As you all know, this past weekend we had our annual harvest festival and our special barn dance! The harvest festival was amazing as usual, Sarah’s pies were delicious, Celeste’s flowers filled the barn with their beautiful scent and joyous sounds of everyone crafting their wreaths. It’s so inspiring to see our CSA community show up to events where we can all get to know each other and feel thankful for the land and food. I want to have my own farm one day and I hope to be able to cultivate such a loyal and loving community as this one.
My parents flew down from Washington to be here for the festivities and I was so happy to have them with me for such a special weekend. My mom had been to the farm twice before but my dad hadn’t so I felt really grateful that I could show them the place I’ve been living and working for the past two years and I was especially grateful that they got to see our beautiful farm community before I move on to my next adventure in December.
Thank you to Alyssa for making all the chili for the potluck, thank you to Dennis for providing the keg of his awesome beer and cyser for the night and the biggest thank you goes out to Seda for organizing the whole thing. I’m so proud of Seda and how she made it all happen and it turned out exactly perfect. I’ll carry my memories from the dance with me forever- I had such a blast.
The last thank you is to all of you who made not only Saturday, but my time here at Open Field so amazing, supportive, inspiring and transformative.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
First week of winter hours: 2:30-6:00 pm!
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Hakurei Turnips
Purple Daikon Radish
Mars Celeriac
Fehmel Steig Yellow, Cipollini Sweet, and Red Onions
Shallots
Verdonnet Leeks
Frisee, Radicchio, Sugarloaf, and Escarole
Sweet Peppers
Farao and Caraflex Cabbage
Kohlrabi
Song Cauliflower
Rasmus Broccoli
Shelling Peas
Lettuce
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Parsley, Cilantro, and Dill
Hot Peppers (We still have lots! Make hot sauce!)
Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash
Winter Luxury Pumpkins
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Cauliflower Wings - We have such an abundance of cauliflower right now!
https://www.loveandlemons.com/buffalo-cauliflower-wings/#wprm-recipe-container-66209
⅔ cup all-purpose flour, spooned and leveled
¼ cup cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon sea salt
¾ cup water
1 cauliflower, about 2 pounds, broken into large florets
Buffalo Sauce, for brushing
Ranch dressing or vegan ranch, for dipping, optional
Preheat the oven to 450°F and line two large baking sheets with parchment paper.
In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add the water and whisk until smooth. Add the cauliflower florets and stir to coat.
Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange in a single layer on the prepared baking sheets and bake for 10 minutes. Use a spatula to carefully flip the florets. Bake for another 10 minutes, swapping the pans on the oven racks.
Remove the cauliflower from the oven and brush with some of the buffalo sauce. Bake for another 12 to 15 minutes, or until the cauliflower is dark and crisp around the edges.
Remove from the oven and brush with additional buffalo sauce. If desired, serve with ranch for dipping.
