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!