A Month at Open Field:
My hands are tougher and cracked
My back stays sore, my legs are bruised
My arms are stronger and my laugh bigger
My gratitude stretches further
My time always feels full
My roots expand at the surface, nursed by food, space, and support
Abundance prepares them to reach deeper and give more
Hello everyone!
My name is Cici and I am one of the unfamiliar faces you may have seen around the farm this past month. To briefly introduce myself, I graduated this past June from UC Davis with a degree in Sustainable Agriculture and have always had an affinity for the outdoors and creating. My favorite ways to create are primarily through oil painting, crocheting, and cooking. I have felt immediately at home here at Open Field and I’m looking forward to getting to know this land and you better!
Upcoming Events:
Sign ups for 2024-2025 Due Sunday April 24th
All Member Meeting: Wednesday April 24th in the evening - A time to meet all of the farmers, to hear about the coming year, and to ask questions and learn! (Adults only)
CSA Barn Hours:
Current Summer hours: 2:30-6:30 PM
(Winter hours: 2:30-6PM)
Pick List:
Eggs
Harvest Moon Purple Potatoes
Cabernet Red Onions
Leeks
Green garlic
Yaya carrots
Rhonda Beets
Purple Daikon and Watermelon Radish
Joan Rutabaga
Mars Celeriac
Hablange Parsnip
Kossack Kohlrabi
Green Cabbage
Rubro Radicchio
Mixed Looseleaf Chicories
Ruby Red Chard
Dazzling Blue Kale
Fava Greens
Lettuce Mix
Regiment Spinach
Esmee Arugula
Cilantro
Winter Sweet Kabocha, Tetsukabota, and Acorn Winter Squash
Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)
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 Dried Hot Peppers
Beef Bone Broth for sale! (Made by Olla Products)
Saltonstall Olive Oil for sale (Please BYO jars!)
Revolution Bread on Tuesday and Friday
One Pan Lemon Pepper Salmon with Leeks, from Carolina Gelen:
https://carolinagelen.substack.com/p/one-pan-lemon-pepper-salmon-with
Salmon & Leeks
3 to 4 medium leeks
1 pound salmon fillet or 2 pre-portioned fillets
Extra-virgin olive oil
Kosher salt
Lemon Pepper Bread Crumbs
1 cup panko or other bread crumbs
1 tablespoon lemon zest, about 1 small lemon
1 teaspoon freshly ground black pepper
Kosher salt
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice, about 1 small lemon
2 garlic cloves, grated
Lemon Pepper Yogurt
1 cup Greek yogurt
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1 tablespoon lemon zest, about 1 small lemon
2 tablespoons lemon juice about 1 small lemon
Kosher salt
1 garlic clove, grated
Lemon wedges, for serving
Fresh parsley, for serving, optional
Place an oven rack in the center of the oven. Heat the oven to 425°F (215°C).
Trim the root end off the leeks. Trim the dark green leaves off (you can freeze them and simmer them in soups!).
Slice the leek stalks into 2-cm thick (3/4-inch thick) coins. Add them to a bowl and thoroughly rinse them with water.
Line a baking sheet with parchment paper. Add the leeks to the pan, drizzle with olive oil, and season with a hefty pinch of salt. Toss to evenly coat.
Push the leeks around the edges of the pan, place the salmon fillet, skin-side down in the center. Season the salmon with salt and set aside.
In a medium bowl, make the lemon pepper bread crumbs: Combine the bread crumbs, lemon zest, and black pepper. Rub them together using your fingers. Add a pinch of salt, the olive oil, lemon juice, garlic, and mix everything to combine.
Cover the salmon fillet with the bread crumbs. Sprinkle any remaining bread crumbs on the leeks and the sides of the pan. Place the pan in the oven and bake for 20 to 25 minutes, until the bread crumbs look golden and crunchy.
While the salmon is baking, make the lemon yogurt: in the same bowl you used to make the lemon pepper bread crumbs, combine the yogurt, olive oil, black pepper, lemon zest, lemon juice, a pinch of salt, and garlic, mixed to combine.
Drizzle lemon juice and sprinkle parsley (if using) over the freshly baked leeks and toss to combine.
Serve the leeks with the salmon on the side and a dollop of lemon pepper yogurt.