By AJ
This year’s lambing season hasn’t been going exactly go to plan. There were some accidental pregnancies in the fall which led to early lambs and complications. Before I make explanations and excuses, it is ultimately my fault for making mistakes and untimely decisions. And I’m mad about it, but also have to be ok with it.
I think the stranger weather this past season may have played a roll— with the cool summer and warm winter giving us lush grass at a time we usually don’t have it, and kicking some of the sheep into heat earlier than I was planning for— both of which have led to some big ol’ babies! Which in and of themselves aren’t problematic but sometimes it becomes a struggle for ewes to pass them on their own, especially if the ewe is smaller.
One of the sheep that I did not intend to breed but ended up pregnant, was Cinder. Cinder was a bottle baby a couple years ago, so she is slight-of-build. As a result, she could not give birth. Despite my best efforts, we ended up having to say goodbye to her.
Everyone else has turned out ok and I plan to be vigilant and efficient through the rest of lambing (til mid-March) and the babes will be out and about after all this rain!
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
Verdonnet Leeks
Rutabaga
Mars Celeriac
Passat Green, Kilmaro Red, Deadon Savoy Cabbage
Kohlrabi
Dazzling Blue Kale
Rhubarb Chard
Arugula on Tuesday, Lettuce Mix on Friday
Castelfranco, Treviso, Rosata, and Radicchio
Cilantro and Parsley
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
Revolution Bread for sale on Tuesday and Friday
Open Field Farm Swag!
Chicory-Apple Salad with Brown Butter Dressing, from bonappetit.com
½ cup plus 2 tablespoons vegetable oil
2 ounces sliced prosciutto
4 tablespoons (½ stick) unsalted butter
2 tablespoons apple cider vinegar
1 tablespoon honey
Kosher salt, freshly ground pepper
8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)
1 medium apple, cut into thin wedges
Heat ½ cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.
Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 Tbsp. oil into browned milk solids; season dressing with salt and pepper.
Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto.