By Cici
Well, my time here at Open Field is dwindling. I had my last CSA shift this last Friday, and now only two weeks of work remain. On one hand the timing feels right finishing up this season, but it also feels premature as I had finally just gotten to know our members! Everyday, I’ve had at least one moment where I think to myself, how can I choose to leave this job and this home? Most are hard pressed to find a place so healthy and idyllic. We are all lucky to have found this spot, you as members, me as an employee
I remember when I had first started, I was working in the tunnels with Alyssa and it came up in conversation that not everyone who has worked here has been invited to work another season. I did some quick math in my head and figured that I would only have nine months left if I were not offered a position for the next season. In a split second I spiraled, of course in a calm, cool, chill way completely undetectable by Alyssa. I had just landed at Open Field on the back of moving three times in the prior six months: from undergrad to grad school and then back to my mom’s house when the grad program was not a good fit. This alongside a full childhood of moving every couple years as well, I couldn't fathom having to move once more and decided that I might just want to be here in perpetuity like a nun in a convent. But rarely are things so fixed, and unlike a nun I fell in love! (with a man who, with the right hair length, could pull off Jesus, to be fair)
Now, two years later, plump with stability, safety, security, a strong sense of community, I say what's the harm in me moving again! Sure it's the only thing I’m expert at anyway.
As I reach the end of this final blog post, I don't think I’ll ever be able to find the right words to express my gratitude for Open Field and all the folks here. I wont torture myself trying, as Sarah pays me the big bucks to turn soil, not write anyhow! But thank you Open Field for being one of few places that can feed the heart, the soul, and of course the stomach so well.
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 (Last week)
Kohlrabi
Dazzling Blue Kale
Rhubarb Chard
Regiment Spinach
Mei Qing Choi
Castelfranco, Rosata, and Radicchio
Cilantro
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!
Since we have so many eggs:
A decadent chocolate dessert with a light touch: Julia Child’s ‘Soufflé au Chocolat’
Author: Julia Child
Prep Time: 25
Cook Time: 40
Total Time: 65
1 2-quart straight-sided souffle’ dish or 5-6 smaller ramekins
½ Tbsp softened butter
7 ounces of semi-sweet or sweet chocolate
1/3 cup strong liquid coffee
3 Tbsp butter
1/3 cup all-purpose flour
2 cups milk
4 egg yolks
1 Tbsp vanilla extract
6 egg whites (3/4 cup)
Pinch salt
¼ tsp cream of tartar
½ cup sugar
Powdered sugar for dusting
Pre-heat the oven to 425 F ( 220 C). Butter the inside of the soufflé dish or 5-6 smaller ramekins. If using the larger soufflé dish, surround the outside of the dish with a double layer of aluminium foil or parchment paper so that a 3-inch collar stands above the rim of the dish. (If using smaller ramekins, this step is not necessary).
Melt the coffee and chocolate together in a bowl placed over a pan of simmering water; set aside. In a separate saucepan, combine the flour and butter; whisk over medium heat until the mixture becomes a paste. Gradually whisk in the milk until the mixture thickens. Let cool for several minutes.
One by one, whisk the egg yolks into the hot sauce, then add the melted chocolate sauce, and finally the vanilla. In a separate bowl, whisk the egg whites, salt and cream of tartar together until soft peaks form. Gradually add the sugar until stiff peaks form and the whites become shiny.
Gradually fold the chocolate mixture into the egg white mixture, folding from the outside of the bowl into the center. Pour the mixture into the prepared molds, filling to just below the rim. Place the mold on the bottom part of the oven and lower the temperature to 375 F (190 C). Bake for about 35-40 minutes until the soufflé has risen and a skewer placed into the center comes out clean. Serve immediately.
Notes
If using a fan-forced oven, reduce the recommended temperature by 20 degrees (i.e. 425 F should be lowered to 405 F, etc).