By Stephanie
Yesterday, while harvesting asparagus I was not in the best mood. It was hot, it was the end of the day and we were rushing to get as much done as we could before the day ended. My bare hands were scrapping against last years brittle asparagus stocks and the wood chips we’ve laid down as mulch, and as I received my fifth splinter in my hand, I caught myself whispering cuss words at the stock that got me. I realized that this is not the way I want to be talking to the plants and not the mindset I want to have while harvesting food. I took a moment to look at the green hills around me, the little white wispy clouds in the sky and remembered that there actually no where else I’d rather be than being cut up by wood chips. “Enjoy the work” is something I’ve been trying to embody going into this farming season and felt like this was a time where I was able to change my energy and end interacting with the plants in a more positive way. Going into this farming season, I’m anticipating having days and tasks much harder than my experience in the asparagus, but I’m going in confident that I do enjoy the work even if it just sometimes takes a second to remember that.
Upcoming Event: Farm Potluck Friday May 5/30 at 6:00 pm
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm!
Pick List:
Eggs
Yaya Carrots
Celeriac
Cabernet Red and Cortland Yellow Onions
Fresh garlic
Asparagus ( We are hoping we have enough to give a limited quantity both days.)
Fava Beans
Fennel
Scallions
Kale
Lettuce Mix
Spinach
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
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Fresh Fava Beans
fava beans with their pod
3 tablespoon olive oil
1 medium size onion, finely chopped
2 cloves garlic, finely chopped
½ teaspoon salt
1 cup water
¼ cup fresh dill or parsley chopped
Optional Garnish:
Red pepper flakes
Fresh dill
Lemon
Remove the fava beans from their pods.
Make a small slit on each bean.
Fill a saucepan with boiling water. Add in salt and stir.
Soak the beans in this hot salty water for about 10 minutes. Then peel their shells.
Heat olive oil in a pan and cook onions and garlic until translucent.
Add in shelled fava beans and cook for about 5 minutes.
Add in salt and water. Cook over medium low heat until tender, for about 20 minutes.
Remove from the heat and let it cool a bit. Then add in chopped fresh dill or parsley and give it a good stir.
Serve with red pepper flakes, fresh dill and lemon slices.