By Ellie
Whenever I tell someone that I’m a farmer they say, “You don’t look like a farmer!” And I never know what to say back. What do you think people mean by that? It’s made me reflect on what it means to be a farmer. I believe that anybody can farm if they want to.
The first season that I farmed, I honestly hated it because it was so hard. I was exhausted, I was hot, I didn’t know what I was doing and did I say I was exhausted? After my first week I remember telling my roommates that I’ll never do this again but I pushed through the season until it was over in the winter. When I looked back on my first season throughout that winter I found myself appreciating the things I learned and did and decided to do it again the following spring and summer. Now here I am, 5 years later.
I learned to appreciate the hard work that is farming because I believe that it’s worth it. I farm because I provide good, local and nutritious food for my community. I farm because it’s a tangible step I can take to fight climate change. I farm because I want to learn about plants, climate, seasons, soil and people. To me being a farmer is so much more than work and I can’t wait to share another season with all of you.
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
Spinach
Arugula
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
Recipe: I’ve been making a lot of biscuits lately and farm flour works great!
2 cups farm flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 cup cold butter
1 cup milk
Preheat oven to 425 degrees
Combine flour, baking powder, sugar and salt
Cut in cold butter until crumbly
Make a well in the middle of the bowl and pour in milk then mix with a fork until the batter pulls away from the bowl
Knead 10 times on a floured surface then roll out to 1 inch thick
Cut into circles (I use a mason jar)
Place onto a cast iron and bake for 12-13 min
