By Seda
This past week was filled with so much music! One particular artist that I keep crossing paths with, a fellow Portlander, and someone I got to see this weekend in golden gate park is Haley Heynderickx. I think I am drawn to her lyricism (and of course beautiful and weirdly constructed melodies) because she plays with themes of nature, of slowing down returning to nature while simultaneously living in the realities of the 21st century. I resonate with that a lot, working and living here has allowed me to return to nature in many ways and I often find myself humming her songs as I work alongside the plants.
Some of my favorite songs of hers include, “Untitled God Song”, “Oom Sha La La” and a new one called “Foxglove”. She is releasing a new album on November 1st titled Seed of a Seed, you should check her out!
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
Hakeuri Turnips
Parade Scallions
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
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
Everyone's favorite chipotle salsa
This recipe is from my family's cookbook so ‘everyone’ in the title is in reference to my small family :)
For about 2 cups of salsa:
4 cups of canned tomatoes and juice (I used the equivalent of fresh tomatoes)
3 chipotles in adobo sauce
1 medium onion, crudely chopped
3 cloves garlic
A pinch of Mexican oregano
1 Tbsp oil (for cooking)
¼ cup chopped cilantro
Toss all your ingredients (except cilantro) in a blender and blend thoroughly. Cook with oil for 10-20 minutes in a pot. The longer you cook, the sweeter it will be. Watch out, this stuff splatters. Salt to taste, and add a dash of rice vinegar if it needs pep. Stir in cilantro when it cools. It is always better cold.