By Stephanie
We made it through winter. It snuck up on me as I was relaxing, enjoying the rest and slower pace that winter brings, but now it is spring. And it feels like spring. The energy of the new season is budding with new crew members starting and this being the first week of tilling. And while it feels like momentum is starting to build and I can’t help get excited about the bounty this season will bring, I am trying to remind myself that we are not there yet, and for now we must enjoy the slow growth that we are in now. Mostly, I’ve been trying to tell this to myself about where I am at in life right now, but I also do think it applies to the farm. Goodbye warm seed pod of winter, I’m unfurling, my head is peaking out of the cold soil to feel the warmth of the sun on my face. See you after fall, when I am tired, dry, and droopy and ready to crawl back into your warmth.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: All Member Meeting Thursday May 7th 6:30 pm
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
Asparagus
Fava Beans
Rhubarb Chard
Fava Greens (Remove from the stalk and cook like spinach or eat it raw!)
Radicchio
Lettuce Mix
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!
Roasted Carrots with Harissa Onions, Almonds & Manchego, from asterpantry.com
For the carrots
1 pound carrots, scrubbed and cut into bite-sized pieces
1 tablespoon olive oil
For the onions
2 yellow onions, thinly sliced
3 tablespoons olive oil
1 teaspoon cumin seeds
½ teaspoon caraway seeds
1 tablespoon tomato paste
2 teaspoons harissa
½ teaspoon paprika
To serve
½ cup almonds or hazelnuts
6 ounces manchego
orange zest
Preheat the oven to 425°F with the fan on.
Roast the carrots. Toss the carrots in the olive oil and season with salt and pepper. Roast until deeply caramelized, about 25-30 minutes.
Make the onions. Heat a large frying pan over medium-high heat. Add the oil and onions. Cook, stirring regularly, until the onions are very brown. The goal is to soften the onions and create a bit of char but avoid burning them to the point of bitterness. This will take about 15 minutes. If the onions start sticking, add a bit more olive oil. When the onions are deeply browned, reduce the heat to medium-low and add the remaining ingredients. Cook for another 10 minutes, reducing the heat further if the mixture begins to scorch. Set aside.
Plate. Divide the carrots amongst shallow bowls or salad plates. Cover with the onions. Use a microplane to grate a few rasps of orange zest over each plate. Sprinkle with almonds and cover with grated cheese.
