Spiral of Growth

By Ali

As time allows, we’ve been gradually tending to our field cleanup. Detrellising the tomato plants, removing T-posts, pulling irrigation lines, removing row covers, gathering up all the odds and ends. This time of year feels bittersweet. I was talking to my coworkers today and mentioned that it feels as though we’re cleaning up after a multi-season-long party.

We grew an amazing amount of food this year, and it feels so rewarding to be heading into winter with a steady supply of nourishing roots and tubers. Another one of the many things I appreciate about farming is that each growing season gives us an opportunity to start anew. We get to observe these cycles of life, death and rebirth so closely. During the peak of the harvest season, it can be hard to find the time to take it all in. As the daylight dwindles and the pace slows, there's more room to feel into all that the passing seasons have brought us. 

A quote by Caroline Casey that I’ve been thinking about a lot lately is, “Shock transforms the circle of habit into the spiral of growth.” As the temperatures drop and the crops experience their own kind of shock, I've been reflecting on the ways disruption is woven into these natural cycles. Change, even when abrupt or uncomfortable, can move us beyond what is familiar. We return to these cycles season after season, but we're never quite in the same place we were before.

Upcoming Event: Harvest Festival Saturday November 14th 10 am - 3 pm

CSA Barn Hours:

  • Winter hours start next week: 2:30-6 pm

Pick List:

  • Eggs

  • Red Gold, Harvest Moon, Fingerling, and Nicola Potatoes

  • Yaya Carrots

  • Merlin Beets

  • Ailsa Craig Sweet, Red, and Yellow Onions

  • Leeks

  • Daikon and Watermelon Radish

  • Hakurei Turnips

  • Kossack Kohlrabi

  • Farao and Caraflex Green Cabbage

  • Song Cauliflower

  • Lettuce

  • Sweet Peppers

  • Rhubarb Chard

  • Madeley Kale

  • Cilantro and Dill

  • Celery

  • Highlander Green Chile Peppers

  • Hot Peppers

  • Sugarlioaf, Escarole, and Frisee

  • Spaghetti, Blue Kuri, Delicata, Butternut, and Acorn Winter Squash

  • Winter Luxury Pumpkins

  • Whole Dried Hot Peppers

  • Pick Your Own Strawberries, Flowers, Herbs, Padron and Shishito Peppers, Cherry Tomatoes, Ground Cherries (They are winding down but you can still find some out there!)

  • Beef Bone Broth (Made by Olla Products)

  • Apollo Olive Oil

  • Revolution Bread available

  • Open Field Farm Swag!

Grated Beet Salad Recipe by Holly Erickson & Natalie Mortimer

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons sherry vinegar

  • 1 small shallot, minced

  • 1 teaspoon Dijon mustard

  • 1 teaspoon honey

  • ½ teaspoon grated lemon zest

  • ½ teaspoon sea salt

  • ¼ teaspoon freshly cracked black pepper

  • 1 pound red beets, peeled and grated

  • 1 large carrot, peeled and grated

  • ¼ cup chopped fresh flat leaf parsley

  • ¼ cup chopped fresh mint

In a large bowl, whisk together the olive oil, vinegar, shallot, Dijon, honey, lemon zest, salt, and pepper until emulsified.

Add the beets, carrots, half the parsley, and half the mint, then toss until coated.

Transfer the salad to a serving bowl and garnish with the remaining parsley and mint before serving.