Hi everyone, Celeste here
It’s been a while since i wrote a blog i usually choose not to write one because during winter there is nothing exiting for me to share with you , im only doing chores , grinding corn for cornmeal and doing the hot peppers .
I wanted to share with you im currently in maternity leave for the second time because i just love being pregnant so i decided to do it again. ( Im not being sarcastic I actually love the feeling of empowerment; being able to create a beautiful life inside of me ; that’s wild )
But with this being said it makes me really emotional to say i wont be the one mapping the flower field , sowing the flowers nor planting them ; this process is the most important to me because i start to connect with each seed ; i begin to put my energy , my heart and mind into each flat and visualize their life cycle in the field .
Since the moment Sarah and I start to talked about what seeds she will buy for the season i already have in my head how this can be combine for the wreath making workshop ; and it is silly to maybe think about it since it will happen 7 months after we plant them but i want every single flower to have a purpose and to thrive on every angle .
The truth is that i feel really anxious to know someone else will be working the flower field until i come back, i know they will do an amazing job but it is my sacred space after all ; i have been working in this field mostly by myself past 3-4years ( Danny helps me weedwack the pathways) So is like letting someone borrow something very special of you , with that small thought in the back of your mind hoping nothing bad will happen to it.
And honestly having my first born there with me
makes this space even more special.
( When i went to maternity leave the first time it was perfect timing i came back when it was time to start planting , kelsey had sowed the flowers for me then and they turned out to be amazing starts )
I am hoping it will be a smooth transition when i come back on early August to start harvesting the flowers for drying because other women will have been working on this field for 6 months so i will be the intruder and i will have to be the one adapting to their routine.
I want to share this poem with you.
Flower Farm
A flower farm in August bloom,
Go see for fall is coming soon
Colorful flowers seem to flirt
Vibrant Asters lined up alert
Sunflower’s yellow all aglow
With blackened centers are just so
Flower farms don't feed the world,
As more people are unfurled,
No corn or beans to fill your hat,
Or sugar beets to make you fat
So why plant flowers where crops could grow?
And harvest three rounds of hay before snow
Before Sunday comics and acrobats physically able,
And of course color TV and multichannel cable
Wild flowers in meadows grew,
People must have liked them too
Farming provided means to stay well fed,
Somehow growing flowers entered a farmer’s head.
Not to eat, bake or stew in a pot ,
Only to experience fragrance and forget-me-nots
Unlike golden sunsets and mountains azure,
People Farming flowers had to be sure
Ephemeral beauty would find a way,
Into homes, hearts, and holidays
Not gathered from the wild,
Purchased from a stand or grocery aisle
Finally an intrepid farmer agreed,
Flowers planted instead of snap peas
Now we see flowers at special events,
Celebrations, parties and a wedding in a tent
Back to the late afternoon finding the flowers,
Tranquility, beauty, in the day’s waining hours
After dinner stroll late that summer day,
Still light and warm breeze off the bay.
First a gentle scent of something sweet,
Flowers and flowers in rows so neat.
A moment to pause, cherish, and share with someone
Like an early morning coffee and fresh cinnamon bun
So is the last of late summer eves,
Soon ending with fallen leaves.
Michael Morris, M.D.
Ocean View
CSA Barn Hours:
Winter hours: 2:30-6PM
Summer hours: 2:30-6:30PM (starts the week after daylight savings in March)
Pick List:
Eggs
Sangre Red, La Ratte Harvest Moon, and Yellow Finn Potatoes
Cortland and Cabernet Red Onions, Monastrell Shallots
Leeks
Fennel
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green, Savoy, and Ruby King Cabbage
Rosalba, Rubro, and Treviso
Prize Choi
Kale
Ruby Red Chard
Spinach
Lettuce Mix
Arugula
Winter Sweet Kabocha, Spaghetti, Acorn, Butternut, and Delicata Winter Squash
Winter Luxury Pie Pumpkin
Pick your own herbs, mostly in the herb circle (and maybe a few flowers)
Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)
Sonora Wheat Flour
Tea Blends (Please BYO jars!)
Whole Korean Dried Hot Peppers
Beef Bone Broth for sale again! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread is back! We will have bread on Tuesday and Friday.
Open Field Farm 2023 | The "ALL YOU NEED TO KNOW" guide for members
French Onion Baked Lentils and Farro, from smittenkitchen.com
2 pounds (910 grams) yellow onions (4 large or 5 medium), sliced
2 tablespoons (30 grams) unsalted butter
1 tablespoon (15 grams) olive oil
Kosher salt and freshly ground black pepper
2 tablespoons (30 ml) dry sherry, vermouth, or white wine (optional)
2 cloves garlic, minced
1 1/2 cups (300 grams) dried farro
3/4 cup (135 grams) dried lentils, any variety, but green (le puy) or brown (italian) are my favorites here
A few sprigs of fresh thyme
6 cups (1.4 liters) vegetable broth + splashes more, if needed
2 cups (8 ounces or 225 grams) coarsely grated gruyere cheese
Caramelize your onions: Heat butter and olive oil in a large, deep saute pan, ideally one that’s ovenproof, over medium heat. Add the onions, toss to coat them in butter and oil and cover the pot. Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes — they don’t need your attention. You want to start the stirring process sooner if they’re browning or sticking to the pan. Uncover the pot, raise the heat to medium-high (for now) and stir in salt — I start with 2 teaspoons of kosher salt. Cook onions, stirring every few minutes (you can check less often in the beginning, and will have to frequently stir later in the process) until the onions are brown, soft, and sweet, about 20 minutes more. You’ll want to reduce the heat to medium once any water the onions emitted has cooked off.
Heat your oven: To 375°F (190°C).
Assemble casserole: Add garlic to the onions and cook, stirring, one minute. Add sherry, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add lentils and 6 cups broth and thyme and bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish.
Bake the casserole: Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another 1/4 to 1/2 cup splash of broth. We’re looking for a risotto-like looseness or light “slosh” in the pan. Fish out thyme stems.
To finish: Sprinkle the dish with gruyere and broil until browned on top.
Do ahead: The dish keeps fantastically in the fridge for 4 to 5 days; rewarm in a 350-degree oven. You can also prepare the lentil and farro base a few days early, rewarm it (it will likely need more broth at this point), and broil the cheese on top right before serving.
