By Sarah
Thank you to those who were able to celebrate this seasonal shift with us this Sunday at the BBQ and baseball. August 1st marks a change as the light shifts and we move more rapidly towards the equinox. Traditionally, this is the start of harvest season and the farm is full of ripeness. I feel full of sunshine and love seeing it reflected in the orange and yellow blooms all around the farm, as well in the golden grass that is still nourishing the sheep and cows.
The fruits of summer are ripening! We can see a few red tomatoes and hope to start picking tomatoes and hot peppers next week, followed by corn and melons soon enough.
Open Field Farm 2026 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Farm Potluck Friday September
CSA Barn Hours:
Summer hours: 2:30-6:30 pm
Pick List:
Eggs
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 and Caraflex Cabbage
Madeley and Dazzling Blue Kale
Champion Collards
Rhubarb Chard
Lettuce
Cilantro, Dill, and Basil
Strawberries
Whole Dried Hot Peppers
Herbal Tea Blends
Pick Your Own Flowers, Herbs, Padron and Shishito Peppers, Blackberries, and Raspberries
Beef Bone Broth (Made by Olla Products)
Apollo Olive Oil
Revolution Bread available
Open Field Farm Swag!
Blue Cheese and Shredded Iceberg Salad, from The Department of Salad
1 large head of iceberg lettuce, very finely shredded, then chilled
¼ cup very thinly sliced sweet onion, a bit more to taste
3 to 4 tablespoons Champagne Vinaigrette (method below)
½ cup crumbled blue cheese (use something decent)
1 cup roughly chopped strawberries
Salt and freshly ground black pepper
In a large bowl, toss the cold lettuce and onion together thoroughly. Dress lightly with 2 or 3 tablespoons of the vinaigrette (shake it well first) and toss again. Add the blue cheese and toss gently until evenly distributed throughout the salad; you want it to remain in bits, not dissolve into the dressing. Fold in the strawberries. Taste. You might want a bit more dressing, a pinch of salt, or some freshly ground black pepper. Serve immediately.
Champagne Vinaigrette
This makes about ½ cup. You’ll probably need just a few tablespoons today, but you can use what’s left on practically any salad.
5 tablespoons olive oil
3 tablespoons Champagne vinegar
1 teaspoon Dijon mustard
½ teaspoon honey
¼ to ½ teaspoon kosher salt
Freshly ground black pepper (optional)
In a jar with a tight-fitting lid, combine all ingredients except the pepper and shake vigorously. Taste; you might want more salt or a couple more teaspoons of olive oil, but this is meant to be a little sharp and a bit thin. If you’d like pepper in the finished salad, add a few grindings here.
Shake again thoroughly before using.
Nana’s Zucchini Bars with Cream Cheese Frosting, from asterpantry.com
For the cake
2 cups sugar
1 cup oil
4 eggs
2 cups coarsely grated zucchini
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
For the cream cheese frosting
2 cups powdered sugar
8 ounces cream cheese
1 teaspoon vanilla extract
Pinch of salt
To serve: 1 cup pecans or walnuts, toasted and coarsely chopped
Preheat the oven to 350°F with the fan on.
Make the cake batter. Whisk together the sugar, oil, and eggs in a mixing bowl. Mix in zucchini and dry ingredients until just combined. Do not overmix.
Bake the cake. Spread batter in a parchment-lined quarter sheet tray (or 9” x 13” pan). Bake for 35-45 min, until a toothpick inserted in the center comes out clean.
Make the frosting. While the cake bakes, make the frosting. Beat the cream cheese for a couple of minutes until fluffy. Mix in the powdered sugar, salt, and vanilla.
Frost the cake. Allow the cake to cool completely. Top the cake evenly with the frosting and sprinkle with nuts.