By Alexis
After taking a trip back to my home state of Florida - and getting eaten my mosquitos while camping - I am grateful to be back in the dry, cool land. I may not feel the same when the wet, cool winter hits. Still, I am enjoying the Summer, and already I can feel that it will be gone sooner than later. My body is enjoying the change of pace the summer provides, after the spring time rush of planting - and before the fall harvest. It has been a gift to see the moon follow the sun so closely in the sky lately with the changing of the season. The summer heat has also prompted the birds to come drink and bathe in Shiloh’s water bowl. If the bowl is not outside, they have even come to ask me for water. I feel grateful to be able to give back to them. The wasps also enjoy a drink and bathe too. Everyone has a place in my home, and Shiloh is very good at sharing. As we are soon to transition from summer to fall, it has also been a time where I have been reflecting a lot lately on my own personal transformation. As with all things, transitions must take place to become whole. The flower must senesce for the seeds to be born. And so, I am being asked to bloom in ways that still feel foreign or impossible; to let parts of me die with the planting of new seeds. It will be well worth the unfamiliar territory.
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
Red Gold Potatoes
Yaya Carrots
Rhonda Beets
Pink Beauty Radish
Ailsa Craig and Red Long Onions
Parade Scallions
Alto Leeks
Poinsett 78, Green 18, and Silver Slicer Cucumbers
Addis and White Heron Pickling Cucumbers
Mutabile, Goldini, and Cocozelle Summer Squash
Diamond and Annina Eggplant
Lettuce
Cabbage
Dazzling Blue Kale
Champion Collard
Rhubarb Chard
Tomatilloes
Tomatoes
Hot Peppers
Basil, Dill, Parsley, and Cilantro
Strawberries
Pick your own raspberries, 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
Baba Ganoush
• 2 medium eggplants, pierced with a knife or fork
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 garlic cloves
• ½ teaspoon sea salt
• Finely chopped fresh parsley
• Smoked paprika
• Red pepper flakes, optional
• Pita bread, for serving
• Veggies, for serving
Preheat the oven to 400°F and wrap the eggplants in foil. Roast for 50 to 60 minutes, or until they are soft and collapse to the touch. Remove from the oven and set aside.
Once cool to the touch, peel the skin from the eggplants, removing any big clumps of seeds. Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth.
Transfer the baba ganoush to a serving dish and sprinkle with parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.