By Alexis
Some people farm because they’re really good cooks, and others farm because they simply value knowing where their food comes from. I am part of the latter. Working at a farm, or being a CSA member we are so closely connected to where your food is from that we can forget that many people don’t have the same connection. They don’t know how their food grows, how impactful herbs can be for flavoring and medicine, or even when the seasons change. In November, we will all participate in slaughtering the chickens. This is something I’ve been dreading since I found out about it, however, I am slowly practicing discernment with my own moral. My discernment is coming from the desire to accept this task — and listening to a lecture on Animism, wherein during the chapter on food states that killing is simply part of being a living being on earth. And the attitude we should carry with our killing is one of gratitude. And so, it will be with gratitude that I end the life of another living being. Sarah has already planted seeds of this gratitude with the prayer we read when we send out the cows/lambs. The lecture also puts a spin on the idea of “worthiness” and how eating well can be tied to our feeling of worthiness, as-in I have a right to kill so that I may rightfully nourish my body to live healthy. My teammate Stephanie also has made some powerful statements on this subject. She says the chickens are part of this ecology, they have a purpose, and they are a valued harvest, just like the plants. We have a great team here, of which makes adds so much value to my workdays here. Anyways, make sure you’re patient with others today. Love your neighbor and their pets. And be grateful for the privilege of knowing your farmer ;) Hope to see you all at the fall festival!
Upcoming Farm Events:
Potluck Friday 10/25 at 5:30 pm
Fall Harvest Festival Saturday 11/16 11 am - 3 pm
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Sangre Red and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Parade Scallions
Ailsa Craig, Red Long, and Cipollini Onions
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis and White Heron Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
Sweet Corn
Diamond and Annina Eggplant
Sweet Peppers
Cabbage
Song Cauliflower
Lettuce
Dazzling Blue Kale
Rhubarb Chard
Regiment Spinach
Basil, Dill, Parsley, and Cilantro
Tomatillos
Hot Peppers, including Highlander Green Chile
Tomatoes
Melons and Watermelons
Strawberries
Pick your own raspberries, cherry tomatoes, padron peppers, green beans, ground cherries, flowers, and herbs
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread for sale on Tuesday and Friday
Chandra Ram’s Tomato and Cucumber Salad with Turmeric Paneer Croutons
from The Department of Salad
1/4 cup neutral oil, like grapeseed or canola oil
2 teaspoons ground turmeric
1/2 teaspoon Kashmiri chile powder (see note)
1 teaspoon kosher salt
8 ounces firm paneer, cubed [EDITOR/Emily NOTE: I made my own using the recipe in Ram’s book; it was fun and easy. You can also find it at the grocer, though.]
Juice of 1 lemon
1/2 teaspoon chaat masala, plus more for garnish
2-3 large ripe tomatoes, sliced into thin wedges
2 Persian cucumbers, sliced
1 shallot, thinly sliced
Heat your oven to 400°F. Drizzle 1 tablespoon oil on a sheet pan and place it in the oven.
Combine the turmeric, chili powder and 1/2 teaspoon salt in a medium bowl. Add the paneer to the spice mixture and gently toss to coat it evenly.
When the oven has reached temperature, remove the sheet pan and carefully tilt it to spread the oil around the pan. Place the paneer cubes on the hot sheet pan, return it to the oven and cook for 7 minutes, until the underside of the paneer pieces is browned. Flip the paneer over and cook the other side until browned. Transfer the paneer back to the bowl.
While the paneer is toasting, combine the remaining salt, oil, lemon juice and chaat masala in a jar, cover with a lid and shake until blended. Arrange the tomato, cucumber, shallot and paneer croutons on a plate and pour the dressing on top. Sprinkle a little more chaat masala on top and eat.
Note: Kashmiri chile powder is a very mild chile powder. If you don’t have any on hand, combine 3 parts paprika with 1 part cayenne.