week, tucking in plenty of kale, lettuce mix, spinach and more. As it gets colder outside, the tunnels remain warm and we enjoy being in them for a break from the cold.
We hope to see you all this Saturday at the Harvest Festival!
Upcoming Events:
Fall Harvest Festival this Saturday November 4th
CSA Barn Hours:
Last week of 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
Red Gold, La Ratte Fingerling, and Yellow Finn Potatoes
Cortland Yellow and Cabernet Red Onions, Monastrell Shallots
Leeks
Evergreen Hardy Scallions
Yaya carrots
Rhonda Beets
Hakeuri Turnips
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Kossack Kohlrabi
Primo and Caraflex Green and Ruby King Red Cabbage
Song Cauliflower
Sweet Peppers
Radicchio, Sugarloaf, Chioggia, Frisee, and Escarole
Celery
Finale Fennel
Champion Collards
Lacinato Kale
Ruby Red Chard
Cilantro, Dill, and Parsley
Joe E Parker Green Chiles
Winter Sweet Kabocha, Spaghetti, Acorn, and Delicata Winter Squash and Winter Luxury Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
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 on Tuesday)
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Cauliflower Gratin, from nytimes.com
1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white cheddar, grated (about 1½ cups)
Heat oven to 425 degrees. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)
Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.
Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.