By Stephanie
Sometimes it’s hard for me not to focus all my attention on all the things I haven’t done rather than the things that I have. Today I was getting all down on myself and was getting stuck in a negative mindset until I realized all the good things that happened today. We harvested potatoes, tomatoes, and hot peppers for the FIRST time this season! That is SO exciting! NOW summer has officially begun for me and I am so happy about it. And I can’t believe I almost let myself spoil this amazing day for myself. Good thing we have tomorrow to try and drink more water and not stay too stuck in my own thoughts and be able to appreciate all the beautiful things all around me.
Open Field Farm 2026 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Farm Potluck Friday September 18th at 6 pm
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
Canada Gold Potatoes
Yaya Carrots
Merlin Beets
Pink Beauty Radishes
Ailsa Craig Sweet and Red Long Onions
Fennel
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, and Salt & Pepper Cucumbers
Farao Cabbage
Madeley Kale
Champion Collards
Rhubarb Chard
Lettuce
Cilantro, Dill, Parsley, and Basil
Tomatoes (Limited amounts to start)
Eggplant (Limited amounts to start)
Hot Peppers (Limited amounts to start)
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick Your Own Flowers, Herbs, Padron and Shishito Peppers, Green Beans, Blackberries and Raspberries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Green Bean Salad with Peaches, from 101cookbooks.com
The great thing about this salad is it is adaptable throughout green bean season. When peaches are in season, use those. Swap in roasted cherry tomatoes are great later in the summer. And roasted delicata squash as fall arrives.
Garlic-Oregano Oil
1/4 cup fresh oregano leaves
4 medium garlic cloves, peeled
1/4 teaspoon fine grain sea salt
2/3 cup extra virgin olive oil
Green Bean Salad
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
fine grain sea salt, to taste
1 tablespoon hot pepper, minced
2 ripe peaches, cut into 3/4-inch pieces
3/4 pound / 12 ounces green beans, trimmed
1/3 cup toasted pine nuts or sliced almonds
Make the garlic-oregano oil:
Combine the oregano, garlic, salt, and olive oil in a blender or food processor. Pulse until the garlic and oregano are tiny flecks, 10 seconds or so. Set aside.
Caramelize the onions:
In a large skillet over medium-high heat combine 1 tablespoon of the olive oil with the onions and a generous pinch of salt. Toss well and allow to cook until deeply golden and sweet, stirring regularly. When you’re just about done, stir in the hot pepper and allow to cook for another couple minutes. Transfer to a bowl and stir in the peaches and dates and set aside.
Blister the green beans:
Heat the remaining 1 tablespoon of olive oil in the skillet over high heat. Add the green beans, season with a couple pinches of salt, toss well and allow to tenderize and blister. Toss a few times along the way. Remove from heat and drizzle with 2 tablespoons of the garlic-oregano oil, be sure to get plenty of chunks from the bottom. Toss well and transfer to the bowl of peaches along with the pine nuts. Taste, adjust with more salt or oil if needed and serve family-style!