Hey CSA members, Celeste here!
The Harvest Festival is right around the corner! We invite all members and their families to join us on Friday, November 1, from 10:00 a.m. to 3:00 p.m. for a day of celebration, gratitude, and community. Together we’ll honor the fields for their generous yield and our crew for their hard work.
Enjoy the day with:
Fresh apple cider, tea, popcorn, and pumpkin pie
Creative stations for all ages: coloring, potato stamping, felting, and wreath making
A hay jump outside the barn
A self-guided farm walk (dogs welcome only on a leash; please clean up after them)
Gratitude Stations- write a thank you note for your favorite crew member
Wreath Workshop
Thank you to everyone who has already signed up — the workshop is now full.
If you’re on the waiting list, you have two options:
1. Wait for a no-show. Reserved spots will be held for 10 minutes before being released.
2. Pick up leftover materials on the next CSA day to make your wreath at home.
Workshop reminders
Email us promptly if you need to change your reserved time slot so we can adjust the schedule.
Please arrive on time. Those more than 10 minutes late will forfeit their slot but may wait for a no-show on next time slot .
Participants may not revisit other sessions to collect extra flowers. Additional materials may be available at the end of the day or next pickup.
Children under 12 may join you but cannot make a wreath of their own and collect or handle materials.
I want to acknowledge that this year I’ve taken a more structured approach to the workshop. My goal is to honor the work I’ve done throughout the season and ensure that the flowers remain in good condition. This isn’t about a shortage of wreath rings or wire—it’s about preserving the materials so that everyone can create a beautiful wreath to take home and enjoy.
Upcoming Event: Harvest Festival this 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, Cipollini Sweet, and Red Onions
Verdonnet Leeks
Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, definitely last week)
Cucumbers (Limited amounts, definitely last week)
Frisee and Escarole
Sweet Peppers
Farao and Caraflex Cabbage
Kohlrabi
Song Cauliflower
Rasmus Broccoli
Shelling Peas
Celery
Lettuce
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Regiment Spinach
Parsley, Cilantro, Basil, and Dill (Last week of basil)
Hot Peppers (We still have lots! Make hot sauce!)
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, green beans
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Roasted Pepitas, from artofliving.com
1 cup pepitas raw, dry, clean
1 teaspoon oil
1/2 teaspoon salt or to taste
See note for spicy seed option
Preheat oven to 325 F. Toss clean, dry, raw pepita seeds with oil and salt.
Spread out seeds and roast on a pan that’s been sprayed with non-stick spray or lined with parchment.
Roast from 5-20 minutes until they are crisp. (see note)
Note:
When I’ve roasted pepitas, they have always popped when they’re almost done. It sounds a lot like corn popping . At that point they usually need about 5 more minutes to get a little crisper. But I have heard that sometimes they don’t pop, so take a peek or a test nibble as needed.
Not 100% sure why, but some reader report them done in as little as 5 minutes--guessing they were drier to start and didn't end up quite as crisp as I like mine. IN any case, keep an eye on them.
For Spicy Pepitas, toss seeds in 1 1/2 Tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons chili powder, 2 teaspoons cumin.