By Alexis
No matter the weather, we are on the grind and working outdoors - all year long. You would think we have a handle on being prepared for the weather everyday, but everyday the weather is unpredictable and thus is the frustration of a poorly-dressed farmer. As the year cycles through changes, we too learn to hone in on the daily task of getting dressed each morning for work.
Some days, the prediction is a cool morning with sunshine starting around 10 am. I wear minimal layers, but then the sun decides not to visit and I end up grabbing one more layer to soothe my chilly bones. Some odd days, I will wear thicker pants in the mornings then change to lighter pants at lunch time.
Other days, I assume it will be a dry morning and am happy to lace up my boots only to find that my short, heavy rainboots would have been ideal. And still, there are days when the sun is in full bloom, but the wind knocks you off your feet and you need a balance of layers that is not too stifling or too light; and a hat that will not fly off my head.
Fall is the absolute worst season to know how to dress. With cold mornings and afternoon heat, our beloved 4x4 mule turns into a 4x4 closet. Winter is a time for 2-3 wardrobe changes for me to keep warm and dry. Spring is manageable, and summer is the easiest time to get dressed on the farm. I think we're all looking forward to summer.
Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Nicola Yellow and Fingerling potatoes
Merlin Beets
Fresh Garlic
Pink Beauty Radishes
Hakurei Turnips
Dragon Fennel
Rhubarb Red Chard
Madeley and Dazzling Blue Kale
Champion Collards
Lettuce and Lettuce MIx
Cilantro and Dill
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick your own flowers and herbs
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Roasted Hakurei Turnips and Radishes from https://www.justalittlebitofbacon.com
Ingredients
1 bunch radishes
1 bunch Hakurei turnips, or other mild salad turnips
3 tbsp olive oil
1 tsp kosher salt
Instructions
Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
Preheat oven to 425F.
Slice the greens off the turnips and radishes.
Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there.
Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
Roast for 5 minutes more.