By Sarah
Despites this weekend’s heat, it has been a cool summer overall. In contrast to last season, which was hotter than usual, it has been a welcome change and much easier to work in the mild weather. Still, it is throwing me for a bit of a loop, as I have to adjust to the change and how the soil and plants react. I find myself deliberating my choices more and second guessing myself which is uncomfortable. However, I know that in the discomfort, there is also growth and a chance for me to learn even more about the land. I have found that we need to water way less than we have in the past and to keep the soil closer to dry than wet, allowing it to stay as warm as possible and to allow the plants to grow.
As well, the crops have been ripening very slowly. They are keeping us on our toes, guessing when they will come, different than the rhythm we have known in the past. For example, the tomatoes are trickling in and we had to take a break on the hot peppers to allow them to ripen more.
We have 3 more plantings of corn to pick. plus many green tomatoes, peppers, and melons in the field. Here’s to an abundant September with lots of summer fruits coming in!
Upcoming Event: Potluck Friday September 19th at 6 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
Ailsa Craig and Red Long of Tropea Onions
Parade Scallions
Cocozelle, Goldini, and Dark Star Summer Squash
Cucumbers
Eggplant (Limited amounts)
Corn
Farao and Caraflex Cabbage
Covina Broccoli
Lettuce
Rhubarb Chard
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Regiment Spinach
Parsley, Cilantro, Basil, and Dill
Albion Strawberries
New Girl and Heirloom Tomatoes (They are not limited and you are welcome to take a bag! However, they are ripening slowly so no bulk totes yet)
Melons
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, ground cherries, raspberries, and blackberries
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Melon Salad With Nectarines, Tomatoes and Basil, from nytimes.com
¼ medium sweet onion or red onion
Ice water
7 ounces peeled and seeded firm-fleshed melon, such as cantaloupe or honeydew (from ¼ medium melon)
2 firm-ripe yellow nectarines (or plums or peaches)
¾ cup cherry tomatoes
Sea salt, to taste
¼c up extra-virgin olive oil
1 tablespoon chardonnay vinegar
1 lemon, juiced
Pinch of crushed red pepper
Small handful of caper leaves, torn in half, plus a spoonful of their oil, or salted capers, cut in half (optional)
Generous handful of basil leaves
2ounces Pecorino Toscano or other hard, shaveable Italian cheese (such as ricotta salata or Parmesan)
Freshly ground black pepper
Crusty bread, for serving
Cut the onion into ⅛-inch-thick slices. Transfer to a small bowl with enough ice water to cover and let stand for at least 5 minutes while you prepare the other ingredients.
Cut the melon into ¼-inch-thick slices. Pit the nectarines and cut into 8 wedges each. Halve the cherry tomatoes.
Arrange the sliced melon on a large serving platter or in a wide shallow bowl. Tuck the nectarines and tomatoes into the gaps.
Generously season the fruit with sea salt, then drizzle with most of the olive oil, the vinegar and about two-thirds of the lemon juice. Sprinkle with the crushed red pepper.
If using the caper leaves or salted capers, scatter them across the fruit. If using caper leaves, spoon over a little of the oil that the leaves are stored in.
Drain the onion well. Return the onion slices to the bowl, aggressively season with salt and the remaining lemon juice, then scatter the onion across the fruit. In the same bowl, gently toss the basil leaves to just barely coat them in lemon juice, then arrange on top of the salad.
Using a vegetable peeler, shave ribbons of Pecorino Toscano over the platter. Drizzle with the remaining olive oil and finish with a few cracks of black pepper. Serve with crusty bread.
