By Cailin
The amount of strawberries I have ingested over this past season is honestly astronomical. On cereal, in baked goods, with oatmeal, blended in drinks and smoothies- frozen, cooked, jarred, you name it- one of us at Open Field has probably tried it. You’d think they were a major food group the way I’ve been housing cartons. We have been lucky enough to have a wonderful abundance of these amazing and (in moderate doses) healthy treats throughout the season and are left with so much on some days. These little guys are really a labor of love- it regularly takes hours of necks bent low on hands and knees pawing over plants to finish harvest!
When strawberries were still scarce at the beginning of the season, I remember being so excited when I found one and tasting how sweet it was. It was the highlight of my day getting to have one little berry even when it was split and super funky looking (those are still my favorites!). There was absolutely nothing like having a hard day of work and then with dirty hands and sweaty forehead biting into such a sweet fruit. I felt like the luckiest person alive.
After a while of harvesting twice a week like clockwork, the magic left and I just heaved my strawberry cart over the fence, head down, and hardly glanced at the little miracles I plucked off one by one into my flat. I could only feel my stiff neck and itchy arms from the leaves we incessantly parse through. What a shame! The coveted became commonplace.
Beyond the hard lesson that human bodies indeed cannot live off of strawberries alone, these red gems taught me another lesson about not taking the small beautiful things of life for granted- even when they turn into something routine. I am so grateful to be a part of such a caring and hardworking community here and have begun to cherish not only the cartons and cartons of strawberries I get to enjoy, but the labor it took me and all of the wonderful people here to have such a great harvest- not just of strawberries but all of the other crops that I have grown to love here.
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
Hakurei Turnips
Dragon Fennel
Alto Leeks
Parade Scallions
Cocozelle and Dark Star Summer Squash
Mideast Peace and Manny Cucumbers
Covina Broccoli
Madeley and Dazzling Blue 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!
Speaking of, I thought I would shine a light on our kale this week- yet another crop I have greatly taken advantage of. I hope you enjoy!
Kale Pesto
By Jeanine Donofrio
½ cup pepitas
1 small garlic clove
¼ cup grated Parmesan cheese, or 1 tablespoon nutritional yeast
Heaping ¼ teaspoon sea salt
Freshly ground black pepper
2 packed cups chopped curly kale
2 tablespoons lemon juice
½ cup extra-virgin olive oil
In a food processor, pulse the pepitas and garlic until the pepitas are ground up. Add the cheese or nutritional yeast, salt, and several grinds of pepper and pulse again.
Add the kale and lemon juice. With the food processor running, drizzle in the olive oil, and process until combined. Season to taste.
Notes
Tip: If the kale pesto is too bitter, add ¼ teaspoon maple syrup or honey.
Makes 1 cup.