By Alexis
Every week, I am the person who restocks the meat fridge in the CSA barn so we all can enjoy a variety of cooked, protein-rich meals. At this time of the year, we have been taking cows to the local butcher every two weeks, and wait for them to come back in a form we can readily enjoy in our kitchen. A few weeks ago, in preparation for this year's new meat delivery, I was tasked with organizing and emptying out the big cooler, where we keep our meat stock. My task was to discard any organs from last year. The organs we toss out feed the local wildlife: vultures, owls, hawks, coyotes, and other local carnivores. Still, I knew this task would be somewhat emotionally difficult, so I decided to make it a prayer. I was determined to make the whole task, an intentional experience. The whole time I was there, about an hour total, cutting open each individual bloody bag and tossing the organs - I prayed. I sang to mother earth, and her creatures. I sang in my other native tongue, Spanish. I gave thanks, and asked for forgiveness. I welcomed all the creatures nearby to feast, and gave thanks for their lives too. I remembered the role each of these creatures play in our ecosystem, and the role we play in our ecosystem. As stewards of the land, and also as consumers of the land. I cried. But I also felt happy. Because, everything is oddly perfect, in the great circle of life.
Upcoming Event: Farm BBQ and Baseball Sunday August 3rd at 4:30 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
New potatoes
Merlin Beets
Yaya Carrots
Pink Beauty Radishes
Gold Princess and Red Long of Tropea Onions
Parade Scallions
Alto Leeks
Cocozelle, Goldini, and Dark Star Summer Squash
Cucumbers
Fennel
Jade Green Beans (We have lots!!!!! Plan to preserve)
Shelling Peas
Lettuce
Rhubarb Chard
Champion Collards
Rainbow Lacinato Kale
Parsley, Cilantro, Basil, and Dill
Albion Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Sonora Wheat Flour and Berries
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Crustless zucchini pie
2 cups Zucchini, shredded, liquid squeezed out
1 Red onion, finely chopped
1/3 cup Parsley leaves, finely chopped
1/4 cup Basil leaves, finely chopped
3 tablespoons Parmesan cheese, grated
2/3 cup Whole Wheat Flour
1 teaspoon Baking powder
3/4 cup Milk
Extra Virgin Olive Oil, as needed
3 Whole Eggs, beaten
Salt and Pepper, to taste
Shred zucchini, put it in a cheesecloth or muslin cloth and give it a good squeeze to remove extra liquid. Preheat the oven to 400°F/ 200°C. Grease a pie dish with olive oil.
Combine zucchini, onions, parsley, basil and cheddar cheese in a bowl.
Sift flour and baking powder in a medium bowl. Add milk, olive oil, beaten eggs, salt and pepper to it and blend well. Combine with zucchini mixture and pour it into pie dish.
Top with Parmesan cheese and bake for about 35 to 40 minutes or until toothpick inserted in the center comes out clean. Mine took exactly 37 minutes. Let it cool on a rack for at least 5 minutes before serving.