By Alexis
Hello sweet December. This last month has been filled with so much love and gratitude. After almost full two years in California, I am finally feeling a little more at peace, and at home. My community consists of the friends/family of my fiancé, and the farm crew; and while it is a small community - it is very rich. Everyone at the farm has taught me something that I carry forward daily, whether it be a skill, quality of thought or reflection. As we leave behind the 2025 season and welcome the 2026 season we are also saying farewell to fellow co-workers & community members, and wishing them the very best on their journeys. During this time of year, I also welcome the opportunity to visit my family back in Florida. This year feels stranger than usual because I feel like a different person returning to an old place, but since I left my hometown so young, every time I visit I feel like I am getting to know a stranger all over again… except this time I am a stranger too, and so we are two strangers together. Here at Open Field, the flower field is empty and the herb garden is slowing down… in a few months I will be getting to know these fields all over again as well. There is no escaping from the cyclical nature of existence.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Barn Dance this Saturday 12/13 7-10 pm
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 Heads and Lettuce Mix
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Rhubarb Chard
Regiment Spinach
Parsley, Dill, and Cilantro
Frisee, Chioggia, Sugarloaf, and Escarole
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!
Slowly Braised Osso Buco with Squash Gnocchi
500g Grass Fed Beef Osso Buco
1 Litre Grass Fed Beef Stock
150g Cheddar Cheese, grated
200g Plain Flour
2 Garlic Cloves
One Sprig Rosemary
1 Handful Squash, cubed & cooked
1 Egg
Pinch Pure Sea Salt
Pinch Black Pepper
Preheat the oven to 160C. Whilst the oven is heating up, in a hot pan, melt a spoonful of beef dripping. Once the pan is hot, put the osso buco in and caramelise it until it is golden brown. To the pan, add the beef stock, the herbs and the garlic. Cover with a lid and then place into an oven at 160C for 3 ½ hours.
For the gnocchi, combine the cooked squash with the cheese, egg and salt and pepper. Mix well together to form a wet dough. Combine with enough flour until the dough is manageable with a smooth texture. Roll out the dough until it is a long sausage about the width of a thumb. Cut it into little pillows. To cook, blanch your gnocchi in boiling water, they will immediately sink to the bottom. You will know that they're cooked as they will float. Once cooked, they can be removed from the water.
In a separate pan, saute the balls of gnocchi in a little bit of beef dripping. Once they are golden brown, add the osso buco in with the saucy juices. Reduce the liquid by half and then serve for an autumnal feast - one which will be devoured in seconds.