By Kelsey
Its been a hard week. My family all came down with an illness that had us in bed for days, during which time I could not look away from the relentless flood of increasingly dark and dystopian news stories around the world. I know, we all know. No need to remind anyone. So I won’t talk about it, I will just share this poem, which feels like a very small sliver of relief, a calming breath, when the magnitude of human suffering feels impossible to accept.
The Peace of Wild Things
by Wendell Berry
When despair for the world grows in me
and I wake in the night at the least sound
in fear of what my life and my children’s lives may be,
I go and lie down where the wood drake
rests in his beauty on the water and the great heron feeds.
I come into the peace of wild things
who do not tax their lives with forethought
of grief. I come into the presence of still water.
And I feel above me the day-blind stars
waiting with their light. For a time
I rest in the grace of the world, and am free.
May you find some peace in the wildness of this land this week!
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
Hakurei Turnips
Fresh Garlic
Scallions
Leeks
Fennel
Head Lettuce
Parsley, Cilantro, Basil, and Dill
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.
Rack of Lamb on a Bed of Spinach
from Peace, Love, and Pasta by Scott Conant
2 racks of lamb, frenched
Kosher salt and freshly ground black pepper
6 cloves garlic, peeling and lightly crushed
1 stalk fresh basil
Drizzle of extra-virgin olive oil
½ cup balsamic vinegar
1 pound spinach leaves
Special equipment: an instant-read thermometer (optional)
Preheat oven to 425 degrees F.
Score the fat caps to just above the meat so thaat the fat can release during cooking and the meat cooks evenly. Liberally salt the lamb and crack fresh black pepper over the racks to taste.
Sear the racks fat side down in a large cast-iron skillet until they become a deep golden color (about 3-4 minutes), then stand the rack up so the bones are upright and sear the rest of the meat of the rack (another 2-3 minutes). Intertwine the two rack bones to create the shape of a tent and place the pan in the oven.
When the racks are at about 115 degrees F, or 5 minutes before the end of your cook time, place the garlic cloves and basil stalk in between the racks, drizzle a little olive oil over the meat, and continue to cook the lamb racks until the temperature reaches 125 degrees F, or until the end of your cook time. When the lamb reached 125 degrees F, remove the racks from the oven, drizzle the vinegar over the meat, then place the racks on a cutting board and let them rest for 5 to 8 minutes, or until the temperature carries over to 130 degrees F.
While the racks are resting, place the spinach in the saute pan the lamb was cooked in, with the garlic, basil, balsamic vinegar, and any fat drippings, and set over high heat on the stovetop.
Once the spinach is wilted, about 2 minutes, put the spinach on a baking sheet lined with paper towels to drain the excess water. Then place the spinach on a serving platter and add the cooked garlic and pan drippings on top. Slice the lamb into chops, place them on top of the spinach, then serve immediately while hot.
