By Celeste S.
As all of you can see the flower field is looking beautiful and more colorful then ever before; i keep telling Sarah that i think this year the flower field looks more gorgeous than past season (of me working here) , it may be that finally we have green pathways or maybe because this season the Dahlias are blooming or it could be that now with my experience just by observing each section of flowers I know what they need for them to flourish. Y Son tan Bellas !
I don’t really think i have a favorite flower, they all are uniquely charming that my favorite thing of them is seeing how the bumble bees are curled up inside a poppy on a foggy morning; or how a hummingbird squishes between bugs and honey bees to get some of that nectar too; or just watching my toddler eat cempasuchi petals or basil as a snack.
My week consists of weeding 3 days a week , 1 day of pinching / Dead-heading, and 2 days of harvest.
There’s still not much to harvest precisely for the wreath making on November, but can’t wait for the field to be abundant enough to invite all of you on a Saturday morning to join me harvest.
I want to give a special to shout out to Jeremy Engman; he help me last year harvest lots of Cempasuchis (aka Giant Orange Marigolds) and Margrethe .
The flower field is a such special place to me in the farm, i have cried weeding the beds , i have laughed at loud pinching some celosias , i have reflected on certain situations, i work with my toddler between the flowers , i think it deserves a proper respect since it give us so much beauty , so remember :
• Walk only on the Pathways (Clover beds)
• Do not jump over flower beds
• Harvest only with clippers/scissors
• Wash your hands after ( there’s a few toxic flowers in there)
• Keep your dog on a leash
Enjoy this space with a picnic on a Sunny day , or a photoshoot with your family.
May this season overfills your home with beauty and colors.
“I hope you are blessed
With a heart like a wildflower.
Strong enough to rise again
After being trampled on.
Tough enough to weather
The worst of the summer
And even able to grow and flourish
In the most broken places”
⁃ unknown
Upcoming Events:
Farm Potluck This Friday, August 4th
BBQ and Baseball Sunday, August 27th
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
Candy Fresh Onions
Alto Spring Leeks (We pick them small; they are tender and delicoius.)
Garlic (Last week-limited amount)
Red Gold New Potatoes
Shiraz Beets
Yaya carrots
Hakurei Turnips
Pink Beauty Radish
Dark Star, Cocozelle, and Yellowfin Summer Squash
Mideast Peace, Slicer, and Pickling Cucumbers
Poamoho, Shimoda, and Beatrice Eggplant (may be limited)
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
Jade Green Beans
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Regiment Spinach
Cilantro, Dill, Parsley, and Basil
Albion Strawberries
Galahad and Caiman Tomatoes (may be limited)
Pick Your Own Raspberries, Flowers & Herbs (Please BYO clippers and jars!)
Sonoma Wheat Flour & Wheat Berries (Please BYO jars!)
Dried Herbs for Tea (Please BYO jars!)
Filigreen Farm Blueberries for sale!
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread: Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
We only seed one planting of the green beans in the fields as they are so time consuming for us to pick; the succession plantings are all in the pick your own field. We always hope for a bumper crop so that we can make dilly beans! Please join us in preserving them so we do not waste them!
Lacto-fermented Dilly Beans, from culturesforhealth.com
Yields 2 quarts
2 quarts water
4-6 Tbsp. sea salt
1 pound young green beans, trimmed
2 Tbsp. red pepper flakes, or to taste
4 garlic cloves, peeled and smashed
1 tsp. black peppercorns
2 large handfuls of dill (flowering heads preferred, but leaves work well too)
Dissolve sea salt in water to make a brine. Set aside .
Divide the red pepper flakes, garlic cloves, peppercorns, and dill between 2 quart-size glass jars.
Place the green beans on top of the seasonings, straight up if they are long and thin or sideways if thicker and cut into chunks. Cover with brine solution, leaving 1 inch headspace at the top of jar
Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure.
Once the beans are finished, put a tight lid on the jar and move to cold storage.
Vinegar Dilly Beans, from freshpreserving.com
Makes about 6 (16 oz) pint jars
An old family classic! Feel free to kick up the flavor by adding a few pinches of crushed red pepper or chili powder to the brine.
3 lbs green and/or yellow wax beans, trimmed and cut into jar-length pieces (about 4 inches)
3 3/4 cups vinegar
3 3/4 cups water
1/3 cup salt
6 cloves garlic, crushed or thinly sliced
6 springs of dill
6 pint jars
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
Combine vinegar, water and salt in a large saucepan and bring to a boil over high heat, stirring to dissolve salt.
Place 1 clove crushed garlic and 1 dill sprig into a hot jar. Pack beans cut side up leaving a ½ inch headspace.
Ladle hot brine into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.