By Cici
Last week, I led our morning circle which is a brief ritual we do each morning prior to jumping into the day's work. Typically, we have spent it in silence, but some mornings involve stretching or the person who leads reading a poem usually relevant to the day ahead. On one of my days I read my late grandpa’s letter of conscientious objection to the Vietnam War. I had a vague awareness of my grandpa’s past activism, but I had never read the letter myself until a few months ago. Since then, I have been frequently returning to it, like time travel. He wrote this letter when he was my age. Like matter, the chaos that exists now, existed then in a different form through different actors.
Guided by this letter, I’m reminded that few conditions need to be met to see the divine that surrounds us and that you must say no to what you cannot accept. Saying no, loud, multiple times, and in writing, even privately. Saying no even when you're tired and you can only muster up a whisper, and when you don't have the strength to defend it but it's known in your gut.
From this letter his objection was recognized, only to be drafted once again when the government found he had registered a gun in the state of Alaska, to which he replied “but this is for bears”. Luckily a sympathetic judge too saw that the fight against a bear was a much more reasonable fight than one in Vietnam. And in a different timeline with different decisions and different words, perhaps I wouldn't be here today waiting for time when the iron in his backbone will reinforce my own.
Upcoming Event: Harvest Festival Saturday November 1st from 10 am to 3 pm
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm!
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Hakurei Turnips
Purple Daikon Radish
Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions
Verdonnet Leeks
Parade Scallions
Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, possibly last week)
Cucumbers (Limited amounts, possibly last week)
Frisee and Escarole
Sweet Peppers
Farao and Caraflex Cabbage
Kohlrabi
Song Cauliflower
Shelling Peas
Celery
Lettuce
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Regiment Spinach
Parsley, Cilantro, Basil, and Dill
Hot Peppers
Delicata, Acorn, Blue Kuri, and Spaghetti Winter Squash
Winter Luxury Pumpkins
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Red Curry Kuri Squash Soup, from loveandlemons.com
This easy creamy soup is great as a holiday starter or side, or serve it with scoops of warm rice to make a meal.
Author: Jeanine Donofrio
Serves: 6-8 as a side
1 medium blue kuri (or butternut) squash, about 3 pounds
2 shallots, sliced in half
3 garlic cloves, unpeeled
1 (14-ounce) can coconut milk, reserve ¼ cup for garnish
1 stalk lemongrass (or 1 tablespoon lime zest)
2 teaspoons fresh grated ginger
1 tablespoon red curry paste*
1 cup water or vegetable broth, more as needed for consistency
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground black pepper
Garnish with:
Reserved coconut milk
Toasted, chopped cashews
Microgreens
Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.
Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.
Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.
Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.