By Kelsey
Every spring, I have a moment when I think, Oh boy. It came sooner than usual this year, about mid-April rather than mid-May, as we had a warmer than usual winter. Suddenly, it feels like everything needs to be done all at once. The soil is dry enough to work, the starts we sowed in January are ready to get in the ground, and so we need to prepare the beds and plant. Meanwhile the land swells with grass and dock and vetch and it seems impossible for these plants to grow so fast but they do! They grow so much faster than I can pull them! And also, how are the oats and mints and nettles ready to harvest already? Phew. I always feel some resistance in my body as we transition from winter to spring, like a rusty gear shift. But this year, the early rose blooms have cushioned the change for me. Many times over the last few weeks, when I've felt overwhelmed by the big push that spring requires, I've looked at the rose bushes and thought, But these roses, though! They are unfazed by the early spring. They are joyful, generous, and surging with life. They don't cling to the cozy dormancy of winter, they stretch to meet the sun and eagerly open up in its warmth. In doing so, they offer a message: You've got this. Welcome to a new farm season.
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:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes
Merlin Beets
Green Garlic
Scallions
Mei Qing Choi
Lettuce Mix
Cilantro
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!
Vanilla Rose Sugar Scrub, from schisandraandbergamot.com
2 cups organic cane sugar or any granulated sugar of choice
1 cup sweet almond oil or any carrier oil of choice (coconut, olive, etc.)
1 tablespoon crushed dried rose petals
1 teaspoon vanilla bean powder or vanilla extract
10 drops rose absolute essential oil or rose water
In a medium mixing bowl combine the sugar, oil, rose petals, vanilla bean powder and rose essential oil. Mix with a wooden spoon or spatula until all the sugar is thoroughly soaked with oil and the mixture smells richly fragrant.
Keep stored in a lidded glass jar or container for up to 6 months.
Note: If you don't have a dehydrator, you can dry rose petals at home by arranging them in a single layer on paper towels and placing them in a dark, dry place for several days until they are completely dry. Then I like to grind them with a coffee grinder that I use specifically for herbs (so that my herbs don't end up tasting like coffee).