By Alyssa
I don’t have much in the way of farm news for you this week. I just returned home from a two-week trip, and immediately fell ill. I am feeling almost back to normal now, but still re-learning the goings on of the farm. I am always amazed how much changes in a week or two, especially in the spring – shorn sheep, open fields, the hot house taking shape, new crew members to get to know.
It’s been a little blessing to come home to all this rain. It’s felt steady and gentle, especially after such a dry and sunny winter. I’ve always loved the rain, but each year I love it a little more. I keep wondering if there will be a ceiling to my appreciation, but as yet I haven’t reached it. I’ve shared it before, but it feels so appropriate today; please bear with me while I offer again my favorite rain poem:
Lingering in Happiness
by Mary Oliver
After rain after many days without rain,
it stays cool, private and cleansed, under the trees,
and the dampness there, married now to gravity,
falls branch to branch, leaf to leaf, down to the ground
where it will disappear – but not, of course, vanish
except to our eyes. The roots of the oaks will have their share
and the white threads of the grasses, and the cushion of moss;
a few drops, round as pearls, will enter the mole’s tunnel;
and soon so many small stones, buried for a thousand years,
will feel themselves being touched.
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!
Chicken Noodle Soup
I’ve adapted the chicken noodle soup recipe from smitten kitchen (https://smittenkitchen.com/2015/01/my-ultimate-chicken-noodle-soup/) to use with our stewing hens. I use a pressure cooker for the hen, but you can cook her all day on the stove as well.
For the broth
1 stewing hen
Additional chicken bones or necks if I have some in the freezer
1 onion, halved
1 leek, cut lengthwise
2 smashed cloves of garlic
1 carrot
1 parsnip
1 little celeriac
1 Tbsp salt
1 sprig fresh thyme
a pinch of chili powder or chili flakes
1 bay leaf
Place all ingredients in a large Instant Pot, crock pot, or stock pot. If using the Instant Pot, pressure cook on high for 90 minutes, then let the pressure release naturally for at least 10 minutes. For the crockpot, or on the stove, cook on low or let simmer until the meat falls off the bones. Skim off any scum that forms.
When the hen is tender, strain the broth and pick the carcass. Freeze the bones for your next soup/stock.
For the soup
2 carrots, diced or sliced
1 parsnip, diced
1 leek or onion, diced
1 celeriac, diced
2 Tbsp chopped parsley
soup noodles of your choice – I like little shells
Cook your noodles separately – I only cook enough noodles for what I want to eat that day. Ladle into your serving bowl.
In a dutch oven or stock pot, briefly sauté the alliums and roots in a little olive oil, or skimmed fat from your broth. Add the broth and the chicken. Adjust seasoning with salt, pepper, and/or a little apple cider vinegar to taste. Ladle into your bowl with the noodles, and enjoy!