By Alyssa
I recently re-read a short novel called A Psalm for the Wild-Built by Becky Chambers. I read it for the first time last year, and I knew immediately that I’d like to re-read it annually. It is short, so it feels low commitment, and it is a light and lovely palate cleanser of a story that still grapples with some of the questions that follow us through life. The sequel is also worth a read!
Mostly, I am telling you this because the main character in the book is a tea monk, which basically means that they are a disciple of the god of small comforts, and they go around and listen to people’s problems and make them tea. I think I’d like to do a job like that, if I wasn’t so busy being a farmworker. I love tea! I make, like, three cups a day. At least one with caffeine – so that I am a nicer, more patient person – and at least one cup of Kelsey’s blends in the evening, because they are so warming to my soul. I like picking my tea out based on how I am feeling and what kind of a tea-drinking experience I wish to have.
Cooking feels similar to me. Some days it is a chore, but more often than not the ritual of it is soothing to me. I like the creative exercise of working with our produce and its particular seasonality. And I like cooking things for the people in my life – figuring out what kinds of flavors and textures each person will enjoy, and offering up a good, hearty meal full of delicious farm vegetables. I always say that our vegetables do the heavy lifting because they are so tasty!
While the life of a tea monk is but a fantasy to us all, I revel in the idea of appreciating small comforts like tea, a warm meal, or a soft blanket as things worthy of divinity or worship. We all deserve comfort, especially when life is so often hard.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Winter hours: 2:30-6:00 pm
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Hablange Parsnips
Cortland Yellow and Maria Nagy’s Red Onions
Verdonnet Leeks
Purple Daikon and Watermelon Radish
Rutabaga
Mars Celeriac
Passat Green, Kilmaro Red, Deadon Savoy Cabbage
Brussel Sprouts
Kohlrabi
Broccoli
Celery
Lettuce Mix
Champion Collards
White Russian and Dazzling Blue Kale
Rhubarb Chard
Regiment Spinach
Parsley, Dill, and Cilantro
Frisee, Chioggia, Sugarloaf, and Radicchio
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!
Barn Dance Chili
I’ve had a few requests for my chili recipe from our first barn dance after the Harvest Festival. I kind of made it up as I went along, but here is an approximation of what I did. Make it your own!
Based off of J. Lopez Kenji Alt’s “Best Chili Ever” recipe on Serious Eats https://www.seriouseats.com/the-best-chili-recipe
Cook dry beans, if using
1 lb dry beans - I used a mix of kidney and garbanzo beans
1 onion, halved
several cloves of garlic, smashed
2 carrots
1 sprig each of rosemary and thyme
1 T salt
1. Soak dry beans overnight.
2. Drain and rinse, then add to a pressure cooker with aromatics, salt, and enough water to cover by 2 inches. Cook on high for 15 minutes. If not yet tender, cook for another 5 minutes. Set aside.
*If not using dry beans, drain and rinse 3-4 cans of beans
Make the spice mix
1.5 Tbs whole cumin seeds
1.5 tsp whole coriander seeds
2 whole cloves
1 star anise
Toast spices in a dry pan until fragrant, then grind. Set aside.
Toast and soak chilies
Select various of our whole, dried chilies, or use our chili powder*. I am downsizing this recipe so I’m not sure the exact conversion, but I used something like 3 whole guajillo, 3 whole vallero, and 6 chile de arbol.
If using whole chilies, trim the stems and de seed, then toast in a dry pan until fragrant.
Soak the whole chilies in a small amount of hot water until pliable, then blend into a smooth paste. Set aside.
*If using chili powder, use 1-3 tsp of powder for 1 whole chili. Add the chili powder to your spice mix.
Put it all together!
2 lbs ground beef
Cooking fat (olive oil, fat from bone broth)
1 large onion, diced
6 cloves garlic, minced
3 green chilies*, diced (I used numex and poblano)
4 hot chilies*, diced (I used santa fe)
Homemade spice mix (above)
Chili paste (above)
3 carrots, sliced
1 quart homemade tomato sauce, crushed tomatoes, or re-hydrated dehydrated tomatoes (If you have none left in your freezer or your pantry from the summer, use one 28-oz can of crushed tomatoes.)
Cooked beans (above)
*If you made hot sauce and/or roasted and froze chilies this summer as a preserving project, you can use those now as a substitute!
*Optional extra ingredients to taste - cocoa powder, sweetener of choice, vinegar of choice, tomato paste, salt, soy sauce, fish sauce, ground coffee
1. Brown ground beef in batches in a large, nonreactive pot or Dutch oven. Set aside.
2. Add diced onion to your pot with a little cooking fat. Cook, stirring occasionally, until translucent and a little browned at the edges. Add garlic and green and hot chilies, and cook until softened. Salt as you go.
3. Add your homemade spice mix to the pan. Let it toast for a minute or two, then add your chili paste and stir. Add carrots, tomato sauce, and cooked beans, and stir to combine. Add the beef back in. Salt as you go. If more liquid is needed, add your bean cooking water, any broth you have on hand, or even just water.
4. Here is the fun part! Taste, and see what’s missing. If you want more depth, add a little cocoa powder or ground coffee (start with a Tbsp and see how it goes). Or fry up a little tomato paste and add it to the pot. Add apple cider vinegar if it needs a little acidity to make the flavors sing, or add honey, molasses or brown sugar to bring out some sweetness. Add more chilies for more heat. If you want to add more spices, just bloom them in another pan with a little olive oil first to bring out their flavors. Then, let your chili sit. Everything will deepen and meld overnight.