By Alexis
Although I am not the one who tends to the sheep, I will be the one to announce that we officially have baby sheep! Anya, the black sheep, gave birth to two babies last weekend - and they are exceptionally adorable. Growing up in Florida, I never thought about wool products or sheep. It’s not common there, although central and north Florida do get occasional overnight freezes. Since being at Open Field, I’ve developed a new appreciation for wool and sheep. The whole process is quite amazing and resourceful. Their wool is a precious gift to humanity. Plus the sheep are so stunning. I love their long, triangular snouts and noses that broaden into another triangular face. When daydreaming about my future farm, I now imagine having a few sheep to tend. This summer, I would like to pursue my first wool project - a vegan hide using wet felting. If anyone has any experience or tips, come find me!
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event:
Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)
CSA Barn Hours:
Winter hours: 2:30-6:00 pm
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Hablange Parsnips
Cortland Yellow and Maria Nagy’s Red Onions
Verdonnet Leeks
Purple Daikon and Watermelon Radish
Rutabaga
Mars Celeriac
Passat Green, Kilmaro Red, Deadon Savoy Cabbage
Kohlrabi
White Russian and Dazzling Blue Kale
Rhubarb Chard
Castelfrnaco, Treviso, Sugarloaf, and Radicchio
Delicata, Acorn, Tetsukabota, and Butternut Winter Squash
Winter Luxury Pumpkins
Whole Dried and Ground Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil (Coming next week!)
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Maple Butternut Squash Panna Cotta
Ingredients
• 1 1/2 cups heavy cream
• 1 cup buttermilk
• 1/3 cup pure maple syrup
• 3/4 teaspoon pumpkin pie spice
• 1 teaspoon pure vanilla extract
• 3/4 cup roasted butternut squash puree*
• 1 tablespoon gelatin
• 5 tablespoons cold water
• crushed cinnamon cookieslike gingersnaps, for crumbling on top
Instructions
• Put the cold water in a wide, shallow bowl and sprinkle the gelatin over it. Set aside for 8 minutes to let the gelatin to soften and absorb the water.
• In a blender, combine heavy cream, buttermilk, maple syrup, pumpkin pie spice, vanilla and squash puree. Lightly blend just so that it combines and is smooth. Pour into a medium sized saucepan and stir in softened gelatin. Gently bring to medium heat, so the steam rolls off of it, but it does NOT boil, and whisking so that the gelatin dissolves. Cook at this temperature for 3 minutes, then remove from heat and strain through a colander into a liquid measuring cup.
• Then pour and divide the mixture among 6 ounce, or 4 ounce ramekins/pots/bowls. Let pots cool to room temperature, then cover and refrigerate for at least 4 hours, up to 3 days.
• When ready to serve, top with crushed cinnamon cookies and swirl of maple syrup. If you’ve reserved some of the squash, you can add that to the top as well.