Thank you to everyone who was able to join us for our summer celebration. We were fortunate to have a beautiful afternoon: warm but not too hot with a bit of a breeze. We feasted on so many delicious dishes!
Baseball was a great success. Thank you to the adults who joined in and led the teams. Seth and I met on a farm near Hudson, NY. The farm was one aspect of a larger community, including a school and camp. We played community baseball in the summer and loved the tradition. During one of the first summers of this CSA, we hosted farm baseball every Monday, but that was a too much! Still we look forward to the annual tradition.
Upcoming Events:
Farm Potluck Friday September 29th
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 and Red Long Onions
Red Gold New Potatoes
Yaya carrots
Pink Beauty Radishes
Dark Star, Cocozelle, and Yellowfin Summer Squash
Slicer and Pickling Cucumbers
Corn (We are on our last planting. This could be the last week.)
Annina, Diamond, Kamo, Poamoho, Shimoda, and Beatrice Eggplant
Sweet Peppers
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Parsley and Basil (Cilantro and Dill will be back next week.)
Tomatoes of all kinds!
Hot Peppers
Melons (Just a taste to start)
Albion Strawberries
Pick Your Own Raspberries, Padron & Shishito peppers; Cherry Tomatoes & Tomatillos; 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!)
Revolution Bread: Frozen bread this week
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Grilled Eggplant & Soba Noodle Salad With Nearly Nước Chấm, from food52.com
7 ounces (200 grams) soba noodles
2 large eggplants (about 1 ¾ pounds/800 grams)
Extra-virgin olive oil
1/2 -inch piece of ginger, peeled and grated
Sea salt, to taste
Ground black pepper, to taste
1/2 cup (120 milliliters) Nearly Nước Chấm (see below)
1 cup Asian herbs, such as Thai basil, Vietnamese mint, cilantro, green onions, or perilla leaves, finely sliced
Toasted sesame oil, for drizzling
1/2 cup roasted peanuts, roughly chopped
For the nearly nước chấm:
1/3 cup (80 milliliters) lime juice
2 1/2 tablespoons brown sugar
4 teaspoons soy sauce or tamari
1 garlic clove, grated
1 fresh red chile, finely sliced
1/2 teaspoon sea salt
Position a rack so the food will be about 2 inches (5 centimeters) from the heat source and heat the broiler to high.
Bring a large saucepan of salted water to a boil. Add the soba noodles and cook according to the package directions, until al dente. Drain immediately and run under cold water until the noodles are completely cold. Set aside to drain.
Slice the eggplants into discs ½ inch- (1 ¼ centimeters-) thick, then lay them flat and slice them into batons. Place the eggplant on a sheet pan, drizzle with 2 to 3 tablespoons of olive oil and add the ginger and garlic. Season well with sea salt and broil for 5 minutes, watching the eggplant closely so it doesn’t burn. Flip the eggplant over and broil for another 4 to 5 minutes, again watching closely, until the eggplant is tender and golden. Remove from the broiler and transfer to a plate. While still warm, pour over the nearly nước chấm and toss to coat.
Combine the eggplant, noodles, and herbs in a large bowl and season with sea salt and black pepper. Toss well. Drizzle with sesame oil and serve with the peanuts scattered over the top.
For the nearly nước chấm:
Combine all the ingredients in a small bowl.