By Sarah
Thank you to everyone who came to the Harvest Festival, to the crew and members who helped make the day happen, to the flowers and Celeste, and to the land and the creatures! Also, you may have noticed our beautiful, new to us, popcorn machine, a special gift from Alan and his dad, allowing us to make bountiful and delicious popcorn with ease. The farm was full of people, crafting, eating, and celebrating another beautiful and precious growing season.
We also want to give our thanks to Atticus, the bull. Unfortunately, he injured his leg and we had to put him down. We are saddened by the loss and will miss his peaceful presence in the bullpen. While we do our best to appreciate each animal on the farm, Atticus stood out with his calm energy. The other animals in the pen were drawn to him. Danny shared his reflections on Atticus, along with the other animals he tends, at the All Member Meeting. He moved us all to tears. (It was actually Celeste who spoke, reading Danny’s words.)
CSA Barn Hours:
Winter hours: 2:30-6PM
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
Eggs
Red Gold, La Ratte Fingerling, and Yellow Finn Potatoes
Cortland and Cabernet Red, Cipollini Sweet and Onions, Monastrell Shallots
Leeks
Evergreen Hardy Scallions
Yaya carrots
Rhonda Beets
Purple Top Turnips
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Primo and Caraflex Green and Ruby King Red Cabbage
Song Cauliflower and/or Covina Broccoli
Brussel Sprouts
Radicchio, Sugarloaf, Castelfranco, Frisee, and Escarole (Last week of frisee and escarole)
Celery
Finale Fennel
Champion Collards
Lacinato Kale
Ruby Red Chard
Parsley
Winter Sweet Kabocha, Spaghetti, Acorn, Butternut, and Delicata Winter Squash
Winter Luxury Pie Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
This season’s first Tea Blends (Please BYO jars!)
Whole Korean dried hot peppers
Saltonstall Olive Oil for sale (Please BYO jars!)
Frozen Revolution Bread for sale
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Miso Sesame Winter Squash, from 101cookbooks.com
2 pounds delicata squash (~3), halved, seeded, and cut into 1/2-inch inch thick pieces
2 tablespoons toasted sesame oil
1 tablespoons molasses
1 teaspoon tamari or shoyu
2 tablespoons pure maple syrup
1 heaping tablespoon white or yellow miso
2 freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated lemon zest
Preheat the oven to 425°F / 220°C, with a rack in the middle.
In the meantime, in a medium-size bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, and the sesame oil. Toss the squash in the marinade
Transfer the squash to a 2-quart baking dish. Bake, uncovered, for 30 minutes, or until a good amount of the marinade boils off. Toss gently a couple times along the way. Finish under the boiler if you like, or if you like a bit of extra color on top. Remove from the oven, and season with salt, if needed.