By Gemma
It can be challenging to stay present in the heat and haze of August sun and foggy humid mornings. However, the joyful abundance of August is blatant and undeniable. The height of summer can often be a tumultuous and overwhelming time for farmers. That’s not to say that the notion is irrelevant or doesn’t apply, but personally I enjoy the narrowed focus of summer months. The time slips away quicker this time of year. Most days we’re out harvesting, not only on our CSA pickup day schedule like in the previous months, where we’re gleaning as much as possible from our fields. The simplicity of harvest is kind to my scrambled brain which takes its time to function in the heat. I’ve never worked on a farm producing as much as we do here and it’s truly incredible to see the trailer full of overflowing totes.
This time of year holds a special place in my heart because some of my favorite vegetables are finally ready to eat! Broccoli is my current obsession, though I can never pick a true favorite. Corn, green beans, zucchini, lettuce and potatoes are my Dad’s favorite vegetables and harvesting them reminds me of the elaborate but simple menus he would create for the backyard summer barbecues we'd have. The feeling of late summer is so special to me I wish I could keep it in a jar. Speaking of, I did my first preservation project of the season on Saturday. I made pickles and dilly beans from our green beans, pickling cucumbers, dill and garlic. Yum!
Another upside of having so much food is that the animals we feed out our compost to are eating real good. The sheep and chickens as well as our household pets get to share the bounty. My rabbit is enjoying the fruits of an abundant summer, and she’s grunting with joy when I bring her her daily cup of greens. I know Sarah’s new pigs are having their way with the abundance as well. It feels so good to share and enjoy what we’ve been working so hard to grow, with ourselves, our animals, and you all.
It was a pleasure to meet some of you in the Barn last week! Hope to see you around.
I've included a recipe I love to snack on and it's best with homemade pickles!
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
Alto Spring Leeks (We pick them small; they are tender and delicoius.)
Red Gold New Potatoes
Shiraz Beets
Yaya carrots
Dark Star, Cocozelle, and Yellowfin Summer Squash
Mideast Peace, Slicer, and Pickling Cucumbers
Annina, Diamond, Kamo, Poamoho, Shimoda, and Beatrice Eggplant
Finale Fennel
Evergreen Hardy Scallions
Faroa Green and Emiko Napa Cabbage
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.)
Lettuce
Champion Collards
Lacinato Kale
Ruby Red Chard
Dill, Parsley, and Basil
Albion Strawberries
Galahad and Caiman Tunnel Tomatoes; New Girl Dry Farmed Tomatoes
Pick Your Own Raspberries, Padron & Shishito peppers; 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: Tuesday and Friday
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
Dill Pickle Dip
Ingredients:
8 ounces cream cheese softened
¼ cup pickle juice
¼ cup dill pickle finely chopped
1 tablespoon fresh dill chopped
Instructions:
In a medium bowl, stir or whip cream cheese until smooth.
Gradually add pickle juice to the cream cheese, mixing well after each addition.
Stir in chopped pickles and fresh dill.
Add more pickles or juice till you have your desired texture
Refrigerate the dip for at least 30 minutes before serving.
Serve with your favorite potato chip!