By Alexis
A few years ago, while wwoofing at my first farm, I had my first plant-spirit interaction. Calendula was the first herb that truly spoke to me. Her greeting felt tender and sweet. At the time I was also learning more about the Greek goddess Artemis and somehow also found out that calendula is one of her ally plants. This synchronization marveled me and I have held a soft spot in my heart for calendula since then. When on my way to interview at Open Field I stopped to let my dog stretch his legs, and sure enough there was a field of wild calendula - this place would be my new home, she said.
Since my first wwoof farm, I have learned quite a bit about medicinal herbs and have learned even more working here and with Kelsey. Still, this year I took it upon myself to enroll in herb school - at the California school of herbal studies, aka the school Rosemary Gladstar founded. I am excited to continue learning and improving my herbal skills. I hope one day to travel to Latin America and the Caribbean to learn plant medicine there as well - (I have Cuban ancestry and my husband is from Colombia).
With this hot spring climate, we are already beginning to harvest and plant new babies. I am ready to take this all in again and be more intentional with my work. Usually Tulsi and Lemon Balm make up the bulk of the harvest, but this season we are hoping to harvest more of the other herbs as well - exciting!
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
First week of Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots
Hablange Parsnips
Rutabaga
Mars Celeriac
Fennel
Scallions
Asparagus
Rhubarb Chard
Fava Greens (Remove from the stalk and cook like spinach or eat it raw!)
Castelfranco and Radicchio
Cilantro and Parsley
Tetsukabota and Butternut Winter Squash
Pie Pita Pumpkins (The flesh is great for pies and the seeds are super delicious!)
Whole Dried and Ground Hot Peppers
Herbal Tea Blends
Fresh cornmeal
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!
Lemon Rosemary Chicken
1 1/2 pounds bonelss chicken thighs, or legs and thighs, cut into 1 inch chunks
Salt and pepper
2 tablespoons olive oil
1 medium red onion, cut in half and sliced from root to top
1 1/2 tablespoons coarsely chopped rosemary
1/2 cup chicken broth
Finely grated zest of 1 lemon
1/3 cup dried currants
1/3 cup chopped pitted green olives
3 tablespoons fresh lemon juice
Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over high heat. When the pan is very hot, ass the chicken pieces, spreading them in a single layer. Cook them undisturbed until the bottoms of the chunks brown lightly, about 3 minutes. Scrape the chicken pieces loose with a spatula, stir them around, and cook them another 3 minutes, stirring several more times, to lightly brown the other sides. Slide the chicken out of the pan onto a warm platter.
Adjust the heat to medium-low. Add the onion and the rosemary to the skillet and cook until they become limp, about 3 minutes. Pour in the chicken broth and stir to dissolve the browned layer on the bottom of the pan. Stir in the lemon zest, currants, olives, 1/2 teaspoon salt, a few grindings of black pepper, and the browned chicken. Cover tightly and cook over low heat for 15 minutes, or unitl the chicken is tender.
Uncover the pan and increase the heat to high. Stir in the lemon juice, and cook until the sauce reduces and thickens enough to coat the meat with a glaze, 2-3 minutes. Serve while hot.