By Alexis
This summer has felt disorienting. The flower field is in full bloom, the herb shelf is filling up and we have melons! The timing of it all seems odd to me. I can't remember how things were at this same exact time last year, but somehow it feels like the harvest is going slow and fast at the same time. We finally received our delivery of meat from the local butcher - 6 pallets worth! We are officially stocked for the season and can provide your favorite cuts of steak. My husband never looks up a recipe when he's cooking but last week I brought home some of the farm skirt steak and asked him to prepare a Cuban dish called "vaca frita" - or fried cow - while I was in ceramics class at Petaluma Pottery. This time he actually used a recipe and it came out delicious. I really enjoy our skirt steaks, although they tend to me one of the cuts that we don't get too much quantity of. We do however get a ton of chuck; although I've noticed that everyone's favorites seem to be ribeye, tenderloin and short loin, which I have never cooked!
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
Parade Scallions
Ailsa Craig Sweet and Red Long Onions
Annina, Diamond, and Shinkansen Eggplant
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, Striped Armenian, and Salt & Pepper Cucumbers
Farao and Caraflex Cabbage
Covina Broccoli
Rhubarb Chard
Regiment Spinach
Lettuce
Cilantro, Dill, Parsley, and Basil
Tomatoes
Hot Peppers
Strawberries
Melons and/or Watermelons (Limited amounts to start)
Whole Dried Hot Peppers
Herbal Teas
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!
Melon, Cucumber, Tomatoes Salad with Mint and Goat Cheese
Soak 1/2 thinly sliced red onion in cold water
Add 4 cups chopped seedless cantaloupe, honey dew OR watermelon
Add 1 chopped cucumber; toss with thinly sliced mint
Drain the onion and add to the salad
Add 1/4 cup olive oil and the juice of 1/2 lemon
Season with salt and toss
Top with goat cheese