By Celeste
Now that our flowers are in full swing, it’s official: weeds are out… of control!
From here on out, the rest of the season is pretty much a full-on weeding marathon—left, right, up, down, and every inch in between. There are so many weeds right now, I can’t help but believe that old Mexican saying my abuela used to say: “Hierba mala nunca muere,” which translates to “Weeds never die.” Honestly, she wasn’t wrong.
Here’s my personal confession: I don’t love weeding when the weeds are small. I like the drama. I like when they’re big and bold, and I can grab a whole handful, give it a strong pull, and shake off that satisfying clump of dirt. It’s weirdly therapeutic!
Scuffle hoes? Not my favorite. Especially when the weeds are tiny and dangerously close to the flowers—I always seem to take out more petals than weeds .
I stick to hand-weeding. It feels gentler, and I like to pretend it’s better for the plants. (No science to back that up, but hey, we all need our farm fables.)
We will be dealing with quite a cast of characters out here: pigweed, dandelions, thistles, purslane, and a variety of grasses that I haven’t even named yet. They’re persistent, resilient, and honestly, kind of impressive. But so are we so the game is ON.
So here’s to strong backs, dirty hands, and the constant tug-of-war between beauty and chaos in the flower field.
Upcoming Event: Farm Potluck Tuesday July 7/1 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
Cortland Yellow Onions
Carrots
Potatoes
Fresh garlic
Scallions
Parsley
Strawberries
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
We also have new items for sale in the barn!
Open Field Farm youth t-shirts, adult sweatshirts, and tote bags with a new log designed by Cici. We love them and hope you do too. We are also open to suggestions about other items: adult tees, hats, and more.
Plus we have gorgeous naturally tanned sheepskins!
Mashed Potato Salad with Scallions and Herbs from nytimes.com
6 to 8 servings
2pounds potatoes, cut into 1½-inch chunks
Finely grated zest and juice of 1 lemon, plus more lemon juice for serving
2teaspoons minced fresh rosemary
1teaspoon fine sea salt, more as needed
1teaspoon coarsely ground black pepper
Dash or two of hot sauce, to taste
⅓cup extra-virgin olive oil, more for drizzling
2tablespoons mayonnaise, sour cream or crème fraîche
1tablespoon Dijon or whole-grain mustard
½cup thinly sliced scallions (white and green parts)
¼cup chopped parsley
2tablespoons chopped basil or dill
Step 1
Cook the potatoes in a pot of well-salted water until they are very tender but not mushy, 15 to 22 minutes. Drain well.
Step 2
In a large mixing bowl, whisk together lemon zest and juice, rosemary, salt, pepper and hot sauce. When the salt is dissolved, whisk in the olive oil, mayonnaise and mustard.
Step 3
Add potatoes to the bowl and mix them very well, until well coated with dressing. Then use the spoon to mash about a quarter of them. You want 1-inch (or so) chunks of potatoes coated in some mashed potatoes. Add scallions and parsley and toss well. Taste and add more salt, lemon juice, hot sauce and olive oil, if needed. Scatter chopped basil or dill over dressed potatoes. Serve warm or at room temperature, but not cold.