By Seda
I have been here at Open Field Farm for coming up on a year. Crazy, it went by fast. For me, last season was full of flowers and herbs, barn chores, sorting and washing veggies, and of course getting to know CSA members. One of the highlights this past season was working in the CSA barn twice a week, seeing where all the food goes and witnessing the community hub that is the CSA barn. I enjoyed the liveness of Tuesdays and Fridays, seeing the parking lot start to fill around 2:30, and the crunch of having everything set up in time. While I won’t miss the stress dreams about sorting endless amounts of peppers, I will miss not being around the barn all the time, sharing recipes and chatting with all of you!
As I transition to veggie crew this season, I get to learn a whole other side of the farm, oh there's so much to learn! I am a little nervous, rumor has it veggie crew kicks your butt, but I am nevertheless excited to learn what really goes on in all those fields and I feel good knowing that everything that we grow is going into good and appreciative hands.
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Farm Events:
Pancake Breakfast: This Saturday March 8, Hike at 9 am, Pancakes at 10 am (Email with details sent, please RSVP)
CSA Barn Hours:
Last week of 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, and Cortland Yellow Onions
Leeks
Red and Green Cabbage
Kossack Kohlrabi
Fennel
Scallions
Rubro and Rosalba
Kale
Rhubarb Chard
Regiment Spinach
Fava Greens
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 and Cornmeal
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Korean Sweet Potatoes (I used regular potatoes and it turned out great!)
2 large sweet potatoes peeled and cubed
2 tablespoons coconut oil
1 tablespoon gochujang
1 tablespoon honey
2 tablespoons coconut sugar
Black sesame seeds (optional for garnish)
Salt (optional)
Preheat the oven to 425°F.
Cut the sweet potatoes into 1 ½ inch pieces.
Toss the potatoes in the coconut oil and place on a parchment paper line baking sheet.
Roast for 20-25 minutes, until they are golden brown and caramelized on the outside and can be pierced with a fork.
While the potatoes are roasting, combine the honey, coconut sugar and gochujang in a bowl and heat in the microwave for about 10-15 seconds, until the ingredients can be stirred together. DO NOT OVERHEAT OR THE SUGAR WILL BURN
Place the roasted sweet potatoes in a large bowl and toss with the honey mixture.
Place them back on the baking sheet and roast for 10 minutes, or until bubbling and caramelized on the outside.
Remove from the oven and serve sprinkled with black sesame seeds and a pinch of flaky salt (optional).