By Kelsey
I love it when Sarah gives me writing projects. Especially on rainy gray days, I like to get cozy with a pot of coffee and my laptop and let the words flow. It's a welcome change of pace after a busy season of fieldwork. I think in another life perhaps I could have been a writer. But in this one, I hate the feeling of having homework constantly looming, so I chose a job that, most of the time, requires me to stop working when the sun sets, at the very latest. Still, it's fun to dip my toes into a different lifestyle every now and then.
One of my winter projects has been updating the Open Field Farm website. As I've been writing about different aspects of the farm over the last few months, I've noticed my appreciation for this land and this community deepening (which is saying something, because it was already pretty deep!). Please excuse me while I sing our own praises here for a second, but trying craft into words the full scope of what this Open Field Farm project aims to do, our guiding principles, the contours of the land, and the fundamental desire for growth and connection that underlies it all, instills me with feelings of hope and awe. And though you'll never hear Sarah saying these things, self-effacing and humble as she is, it is her vision, leadership, and generosity that are the guiding forces behind what makes this place so special. I feel most in my element when I am helping her realize some aspect of her dream for the farm (sorry Sarah, but its true).
Anyway, this is all to say: go check out the website! We are still putting the finishing touches on, but please feel free to peruse the updated content and photos. Note: I recommend checking it out on your laptop or desktop because it does not look good in the mobile version... maybe there's someone reading this who could help us with that??
Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours start this week: 2:30-6:30 pm!
Pick List:
Eggs
Harvest Moon Purple
Yaya Carrots
Rutabaga
Parsnips
Celeriac
Sweet Spanish Colorado #6, Cabernet Red, and Cortland Yellow Onions
Red and Green Cabbage
Kossack Kohlrabi
Asparagus ( We are hoping we have enough to give a limited quantity both days.)
Kale
Rhubarb Chard
Chicory Mix
Lettuce Mix
Fava Greens
Cilantro and Parsley
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
Parmesan Baked Rutabaga, from https://www.peelwithzeal.com/parmesan-baked-rutabaga/
2 pounds rutabagas
¼ cup extra-virgin olive oil
2 cloves garlic minced
8 sprigs fresh thyme leaves removed
1 teaspoon salt
½ teaspoon black pepper
½ cup fresh grated parmesan divided
⅓ cup stock
Preheat the oven to 375°. Peel and slice the rutabagas crosswise into rounds, about ⅛ inch thick.
Place the oil in a large bowl, and stir in half the parmesan, the garlic, chopped thyme, salt, and pepper. Toss to coat.
Layer the rutabaga slices into sideways stacks in the baking dish. They should be tight enough that the slices stay upright. Pour over the stock. Cover with foil and bake until the edges and tops are golden brown and the center is tender, about 45 to 55 minutes.
Remove the foil, sprinkle on the remaining parmesan, cook 5 to 10 minutes to melt. Garnish with extra thyme