By Seda
I am thrilled to extend an invite to our barn dance here at Open Field Farm! The crew had been talking about a party like this for 2 seasons and it’s finally happening! Whoo hoo, omg yay…can you tell I’m excited? Here are some more details: The barn dance is on Saturday November 1st, which is the same day as the harvest festival but this will be an evening affair, starting around 6:30pm. There will be square dancing! I have found a live band that plays old-time music for square dancing. If you are new to square dancing that’s totally okay! It is very beginner friendly and there will be a caller teaching the dances to everyone prior to dancing. I myself have only ever attended two square dances and they were so much fun and very easy to pick up as a beginner. I will also add that square dancing is such great fun because you get to dance with everyone who's there, it's not just about dancing with your partner but about your neighbor too! And most importantly it's not all that serious, we are all really here to just have fun. Anyway I hope this is encouraging to anyone who is on the fence.
Other important info, we will be having a potluck of sorts before we get to dancing. Alyssa has volunteered to cook up some chili. One pot will be vegan, one will be meat, so bring your favorite toppings, cornbread, or a side to share as well as your own bowls and utensils. And don't forget a mug! Dennis will supply us with some of his homebrewed beer, cyser and rootbeer. It is November 1st the day after halloween so costumes are of course encouraged!
Kids are welcome however dances will not be geared towards children so keep that in minds when bring the littles.
Lastly, a $10 donation is suggested, all proceeds will be going towards paying the band for their time! I think I can speak for the crew when I say we are all really excited about this and we hope to see you there!
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
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, Paste, 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)
Tomatillos
Hot Peppers
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!
Double Chocolate Zucchini Bread, from smittenkitchen.com
2 cups (13 ounces or 370 grams) grated, packed zucchini, not wrung out, grated on the large holes of a box grater
2 large eggs
2/3 cup (160 ml) of a neutral oil, olive oil, or melted unsalted butter
1/2 cup (95 grams) packed dark brown sugar
1/2 cup (100 grams) granulated sugar
1 teaspoon vanilla extract
1 3/4 teaspoons kosher salt (Diamond brand; use half of other brands)
1 1/4 teaspoons ground cinnamon (optional)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups (180 grams) all-purpose flour
2/3 cup (55 grams) unsweetened cocoa powder
1 1/3 cup (8 ounces or 225 grams) semisweet chocolate chips, divided
2 tablespoons (25 grams) raw or turbinado sugar
Heat oven to 350 degrees F. Lightly coat a 6-cup or 9×5-inch loaf pan with nonstick spray. For easier removal, line the bottom and two long sides with a sling of parchment paper.
Place grated zucchini in a large bowl and add oil, eggs, sugars, vanilla, and salt. Whisk until combined. Sprinkle cinnamon, if using, baking soda, and baking powder over the surface of the batter and mix until combined — and then, for extra security that the ingredients are well-dispersed, give it 10 extra stirs. If your cocoa is lumpy, and mine always is, sift it over the batter. Add flour and mix until combined. Set 2 tablespoons chocolate chips aside and add the remaining to the batter, stirring to combine. Pour into the prepared loaf pan and smooth the top. Sprinkle with reserved chocolate chips and the raw or turbinado sugar — don’t skimp.
