By Sahar
We are harvesting zucchini just about every day now. The plants have ballooned into a mini forest, ripe with not only fruit but tripping hazards, their leaves reaching up past my waist, or crawling into the pathways, falling over each other, ensnaring the carts we push through the furrows as we harvest. The leaves and stems are covered in tiny, prickly hairs that often leave my arms scratched up and itching by the time we are done. I have met many farmers with a less than enthusiastic attitude when it comes to zucchini harvest, and I can understand why--I don’t relish the lingering sting on my fore arms, or the little ache that sometimes materializes in my lower back after bending to cut the fruit and push forward the tote that grows heavier and heavier every few feet. However, I have always found that entering the zucchini patch is like entering a little mini ecosystem that presents me with unique delights each morning. I never get tired of watching the flowers blossom, opening warm and wide, like glowing stars, or catching a glimpse of a curling tendril, reaching forward towards the light. They are beautiful plants--my favorite even in their very beginnings, with their smooth, wide, oval shaped cotyledon. But what I love most about early morning zucchini harvest is the bumble bees. The bumble bees love squash flowers--I have found this to be true no matter where I am harvesting zucchini, be it in California or Pennsylvania. On any given morning, if you peer into the deep yellow flowers at the base of the plant, you will find at least one bumble bee, often a few. They are usually sleepy and slow, resting in the curve of a petal. Sometimes they are covered in pollen. Sometimes they acknowledge my disturbance, as I push aside flowers to cut fruit, and they gently levitate upwards, off to their next stop. Other times they pay me no mind. Early morning zucchini harvest is like a twofold treasure hunt--the zucchini being the first treasure, and the second, the bees. We go about our business, as I push through the rows, picking fruit after fruit, and they fly beneath towering green leaves, visiting flower after flower. I am grateful for all their hard work, and for their company, as we navigate the zucchini forest together.
Open Field Farm 2026 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: BBQ and Baseball This Sunday 8/2 at 4 pm - RSVP here
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Yaya Carrots
Merlin Beets
Hakurei Turnips
Gold Princess and Red Long Onions
Parade Scallions
Cocozelle and Dark Star Summer Squash
Manny and Silver Slicer Cucumbers
Farao, Caraflex, and Emiko Cabbage
Madeley and Dazzling Blue Kale
Champion Collards
Rhubarb Chard
Lettuce
Cilantro, Dill, Basil, and Parsley
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick Your Own Flowers, Herbs, Padron and Shishito Peppers, Blackberries, and Raspberries
Filigreen Farm Blueberries for sale (Last week)
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Summer Squash, Ricotta, and Basil Tart, from Julius Roberts ‘The Farm Table’
5 zucchini
1 sheet of puff pastry
250g ricotta
A handful of fresh basil
Quality olive oil
20g Parmesan
1 garlic bulb
1 egg
1 unwaxed lemon
Preheat the oven to 425.
Grate the zucchini into thin slices, place in a bowl and mix with a good glug of olive oil & salt.
Place the ricotta in a separate bowl & season well. Grate in the zest of a whole lemon and the juice of half of it. Whisk together until smooth & creamy. Add most the basil & mix again.
Roll out the puff pastry on a lined baking tray. With a knife, score the pastry 3-4cm from the edge the whole way round (be careful not to cut all the way through).
Spread the ricotta over the pastry, taking care to stay in the scored border.
Top with the zucchini, slices of garlic & a sprinkle of parmesan. Season well.
Whisk the egg and brush the edges of the pastry so they go golden in the oven.
Bake for 20-30 minutes, until crisp and puffed up.
To make the basil oil, simply pound a big handful of basil in a pestle & mortar with olive oil.
When its out the oven, drizzle over the basil oil & Serve while piping hot!
Enjoy!