By Ali
Being held in the safe vessel of Open Field has given me so much room to accurately reflect on my growth. A recurring theme of my year farming on this land has been patience, both in the physical and mental planes.
This work continually asks us to practice patience, in the seedlings, in the changing fields and seasons, in our fluctuating emotions, in our bodies as they adapt to the work, and most importantly, with each other. So much of farming is an act of tending to something without control over its becoming.
I’ve spent so much of my life chasing newness, hoping that a new place, experience, or version of myself might fill some unnamed void in me. There is often something alluring about beginning again. Newness gives me momentum, but it also gives me an escape from the discomfort of sitting in it long enough to see what might emerge.
Staying put in what is and growing slowly is sure a beautiful gift.
Open Field Farm 2026 | The "ALL YOU NEED TO KNOW" guide for members
Upcoming Event: Farm Potluck Friday September 11th at 6 pm - Date Change!
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
Pink Beauty Radishes
Annina, Diamond, and Shinkansen Eggplant
Cocozelle and Dark Star Summer Squash
Silver Slicer, Poinsett 76, and Salt & Pepper Cucumbers
Emiko Napa Cabbage
Farao and Caraflex Green Cabbage
Lettuce
Sweet Peppers (Limited amounts to start)
Tomatillos
Poblano Peppers
Rhubarb Chard
Regiment Spinach
Madeley Kales
Cilantro, Dill, Parsley, and Basil
Corn
Hot Peppers
Tomatoes
Strawberries
Melons and Watermelons
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!
Roasted Salsa Verde Recipe with Tomatillos
Author: Jami Boys
Equipment
large roasting pan
6-12 quart stock pot
canning or freezer jars and lids
water bath canner optional
Ingredients
2 pounds coarsely chopped tomatillos or green tomatoes, about 5-7 cups, washed (husks removed from tomatillos; green tomatoes cored)
3 cups coarsely chopped hot peppers: a combination of jalapeño and mild green Anaheim or Poblano chilies to your taste*
3 cups coarsely chopped onions
6 medium cloves garlic, chopped
1 cup bottled lime juice (or lemon juice)
2 tablespoons dried oregano, or to taste
1 tablespoon sea salt or canning salt, or to taste
1 tablespoon ground cumin or to taste (Note: if you're sensitive to cumin, start with 1/2 tablespoon, though it does mellow after canning and storing.)
2 teaspoons black pepper
Instructions
Preheat oven to 425 degrees.
Place tomatillos and/or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.
Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.
Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids and 4 pint or 8 half-pint jars if planning to can (or wash freezer-safe jars or containers for freezing).
Blend the salsa further, if desired, with an immersion blender. Ladle into prepared jars leaving 1/2-inch headspace for canning (to freeze you'll need a good 1+ inch headspace for freezing to account for expansion).
To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to 18 months.
To Freeze: Let salsa cool and then transfer to clean freezer containers. Label and freeze for a year for best flavor.