By Kelsey
I hope you are enjoying the teas so far this winter! Alexis and I have been busy blending and dreaming up new formulas during the past few rainy weeks. We have several new blends this year, but I wanted to highlight two of them in particular.
FLOW
Chamomile, Strawberry Leaf, Raspberry Leaf, Red Clover, Lemon Balm, Rose Petals
Celeste had been excited to harvest strawberry leaves and make some tea blends with them this year, and I am glad she insisted on it because this blend is one of my new favorites! These herbs are all toning to the nervous system and contain trace minerals, which can help with feeling frayed and depleted. When I showed Celeste the formula for this tea, she said it made her think of the color red which made her think of blood, which made perfect sense because several of these herbs also have a positive effect on the menstrual cycle. This tea is sweet, slightly tannic, and slightly bitter, and so delicious!
REVERIE
Chamomile, Milky Oats, Spearmint, Lavender, Mugwort
I wanted to make another sleepy time tea blend, similar to Chill Out, but including mugwort, which is a powerful sleep and dream ally. I added spearmint to balance out the bitterness of the lavender and the mugwort. This blend should only be steeped for a few minutes, as the flavor is quite intense. I also recommend adding honey. May this tea blend bring you deep rest and relaxation, as well as insightful dreams!
Be on the lookout for these blends in the barn in the coming weeks and months, and let me know what you think of them!
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
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
Lettuce Mix
White Russian and Dazzling Blue Kale
Rhubarb Chard
Parsley and Cilantro
Chioggia, Treviso, Sugarloaf, and Radicchio
Delicata, Acorn, Tetsukabota, Butternut, and Spaghetti Winter Squash
Winter Luxury Pumpkins
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Beef Bone Broth (Made by Olla Products)
Saltonstahl Olive Oil
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Linguine with Fennel & Winter Greens, from loveandlemons.com
Serves: 3-4
1 tablespoon extra-virgin olive oil
⅓ cup thinly sliced onion
⅓ cup thinly sliced fennel bulb
2 cloves of garlic, peeled and crushed, but still whole
1 teaspoon balsamic vinegar
4 sage leaves, chopped
8 ounces linguine pasta, plus reserved pasta water
8 tatsoi leaves (or kale or swiss chard), stems removed, leaves torn
Squeeze of fresh lemon juice (optional)
Toasted walnuts
Parmesan shavings (optional)
Heat the oil in a medium skillet over medium heat. Add the onion, fennel, garlic, and a few pinches of salt and pepper. Cook, stirring occasionally, until the onions and fennel are golden brown around the edges, 8 to 10 minutes. Stir in the balsamic and cook 2 more minutes until the fennel is very soft and the onion is lightly caramelized. (If necessary, reduce the heat and add a little more oil to prevent the onions from burning). Add the sage and stir.
Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Do not drain.
Remove the crushed garlic cloves from the onion mixture, then scoop the pasta into the skillet directly from the water. Add the tatsoi leaves and toss until everything is incorporated and the tatsoi is wilted. Add ¼ cup of the starchy pasta water, if necessary, to help loosen the pasta. Season to taste with more salt, pepper, balsamic, and a squeeze of lemon, if desired.
Serve in bowls with toasted walnuts and Parmesan shavings, if using.