By Sarah
Kelsey made a beautiful poster with photos and bios of the farm crew for the harvest festival. It is now displayed in the CSA barn. We hope you have a moment to check it out and to leave a note!
I am grateful for this crew and all that they bring to this land and that they offer to this community. I am thankful for the land, this great basin where the frost and fog settle, where the light is immense, and the harvest are sweet. And I am appreciative of this CSA community for your support and for your shared joy of the land, the food, and the people. Here’s to a wet, replenishing winter!
We received about 8.5 inches over 3 days last week! The ponds have begun to fill, the animals were set up to weather the storm, and the fields were seeded with cover crop. We do have standing water in many areas, and we may lose some of the crops, but mostly the water is beneficial. During the break in the rain this weekend, the farm was glowing green and the light was spectacular.
Upcoming Farm Events:
Thanksgiving Week: Open Tuesday 11/26, closed Friday 11/29
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Parsnips
Celeriac
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Shallots
Leeks
Celery
Brussel Sprouts
Red and Green Cabbage
Kossack Kohlrabi
Covina Broccoli
Song Cauliflower
Lettuce
Dazzling and Rainbow Lacinato Blue Kale
Rhubarb Chard
Arugula
Parsley
Frisee, Radicchio, Sugarloaf, and Escarole
Winter Luxury Pie Pumpkin
Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash
Pick your own flowers, and herbs (from the herbs and perennials)
Sonora Wheat Flour
Beef Bone Broth for sale! (Made by Olla Products)
Revolution Bread for sale on Tuesday
Here is the pumpkin pie recipe that I used to make the pies for the Harvest Festival. I am always working to perfect it so please feel free to adapt it to your taste and to give me feedback.
Sarah's Pumpkin Pie
1 - 9 inch unbaked pie shell
2 cups pumpkin puree (see below for recipe)
2 eggs
1/2 cup milk
½ cup maple syrup
1 Tablespooon flour
2 teaspoons ground cinnamon
1 teaspoon each ground ginger
1/2 teaspoon nutmeg
¼ teaspoon salt and clove
Preheat the oven to 350 degrees.
Whisk the eggs. Add the milk, flour, spices and salt. Then slowly add to the pumpkin puree.
Pour the filling into the pie shell and bake for about 50 minutes or until the center is set.
Pumpkin Puree *I make this at least a day in advance.*
Preheat your oven to 350 degrees. You can cook the pumpkins faster in a hotter oven but I choose to use a lower temperature and then I don't have to worry about them browning or burning.
Select 2 to 3 pumpkins. Since pumpkins are so varied in flavor and texture, I like to cook more than just 1 to ensure that the puree has good flavor.
Cut the pumpkins in half and seed them. Place them face down on a baking sheet.
Roast until very soft.
Remove skins and puree the pumpkin in a food processor.
Place a strainer over a bowl that will fit in your refrigerator. Put the pumpkin puree in the strainer and cover it. Leave it in the refrigerator to drain overnight.