By Sarah
This week marks a transition as we shift slightly towards winter. Strawberries are now pick your own, making space in the barn to add winter squash, pumpkins, and leeks. Summer crops are dwindling but peppers and paste tomatoes are still peaking. Summer and fall collide together in the barn, making this such a fun time of year to cook!
On my field walk this Sunday, I followed as it traveled down the row of hibiscus, drinking from each flower. What beautiful flowers! Then I wandered into the broccoli, which is interplanted with cilantro and alyssum. The patch was buzzing with activity: honey bees, wasps, cucumber beetles, and more. It was mid morning and the heat had not hit yet, so everyone was out.
Upcoming Event: Farm Potluck Friday October 16th at 6 pm
Harvest Festival Saturday November 14th 10 am - 3 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Red Gold and Nicola Potatoes
Yaya Carrots
Merlin Beets
Ailsa Craig Sweet, Red, and Yellow Onions
Leeks
Parade Scallions
Dragon Fennel
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, Green Finger Slicing Cucumbers
Commonwealth and Salt & Pepper Cucumbers
Corn
Farao and Caraflex Green Cabbage
Lettuce
Sweet Peppers
Regiment Spinach
Champion Collards
Rhubarb Chard
Madeley Kale
Cilantro, Dill, Parsley, and Basil
Song Cauliflower
Covina Broccoli
Highlander Green Chile and Poblano Peppers
Hot Peppers
Tomatoes
Spaghetti, Blue Kuri and Acorn Winter Squash
Winter Luxury Pumpkins
Melons and Watermelons
Whole Dried Hot Peppers
Pick Your Own Strawberries, Flowers, Herbs, Padron and Shishito Peppers, Green Beans, Cherry Tomatoes, Ground Cherries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
We have so many beautiful green chiles! They are great to roast, freeze, and use all winter.
Green Chile Sour Cream Dip
1 heaping cup sour cream
2 oz cream cheese, softened
1 cup roasted & peeled green chile
1/2 teaspoon salt, to taste
1/4 teaspoon cumin
1/4 cup chopped cilantro
zest and juice from 1 lime
Combine all ingredients in a blender or food processor. Refrigerate to blend flavors at least 1 hour, preferably a few hours or overnight.
New Mexico Green Chile Sauce
1/2 up chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 Tablespoon flour
1/2 cup chicken stock
2 cups chopped green chile (roasted, peeled & seeded)
1/2 teaspoon cumin
1 teaspoon oregano
salt to taste
Heat the oil and saute onions until transluscent, add garlic and cook until softened. Stir in flour, oregano, cumin and salt and pepper and cook 2 minutes. Slowly add stock and whisk until smooth. Add the chile. Cover and simmer at least 30 minutes stirring occasionally.
Add water or stock if sauce gets too thick. Makes about 3 cups.