By Kelsey
I’m sure pretty much all of you have noticed by now that I’m very pregnant! With the shift into my third trimester, I’ve felt a big shift in my energy. I’m feeling the need to go inward, consolidate my energy, and prepare for everything to come. So this means I won’t be seeing you in the barn on CSA days anymore. Stocking the store and seeing your friendly faces each week has been a very fun part of my job over the last couple years and I’ll look forward to doing it once again when I return from my maternity leave in the spring, hopefully with a baby in tow! But for now I will be focusing on finishing up the herb harvest over the next couple months, as well as getting our house ready and resting as much as possible!
I wanted to give a quick shoutout to two Open Field herbs that have been supporting me during my pregnancy: nettles (which I wrote all about in my blog post from 6/6) and marshmallow! I’ve been drinking tons of infusions of both. The nettles are helping me boost my mineral stores and the marshmallow is helping me hydrate, which has been very hard to do on all the hot days we’ve had over the last few weeks!
Upcoming Events:
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
Ailsa Craig Onions
Alto Spring Leeks (We pick them small; they are tender and delicoius.)
Red Gold New Potatoes
Yaya carrots
Pink Beauty
Dark Star, Cocozelle, and Yellowfin Summer Squash
Mideast Peace, Slicer, and Pickling Cucumbers
Corn (We had our first big harvest of corn on Friday. We have a small harvest for Tuesday and may have more Friday but definitely by next Tuesday. Corn is the hardest for us to predict. We have 4 plantings and should have it in some amount for the next month.)
Annina, Diamond, Kamo, Poamoho, Shimoda, and Beatrice Eggplant
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
Covina Broccoli
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Parsley and Basil
Galahad and Caiman Tunnel Tomatoes; New Girl Dry Farmed Tomatoes
Jalapeno Hot Peppers
Melons (Just a taste to start)
Albion Strawberries
Pick Your Own Raspberries, Padron & Shishito peppers; 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!)
Filigreen Farm Blueberries for sale
Revolution Bread: Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Baba Ganoush, from tasteofhome.com
1 medium eggplant
2 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon paprika
2 tablespoons tahini
1 garlic clove, minced
1 teaspoon lemon juice
Chopped fresh parsley
Preheat oven to 450°. Cut eggplant in half lengthwise. Place cut side up on an ungreased baking sheet. Brush 1 tablespoon olive oil over cut sides. Sprinkle with 1/2 teaspoon salt and paprika. Bake until dark golden brown, 20-25 minutes. Remove eggplant from pan to a wire rack to cool.
Peel skin from eggplant; discard. Put flesh into a food processor and pulse to mash; transfer to bowl. Stir in tahini, garlic, lemon juice and remaining 1/2 teaspoon salt. Spoon into serving dish. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley and additional paprika.