By Celeste
Work has picked up speed this season, and right now our focus is on planting. Once the plants go in, it feels like there is never really a break until winter. After planting comes a constant wave of weeds to hoe, flowers to pinch, holes to fill in, and then more weeding again. Soon after, the focus shifts to harvesting for drying, and at that point the harvest takes priority over the weeds.
This past week we started planting the flowers. We began with poppys, larkspur, atriplex magenta, flax, feverfew, nigella, rudbekia, shiso, snapdragons, orlaya, phlox, statice, basketflower dianthus, strawflowers, basil, didiscus, ammi, and tithonia.
Today we planted sunflowers — Garden Anarchy, Darjeeling, and Sungold — along with zinnias before lunch.
Currently, we are working on the herb beds with Sacred basil, Marshmallows, Red clover, Marjoram, and Ashwagandha.
This week the PYO beds will also be planted with ground cherries, peppers, and cherry tomatoes.
Reminder:
Once you begin picking from the annual field, I would prefer that dogs not enter the field in order to prevent them from relieving themselves near the vegetables or herb beds. If it is necessary for your dog to stay by your side, please make sure they are leashed and kept next to you at all times. Please also remember to pick up after your dog.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Potluck this Friday 5/14 at 6 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Fresh Garlic
Mei Qing and Prize Choi
Lettuce Mix
Parsley
Strawberries
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!
Mexican Picadillo Recipe, from chilipeppermadness.com
1 tablespoon olive oil
8 ounces yellow potatoes about 3-4 small, diced
1 medium yellow onion chopped
1 jalapeno pepper chopped
1 serrano pepper chopped (optional, for spicier)
2 cloves garlic chopped
1 pound ground beef (you can use other ground meats, like chicken, turkey or pork)
2 large tomatoes chopped
3/4 cup beef stock (or use chicken or vegetable stock)
1 tablespoon paprika
1 tablespoon Mexican oregano
1 teaspoon cumin
Salt and pepper to taste
FOR SERVING: Cooked rice or warmed tortillas, sliced peppers, chili flakes, fresh lime juice, hot sauce
Heat the oil in a large pan to medium heat. Add the potatoes, onion and peppers and cook them down for 5 minutes to soften.
Stir in the garlic and ground beef. Break up the ground beef with a wooden spoon and brown it up for 5 minutes. The meat doesn't need to be cooked all the way through.
Stir in the tomatoes, stock, and seasonings and reduce the heat to simmer.
Simmer for 20 minutes to cook through and let the potatoes soften up.
Serve over cooked rice or with tortillas with extra peppers, spicy chili flakes and lime juice! Don’t forget your favorite hot sauce.