By Ali
The past few weeks on the farm have been filled with an invigorating momentum that has revived a lot of life in me that felt dormant through winter. It has been really special to start working the CSA shift and to see how much of an impact all of the hardworking hands on the farm are having on the community. Every time I am in the barn, I am reminded of how much effort and intention it took for it to come together, and it feels really nice to share that gratitude with members too. It’s sweet to see families and kids enjoying the beauty of the land and the food. It’s been a really important full circle moment for me that has expanded my perspective.
I can be slow to warm up to new communities, and for a while I wasn’t sure if I would ever truly feel like I was part of this farm. But recently, through more integration and warm interactions, I feel more like myself every day. In some ways it feels like the land is opening up and I am too.
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
Hablange Parsnips
Rutabaga
Mars Celeriac
Green Garlic
Scallions
Asparagus
Fava Beans
Mei Qing Choi
Lettuce Mix
Cilantro and Parlsey
Tetsukabota 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!
Green Garlic Chimichurri
Author: Emily Paster
Recipe type: Condiment
Cuisine: South American
Prep time: 10 mins
Total time: 10 mins
A bright, garlicky sauce for grilled meats
INGREDIENTS
6 stalks green garlic washed, trimmed and roughly chopped
2 cups lightly packed flat-leaf parsley
6 TB extra virgin olive oil
1 tsp salt
1 tsp red pepper flakes
INSTRUCTIONS
Combine the green garlic, parsley, and lemon juice in the bowl of a food processor. Pulse a few times to combine.
With the motor running, slowly pour in the olive oil until the mixture forms a paste.
Season with salt and red pepper flakes. Taste and adjust seasoning if necessary.
Best if prepared ahead of time to allow flavors to develop. Refrigerate until ready to use.
Serve with grilled meat.