By Alexis
Although this whole summer has felt like fall... and the plants agree. While we are enjoying the last weeks of the summer crops, winter crops are growing and waiting to be loved on as well. Something I have learned here at Open Field is that a little goes a long way. Although the harvest this season felt smaller than last season, it has still provided nourishment for us all. The herb circle has also been nourishing as it is "the medicine we all need." I find my body has been more resilient this year and I accredit this to the daily intake of the medicinal tea blends here on the farm. I went from not having a relationship to tea to feeling that it is essential for my self-care routine. As we transition to Fall, I am wrapping up a short course on Tropical Herbalism. Where I'm from, it is considered sub-tropical, and although I know the many medicinal plants, I actually am unfamiliar with plants specific only to tropical regions. In the course I learned that many of the plants that I associate with my home and culture, share roots with Asian and African cultures. In this way, we are all connected, at least that's how I like to see it. The class is hosted by Brandon Ruiz, who has become well-known in the herbalist community. I've enjoyed the way Brandon connects the plants with culture, food and historical context. If your ever curious about Caribbean or Tropical herbalism, with a decolonized perspective, check him out. He also works with other herbalists who share the same mission and passion for educating others on Caribbean plant medicine.
Upcoming Event: Potluck Friday October 10th 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
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions
Parade Scallions
Fennel
Cocozelle, Goldini, and Dark Star Summer Squash
Cucumbers
Eggplant
Sweet Peppers
Farao and Caraflex Cabbage
Song Cauliflower and/or Covina Broccoli
Lettuce
Rhubarb Chard
Champion Collards
Rainbow Lacinato and Dazzling Blue Kale
Regiment Spinach
Parsley, Cilantro, Basil, and Dill
Albion Strawberries
New Girl, Paste, and Heirloom Tomatoes
Tomatillos
Hot Peppers
Melons
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries
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!
Baba Ganoush
2 pounds Italian eggplants (about 2 small-to-medium eggplants*)
2 medium cloves of garlic, pressed or minced
2 tablespoons lemon juice, more if necessary
¼ cup tahini
⅓ cup extra-virgin olive oil, plus more for brushing the eggplant and garnish
2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
¾ teaspoon salt, to taste
¼ teaspoon ground cumin
Pinch of smoked paprika, for garnish
Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.
Slice eggplant long ways and sprinkle olive oil.
Roast eggplant at 450 degree F for 30-40 minutes until soft and slightly charred.
In a bowl, combine tahini, lemon, garlic and parsley
Once eggplant is cooled, scoop out the flesh and combine with other ingredients
Use potato masher to pre/mash (optional). Puree in blender or food processor.
Enjoy!