By Stephanie
Like Sarah in last weeks blog, I have also been taking the winter time opportunity to take more walks around the farm, but instead of a human son to accompany me, I have a little black cat named Moon Baby. He’s been having the best time up in the eucalyptus grove, using fallen logs as pathways, old stumps for parkour, before trying to scramble as high as he can into the trees. On our way to and from the grove, I’ve been enjoying taking a few moments at the top of the hill, observing the farm from a new perspective, looking down on what will be the fields that nourish us all year long. What a gift it is to be able to have a relationship with the land that feeds you. From this vantage point, the farm looks like a big bowl of delicious love soup. Thank you land for keeping me full on love soup!
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Farm Events:
Pancake Breakfast: Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Sweet Spanish Colorado #6, Cabernet Red, Cortland Yellow, and Cipollini Onions
Shallots
Leeks
Red and Green Cabbage
Kossack Kohlrabi
Fennel
Rubro and Rosalba
Mei Qing Choi
Kale
Rhubarb Chard
Regiment Spinach
Cilantro and Parsley
Tetsukabuto Winter Squash
Ground and Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Roasted Carrots with Lentils and Yogurt, from smitttenkitchen.com
Carrots and assembly
2 pounds (905 grams) carrots, peeled and trimmed
1 cup (235 ml) water
Olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups cooked or 3/4 cup (135 grams) dried lentils de puy
1/3 cup (or a big handful) finely chopped flat-leaf parsley
1 cup (235 grams) plain Greek yogurt
Dressing
6 tablespoons (90 ml) olive oil
3 tablespoons (45 ml) lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt
1/2 teaspoon chili flakes, or to taste
1/2 teaspoon dried oregano
Roast the carrots: Heat your oven to 450°F (230°C). Place carrots and water on a sheet pan and cover tightly with foil. Steam in the oven for 30 minutes, or until carrots are tender when pierced with the tip of a knife. Carefully remove foil (steam burns! and I always forget), drain any water left in pan, and drizzle carrots with a few tablespoons of olive oil, kosher salt, and freshly ground black pepper and roll them around in it, making sure there are no stuck parts. Return to the oven uncovered and roast until carrots are browned, about another 20 to 25 minutes.
Meanwhile, cook your lentils: Cook dried lentils in salted water according to the package directions, then drain and set aside.
Make the vinaigrette: Combine dressing ingredients in a jar and shake well to combine. Taste and adjust seasoning as needed. I’m aiming for a sharp, lemony vinaigrette here that will wake up the cooked lentils.
Assemble right before eating: Pour all but last two tablespoons of vinaigrette over lentils and mix. Season to taste with additional salt and pepper, if needed. Stir in all but last two tablespoons of parsley. Spoon yogurt directly onto a serving plate and use the back of a spoon to swirl it to coat the bottom. Spoon 3/4 of lentil salad over yogurt. When carrots come out of the oven, pour remaining dressing over carrots in the pan, rolling them in it, and then lay the cooked carrots on top of the lentils. Spoon remaining lentils around the carrots and sprinkle platter with remaining parsley.
Eat right away.