Water Blessing

By Sarah

What a treat to spend Saturday with many of you, rejoicing in a full pond, abundant green grass, and each other. As we approach the spring equinox, it seems that time is speeding up. I am relishing the cool slowness of winter, while also welcoming the stirrings of new energy and growth. As a community, we take this moment in the year to give thanks to a full pond and enough water to grow vegetables for another season. Even though it has been an unusual winter, both warm and cold, wet and dry, we are fortunate that our soils and our ponds were replenished. We also scattered our leftover seeds into the pasture for whomever chooses to eat them, be it a creature or the soil. This completes another cycle: making space for the new seed, honoring the old seed that has given us beautiful food, and offering prayers for another season. Oh! We also feasted in delicious pancakes, strawberry syrup, and more. Thank you all!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• First week of Summer hours: 2:30-6:30 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Verdonnet Leeks

• Rutabaga

• Mars Celeriac

• Kohlrabi

• Rhubarb Chard

• Regiment Spinach

• Lettuce Mix

• Castelfranco, Rosata, and Radicchio

• Cilantro and Parsley

• Tetsukabota and Butternut Winter Squash

• Pie Pita Pumpkins (The flesh is great for pies and the seeds are super delicious!)

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Buttermilk Pancakes, from Bette’s Oceanview Diner in Berkeley
(These are the pancakes my mom has made for as long as I can remember. I have a very worn recipe card that I follow.) We rarely use buttermilk, instead do one third yogurt and two thirds milk.

• 2 cups flour (On Saturday, I used 1 & 1/3 cups Sonora and 2/3 cup rye, all from Farmer Mai!)

• 2 Tbsp sugar

• 2 tsp baking powder

• 1/2 tsp salt

• 2 eggs

• 2 cups buttermilk

• 1/2 cup whole milk

• 1/4 cup butter, melted

Mix dry ingredients. Whisk liquid ingredients together and add to the dry ingredients. Do not overstir!

Strawberry Syrup

We always freeze any leftover strawberries after a CSA pick up. We eat them all winter in smoothies and in other recipes! I do not have an exact recipe for the syrup. My ratio tends to be heavy on the strawberries but you could always add more syrup if you prefer. Here is about what we made on Saturday:

• 1 gallon bag frozen strawberries (Defrosted overnight, it became about 6 cups)

• 1-1.5 cups maple syrup

Put both in a blender and mix well!

Birds

By Kelsey

Lately my son (2) has been asking me to read to him from my Sibley Guide to Birds of North America each night. It's kind of hilarious, between Dr. Seuss's ABC and The Runaway Bunny, he will pick up the Sibley Guide and say, "read the bird one!" and we will spend 20 minutes or so flipping through the pages, naming the birds, and he will imagine how their calls sound. Of course, I am totally delighted by this and happy to indulge him. I see his face light up when he actually recognizes a bird (he's especially fond of the turkeys and owls). But what delights me even more is his growing ability to recognize the birds here on the farm. He knows it's a raven when he hears a "Caw!"  and he looks up to see the Canada geese when he hears the characteristic honk. These days when we're on a dog walk, he will stop and point and say, "That's a red-wing black bird!" or, "That's a killdeer, not a harrier."

My parents went bird watching on their first date, so I guess this particular affinity runs in the family. I rejected it growing up, though. On road trips, my parents would pull over to get the binoculars out every time they spotted something. I'd wake up excitedly asking, "are we there?!" "No, just another bird." I'd groan. 

When I first moved to the farm, I noticed 2 bird species I had never seen before: one was all white and would just hover in the sky without flapping its wings, like a... well, like a kite... till suddenly it would dive down to the ground; and the other seemed like a hawk, but bigger than a red-tail, and it wouldn't soar, just fly low over the fields. They were both so impressive to me, beautiful and graceful each in their own ways. I looked them up in my Sibley Guide, which until that point had just been collecting dust, and learned their names: White-tailed kite and Northern harrier. Now when I see them, I feel a satisfying, calm familiarity.

I regret rejecting my parents' hobby growing up, because they were right: birds are exciting, and being able to see and recognize the birds around you is like having access to a secret world of flight and song and wonder. I wish that I was better able to teach my son about the birds in his backyard, but at least with the help of the Sibley, we can learn together.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Verdonnet Leeks

• Rutabaga

• Mars Celeriac

• Kohlrabi

• Fennel

• Rhubarb Chard

• Regiment Spinach

• Arugula

• Castelfranco, Rosata, and Radicchio

• Cilantro

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Potato Leek Soup from loveandlemons.com

• 4 large leeks, about 2½ pounds, white and light green parts only

• 3 tablespoons unsalted butter

• 1 teaspoon sea salt

• Freshly ground black pepper

• 2 pounds yellow potatoes, chopped

• 3 garlic cloves, grated

• 6 cups Leek Top Broth (below) or vegetable broth (or our beef bone broth!)

• 3 fresh thyme sprigs, bundled

• 1 cup milk or heavy cream

• 1 tablespoon fresh lemon juice, optional

• Chopped fresh chives, for garnish

Optional Leek Top Broth

• 4 large leeks, about 2½ pounds, dark green tops only

• 12 cups water

• 8 fresh thyme sprigs

• 5 garlic cloves, smashed

• 1 tablespoon sea salt

• 1 tablespoon black peppercorns

Optional: Make the leek top broth. Cut the dark green tops off the leeks. Wash well and add to a large pot with the water, thyme, garlic, salt, and peppercorns. Bring to a boil over high heat, then reduce the heat and simmer for 30 minutes. Strain and measure 6 cups broth for the soup. Freeze the remaining broth or store it in the refrigerator for another use.

Make the soup: Chop the white and light green parts of the leeks. Wash well.

Heat the butter in a large pot or Dutch oven over medium heat. Add the leeks, salt, and several grinds of pepper and cook for 8 to 10 minutes, stirring occasionally, or until the leeks are soft. If the leeks start browning before they soften, reduce the heat.

Add the potatoes, garlic, broth, and thyme and simmer for 20 minutes, or until the potatoes are very soft. Remove the thyme, then use an immersion blender or transfer the soup to an upright blender to blend until smooth. Return the soup to the pot and stir in the milk. Season to taste, adding the lemon juice, if desired.

Garnish with chives and serve.

Final Farewell <3

By Cici

Well, my time here at Open Field is dwindling. I had my last CSA shift this last Friday, and now only two weeks of work remain. On one hand the timing feels right finishing up this season, but it also feels premature as I had finally just gotten to know our members! Everyday, I’ve had at least one moment where I think to myself, how can I choose to leave this job and this home? Most are hard pressed to find a place so healthy and idyllic. We are all lucky to have found this spot, you as members, me as an employee

I remember when I had first started, I was working in the tunnels with Alyssa and it came up in conversation that not everyone who has worked here has been invited to work another season. I did some quick math in my head and figured that I would only have nine months left if I were not offered a position for the next season. In a split second I spiraled, of course in a calm, cool, chill way completely undetectable by Alyssa. I had just landed at Open Field on the back of moving three times in the prior six months: from undergrad to grad school and then back to my mom’s house when the grad program was not a good fit. This alongside a full childhood of moving every couple years as well, I couldn't fathom having to move once more and decided that I might just want to be here in perpetuity like a nun in a convent. But rarely are things so fixed, and unlike a nun I fell in love! (with a man who, with the right hair length, could pull off Jesus, to be fair)

Now, two years later, plump with stability, safety, security, a strong sense of community, I say what's the harm in me moving again! Sure it's the only thing I’m expert at anyway. 

As I reach the end of this final blog post, I don't think I’ll ever be able to find the right words to express my gratitude for Open Field and all the folks here. I wont torture myself trying, as Sarah pays me the big bucks to turn soil, not write anyhow! But thank you Open Field for being one of few places that can feed the heart, the soul, and of course the stomach so well.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Verdonnet Leeks

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage (Last week)

• Kohlrabi

• Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Mei Qing Choi

• Castelfranco, Rosata, and Radicchio

• Cilantro

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Since we have so many eggs: 

A decadent chocolate dessert with a light touch: Julia Child’s ‘Soufflé au Chocolat’

Author: Julia Child

Prep Time: 25

Cook Time: 40

Total Time: 65

• 1 2-quart straight-sided souffle’ dish or 5-6 smaller ramekins

• ½ Tbsp softened butter

• 7 ounces of semi-sweet or sweet chocolate

• 1/3 cup strong liquid coffee

• 3 Tbsp butter

• 1/3 cup all-purpose flour

• 2 cups milk

• 4 egg yolks

• 1 Tbsp vanilla extract

• 6 egg whites (3/4 cup)

• Pinch salt

• ¼ tsp cream of tartar

• ½ cup sugar

• Powdered sugar for dusting

Pre-heat the oven to 425 F ( 220 C). Butter the inside of the soufflé dish or 5-6 smaller ramekins. If using the larger soufflé dish, surround the outside of the dish with a double layer of aluminium foil or parchment paper so that a 3-inch collar stands above the rim of the dish. (If using smaller ramekins, this step is not necessary).

Melt the coffee and chocolate together in a bowl placed over a pan of simmering water; set aside. In a separate saucepan, combine the flour and butter; whisk over medium heat until the mixture becomes a paste. Gradually whisk in the milk until the mixture thickens. Let cool for several minutes.

One by one, whisk the egg yolks into the hot sauce, then add the melted chocolate sauce, and finally the vanilla. In a separate bowl, whisk the egg whites, salt and cream of tartar together until soft peaks form. Gradually add the sugar until stiff peaks form and the whites become shiny.

Gradually fold the chocolate mixture into the egg white mixture, folding from the outside of the bowl into the center. Pour the mixture into the prepared molds, filling to just below the rim. Place the mold on the bottom part of the oven and lower the temperature to 375 F (190 C). Bake for about 35-40 minutes until the soufflé has risen and a skewer placed into the center comes out clean. Serve immediately.

Notes

If using a fan-forced oven, reduce the recommended temperature by 20 degrees (i.e. 425 F should be lowered to 405 F, etc).

Oops

By AJ

This year’s lambing season hasn’t been going exactly go to plan. There were some accidental pregnancies in the fall which led to early lambs and complications. Before I make explanations and excuses, it is ultimately my fault for making mistakes and untimely decisions. And I’m mad about it, but also have to be ok with it. 

 I think the stranger weather this past season may have played a roll— with the cool summer and warm winter giving us lush grass at a time we usually don’t have it, and kicking some of the sheep into heat earlier than I was planning for— both of which have led to some big ol’ babies! Which in and of themselves aren’t problematic but sometimes it becomes a struggle for ewes to pass them on their own, especially if the ewe  is smaller.

 One of the sheep that I did not intend to breed but ended up pregnant, was Cinder. Cinder was a bottle baby a couple years ago, so she is slight-of-build. As a result, she could not give birth. Despite my best efforts, we ended up having to say goodbye to her. 

Everyone else has turned out ok and I plan to be vigilant and efficient through the rest of lambing (til mid-March) and the babes will be out and about after all this rain!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Verdonnet Leeks

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• Dazzling Blue Kale

• Rhubarb Chard

• Arugula on Tuesday, Lettuce Mix on Friday

• Castelfranco, Treviso, Rosata, and Radicchio

• Cilantro and Parsley

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Chicory-Apple Salad with Brown Butter Dressing, from bonappetit.com

• ½ cup plus 2 tablespoons vegetable oil

• 2 ounces sliced prosciutto

• 4 tablespoons (½ stick) unsalted butter

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

• Kosher salt, freshly ground pepper

• 8 cups torn mixed chicories (such as radicchio, curly endive, and/or Belgian endive)

• 1 medium apple, cut into thin wedges

Heat ½ cup oil in a medium skillet over medium-high. Working in batches, fry prosciutto until lightly browned and crisp, about 2 minutes per side. Transfer to paper towels to drain.

Cook butter in a small skillet over medium heat until butter foams, then browns (be careful not to let it burn), about 5 minutes. Allow browned milk solids to settle, then slowly pour off melted butter, leaving browned bits in the pan. (Reserve butter for another use.) Whisk vinegar, honey, and remaining 2 Tbsp. oil into browned milk solids; season dressing with salt and pepper.

Toss chicories, apple, and dressing in a large bowl; season with salt and pepper. Serve salad topped with fried prosciutto.

Sun on my Face

By Ali

Lately I’ve been thinking a lot about why I’m so drawn to farming.

There isn’t a single reason. My life over the past several years feels like a chain of small decisions. One led to another. Food keeps showing up.   

I followed a vegan diet for eight years. I studied sustainability my first year of college. Much of it felt heavy. Learning about regenerative farming was one of the few things that kept my head above water. 

When I began farming, those ideas materialized. For the first time, I felt like I had found something where I could make a true, tangible impact.  

Rotationally grazing animals on crop land revealed a cycle of nourishment. Eating them came to feel less extractive and more like respect for both the animal’s life and the land that sustained it.

I think part of what draws me to farming is also a desire for truth. I want to see where my food comes from and be involved in the process from start to finish. Even when painful emotions arise, I feel a responsibility to carry that awareness rather than turn away. 

If I had to give an answer, it would also be people. I’m drawn to those who live carefully and take their values seriously. Farmers and land tenders often carry a certain resilience and intuitive nature that I respect.  

Farming holds work, repetition, learning, and stillness all at once. Some days feel hard. Some days feel simple.

I don’t think I’ll ever have a clear answer, but when I feel the sun on my face and dirt on my hands, I sure do feel whole. 

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Maria Nagy’s Red Onions

• Verdonnet Leeks

• Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• Dazzling Blue Kale

• Rhubarb Chard

• Castelfranco, Treviso, Rosata, and Radicchio

• Cilantro and Parsley

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Homemade Beet Kvass

Author: Steph Gaudreau

Homemade beet kvass is a delicious, healthy, fermented, and easy to make probiotic-rich drink. 

• 1 beet very large, organic if possible

• 1 tsp sea salt coarse, Celtic grey salt*

• 3 cups filtered water

Gently wash but do not scrub the beet. Trim the root and any greens off. Cut the beet into 1/2-inch to 1-inch cubes. Add the cubed beets to a 1 quart (4 cup) Mason jar. 

Add the salt to the jar. Fill the jar with filtered water, leaving space in the neck of the jar for any bubbles that may form. Put the top on the Mason jar. I usually put my jar in a very large bowl just in case the jar were to crack.

Let the jar sit out at room temperature for 48 hours. Taste the kvass. If it's a little sweet and a little tangy, it's probably ready. Put the lid back on and store in the refrigerator. If you can, let the kvass sit for a week in the refrigerator just like this. It'll mellow in flavor and thicken.

Strain the beet kvass from the beets and store it in a separate jar if you like. You may re-use the beet cubes for one more batch of kvass or eat them in a salad.

Green Grass

By Alyssa

February has arrived sunny. Each day I try to enjoy the sunshine and the green grass. It is perfect working weather, so comfortable I don’t even notice it half the time. But it feels wrong, too. How can it be so beautiful, peaceful, and idyllic here, when such horrible things keep happening across the country?

The warm weather allows us to do so much good work out in the fields. Since this dry spell began, we have been pushing hard to put down wood chips and compost in all our perennial areas, as well as keep up with our normal weeding, seeding, planting, and harvesting. In January, we started by mulching the asparagus pathways, then mulching all the tunnel pathways. Last week, I cut back the blackberries and the raspberries, and we began to mulch there, too. It’s been many hours and days of shoveling, walking, and bucket-carrying. It’s been really good for the plants, and will save us some work in the spring, but it is hard on the body. I’m tired, and sore, and a bit heavy-hearted. I am trying to have faith the rains will come again soon, and we will be able to rest our bodies more deeply.

We sow our first seeds of the season this week – early eggplants and peppers for the tunnels, and spring leeks for the field – and with those seeds I always feel a sense of wonder at the miraculous hope it takes to farm. Regardless of what is happening in the world, we put seeds into soil, and hope that they will grow. We hope that we will be here to tend them. We hope that you will be here to eat the food that may come from those seeds, for us all to receive sustenance both physical and beyond.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Maria Nagy’s Red Onions

• Verdonnet Leeks

• Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• Fennel

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Castelfranco, Treviso, Sugarloaf, and Radicchio

• Lettuce Mix

• Cilantro

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Citrus-Marinated Steak and Shaved Carrot Salad

I made this last week for a friend, inspired by the memory of a farm lunch that Stephanie and Alexis made a year or so ago. I served this with rice and roasted squash. I think shaved radishes would be a fun addition to the carrot salad, too.

Citrus-Marinated Steak

• 1 package carne asada

• 1 lemon

• olive oil

• soy sauce

• 1 pat butter (optional)

Place thawed carne asada in a bowl, and squeeze the lemon onto it. Drizzle olive oil and soy sauce onto it, too, then marinade in the fridge, stirring everything around occasionally, for at least one hour. Cook by bringing the steak to room temperature, and searing it in a hot cast iron or on the grill. In a pot on the stove, reduce the remaining marinade into a glaze while the steak is resting; stir in a pat of butter if desired after it has come up to a bubble. Slice steak across the grain, and drizzle with the sauce to serve.

Shaved Carrot Salad

• 4 big carrots

• sesame oil

• rice vinegar

• maple syrup

• salt or soy sauce

• mint or sorrel, chiffonaded (optional, find them in the herb garden)

Shave the carrots into long ribbons with a vegetable peeler or a mandolin. Drizzle with rice vinegar, sesame oil, and a little maple syrup. Season to taste with salt or soy sauce. Serve with chiffonaded mint and sorrel for a little pop of color and herby goodness.

Wool explorations

By Alexis

Although I am not the one who tends to the sheep, I will be the one to announce that we officially have baby sheep! Anya, the black sheep, gave birth to two babies last weekend - and they are exceptionally adorable. Growing up in Florida, I never thought about wool products or sheep. It’s not common there, although central and north Florida do get occasional overnight freezes. Since being at Open Field, I’ve developed a new appreciation for wool and sheep. The whole process is quite amazing and resourceful. Their wool is a precious gift to humanity. Plus the sheep are so stunning. I love their long, triangular snouts and noses that broaden into another triangular face. When daydreaming about my future farm, I now imagine having a few sheep to tend. This summer, I would like to pursue my first wool project - a vegan hide using wet felting. If anyone has any experience or tips, come find me!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event:

• Pancake Breakfast Saturday March 7th (Hike at 9 am, Pancakes at 10 am)

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Castelfrnaco, Treviso, Sugarloaf, and Radicchio

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried and Ground Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Apollo Olive Oil (Coming next week!)

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Maple Butternut Squash Panna Cotta

Ingredients

    •    1 1/2 cups heavy cream

    •    1 cup buttermilk

    •    1/3 cup pure maple syrup

    •    3/4 teaspoon pumpkin pie spice

    •    1 teaspoon pure vanilla extract

    •    3/4 cup roasted butternut squash puree*

    •    1 tablespoon gelatin

    •    5 tablespoons cold water

    •    crushed cinnamon cookieslike gingersnaps, for crumbling on top

Instructions 

    •    Put the cold water in a wide, shallow bowl and sprinkle the gelatin over it. Set aside for 8 minutes to let the gelatin to soften and absorb the water.

    •    In a blender, combine heavy cream, buttermilk, maple syrup, pumpkin pie spice, vanilla and squash puree. Lightly blend just so that it combines and is smooth. Pour into a medium sized saucepan and stir in softened gelatin. Gently bring to medium heat, so the steam rolls off of it, but it does NOT boil, and whisking so that the gelatin dissolves. Cook at this temperature for 3 minutes, then remove from heat and strain through a colander into a liquid measuring cup.

    •    Then pour and divide the mixture among 6 ounce, or 4 ounce ramekins/pots/bowls. Let pots cool to room temperature, then cover and refrigerate for at least 4 hours, up to 3 days.

    •    When ready to serve, top with crushed cinnamon cookies and swirl of maple syrup. If you’ve reserved some of the squash, you can add that to the top as well.

Rambling thoughts

By Sarah

When I think of the many seasonal cycles on the farm, one of them is the flow of harvest and the supply of vegetables into the barn. As we crest into January and the new year, the choices in the barn usually begin to dwindle and the pick list will remain essentially the same. Most of the field crops are done, although we still harvest chard, chicories, and leeks as long as we can. We do our best to have a good supply of lettuce mix, spinach, pac choi, and more from the tunnels. The storage crops slowly diminish as well. As we approach April, the selection is much slimmer. Hence, in January, I often feel a twinge of sadness knowing that the abundant harvest will not come for another 6 months, even if green garlic and asparagus will be bright spots in between. And yet, when I have expressed my sadness to members, I have often been met with feedback that lifted my spirits. I have heard that they enjoy the more limited selection; that the abundance can be overwhelming. I can relate. The abundance of choices in our lives can be too much. I joke that one of my survival strategies is to find a way to limit my choices, such as only considering family names for our children. When I lean into those limitations, I find space for creativity.

In the tunnels, we are still looking for ways to manage the symphylans, the arthropods that love to munch on the roots of our crops. We are working this week to remove all the fabric pathways that we have used for several years and to replace them with bark mulch. The hope is that the bark mulch will encourage more fungi to be present in the soil, creating more balance and lessening the dominance of the symphylans. We added in the fabric pathways many years ago as a weed management tool. It was a success in that regard but it may be that simple choice also led to us inviting in the symphylans. There is no way to know for sure but we are excited about the change and the possibility of reducing the symphylan pressure.

Returning to the cycles on the farm, the other one that is present in my mind is water and the filling of the ponds. It is almost the opposite of the crops: as the ponds fill, the crops shrink and as the harvest grows, the pond lowers. They are intimately connected of course, as we irrigate with the pond water. The pond is currently 2 inches from overflowing, which is essentially full. Every time, I crest over the path and see horizon full of water, my heart swells. It is so beautiful.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Parsley

• Chioggia, Treviso, Sugarloaf, and Radicchio

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Crunchy Brown Butter Baked Carrots, from smittenkitchen.com

• 1 pound (455 grams) carrots, cut into them into 2 inch long sections and then quarter them

• 5 tablespoons (75 grams) unsalted butter, divided

• ¾ cup panko-style plain breadcrumbs

• Kosher salt

• 1 medium shallot, chopped

• 2 garlic cloves, minced

• 3 tablespoons (25 grams) all-purpose flour

• 1 cup (235 ml) vegetable broth

• Freshly ground black pepper

• 3 tablespoons minced parsley, or a mix of herbs you like with carrots such as chives and dill, divided

• 2 tablespoons capers, drained

• 1 cup (85 grams) grated gruyere or comte cheese

Make the brown butter crumbs: In a large skillet, melt 2 tablespoons (30 grams) of the butter over medium heat and keep cooking it, stirring here and there, until the butter has brown flecks all over and smells dreamy. Add the breadcrumbs and two pinches of salt to the pan and toast, stirring, until they’re golden brown all over. Scoop the crumbs out and set them aside.

Make the sauce: Heat the remaining 3 tablespoons (45 grams) of butter and brown it, too. Once browned, increase the heat to medium-high and add the shallots. Cook the shallots until tender and beginning to brown at the edges, 3 to 5 minutes. Add the garlic and cook for one minute more. Add the flour and cook until it disappears; it will look like a chunky paste. Add the broth, stirring until the flour mixture disperses. Bring the sauce to a simmer and season with 1 teaspoon kosher salt (I’m using Diamond brand; start with half of other brands) and many grinds of black pepper. The sauce is going to seem too thick but that’s intentional; more water will come out of the carrots as they bake. Add carrots and stir to combine, cooking them together for one minute. Stir in 2 tablespoons of the herbs.

Assemble and bake: Transfer the carrots and their sauce to a 1-quart baking dish. Cover tightly with foil and bake for 45 minutes to 1 hour, until carrots are tender (spear with a knife or toothpick to check for no resistance). Increase oven temperature to 400°F (205°C). Transfer dish briefly to a heatsafe surface. Remove foil, stir in capers. Combine cheese and toasted crumbs and sprinkle on top. Return to the oven for 10 minutes, or until cheese is melted. For more color on top, run the pan briefly under your oven’s broiler.

Serve: Sprinkle with remaining 1 tablespoon herbs and dig in.

Do ahead: You can prepare the dish up to the point when it goes in the oven and pause for a few hours, or overnight in the fridge. You could also pause right before adding the cheese and crumbs for the final bake; this would be ideal to do right before serving. Leftovers can be reheated in a 350-degree oven.

Seeds and Peppers

By Celeste S.

As usual, once the Annual Flower Field comes to rest, I try to keep myself busy. For the first time after the festival, I helped my husband Jesse clean his workshop—and honestly, I did an amazing job. Maybe too amazing. Now he can’t find the bolts and screws he used to have scattered in random places, so when he’s looking for something specific, he has to come find me.

I also took on a new task for myself: flower seeds. I’ve never done the seed or crop planning before. Sarah is usually the one who handles that, and I just wait for her to hand me everything I need when it’s time to start sowing. I chose this task because I was craving something different. My job had started to feel very predictable, like I could do it with my eyes closed. So I asked Sarah for a new challenge, and she came up with the idea of letting me create the crop plan and seed list for the field. I’m very excited about the new varieties of flowers I chose, and I’m hoping they do well in our field—and that the weather is in our favor.

On a side note, I’m realizing how competitive it is out there. I had my eye on a new sunflower variety (Darjeeling), a beautiful dark orange color, and a new statice variety (Pink Poker). By the time Sarah went to place the order, they were already out of stock—and the website had only gone live about ten days earlier. I’m manifesting that next year we’ll get them, and I know you’re all going to love them. 

In between seed hunting, I’ve also been processing dried peppers. I remove the tops and seeds, toss them into the blender, and turn them into flakes or powder. I’ve been working with Chile de Árbol, paprika, Sarit, Basque, Vallero, and a few others I can’t remember at the moment.

We will put the peppers out as they are ready, starting with the basque and the chile de arbol. They should be in the barn in the next week or so!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Parsley and Cilantro

• Chioggia, Treviso, Sugarloaf, and Radicchio

• Delicata, Acorn, Tetsukabota, and Butternut Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Mexican Shredded Beef, from nospoonnecessary.com

Mexican Seasoning Blend

• 1 TBS EACH: Cumin, Mexican Oregano and Smoked Paprika (SEE NOTES)

• 1 tsp EACH: Chili Powder, Onion Powder, Garlic Powder and Coriander

• to taste Kosher Salt and Ground Black Pepper

Mexican Shredded Beef:

• 1 (3-4 pound) Boneless Beef Chuck Roast – trimmed of excess fat & cut into 3-inch pieces

• 2 TBS Neutral Oil - (vegetable or canola) DIVIDED

• 1 large Yellow Onion – peeled & medium dice

• 4-6 cloves Garlic – peeled & minced

• 2 TBS Tomato Paste

• 2-7 whole Chipotle Peppers in Adobo Sauce (plus 1 TBS sauce) – peppers roughly chopped; keep peppers and sauce separate (SEE NOTES)

• 1/3 Cup Fresh Lime Juice (about 2 large limes)

• 1 ¼ Cup Beef Stock

• ¾ Cup Picante Sauce (salsa)

• 1 whole Dry Bay Leaf (Mexican bay leaf or regular bay leaf)

• Optional for Serving: Pico de Gallo Fresh Cilantro, Lime Wedges, Warm Corn Tortillas, Crumbled Cotija, Guacamole, Sour Cream

Make Mexican Seasoning Blend: In a small bowl, combine all the ingredients for the spice blend – the paprika, cumin, oregano, chili powder, onion powder, garlic powder and coriander. Add 1 ¼ teaspoon of salt and ½ teaspoon of black pepper. Stir well to combine.

Season the Cubes of Chuck Roast: Place the pieces of beef on a clean work surface and pat them completely dry with paper towels.

Once dry, sprinkle 2 tablespoons of the seasoning blend all over the beef. Then use your hands to rub the spices into the beef.

Sear the Beef on Stovetop - Optional, but recommended: Heat 1 ½ tablespoons of oil in a Dutch oven or large heavy-bottomed pot over medium-high heat.

Once the oil is shimmering, add the meat (in batches if necessary to prevent the beef from steaming) and sear, turning the pieces as necessary, until well browned on all sides, about 8 minutes total.

Once browned, use tongs or a slotted spoon to transfer the beef to a plate.

(Note: If browning meat in batches, add more oil to the pan as needed.)

Sauté Aromatics: Reduce the heat under the now empty pot to medium and add the remaining ½ tablespoon of oil.

Add the onions and season with a pinch of pepper and a generous pinch of salt.

Sauté, stirring occasionally, until softened, about 3 minutes.

Add the garlic and remaining seasoning blend. Cook, stirring constantly until fragrant, about 30 seconds.

Add the tomato paste and chopped chipotles. Cook, stirring constantly, until paste is caramelized, about 1-2 minutes.

Deglaze Pot and Add Browned Beef: Add the lime juice to deglaze the pan. Cook, scraping up any browned bits from the bottom of the pan.

Stir in the adobo sauce, stock, and picante sauce. Then toss in the bay leaf. Mix well to combine.

Add the seared beef, along with any accumulated juices, to the pot.

Cover and Slow Cook: Bring the contents to a simmer.

Cover the pot and reduce heat to low. Simmer covered for 3 – 3 ½ hours, or until the meat tender and begins to fall apart. For the best results, I recommend quickly stirring the beef every hour.

Pull The Beef into Shreds: Turn off the heat under the pot. Use tongs to remove and discard the bay leaf.

Use two forks to shred the beef. (Alternatively, you can remove the beef to a cutting board, shred it and return it to pot.)

Gently Simmer Meat: Adjust the heat to low and gently simmer the meat for 10-15 minutes.

Serve Mexican Shredded Beef: Transfer beef to a serving dish. Top with fresh cilantro and serve with lime wedges on the side. Enjoy!

For tacos: Pile shredded cheese inside warmed corn tortillas and top with shredded beef. Finish with chopped veggies, pico de gallo, fresh cilantro, guacamole and/or sour cream. Enjoy!

New Blend Spotlight

By Kelsey

I hope you are enjoying the teas so far this winter! Alexis and I have been busy blending and dreaming up new formulas during the past few rainy weeks. We have several new blends this year, but I wanted to highlight two of them in particular.

FLOW

Chamomile, Strawberry Leaf, Raspberry Leaf, Red Clover, Lemon Balm, Rose Petals

Celeste had been excited to harvest strawberry leaves and make some tea blends with them this year, and I am glad she insisted on it because this blend is one of my new favorites! These herbs are all toning to the nervous system and contain trace minerals, which can help with feeling frayed and depleted. When I showed Celeste the formula for this tea, she said it made her think of the color red which made her think of blood, which made perfect sense because several of these herbs also have a positive effect on the menstrual cycle. This tea is sweet, slightly tannic, and slightly bitter, and so delicious!

REVERIE

Chamomile, Milky Oats, Spearmint, Lavender, Mugwort

I wanted to make another sleepy time tea blend, similar to Chill Out, but including mugwort, which is a powerful sleep and dream ally. I added spearmint to balance out the bitterness of the lavender and the mugwort. This blend should only be steeped for a few minutes, as the flavor is quite intense. I also recommend adding honey. May this tea blend bring you deep rest and relaxation, as well as insightful dreams!

Be on the lookout for these blends in the barn in the coming weeks and months, and let me know what you think of them!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• Lettuce Mix

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Parsley and Cilantro

• Chioggia, Treviso, Sugarloaf, and Radicchio

• Delicata, Acorn, Tetsukabota, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Linguine with Fennel & Winter Greens, from loveandlemons.com

Serves: 3-4

• 1 tablespoon extra-virgin olive oil

• ⅓ cup thinly sliced onion

• ⅓ cup thinly sliced fennel bulb

• 2 cloves of garlic, peeled and crushed, but still whole

• 1 teaspoon balsamic vinegar

• 4 sage leaves, chopped

• 8 ounces linguine pasta, plus reserved pasta water

• 8 tatsoi leaves (or kale or swiss chard), stems removed, leaves torn

• Squeeze of fresh lemon juice (optional)

• Toasted walnuts

• Parmesan shavings (optional)

Heat the oil in a medium skillet over medium heat. Add the onion, fennel, garlic, and a few pinches of salt and pepper. Cook, stirring occasionally, until the onions and fennel are golden brown around the edges, 8 to 10 minutes. Stir in the balsamic and cook 2 more minutes until the fennel is very soft and the onion is lightly caramelized. (If necessary, reduce the heat and add a little more oil to prevent the onions from burning). Add the sage and stir.

Bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Do not drain.

Remove the crushed garlic cloves from the onion mixture, then scoop the pasta into the skillet directly from the water. Add the tatsoi leaves and toss until everything is incorporated and the tatsoi is wilted. Add ¼ cup of the starchy pasta water, if necessary, to help loosen the pasta. Season to taste with more salt, pepper, balsamic, and a squeeze of lemon, if desired.

Serve in bowls with toasted walnuts and Parmesan shavings, if using.

How to Fallow

By Cici

This past weekend I started reading a book my mom got me for christmas and one essay in this book used the word ‘fallow’ to describe that period of time the author allows themselves before embarking on a creative project. There's always a giddiness I feel whenever I come across an agricultural term or practice in an unexpected place. I think it taps into the pride of being a farmer and wanting to tell anyone nearby, “Ah yes, I completely understand this analogy. I understand it probably more than the author thinks I do”. Even though this one word was a minute part of the essay, it stuck with me the most. It might be the way the word fallow rolls around the tongue or how it seems like it should be used to describe a medieval fairy den. 

Here at Open Field, Sarah chooses to fallow some of our fields for a little over a year. This allows the microbial and fungal networks to rebuild to help restore fertility, improve soil texture, and break down organic material. Something which is near impossible for them to do with constant soil disturbance. In the natural world, one year is extremely brief. For us (human society at large and what we consider external to the natural systems we came from), however, one year off can be seen as entirely unreasonable. Heck, isn't that why everyone wants to get on the AI train and maximize our own ‘up time’ as humans? 

Really, fallowing isn’t a lack of work or productivity, it's just one system we have to trust functions outside of our sight line and control. How refreshing! It might even be lore that if you turn back to look at a field as you leave it to fallow, a god (one of agriculture, with a short temper) will turn you to salt in that very field compromising all that fertility you were after in the first place. 

Anyways, tell all your friends and family that sitting on the couch relaxing is actually how you fallow and just because they can't see the benefits doesn't mean they aren't there. It also helps if you too appreciate the benefits of this rest. 

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Parade Scallions

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Kohlrabi

• Fennel

• Lettuce Mix

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Parsley, Dill, and Cilantro

• Chioggia, Treviso, Sugarloaf, and Radicchio

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

EASY FALL ORZO SALAD WITH DELICATA SQUASH AND KALE, from cookingwithcar.com

• 1 cup cooked orzo

• 4 cups chopped dino kale, stems removed and chopped

• 2 small roasted delicata squash, sliced

• 2 cups shredded Brussel sprouts, roaste

• 1/2 red onion, thinly sliced

• 1/3 cup crumbled goat cheese

• 1/4 cup toasted pine nuts

• 1/3 cup pomegranate seeds

• Maple balsamic dressing (see below)

• Olive oil

• Salt and pepper to taste

Roast the Squash: Preheat your oven to 400°F (200°C). Slice the delicata squash in half lengthwise, remove the seeds, and cut into half-moons. Toss with olive oil, salt, and pepper. Roast on a baking sheet for about 20-25 minutes, or until tender and caramelized.

Roast the Brussel Sprouts: While the squash is roasting, spread the shredded Brussel sprouts on a separate baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 15-20 minutes, until crispy and golden.

Combine Ingredients: In the bowl with the kale, add the cooked orzo, roasted delicata squash, roasted Brussel sprouts, thinly sliced red onion, crumbled goat cheese, toasted pine nuts, and pomegranate seeds.

Dress the Salad: Drizzle with maple balsamic dressing and toss gently to combine. Adjust seasoning with salt and pepper to taste.

Serve: Enjoy your salad warm or cold!

Maple Balsamic Dressing

• 3/4 cup of olive oil 

• 1/4 cup of balsamic vinegar 

• 1/4 cup of maple syrup 

• juice of one lemon 

• 1 tbsp of dijon mustard

• 1 tsp of salt and pepper

• 1/2 tsp of garlic powder or 2 gloves of garlic 

In a blender, add all your ingredients. Blend until super creamy. Enjoy! 

Cooking, and Tea

By Alyssa

I recently re-read a short novel called A Psalm for the Wild-Built by Becky Chambers. I read it for the first time last year, and I knew immediately that I’d like to re-read it annually. It is short, so it feels low commitment, and it is a light and lovely palate cleanser of a story that still grapples with some of the questions that follow us through life. The sequel is also worth a read!

Mostly, I am telling you this because the main character in the book is a tea monk, which basically means that they are a disciple of the god of small comforts, and they go around and listen to people’s problems and make them tea. I think I’d like to do a job like that, if I wasn’t so busy being a farmworker. I love tea! I make, like, three cups a day. At least one with caffeine – so that I am a nicer, more patient person – and at least one cup of Kelsey’s blends in the evening, because they are so warming to my soul. I like picking my tea out based on how I am feeling and what kind of a tea-drinking experience I wish to have.

Cooking feels similar to me. Some days it is a chore, but more often than not the ritual of it is soothing to me. I like the creative exercise of working with our produce and its particular seasonality. And I like cooking things for the people in my life – figuring out what kinds of flavors and textures each person will enjoy, and offering up a good, hearty meal full of delicious farm vegetables. I always say that our vegetables do the heavy lifting because they are so tasty!

While the life of a tea monk is but a fantasy to us all, I revel in the idea of appreciating small comforts like tea, a warm meal, or a soft blanket as things worthy of divinity or worship. We all deserve comfort, especially when life is so often hard.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Brussel Sprouts

• Kohlrabi

• Broccoli

• Celery

• Lettuce Mix

• Champion Collards

• White Russian and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Frisee, Chioggia, Sugarloaf, and Radicchio

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Barn Dance Chili

I’ve had a few requests for my chili recipe from our first barn dance after the Harvest Festival. I kind of made it up as I went along, but here is an approximation of what I did. Make it your own!

Based off of J. Lopez Kenji Alt’s “Best Chili Ever” recipe on Serious Eats https://www.seriouseats.com/the-best-chili-recipe

Cook dry beans, if using

• 1 lb dry beans - I used a mix of kidney and garbanzo beans

• 1 onion, halved

• several cloves of garlic, smashed

• 2 carrots

• 1 sprig each of rosemary and thyme

• 1 T salt

1. Soak dry beans overnight. 

2. Drain and rinse, then add to a pressure cooker with aromatics, salt, and enough water to cover by 2 inches. Cook on high for 15 minutes. If not yet tender, cook for another 5 minutes. Set aside.

*If not using dry beans, drain and rinse 3-4 cans of beans

Make the spice mix

• 1.5 Tbs whole cumin seeds

• 1.5 tsp whole coriander seeds

• 2 whole cloves

• 1 star anise

Toast spices in a dry pan until fragrant, then grind. Set aside.

Toast and soak chilies

Select various of our whole, dried chilies, or use our chili powder*. I am downsizing this recipe so I’m not sure the exact conversion, but I used something like 3 whole guajillo, 3 whole vallero, and 6 chile de arbol. 

If using whole chilies, trim the stems and de seed, then toast in a dry pan until fragrant. 

Soak the whole chilies in a small amount of hot water until pliable, then blend into a smooth paste. Set aside.

*If using chili powder, use 1-3 tsp of powder for 1 whole chili. Add the chili powder to your spice mix.

Put it all together!

• 2 lbs ground beef

• Cooking fat (olive oil, fat from bone broth)

• 1 large onion, diced

• 6 cloves garlic, minced

• 3 green chilies*, diced (I used numex and poblano)

• 4 hot chilies*, diced (I used santa fe)

• Homemade spice mix (above)

• Chili paste (above)

• 3 carrots, sliced

• 1 quart homemade tomato sauce, crushed tomatoes, or re-hydrated dehydrated tomatoes (If you have none left in your freezer or your pantry from the summer, use one 28-oz can of crushed tomatoes.)

• Cooked beans (above)

  *If you made hot sauce and/or roasted and froze chilies this summer as a preserving project, you can use those now as a substitute!

*Optional extra ingredients to taste - cocoa powder, sweetener of choice, vinegar of choice, tomato paste, salt, soy sauce, fish sauce, ground coffee

1. Brown ground beef in batches in a large, nonreactive pot or Dutch oven. Set aside.

2. Add diced onion to your pot with a little cooking fat. Cook, stirring occasionally, until translucent and a little browned at the edges. Add garlic and green and hot chilies, and cook until softened. Salt as you go.

3. Add your homemade spice mix to the pan. Let it toast for a minute or two, then add your chili paste and stir. Add carrots, tomato sauce, and cooked beans, and stir to combine. Add the beef back in. Salt as you go. If more liquid is needed, add your bean cooking water, any broth you have on hand, or even just water.

4. Here is the fun part! Taste, and see what’s missing. If you want more depth, add a little cocoa powder or ground coffee (start with a Tbsp and see how it goes). Or fry up a little tomato paste and add it to the pot. Add apple cider vinegar if it needs a little acidity to make the flavors sing, or add honey, molasses or brown sugar to bring out some sweetness. Add more chilies for more heat. If you want to add more spices, just bloom them in another pan with a little olive oil first to bring out their flavors. Then, let your chili sit. Everything will deepen and meld overnight. 

Strangers

By Alexis

Hello sweet December. This last month has been filled with so much love and gratitude. After almost full two years in California, I am finally feeling a little more at peace, and at home. My community consists of the friends/family of my fiancé, and the farm crew; and while it is a small community - it is very rich. Everyone at the farm has taught me something that I carry forward daily, whether it be a skill, quality of thought or reflection. As we leave behind the 2025 season and welcome the 2026 season we are also saying farewell to fellow co-workers & community members, and wishing them the very best on their journeys. During this time of year, I also welcome the opportunity to visit my family back in Florida. This year feels stranger than usual because I feel like a different person returning to an old place, but since I left my hometown so young, every time I visit I feel like I am getting to know a stranger all over again… except this time I am a stranger too, and so we are two strangers together. Here at Open Field, the flower field is empty and the herb garden is slowing down… in a few months I will be getting to know these fields all over again as well. There is no escaping from the cyclical nature of existence.  

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

Upcoming Event: Barn Dance this Saturday 12/13 7-10 pm

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Cortland Yellow and Maria Nagy’s Red Onions

• Verdonnet Leeks

• Purple Daikon and Watermelon Radish

• Rutabaga

• Mars Celeriac

• Passat Green, Kilmaro Red, Deadon Savoy Cabbage

• Brussel Sprouts

• Kohlrabi

• Broccoli

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Frisee, Chioggia, Sugarloaf, and Escarole

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Slowly Braised Osso Buco with Squash Gnocchi 

• 500g Grass Fed Beef Osso Buco

• 1 Litre Grass Fed Beef Stock

• 150g Cheddar Cheese, grated

• 200g Plain Flour

• 2 Garlic Cloves

• One Sprig Rosemary

• 1 Handful Squash, cubed & cooked

• 1 Egg

• Pinch Pure Sea Salt

• Pinch Black Pepper

Preheat the oven to 160C. Whilst the oven is heating up, in a hot pan, melt a spoonful of beef dripping. Once the pan is hot, put the osso buco in and caramelise it until it is golden brown. To the pan, add the beef stock, the herbs and the garlic. Cover with a lid and then place into an oven at 160C for 3 ½ hours.

For the gnocchi, combine the cooked squash with the cheese, egg and salt and pepper. Mix well together to form a wet dough. Combine with enough flour until the dough is manageable with a smooth texture. Roll out the dough until it is a long sausage about the width of a thumb. Cut it into little pillows. To cook, blanch your gnocchi in boiling water, they will immediately sink to the bottom. You will know that they're cooked as they will float. Once cooked, they can be removed from the water.

In a separate pan, saute the balls of gnocchi in a little bit of beef dripping. Once they are golden brown, add the osso buco in with the saucy juices. Reduce the liquid by half and then serve for an autumnal feast - one which will be devoured in seconds.

Nettles

By Ali

While many of our fields lay to rest, we’ve been putting a little extra energy into the perennial beds. Aside from our asparagus patch, we’ve got a handful of medicinals growing: mugwort, chaste tree, nettles, and hawthorn, among a few others.

A perennial that’s been on my mind a lot lately (and always) is stinging nettle. We’ve been carefully weeding it out of our tunnels while encouraging its growth in the perennial beds. The sting is almost therapeutic after an afternoon spent uncovering the young growth from the dock weeds. 

I’ve spent a lot of time learning about medicinal herbs, and I often feel bad for not having super-refined identification skills. I’m continually reminding myself that learning from the land takes time, and so do our individual relationships with plants. Nettles are a medicinal that can always catch my eye, and it gives me a little more confidence in the process. 

This tall green plant with toothed leaves and stinging hairs grows all throughout the Pacific West, thriving in moist, disturbed soil, and is often found growing near creeks or in meadows. 

Some of my favorite first memories in Sonoma County are harvesting tender nettle leaves along Nolan Creek, then coming home to sit by the fire, boiling a huge batch of tea on the stovetop, and sipping on the dark green drink that feels like it could cure anything that ails you. 

As Michael Moore writes, “Nettle is a green food your body recognizes and can help build blood, tissue, and self-empowerment”.   

Cheers to nettles, and here’s a recipe to tuck in your pocket for spring. 

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow and Red Onions

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Celery

• Fennel

• Lettuce Heads and Lettuce Mix

• Prize Choi

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Hot Peppers (Last week!)

• Frisee, Chioggia, Sugarloaf, and Escarole

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Classic Stinging Nettle Soup by Alan Bergo 

• 4 cups chicken stock

• ½ cup heavy cream

• 2 cups diced peeled russet potato, roughly 1 large potato

• 2 cups diced leeks

• 2 medium sized shallots diced small

• 1 small yellow onion diced

• 3 tablespoons unsalted butter

• 1 cup diced celery

• Kosher salt to taste

• White pepper to taste

• 8 oz stinging nettles or roughly half a paper grocery bag full This should yield about 1 heaping packed cup after blanching, shocking and mincing.

To finish:

• Crème fraiche

• chopped dill or mint

• chopped hard boiled egg optional

• extra virgin olive oil to garnish, optional

Preparing the Nettles

1. Harvest fresh nettles in the spring about 4-5 inches tall. You can also use the tender growing tips in the late spring and summer.

2. Wash the nettles in a sink of cold water, then dry them.

3. Blanch the nettles in 2-3 quarts of boiling water seasoned to taste with salt. Cook only until wilted, about 30 seconds. Shock the nettles in cold water and squeeze dry.

4. Remove a handful of nettles and finely chop them to add after the soup is pureed.

Building the soup

1. Sweat the celery, onion, shallot and leek on medium heat for 5 minutes. Add the chicken stock, potatoes, and bring the mixture to a simmer. Cook on medium-low until the vegetables are tender, about 15 minutes.

2. Add the nettles and puree the soup a blender or with an immersion blender. Work in batches if you need. Pour the pureed soup into a pot (preferably metal as it cools faster). Chill in a sink of cold water or in a bowl with ice water.

3. Add the rest of the finely chopped, reserved nettles back to the soup and stir in as a garnish if desired. Finally, whisk in the cream to loosen it. The flavor and color will improve as it sits.

Finishing

1. Assess the consistency, if you prefer your soup more thin, add a splash of stock or water until it looks good to you.

2. Double check the seasoning for salt and pepper, whisking to make sure the salt is completely dissolved before adding more. Serve, or transfer to a container and refrigerate for up to 3 days. The flavor will be at its peak if it's made the night before.

Serving

1. Serve the soup ladles into warm bowls, garnished with spoonfuls of creme fraiche or olive oil, and any other garnishes.

Foraging

By AJ

We will have so much produce in the barn this week, all packed into one day. 

This is my favorite time of year, as far as what we can provide in the fields-- i love the fall crops like chicories, parsnips, herbs, winter squash. 

It is also a great time for foraging. 

I don't celebrate thanksgiving and I don't live near family, so I have a quiet week at the farm, taking care of animals and thinking up a wild-forage recipe or two. This has become my practice around this time of year. I venture out into the fields, not for our cultivated crops, but for dock seeds and acorns.

A lot of wild foods can take lots of processing. And while canning and preserving crops from the fields feels like a daunting task for me, the quiet of the week and shifting my mindset from "harvest" to "forage" (or glean) allows me to feel more spacious in brewing up some interesting and nutritious foods. Below are a couple things I plan to get into this week.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

• Reminder: We are closed this Friday 11/28!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Spanish Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley, Dill, and Cilantro

• Hot Peppers (Last week!)

• Frisee, Chioggia, Radicchio, Sugarloaf, and Escarole

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

DOCK: An easy and abundant forage for right now is dock seeds. These are ready when they are brown, not green, and they are easy to slip off the stalk. To prepare them, all I do is make sure they are clean and dry. The seeds have a papery sheath but I don't usually bother with discarding that bit. I find that if I toast them for my granola or grind them up for flour or porridge, they incorporate nicely. 

While my primary consumption of dock seeds comes from adding them to my granola (which I can't exactly give a recipe for, as I generally make it up every time), here is a recipe from "The Wild Wisdom of Weeds" by Katrina Blair*:

Dock Seed Breakfast Cereal:

• 1/4 C dock seeds

• 1/2 C sunflower seeds

• 1/4 C flaxseeds

• 1/2 C raisins

• 1/2 tsp cinnamon

• 1/2 tsp salt

• 1 Tbls honey or surgar

-Grind seeds finely in coffee/spice grinder or blender until flour-like consistency. Place this and raisins in a bowl. Add enough boiling water to cover the mix and let sit for 5 minutes. Add more hot water as needed. 

* I often use these recipes for inspiration and almost always tweak them for flavor or consistency. So good luck and have fun!

DIY VERMOUTH:

There is also an abundance of gleaning and harvesting from our fields and our herb gardens that is great inspiration for fun drinks and cocktails. We often have herbs that go to seed in the fields, such as cilantro and dill. I usually collect coriander seeds from the fields this time of year. 

Here is a recipe from Botanical Bar Craft by Cassandra Elizabeth Sears:

Makes about 1 quart.

(The quantities listed below are for dried botanicals)

• 1 standard bottle (750 mL) of dry white wine

• 4 Tablespoons of coriander seeds

• 2 Tablespoons chamomile flowers

• 2 Tablespoons fennel seeds

• 2 Tablespoons rose petals 

• Peel of organic grapefruit. 

• 1 C Fino sherry

-Gently heat the wine in a pot. When it has been warmed, add the botanicals and grapefruit peel. Cover and leave at a low heat for about 20 minutes.

Strain and bottle. Add the sherry to fortify (raise alcohol content and improve longevity). Store in refrigerator and use within 1-3 months. 

Las vacas

By Sarah

As I was heading out on my bike today to take photos for the blog, I paused and instead of venturing into the vegetable fields, I went to find Danny. I realized that the cows are often missing from the blog and wanted to feature them. Their presence on the farm is important, but they are often in the distance or out of sight from the barnyard. It is rare that anyone but Danny or Jesse interacts with them up close. I know that not only is Danny’s phone full of cow photos, but he has a story for each one. He captures their personalities in the pictures and in his tales. The current jefa of the herd is Dot, featured in the left photo below. She is a commanding cow, tall stature and beautiful horns. Her mother was Daffodil, one of the original cows that we purchased when we first moved to the farm. Now the herd has grown from the original 30 to about 150!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Spanish Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Purple Top Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Brussel Sprouts

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Mei Qing Choi

• Celery

• Lettuce Heads and Lettuce Mix

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley and Dill

• Hot Peppers (Last week!)

• Frisee, Chioggia, Radicchio, Sugarloaf, and Escarole

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Smothered Cabbage, Wild Rice, and Parsnip Soup (after Marcella Hazan), from the Department of Salad

• 2 pounds green cabbage

• ⅔ cup finely chopped onion

• ½ cup extra-virgin olive (you can use less—try ⅓ cup—if you prefer a lighter soup)

• 1 heaping tablespoon chopped garlic

• 1 big parsnip, peeled and diced (1 to 1½ cups)

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 2 tablespoons sherry vinegar (or white wine vinegar), more at the end if desired

• Parmesan rind for simmering (optional)

• 6 to 7 cups liquid total—I used half good chicken broth and half water

• 1 cup wild rice, rinsed

• 2 tablespoons butter (optional but really nice)

• ⅓ cup grated Parmigiano-Reggiano (optional), plus more for serving

Remove and discard the outer leaves of your cabbage and finely shred the rest. (I did this by hand; it’s fun.) In a large heavy pot, warm the olive oil over medium heat. Add the onion and cook slowly, stirring occasionally, until it turns deep gold. Stir in the garlic and parsnip; cook for a few minutes until the parsnip softens slightly. Add the cabbage to the pot, along with salt, pepper, and the vinegar, and toss well to coat. (If you have a Parmesan rind, add it now.) Cover the pot, lower the heat, and cook for about 1¾ hours, stirring occasionally, until the cabbage is silky, tender, and just beginning to take on color. Add a splash of broth if it begins to stick. (It probably won’t)

In a separate pot, bring 4 cups of the broth-and-water mix to a boil. Stir in the rice, reduce to a steady simmer, and cook, partially covered, until most of the grains have split open a bit and curled, 40 to 50 minutes. It should be tender and nicely chewy, not hard. Remove from heat and let it sit, uncovered, in any remaining broth.

When the cabbage is done, add the rice and its remaining cooking liquid to the pot. Pour in the remaining broth-and-water mixture and bring to a low simmer. Let this bubble gently for 10 minutes or so to allow the flavors to fall in love. If the mixture is still too thick (even though this is meant to be a very stewy soup), add another cup of hot water or broth. Taste for salt and pepper. You might want to add another splash of vinegar or a little lemon now.

To serve, stir in the butter and the ⅓ cup cheese, if using, and ladle into serving bowls. Pass around the pepper grinder and more cheese at the table for those who might want it.

Another Year, Another Inventory

By Kelsey

Last week, Alexis and I organized and inventoried our 2025 herb harvest. This yearly ritual occurs once we're done with our last big push to harvest the marshmallow and ashwagandha roots, before things fully slow down and we shift into winter tea blending mode. It involves taking all the jars of herbs off the shelves, organizing them by type and by harvest date, recording all the weights and number of jars for each herb, and putting them all back in alphabetical order. Then I compare the numbers with those of the previous years. This year, we had an especially good chamomile harvest! Others, such as hibiscus, were less abundant, I think due to the very mild summer we had. We also harvested some new herbs this year, namely mugwort, motherwort, and strawberry leaf. I am excited to formulate some new blends with these herbs!

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Winter hours: 2:30-6:00 pm

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hablange Parsnips

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Hakurei Turnips

• Purple Daikon Radish

• Rutabaga

• Mars Celeriac

• Passat Green and Kilmaro Red Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Sweet Peppers (Probably the last week)

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Rhubarb Chard

• Regiment Spinach

• Parsley and Dill

• Hot Peppers (We still have lots! Make hot sauce!)

• Frisee, Radicchio, Sugarloaf, and Escarole

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Side note: Its fall, so you gotta eat your bitter greens! Chicories are my second favorite vegetable (after winter squash) and I know that if you give them an honest try, you'll learn to love them too!

https://www.themediterraneandish.com/radicchio-salad/

Radicchio Salad

• 1 head radicchio

• 1 pear, halved and thinly sliced

• 1 navel orange, peeled and segmented

• 1 shallot, thinly sliced

• 1/2 cup walnuts, roughly chopped

• 1/4 cup feta cheese, crumbled

• For the dressing:

• 1 garlic clove, minced

• 1 lemon, juiced

• Kosher salt and black pepper

• 1 teaspoon sumac

• 2 tablespoons honey

• 1/4 cup extra virgin olive oil

Prepare the radicchio: Core the radicchio and separate the leaves. If you want to make them slightly less bitter you can soak the leaves in cold water for 30 minutes, before drying and assembling the salad.

Assemble the salad: Arrange the radicchio leaves on a large platter, then top with orange segments and pear slices. Add the shallots, walnuts, and feta.

Make the dressing: In a small bowl, add the garlic and lemon juice. Season with kosher salt, black pepper, and sumac. Add the honey and whisk. While whisking, drizzle the extra virgin olive oil and continue to whisk until the dressing is well combined.

Finish the salad: Pour the dressing over the radicchio salad and serve.

Weekend Festivities

By Ellie

As you all know, this past weekend we had our annual harvest festival and our special barn dance! The harvest festival was amazing as usual, Sarah’s pies were delicious, Celeste’s flowers filled the barn with their beautiful scent and joyous sounds of everyone crafting their wreaths. It’s so inspiring to see our CSA community show up to events where we can all get to know each other and feel thankful for the land and food. I want to have my own farm one day and I hope to be able to cultivate such a loyal and loving community as this one. 

My parents flew down from Washington to be here for the festivities and I was so happy to have them with me for such a special weekend. My mom had been to the farm twice before but my dad hadn’t so I felt really grateful that I could show them the place I’ve been living and working for the past two years and I was especially grateful that they got to see our beautiful farm community before I move on to my next adventure in December. 

Thank you to Alyssa for making all the chili for the potluck, thank you to Dennis for providing the keg of his awesome beer and cyser for the night and the biggest thank you goes out to Seda for organizing the whole thing. I’m so proud of Seda and how she made it all happen and it turned out exactly perfect. I’ll carry my memories from the dance with me forever- I had such a blast. 

The last thank you is to all of you who made not only Saturday, but my time here at Open Field so amazing, supportive, inspiring and transformative.

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• First week of winter hours: 2:30-6:00 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Mars Celeriac

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Shallots

• Verdonnet Leeks

• Frisee, Radicchio, Sugarloaf, and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Shelling Peas

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Parsley, Cilantro, and Dill

• Hot Peppers (We still have lots! Make hot sauce!)

• Delicata, Acorn, Blue Kuri, Butternut, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Cauliflower Wings - We have such an abundance of cauliflower right now!

 https://www.loveandlemons.com/buffalo-cauliflower-wings/#wprm-recipe-container-66209

• ⅔ cup all-purpose flour, spooned and leveled

• ¼ cup cornstarch

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon sea salt

• ¾ cup water

• 1 cauliflower, about 2 pounds, broken into large florets

• Buffalo Sauce, for brushing

• Ranch dressing or vegan ranch, for dipping, optional

Preheat the oven to 450°F and line two large baking sheets with parchment paper.

In a large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, and salt. Add the water and whisk until smooth. Add the cauliflower florets and stir to coat.

Lift the cauliflower florets out of the batter, allowing any excess batter to drip back into the bowl. Arrange in a single layer on the prepared baking sheets and bake for 10 minutes. Use a spatula to carefully flip the florets. Bake for another 10 minutes, swapping the pans on the oven racks.

Remove the cauliflower from the oven and brush with some of the buffalo sauce. Bake for another 12 to 15 minutes, or until the cauliflower is dark and crisp around the edges.

Remove from the oven and brush with additional buffalo sauce. If desired, serve with ranch for dipping.

Harvest Festival this Saturday 11/1, 10 am - 3 pm

Hey CSA members, Celeste here! 

The Harvest Festival is right around the corner! We invite all members and their families to join us on Friday, November 1, from 10:00 a.m. to 3:00 p.m. for a day of celebration, gratitude, and community. Together we’ll honor the fields for their generous yield and our crew for their hard work.

Enjoy the day with:

• Fresh apple cider, tea, popcorn, and pumpkin pie

• Creative stations for all ages: coloring, potato stamping, felting, and wreath making

• A hay jump outside the barn

• A self-guided farm walk (dogs welcome only on a leash; please clean up after them)

• Gratitude Stations- write a thank you note for your favorite crew member 

Wreath Workshop 
Thank you to everyone who has already signed up — the workshop is now full.

If you’re on the waiting list, you have two options:

 1. Wait for a no-show. Reserved spots will be held for 10 minutes before being released.

 2. Pick up leftover materials on the next CSA day to make your wreath at home.

Workshop reminders

• Email us promptly if you need to change your reserved time slot so we can adjust the schedule.

• Please arrive on time. Those more than 10 minutes late will forfeit their slot but may wait for a no-show on next time slot .

• Participants may not revisit other sessions to collect extra flowers. Additional materials may be available at the end of the day or next pickup.

• Children under 12 may join you but cannot make a wreath of their own and collect or handle materials.

I want to acknowledge that this year I’ve taken a more structured approach to the workshop. My goal is to honor the work I’ve done throughout the season and ensure that the flowers remain in good condition. This isn’t about a shortage of wreath rings or wire—it’s about preserving the materials so that everyone can create a beautiful wreath to take home and enjoy. 

Upcoming Event: Harvest Festival this Saturday November 1st from 10 am to 3 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Fehmel Steig Yellow, Cipollini Sweet, and Red Onions

• Verdonnet Leeks

• Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, definitely last week)

• Cucumbers (Limited amounts, definitely last week)

• Frisee and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Rasmus Broccoli

• Shelling Peas

• Celery

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill (Last week of basil)

• Hot Peppers (We still have lots! Make hot sauce!)

• Delicata, Acorn, Blue Kuri, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries, green beans

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Roasted Pepitas, from artofliving.com

• 1 cup pepitas raw, dry, clean

• 1 teaspoon oil

• 1/2 teaspoon salt or to taste

See note for spicy seed option
Preheat oven to 325 F. Toss clean, dry, raw pepita seeds with oil and salt.
Spread out seeds and roast on a pan that’s been sprayed with non-stick spray or lined with parchment.
Roast from 5-20 minutes until they are crisp. (see note)

Note:

When I’ve roasted pepitas, they have always popped when they’re almost done. It sounds a lot like corn popping . At that point they usually need about 5 more minutes to get a little crisper. But I have heard that sometimes they don’t pop, so take a peek or a test nibble as needed. 

Not 100% sure why, but some reader report them done in as little as 5 minutes--guessing they were drier to start and didn't end up quite as crisp as I like mine. IN any case, keep an eye on them.

For Spicy Pepitas, toss seeds in 1 1/2 Tablespoons lime juice, 1/2 teaspoon salt, 2 teaspoons chili powder, 2 teaspoons cumin.

What I see in you, I hope to see in me

By Cici

Last week, I led our morning circle which is a brief ritual we do each morning prior to jumping into the day's work. Typically, we have spent it in silence, but some mornings involve stretching or the person who leads reading a poem usually relevant to the day ahead. On one of my days I read my late grandpa’s letter of conscientious objection to the Vietnam War. I had a vague awareness of my grandpa’s past activism, but I had never read the letter myself until a few months ago. Since then, I have been frequently returning to it, like time travel. He wrote this letter when he was my age. Like matter, the chaos that exists now, existed then in a different form through different actors. 

Guided by this letter, I’m reminded that few conditions need to be met to see the divine that surrounds us and that you must say no to what you cannot accept. Saying no, loud, multiple times, and in writing, even privately. Saying no even when you're tired and you can only muster up a whisper, and when you don't have the strength to defend it but it's known in your gut. 

From this letter his objection was recognized, only to be drafted once again when the government found he had registered a gun in the state of Alaska, to which he replied “but this is for bears”. Luckily a sympathetic judge too saw that the fight against a bear was a much more reasonable fight than one in Vietnam. And in a different timeline with different decisions and different words, perhaps I wouldn't be here today waiting for time when the iron in his backbone will reinforce my own.

Upcoming Event: Harvest Festival Saturday November 1st from 10 am to 3 pm

Open Field Farm 2025 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Summer hours: 2:30-6:30 pm!

Pick List:

• Eggs

• Nicola Yellow, Harvest Moon Purple, Red, and Fingerling potatoes

• Merlin Beets

• Yaya Carrots

• Hakurei Turnips

• Purple Daikon Radish

• Fehmel Steig Yellow, Ailsa Craig Sweet, and Red Onions

• Verdonnet Leeks

• Parade Scallions

• Cocozelle, Goldini, and Dark Star Summer Squash (Limited amounts, possibly last week)

• Cucumbers (Limited amounts, possibly last week)

• Frisee and Escarole

• Sweet Peppers

• Farao and Caraflex Cabbage

• Kohlrabi

• Song Cauliflower

• Shelling Peas

• Celery

• Lettuce

• Champion Collards

• Rainbow Lacinato and Dazzling Blue Kale

• Regiment Spinach

• Parsley, Cilantro, Basil, and Dill

• Hot Peppers

• Delicata, Acorn, Blue Kuri, and Spaghetti Winter Squash

• Winter Luxury Pumpkins

• Whole Dried Hot Peppers

• Herbal Tea Blends

• Pick your own flowers and herbs, cherry tomatoes, padron and shishito peppers, and ground cherries

• Beef Bone Broth (Made by Olla Products)

• Saltonstahl Olive Oil

• Revolution Bread for sale on Tuesday and Friday

• Open Field Farm Swag!

Red Curry Kuri Squash Soup, from loveandlemons.com

This easy creamy soup is great as a holiday starter or side, or serve it with scoops of warm rice to make a meal.

Author: Jeanine Donofrio

Serves: 6-8 as a side

• 1 medium blue kuri (or butternut) squash, about 3 pounds

• 2 shallots, sliced in half

• 3 garlic cloves, unpeeled

• 1 (14-ounce) can coconut milk, reserve ¼ cup for garnish

• 1 stalk lemongrass (or 1 tablespoon lime zest)

• 2 teaspoons fresh grated ginger

• 1 tablespoon red curry paste*

• 1 cup water or vegetable broth, more as needed for consistency

• 2 tablespoons fresh lime juice

• 1 tablespoon extra-virgin olive oil

• Sea salt and freshly ground black pepper

Garnish with:

• Reserved coconut milk

• Toasted, chopped cashews

• Microgreens

Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut the squash in half lengthwise and scrape out the seeds. Place the squash and the shallots on the baking sheet, drizzle with olive oil and pinches of salt and pepper, and turn cut-side down. Wrap the whole garlic cloves in foil and place on the sheet. Roast for 40 to 50 minutes, or until the squash is tender and the shallots are nicely browned.

Prepare the lemongrass by cutting off the root end and the tough upper stem of the stalk. Smash the stalk with a rolling pin to loosen the layers then pull off the thick outer layers and dice the inner, tender parts. Measure out 1 tablespoon chopped lemongrass.

Scoop the flesh from the squash and unwrap and peel the garlic. In a blender, place the squash, shallots, garlic, coconut milk, lemongrass, ginger, curry paste, and a few generous pinches of salt and pepper. Blend until creamy. Add the water or broth, lime juice, and olive oil and blend again. Add more water or broth to thin the soup to your desired consistency. Taste and adjust seasonings with more salt, pepper, and lime juice.

Ladle the soup into bowls and garnish with the coconut milk, toasted cashews, and microgreens.