By Alyssa
I think there should be more vegetable art in the world. Fruit designs are commonplace. I see them on shower curtains and rugs, kitchen towels and t-shirts. Peaches, bright slices of citrus, strawberries. Still life paintings with apples and pears and grapes. I get it - fruit is beautiful. But what about the vegetables?? The savoy cabbage plants are so gloriously big and purple and green. Tell me you wouldn’t want to put a picture of our shiny, hot pink radishes on your wall. That green oak leaf lettuce! A shiny, stripey, bumpy heirloom tomato, or the bright orange petit marseilles sweet peppers. The chard leaves with the pink stems and lighter green leaf. The dappled yellow and cream of our sweet corn, and the deep jewels of kernels on our dry corn. I’ll never get tired of how beautiful food can be.
Open Field Farm 2026 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Potluck Friday 7/10 at 6 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Pink Beauty Radishes
Hakurei Turnips
Dragon Fennel
Alto Leeks
Parade Scallions
Cocozelle and Dark Star Summer Squash
Mideast Peace and Manny Cucumbers
Song Cauliflower
Farao and Caraflex Cabbage
Emiko Napa Cabbage
Rhubarb Red Chard
Madeley Kale
Champion Collards
Lettuce
Basil, Cilantro, Dill, and Parsley
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick Your Own Flowers, Herbs, and Raspberries
Filigreen Farm Blueberries for sale
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Zucchini Pancakes by Elaine Louie on NYT Cooking
Yield 12 pancakes
Zucchini Pancakes
3 medium zucchini, shredded (about 1 lb)
salt + pepper
3 large eggs
1/2 cup flour
1 Tbsp olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
1/3 cup finely chopped dill
1 tsp baking powder
Yogurt Sauce
2/3 cup plain yogurt
2 cloves garlic, grated
1/2 tsp salt
Combine the shredded zucchini and 1/2 tsp of salt in a colander set in a bowl or in your sink. After five minutes, squeeze out as much moisture as possible.
Beat your eggs, in a large bowl then mix in the zucchini with a fork. Add flour, 1/2 tsp salt, olive oil, feta, herbs, and black pepper. Mix well, add baking powder, then mix again.
Heat oil in a cast iron skillet over medium heat until shimmering. Place heaping tablespoons of the batter several inches apart in the pan, allowing room to spread. Flatten them with a spatula if necessary (approximately 3/8 inch thick and 3 inches wide). Fry until golden, then flip and fry until golden (about 5-6 minutes total). Serve with yogurt sauce.