By AJ
Most of you have already met or seen Zeke, the new addition to the dog clan here. I meant to introduce him the last time i wrote the blog, but was distracted by sheep happenings.
This is Zeke! He is a 3-5 year old rescued German Shepherd. I don't know his whole story but he was abandoned, picked up as a stray in bakersfield, and transferred around several times over a month or two until he landed here. He is a very sweet and mellow guy and has acclimated well. He IS a 75 pound dog, however, and I am mindful of how I engage with his energy, as 75 pounds of rambunctious with teeth is not everyone's speed. He mostly wants to be with me but is happy to say hi and get gentle pets.
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:
There was a fairly hard frost last Thursday that knocked back the asparagus. We hope to have it again next week.
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Yaya Carrots (last week - limited amounts)
Hablange Parsnips
Rutabaga
Mars Celeriac
Fava Beans
Rhubarb Chard
Fava Greens (Remove from the stalk and cook like spinach or eat it raw!)
Radicchio
Lettuce Mix
Cilantro
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!
Pappardelle with Fava Bean Leaf Pesto, Fava Beans, from food52.com
The pasta
10 ounce fresh pappardelle pasta
1 pound wild Pacific salmon
1 ½ cup sliced shiitake mushrooms
½ + cup fava bean leaf pesto
1 ½ cup shelled fava beans
1 tablespoon butter
1 tablespoon olive oil
¼ + cup pasta water
salt and pepper to taste
½ the juice of ½ lemon
½ cup freshly grated parmasean cheese
Fava Bean Leaf Pesto
4 cup fava leaves, stems removed and coarsely chopped
1 garlic clove, peeled and chopped
½ cup pine nuts , roasted
½ cup freshly grated parmasean cheese
½ cup Olive Oil
1-2 + tablespoon lemon juice
salt and pepper to taste
Heat a large pot of water for the beans and the pasta. Preheat the oven at 375 degrees.
Shell the fava beans, put them in the boiling water for about a minute. Rinse under cold water, cool and pop the skin of the beans. Add 1 tsp.salt to the pasta water.
Put the salmon in a pan , dot with a tablespoon of butter and sprinkle lightly with garlic salt. Sprinkle with the juice of 1/2 a lemon. Bake for about 12-14 minutes ( depending on the thickness of the salmon) in a preheated oven. I still want a little pinkness in the center of the salmon. Tear or cut into pieces discarding the skin.
While the salmon is cooking bring the salted pasta water to a rolling boil. Add the pasta and cook for 2-3 minutes. Drain the pasta in a sieve preserving some of the water.
In a large frying pan heat the olive oil and sauté the mushrooms for a couple of minutes, adding some salt. Add the fava beans and pasta. Mix with the pesto and pasta water, making sure the noodles are well coated. Season with salt and pepper.
Serve the pasta on warmed dinner plates, sprinkled with parmesan cheese and top with the salmon.
Fava Bean Leaf Pesto
Chop the garlic in a food processor until finely minced. Add the fava leaves, pine nuts , lemon juice, and a generous pinch of salt.
While the food processor is running , drizzle in olive oil until the mixture is smooth and uniform. Scrap down the sides if necessary . Season with salt and pepper.