By Sage
Yesterday’s early morning showers and crisp air made it feel like winter is really on its way. As the days get colder and we begin to approach the holiday season, I have found myself wanting to spend more time doing cozy activities. I learned how to crochet last winter through Youtube tutorials and have enjoyed the newfound ability to create handmade gifts for loved ones. Recently, I tried a new project using yarn from our sheep and although it didn’t turn out exactly how I had imagined, it was a great learning experience and inspired me to start crocheting holiday gifts a little bit early. I bought a bottle of Rit dye, used it to dye some of our yarn, and was happily surprised by the results. There are so many colors available online, and the options are really endless! The most difficult part was probably untangling the yarn after the dyeing process, but I am sure there are ways to keep the yarn from tangling. I hope that some of you will be inspired to use our beautiful yarn to make presents for your loved ones this winter! I think it is a wonderful gift to give and receive.
CSA Barn Hours:
New hours this Week! Winter hours: 2:30-6PM
(starts the week after daylight savings in November)
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
The hardness of the frost two weeks ago not only ended the summer crops, but also affected the lettuce, cilantro, and dill that were planted in the fields. We hope to have lettuce heads next week, although they will be small. In the tunnels, the crops are protected from the frost and excess rain. The lettuce mix, spinach, and cilantro from there should be ready in a few weeks, but we will not have dill (or basil) until next summer. We will add a few more winter crops next week: parsnips and cipollini onions, plus we hope to have broccoli.
Eggs
Red Gold, La Ratte Fingerling, and Yellow Finn Potatoes
Ailsa Craig Sweet 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 (Time to freeze!)
Radicchio, Sugarloaf, Frisee, and Escarole
Celery
Finale Fennel
Champion Collards
Lacinato Kale
Ruby Red Chard
Regiment Spinach
Parsley
Joe E Parker Green Chiles
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
Stewed Kabocha Squash, from justonecookbook.com
A recipe that I love making in this season features our delicious kabocha squash. It is a very simple recipe that highlights the texture and flavor of the pumpkin and pairs well with other Japanese dishes. My grandmother makes delicious stewed pumpkin for us every winter and this recipe closely replicates the way hers tastes.
1 lb kabocha squash (½ small kabocha)
2 cups dashi (diltued as indicated on bottle) - dashi is a fish or seaweed based broth that you can find at Asian markets. I haven’t tried this recipe with other broth bases, but I’m sure it would be just as tasty :)
2 Tbsp sake
1 Tbsp sugar
2 tsp soy sauce
⅛ tsp kosher salt
Carefully cut the kabocha into wedges, then equal 2-inch pieces. Leave the skin on because kabocha skin is edible and nutritious.
In a large pot, place the kabocha pieces in a single layer, skin side down.
Add the dashi, 2 Tbsp sake, and 1 Tbsp sugar. (Tip: Swirl the pot to mix the seasonings so you don‘t break the kabocha pieces.)
Cook on medium high heat and bring it to a boil.
Add 2 tsp soy sauce and ⅛ tsp kosher salt, and swirl the pot again to mix the seasonings. The cooking liquid should come three-quarters up the sides of the kabocha pieces; if it does not, you can add a little bit of water. Bring it to a boil again.
Once boiling, turn the heat to medium low to maintain a simmer. Cover and cook for 20–30 minutes (depending on the size of your kabocha pieces and how long it takes the skin to cook). You can tell it‘s done when the orange flesh of the kabocha has tiny, thin cracks near the skin or a bamboo skewer pierces the kabocha easily. If you feel that the liquid is evaporating too fast, you can cover the pot with a pot lid
Remove from the heat and let the kabocha sit covered with a pot lid until cool, about 30 minutes. This helps the kabocha absorb more flavor as it cools. You can serve it at room temperature or reheat before serving.