By Seda
The other day someone asked me what music I had been listening to recently. At that moment I racked my brain and couldn’t come up with an answer. I thought about it more and realized I haven't been listening to music in my usual manner, streaming a curated playlist or album I have picked out through Spotify. Instead, I've been tuning into the radio, so old school! The soundtrack for my typical weekend morning comes from KEXP, a local Seattle radio station that now broadcasts from Oakland as well. KEXP is nostalgic for me, growing up visiting my dad in Seattle, he constantly had it playing in the background and still does today. It's something I associate with him and also the Seattle/Pacific Northwest area. So living far from my family, I too have started tuning to KEXP mostly for the 9am till noon shows like Positive Vibrations and The Roadhouse. My dad and I text back and forth asking each other if we just heard so-so's song, and he is always writing in, bugging the DJ’s to play something. On occasion they will and I'll hear it two states away.
KEXP definitely holds a special spot in my heart, but in general I find radio to be such a great community centered resource. There's something about turning in and not knowing what you are in for that I find exhilarating (kind of how I feel about farming). Beyond music, another great radio program I remember from growing up in Mendocino county was called Trading Time. Essentially the craigslist or facebook marketplace in radio show form, local people calling in about what they had to offer or what they were looking to buy or trade. Music, trades, news, stories, all this to say that I’m a fan of local public community radio and you should be too!
If you're interested in KEXP, listen in at 92.7FM in the bay, 90.3FM in the Seattle area, you can also stream it from the app.
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
Pink Beauty Radishes
Scallions
Leeks
Fennel
Head Lettuce
Chard
Parsley, Cilantro, and Dill
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
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.
Strawberry Gallette
Filling and baking directions from https://teatimecreative.com/simple-strawberry-galette/
Dough recipe from me.
Dough Recipe:
2 cups flour
1.5 sticks unsalted butter
1 T sugar
1/2 t salt
Mix flour, sugar, and salt. Cut butter into cubes and work into flour mixture until pea sized or smaller, mixing it pretty well into flour. Then add ice water a bit at a time until it easily comes into a ball.
Filling:
3 C chopped strawberries, 1/2 C sugar, 2 Tbsp flour
Chop the strawberries into pieces and toss them with the sugar and vanilla and flour. Set aside to rest while you roll out the dough.
Shape:
Preheat the oven to 400F (C) while you roll out the crust.
You can make one large or two smaller galettes with this recipe. Lightly flour the counter and the dough. You can roll your crust out on seran wrap to make it easier to move as you go.
If you’re making two divide the dough in half and roll out each half into a rough circle about 10″ across. Roll from the middle out to keep the dough even.
Put a large piece of parchment paper onto a cookie sheet and lay the crusts out on it.
Divide the filling between the two crusts and spread the fruit out to about 2-3″ from the edge.
Fold the edges up to cover the fruit, folding it as you go around.
Optional: Brush with an egg wash (1 egg + 1 Tbsp water beaten together in a bowl) and sprinkle with sugar.
Bake:
Bake for 40-45 mins or until the crust is nicely golden brown. Serve immediately.
Optional: Chopped fresh mint, honey for drizzling