A sprain

By Alyssa

Last week, I sprained my right wrist playing volleyball. It’s a silly little sprain – nothing serious – but it’s annoying when you work with your hands, and you happen to be right-handed. Over the years, I have grown more ambidextrous in various farming tasks, not only as a way to work faster (picking or weeding with two hands simultaneously is always faster than one), but also as a way to spread the impact of our work across my body. I can keep shoveling a lot longer if I switch sides every few minutes. But in the last few days, I have discovered that my ambidexterity only goes so far. Cabbage has challenged me to become better at using a harvest knife left-handed. And when I’m driving the big tractor and spading, most of the controls are on the right-hand side.

       I think a lot about how many of the tools we use every day are developed and built for supposedly “average” people, who are often considered to be right-handed and six feet tall. My current predicament aside, different pieces of farm equipment can be challenging or uncomfortable to operate depending on your height and weight. Weight-based safety features sometimes require us to drive with a sandbag on our laps or on the seat behind us, so that the equipment can sense there is someone in the seat. The counter height in the wash station and the handle on one of our wheel hoes is taller than is ergonomic for some of our crew.

       Conversations about inclusivity in agriculture often focus on industry and workplace culture, educational opportunities, and hiring practices. But sometimes it’s simpler than that. Sometimes it is literally structural. I appreciate that at Open Field, we try to think about these things and figure out safe and reasonable accommodations. It makes the work more sustainable for us all. But workplace culture can’t fix the problem. I don’t have a great closing statement here – mostly, this is just something I think about a lot, especially when training new crew.

       Other exciting news – we have tomatillos this week! We are growing them in our veggies this year, and the plants look a lot healthier than when they were in the pick-your-own garden.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Yaya Carrots

• Rhonda Beets

• Ailsa Criag and Red Long Onions

• Parade Scallions

• Alto Leeks

• Mideast Peace and Silver Slicer Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Lettuce

• Cabbage

• Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Tomatilloes

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

Gaji-Namul (Korean Marinated Eggplant Banchan)

By Sunny Lee on Serious Eats

This is one of my favorite eggplant recipes to make in the summertime. It makes a big batch, but I like to eat it cold out of the fridge all week with rice and eggs.

· 2 pounds (910g) Japanese eggplant (4 to 6 eggplants, depending on size), ends trimmed and halved lengthwise

· 1/4 cup (60ml) vegetable oil

· 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight

· 3 tablespoons (45ml) honey

· 3 tablespoons (45ml) distilled white vinegar

· 3 tablespoons (45ml) toasted sesame oil

· 2 tablespoons (30ml) fish sauce

· 1 tablespoon (15g) doenjang

· 2 medium garlic cloves (10g), finely chopped

· 1 1/2 teaspoons (6g) coarsely ground black pepper

· 1/4 cup (30g) toasted sesame seeds

· 2 scallions (30g), sliced into 1/4-inch-thick rounds

1. Adjust oven racks to upper- and lower-middle positions and preheat oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper. In a large bowl, toss eggplant with vegetable oil and salt until evenly coated on all sides. Arrange eggplant, cut side down, on prepared baking sheets, leaving at least 1/2-inch of space between each piece; set bowl aside, but don’t clean. Roast eggplant until it is browned all over and completely tender, offering little resistance when poked with a paring knife, 25 to 30 minutes, rotating baking sheets back to front and top to bottom halfway through roasting. Set aside until cool enough to handle, 10 to 15 minutes.

2. Meanwhile, in the now-empty bowl, whisk together honey, vinegar, sesame oil, fish sauce, doenjang, garlic, and pepper until well combined (dressing will not be fully emulsified). Stir in sesame seeds.

3. Once eggplant is cool enough to handle, using clean hands, tear eggplant pieces lengthwise into 1/2- to 3/4-inch-wide ribbons, and add to bowl with dressing.

4. With one hand, form your fingers into a claw and gently massage dressing into eggplant, swirling your hand around the contents of the bowl but without squeezing the eggplant, until the dressing has been fully absorbed, 2 to 3 minutes. Gently fold in scallions. Cover and refrigerate for at least 2 hours before serving. Serve chilled.

Sheep Thoughts

By AJ

It has been such a relief to get a little respite from the heat we’ve been having. I’ve become one of those people who gets aggressively cranky in the heat, determined to hide from the world between the hours of noon and five, at least. I’m very privileged to have that option. With all the fire and all the heat, an existential dread culminates. I think about other folx and other places that are far worse affected. I think about how, at this point in time, we can make it through a heat wave and still have water and food to offer. I think about that on a global scale and I wonder if that will change. And I wonder how many other-than-human species will make it out of our collectively misguided human ventures. I wonder if the sheep and cows have these thoughts and reflections. Do they carry in their bodies the memory of how hot it was last June, compared to this June?  Do they have the inter-generational wisdom to know that “shit ain’t what it used to be”? And i wonder if they talk about us. If so, what do they say? Do they shake their heads at our buzzing days or pity us? I try not to anthropomorphize their lives and experiences, but I do wonder, as a way of relating to them, if they have the same feelings I do.

Upcoming Event: BBQ and Baseball this Sunday 8/4 4 pm - PLEASE RSVP HERE!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Yaya Carrots

• Pink Beauty Radish

• Mideast Peace Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Diamond and Annina Eggplant

• Parade Scallions

• Alto Leeks

• Cabbage

• Green Beans

• Rainbow Lacinato and Dazzling Blue Kale

• Champion Collard

• Rhubarb Chard

• Lettuce

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

Wheat Berries

I don't have a specific recipe for this post. But I have rediscovered an appreciation for our wheat berries, especially in the heat. I cook them up and put them in the fridge and the next day I add cucumbers, herbs and cheese (and whatever else suits my fancy) for a nice cool salad option.

Carrots

By Sarah

I have been grumpier than usual this week and somehwat curious as to why. The extended heat wave is an obvious answer. It is stressful on the people, the plants, and the animals. It also means that we need to move slower and make adjustments, which over time can lead you to feeling behind. However, it is also true that this time of year is always an inflection point: a time when we have to make choices about where to put our energy and accept some compromise. We will not be able to weed everything, or to time everything perfectly.

I am also feeling ready to be swimming in abundance, to not have limits on zucchini and cucumbers, and to feel so full of food. The truth is when that time comes it can be overwhelming because we need to be able to harvest it all! I know it is almost here but it has felt slow to me. When I find myself lost in this way, it is grounding for me to scroll through the blog from previous years and to look at the same dates. I can see that our timing this year is similar to last year, which was also a late spring. However, last year was also a cool start to summer, in contrast to this year. I would have guessed that the heat would speed up the growth of the crops but they have their own timing.

For now, I am going to focus on the fact that we have carrots again! While they are small, they are plentiful and sweet. I seriously love carrots. I hope you all enjoy them too.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Yaya Carrots

• Red Gold Potatoes

• Mideast Peace Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Song Cauliflower

• Parade Scallions

• Alto Leeks

• Rhubarb Chard

• Rainbow Lacinato and Dazzling Blue Kale

• Champion Collard

• Lettuce

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale on Tuesday

CILANTRO LIME VINAIGRETTE, from dishingupthedirt.com

• 2 cups chopped fresh cilantro

• 1 clove of garlic, minced

• 1/4 cup fresh lime juice

• 2 teaspoons pure maple syrup

• 1/2 teaspoon unrefined salt

• 1/2 cup extra virgin olive oil

In a small food processor add all the ingredients and blend until smooth. Taste for seasonings and adjust. To make this a creamy dressing you can add 1/2 cup plain Greek yogurt or 1/2 of an avocado. Both taste great!

Blooming

By Sarah

Celeste came to advise Seda and I on the flower field today, what to pinch, harvest, and stake. She ended up jumping in and helping to harvest the blue cloud larkspur.

I got lucky with my vacation timing and missed most of the recent heat wave. I came home to blooming Yellow Finn potatoes, phacelia, and more. We watered every day during the heat wave (rather than every other day), allowing the plants (and the weeds unfortunately) to grow in record time. The fields are glowing green and starting to burst with food. We have new crops this week including shelling peas which we will only have this week. Next week we will add carrots, potatoes, and green beans. Yum!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Rhonda Beets

• Mideast Peace Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Parade Scallions

• Alto Leeks

• Fennel

• Shelling Peas

• Rhubarb Chard

• Rainbow Lacinato and Dazzling Blue Kale

• Champion Collard

• Lettuce

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own raspberries, flowers, and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale

Kale and Strawberry Salad, with Fennel, Pistachios, Pickled Onions, from The Department of Salad 

• 1 big or 2 small bunches kale, bottom stems removed and leaves sliced crosswise into very thin strips

• 3 cups sliced ripe strawberries (I slice them into rounds, mainly because it keeps me from having to trim the ends)

• 1 small fennel bulb, trimmed and thinly sliced (use your mandoline)

• A small tangle (a scant ¼ cup or so) of Quick Pickled Shallots (or Red Onions) (method below)

• ⅓ to ½ cup roughly chopped roasted pistachios (feel free to use the entire half cup—I think they add so much here)

• Lemon Balsamic Vinaigrette (method below)

• Freshly ground black pepper, if desired

Place the sliced kale in a large bowl and sprinkle with a big pinch of salt (about ¼ teaspoon). Massage the salt into the kale with your hands until it begins to shimmer with moisture. Set aside for a few minutes, then toss with a couple of tablespoons of the Lemon Balsamic Vinaigrette.

Add the strawberries, fennel, pickled onion/shallots, and most of the pistachios; toss gently to combine. Taste for more dressing and adjust. To serve, transfer to a platter and garnish with the remaining chopped pistachios and several grindings of black pepper, if using.

Lemon Balsamic Vinaigrette

• 2 tablespoons balsamic vinegar

• ¼ cup fresh lemon juice

• Zest of 1 lemon

• ¼ cup olive oil

• 1 teaspoon honey

• ½ teaspoon Dijon mustard

• Good pinch of cayenne

• ¼ teaspoon sea salt (to start)

• Freshly ground black pepper

In a jar with a tight-fitting lid, combine all ingredients and shake until well emulsified. Taste for salt and pepper; adjust.

Quick Pickled Shallots (or Red Onions)

This makes much more than you need for 1 salad but you can put them on grilled cheese sandwiches and use them in other salads, etc. You can also, of course, cut the recipe in half, use a different vinegar, etc. In the kale and strawberry salad, I may have preferred the red onion.

• 3 or 4 shallots, peeled and sliced into thin rounds (or an equivalent amount of red onion slices from a quartered red onion)

• 1 cup unseasoned rice vinegar

• 1 tablespoon sugar

• 2 teaspoons salt

Place the shallots or onions in a heatproof bowl or jar. Heat the vinegar in a saucepan until it begins to bubble, then stir in the sugar and salt until dissolved. Pour the hot vinegar mixture over the shallots. Let this cool a bit then cover and refrigerate for at least 3 hours before using. You want them cold and crisp not warm and limp.

Another Herb Highlight: Meadowsweet, Queen of the Meadow

By Kelsey

Meadowsweet, Filipendula ulmaria, is a Rose family member and, similar to its better-known cousin, is evocative of romance, love, and beauty. 

I mean, look at her! How could you *not* want to fashion yourself a long braid woven together with these creamy-lace flowers and prance around the garden like a faerie queen?! I can’t be the only one! 

Traditional uses of meadowsweet in Celtic history include being strewn on the ground at marriage ceremonies and other joyful celebrations to promote feelings of love (another name for it is bridewort), warding off malevolent spirits with its sweet scent, and enhancing psychic abilities.

Medicinally, meadowsweet contains salicin (along with willow bark and a few other herbs), which is the precursor to aspirin. Thus, it is a potent anti-inflammatory herb useful for arthritic joint pain. As well, it is a gentle digestive tonic and vulnerary, or wound-healing plant. This means it is indicated in conditions such as gastritis, GERD, and peptic ulcers. You can find Open Field meadowsweet in the Happy Belly tea blend as well as the Reset blend.

I encourage you to take a walk out to the perennial flower garden and try to find meadowsweet! If you do, pinch off a bit of the leaf and give it a taste. To me, it tastes like bitter marzipan- yum! 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Mideast Peace Cucumbers

• Mutabile, Goldini, and Cocozelle Summer Squash

• Scallions

• Fennel

• Chard

• Kale

• Collard

• Lettuce

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread for sale

Tzatziki

from https://www.loveandlemons.com/tzatziki-sauce/

-1/2 cup finely grated cucumber
-1 cup full fat Greek yogurt
-1 tbsp fresh lemon juice
-1/2 tbsp extra virgin olive oil
-1 garlic clove
-1/4 tsp sea salt
-1 tbsp finely chopped fresh dill
-1 tbsp finely chopped fresh mint (optional)

1. Place cucumber on a towel and gently squeeze out excess liquid

2. In a medium bowl, combine all the ingredients. Chill until ready to serve.

Zucchini!

By Ellie
Two of the important things farming has taught me about is the seasonality of life and trying new things.

I try to eat mostly food from the farms I’ve worked at over the years and making sure I’m trying new vegetables and learning from my coworkers on how to prepare them. Because I give mostly everything a chance, I’ve grown to love certain vegetables that I’d never heard of or previously hated before I started farming like kohlrabi, fennel, radishes and especially zucchini! Everyone on the farm knows how I excited I am for our zucchini to get rolling and this past week I finally ate my first summer zucchini!!! Soon you all will know exactly how good that felt and tasted. So I just wanted to take this space to say GET EXCITED FOR ZUCCHINI!!!!!

Right now, the farm is taking a big breath in and is about ready to let it allllll out. By that I mean that we have so much planted and growing, but not quite ready to eat yet. Sometimes this can be hard because there is a small pause when we eat seasonally. But that just means we get more creative! Ever since we ran out of onions on the farm, I’ve been distraught since onions are such a big ingredient in mostly everything so I asked Alyssa what I should do. If you’ve been having this same dilemma, listen to the wisdom Alyssa instilled upon me: just use green onions. Every day Alyssa astounds me with how much of a genius they are. We are so close to having a full and abundant summer and I can’t wait until we can share the bounty with all of you.

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Pink Beauty Radishes

• Mideast Peace Cucumbers

• Scallions

• Fennel

• Chard

• Kale

• Collard

• Lettuce

• Basil, Dill, Parsley, and Cilantro

• Strawberries

• Pick your own flowers and herbs

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Friday

Recipe:
One of my favorite ways to eat zucchini is to simply slice it and fry it!
First slice the zucchini in not-too-thin slices and dip it in flour, egg, then flour again
Heat up enough oil to cover the bottom of your pan and fry the slices on both sides until they’re both golden.
I also love to dip the slices in an aioli which is as simple as mayo, lemon juice and garlic!
(All of these ingredients are available in the CSA barn minus the mayo!!!!!)

German Chamomile- Matricaria recutita

By Kelsey

Last week, Seda and I brought in the first chamomile harvest of the season! Harvesting chamomile is a task that requires patience and stamina. We use chamomile rakes and gently comb through the plants, trying to get as many open flowers as we can into our baskets. It is hard on the back, but it is also soothing to breathe in the nutty, floral aroma of the sweet little flower. 

Chamomile is a plant that often gets pigeonholed as either “for sleep” or “for digestion.” And while it is absolutely a wonderful sleep aid and digestive remedy, I think sometimes its true power is underestimated. One of my herbal teachers, David Hoffmann, has a quote: “when in doubt, use nettle.” I think one could just as easily say, “when in doubt, use chamomile.”

Chamomile is so powerful precisely because it is so gentle. It relaxes and tones the nervous system, eases tension in the body, and soothes inflamed and irritated tissues. Its ability to work on both the physical and psychological make it well suited to all kinds of conditions: insomnia, anxiety, migraines, ulcers, colic, diarrhea, vertigo, conjunctivitis, flu, neuralgia, muscular tension, head colds, allergies, teething (which has been very important for me these days!)… the list could go on and on. Drink a cup of hot tea, add it to a bath, infuse it in olive oil or honey… there are so many ways to prepare this pretty little flower and they are all delicious!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Fresh garlic

• Scallions

• Fennel

• Chard

• Collard

• Lettuce

• Parsley and Cilantro

• Strawberries

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Strawberries with Chamomile Cream

Adapted from https://www.bonappetit.com/recipe/strawberries-with-chamomile-cream

• 1 cup chilled heavy cream divided in half

• 2 teaspoons dry or 2 tablespoons fresh chamomile flowers

• 2 pints fresh strawberries, hulled, quartered

• 3 tablespoons sugar divided in half

1- heat 1/2 cup cream in a small saucepan over medium heat until bubbles form around edges of pan. Remove from heat; add chamomile. Let steep 20 minutes. Transfer to a medium bowl, cover and chill until cold.

2- meanwhile, toss strawberries with half the sugar in a medium bowl to coat. Set aside to allow juices to form.

3- strain chamomile through a fine mesh sieve into a medium bowl. Add remaining cream and sugar. Using an electric mixer (or if you want a workout, a fork) beat chamomile cream until soft peaks form.

4- divide berries among bowls. Spoon chamomile whipped cream over the berries. Enjoy!

Perfect Dessert

By Cici

Many memories from my early childhood are centered around one common element: sugar. Yet, it wasnt not always sweet because if there was anything that landed me in timeout, it was sugar. One vivid and somewhat shameful memory stands out: I remember hiding underneath the dinning room table, clutching a container of strawberry nesquick powder behind my back. Upon discovery, puffs of powder spouted from my bright red mouth while saying “NOTHING” in response to no question, but just a disapproving mom look.  

It is my mom who I inherited this wicked sweet tooth from. Her love for sugar was expressed in a much more evolved manner through diligent study and meticulous baking trials of same dessert until she felt it was perfected (this is where I would get impatient and sneak away with the Nesquik). Baking started as a hobby that was guided by the Joy of Cooking and gradually became a profession as she later obtained her pastry degree from the Culinary Institute.

This is all to emphasize that we take desserts quite seriously. We have a shared mental list of ‘perfect desserts’ that guides us to seek out the best at every bakery or restaurant we visit, whether together or apart. However, it is in the strawberry field harvesting that I’m always reminded of the creme de la creme of this list: my mom’s strawberry shortcake. Despite her ability to create much more complex desserts, this simple delight reminds me the most of her, those early days in the kitchen, and the sweetness of summer. 

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Fresh garlic

• Scallions

• Kale

• Lettuce

• Parsley and Basil

• Strawberries

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

This recipe is pulled from Sally’s Baking Addiction, only because my mom hasnt texted me back with her recipe. Alas, some things remain sacred. 

https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/

Notes from tilling

By Alyssa

Most of the month of May, I spent on the big tractor, tilling. It’s a funny task, in the kind of attention it requires from you. You repeat the same exact order of operations every ten minutes or so, so it is very repetitive. Yet you still have to maintain strict focus on what you’re doing, paying close attention to the sounds of the tractor and the spader (the implement we use to till), the quality of the tilth, and the direction you are driving.

Unlike AJ, driving in a perfectly straight line does not come so easily to me, especially when the mowing lines aren’t square to the field and there’s nothing else in the field to guide me visually. The first pass of spading is the hardest for me, for keeping everything perfectly lined up. It’s like freehand drawing a straight line on a piece of paper, only you don’t even have the edges of the sheet to guide you. And you’re sitting on the pencil, and you’re going .2 mph. Throw in some low fog so that you have nothing far enough in the distance to sight against, and it becomes an exercise in hilarity.

For the first three weeks of May, I spent most of my work hours tilling. I didn’t touch dirt or plants, or talk with many of my coworkers. I listened to a lot of music. I danced a lot while driving, to entertain myself, but also for back health – I don’t know how you office workers do it, sitting that long seizes everything up for me! I drank coffee every morning, and figured out how to brew my perfect, tiny cup. I worked weird hours, and I didn’t harvest a single thing for almost a month.

But because I was on the tractor, I got to watch so many things I don’t usually get to see, when I’m looking down at the dirt. One week, I started early and watched the sun rise every morning. I felt so lucky. Another morning, I saw a coyote running across the land. Even if I didn’t talk much with the crew, we’d wave in passing to each other and the blackbirds and killdeers kept me company, feeding on the turned up insects behind the tractor. One fearless bird even landed on the tractor bucket, and rode with me for a whole pass of the field. Two killdeers somehow felt safe enough to mate right next to that large, rumbling machine. I saw a group of birds I’d never seen before, greyish-brown with long, curved bills. Vultures and ravens came and said hello.

Every task at the farm can teach me something, if I am open to receiving the lesson. Tilling encourages patience, mindfulness, and focus. It offers a different perspective. It gives me the opportunity to look at the whole farm, big picture, and not just the particular part of the earth I am working in. It gives me time to think, reflect, ponder. And when I get to touch plants, dig my hands into the soil, and be with people again, it is all the sweeter for having had time to miss it.

Upcoming Events: Farm Potluck Friday 6/14 at 5:30 pm!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Fresh garlic

• Kale

• Lettuce Mix

• Spinach

• Parsley and Basil

• Strawberries

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Beef Noodle Soup

Adapted from Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province, by Georgia Freedman

Really, this is just a simple bone broth with noodles and wonderful toppings from one of my favorite cookbooks. I made this for my friend Joyce when she visited me a few weeks ago, and we both loved it so much.

To make the beef broth:

• 2 lbs osso buco

• 1.5 lbs beef bones

• 2 black cardamom pods

• 2 whole star anise

• 1 tsp fennel seeds

Combine in a large pot with 12 cups of water. Bring to a boil over high heat and skim off any foam or detritus that comes to the surface. Reduce the heat and simmer, covered, for 3-4 hours.

Add 1 T salt, and strain. Save and dice the cooked meat, to add back in later.

To make the noodle soup:

Dry or fresh rice noodles

Heat 2 cups of strained broth per serving. Cook rice noodles according to package directions. Add noodles and diced beef to the bowl. Serve with toppings of your choice (list below).

Topping options!

• Chinese black vinegar / Zhenjiang vinegar (this is really key to adding some complexity to the broth)

• Soy sauce

• Chili oil or chili flakes

• Minced green garlic

• Minced, peeled ginger

• Thinly sliced scallions

• A handful of torn mint

• A handful of torn chrysanthemum greens (find them in the herb garden!)

• Pickled greens or chilies

Ritual

By Alexis

We have a ritual here on the farm. It is simple, but heart warming. This ritual is called “morning circle” where we take no more than five minutes before we begin our workday to stand in a circle and share space together. Sometimes we stretch, other times we recite poems - but most days, we have a moment of silence. I think for most of us, this moment is an emotional moment, as it is used as a remembrance of gratitude - a prayer if you will. I remember when I was working in elementary schools, the most effective way to create smooth transitions between activities was to make everything a “ritual” - a practice of doing things in the same manner each time. We’d use small cues like chimes, songs or role play. When the day got busy or rushed it was easy to forget time for ritual. And it affected the flow of the day for the kids. Rituals allow us to slow down, hold space for the present and ground ourselves in mindfulness. Moving forward this year I hope to create more space for ritual (and time management) both within work and as I extend myself into other activities that call my spirit. Ritual may look like setting an intention or affirmation, listening to a specific song or mantra, or a moment of silence.  How will you move forward with ritual this week? Whatever you choose, make sure to include the two simple strawberry recipes below :) 

Upcoming Events: Farm Potluck Friday 6/14 at 5:30 pm!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Fresh garlic

• Scallions

• Kale

• Mei Qing Choi

• Spinach

• Parsley and Basil

• Strawberries

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Strawberry Reduction

What is strawberry reduction? Strawberry reduction is essentially strawberry sauce. Strawberries are cooked down, reduced, and blended to create a smooth, concentrated sauce. It is a strawberry puree that is not sweetened and can be used as an ingredient in many recipes.

• 32 oz fresh or frozen strawberries

• 2 oz sugar

• 1 teaspoon lemon zest

• 2 teaspoon lemon juice

• 1 pinch salt

Defrost strawberries if frozen or cut up strawberries if whole.

Blend your strawberries.

Place strawberries, lemon zest, lemon juice, salt, and sugar into a small saucepan and bring to a simmer over med heat.

Once bubbling, reduce the heat to medium-low and let slowly reduce until berries begin to break up and the liquid is almost gone. This can take between 40-60 minutes depending on how much liquid you have. 

Occasionally stir the mixture to prevent burning. Transfer to another container and let cool before use. If storing for later, store in airtight container for 2-3 days. 

Use in your favorite baking recipes! 

Strawberry Balsamic Reduction 

• balsamic vinegar

• strawberries

• honey

• sea salt

Combine all ingredients in small sauce pan, bring to simmer and reduce by half. (approx 8-10 minutes).

Strain into small container and cool.

Reduction will thicken as cools.

Serve as a dipping sauce, on sandwiches or salads.

A new one?

By AJ

I've been distracted by thinking about a visit I just had with a friend a couple weeks ago. He flew out here from my hometown for the weekend. We've known each other since high school. And he's a city boy through and through. It was funny to watch him take this place in-- the smells, sights and sounds. Watching him almost vomit at the smell of chicken shit will forever live in my brain. The way he complained about the birds waking him up in the morning, the way he took a deep breath every time we went outside, and the outfits he tried to wear around the farm all made me wonder what the heck everybody else's life is like. 

Some days i think to myself "i've never done anything else with my days. Who knows, maybe i would enjoy a different life." I could be a city boy. I could diversify my experiences and meet more people. I could find rigorous extracurriculars, instead of rigorous extracurriculars being my job. I could bike wherever i needed to go.

But I can't imagine a life where I don't wake up with the birds every morning and I can't imagine EVER being annoyed by it. I can't imagine a world where i don't hang out with animals or where I am phased by the smell of chicken shit. There's a whole world out there but I love my life and I don't think I need to try a new one. 

Upcoming Events: Farm Potluck Friday 6/14 at 5:30 pm!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Purple Daikon Radish (Last week, may be limited!)

• Fresh garlic

• Scallions

• Spinach

• Lettuce

• Parsley

• Strawberries

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

I love making dutch babies. ANd now that we have strawberries, I love to throw those on top!

• 3 large eggs

• 1/2 c flour

• 1/2 c whole milk

• 1 T sugar

• Pinch of nutmeg

• 4 T unsalted butter

Heat to 425

Throw everything except butter into a blender or bowl and mix well

Put butter in skillet or pie pan and place it in the over to melt. 

Once melted, remove from oven and add batter to pan.

Bake for 20 minutes, until puffed and golden.

Serve with goodies.

Stephanie

Hello blog! It’s me! Stephanie, another new person here on the farm. I just moved to the farm in March to join the veggie crew and I am so happy to be here. This is only my second year farming after spending last year on a small farm up the road in Bodega, so I still have a lot to learn but am excited to grow and learn along side the plant, animals and other individuals all doing the same thing here. 

These past weeks have felt like big weeks as the anticipated field planting has begun!  Which has come with a lot of excitement and nervousness  as me, and others who are new to the veggie crew, have been learning the world of tractors for the first time. Which has been less intimidating than I thought after trying it, and has brought moments of confidence and reassurance from the team as we are figuring this out together. Getting things in the ground has made me really excited to this coming seasons and all the beautiful thing that are going to grow and be enjoyed and made me feel very appreciative for this land and all the beautiful gifts it give us! Yay! 

Upcoming Events: Farm Potluck Friday 6/14 at 5:30 pm!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Purple Daikon Radish

• Mars Celeriac

• Fennel

• Scallions

• Dazzling Blue Kale

• Prize Choi

• Spinach

• Lettuce

• Parsley and Basil

• Pick your own flowers and herbs, mostly in the herb circle and perennials

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Egg Salad with Fresh Herbs on Toast

• 8 eggs

• 1/2 cup Mayonnaise

• 2 scallions, very thinly sliced

• 1 clove of garlic, minced

• Salt and freshly ground black pepper

• 1/4 cup torn basil leaves

• 1/4 cup chopped dill (fronds and stems)

• 1/4 cup chopped parsley (leaves and stems)

• Pinch of crushed red pepper flakes

• 1 teaspoon red wine vinegar

• Olive oil for drizzling

• Flaky sea salt

• 4 teaspoons Dijon mustard

• 4 slices sourdough bread, toasted

Bring a large saucepan filled with salted water to a boil over high heat. Prepare a bowl filled with ice water and set it nearby.

Reduce the heat to maintain an active simmer and gently lower the eggs into the water; cook them for 8½ minutes. Immediately transfer the eggs with a slotted spoon to the ice water.

When the eggs are cool enough to handle, pat them dry and peel them. Chop the eggs into large pieces and add them to a medium-sized bowl, along with the mayo, scallions, and garlic. Gently toss the eggs to coat in the mayo mixture. Season with salt and black pepper to taste. Set aside.

In a small bowl, toss the basil, dill, parsley, and red pepper flakes. Add the red wine vinegar, drizzle the mixture with oil, and season with flaky sea salt. Toss to coat.

Spread 1 teaspoon of the mustard onto each slice of toasted bread. Spoon the eggs over the bread. Pile the herb mixture on top of the egg toast and serve.

Seda

By Seda

Hello! Another new face here, my name is Seda. I have been working at Open Field since April 1st, working the CSA barn and helping Kelsy with herbs. What a full, beautiful month and a half it has been! I feel as though I’ve learned so much yet still know nothing at all.

I am excited to be back in California after living in the Pacific Northwest for some years. I grew up in Willits, California until I was 15, on my family's 5 acre property named Green Uprising Farm. This land became a home to my multi-generational family. My grandparents grew food and raised goats, while my parents built our house and raised chickens. I spent my days, alongside my brothers, climbing trees, building fairy houses and swimming in the creek. Farming, as far as I was concerned, was an “adult” thing and something I was not interested in whatsoever.

Yet somehow the importance of growing food for one's community, working with the earth in the elements and throughout the seasons was not lost on me. Because here I am 23 years old and planning a life around farming.

I recently graduated from college with a degree not at all related to sustainable farming, but still very much related to community advocacy. While in school I worked on an urban farm run by two kind and extremely knowledgeable farmers. This work allowed me to reflect on my roots in many ways and encouraged me to pursue farming, the work that many of my relatives have been doing since before I was born. That being said, I am thrilled to be here at Open Field, to continue my journey as a farmer, and be a part of this community of people that acknowledges the importance of locally grown food. I am honored to be living and working on this land. I am confident that this land will teach me so much about the natural world and about myself.

Anyway, come say hi in the CSA barn

Upcoming Events: Farm Potluck this Friday 6/14 at 5:30 pm!

Open Field Farm 2024 | The "ALL YOU NEED TO KNOW" guide for members

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Purple Daikon Radish

• Mars Celeriac

• Asparagus

• Fennel

• Scallions

• Dazzling Blue Kale

• Prize Choi

• Spinach

• Lettuce Mix

• Parsley

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Kale, Feta and Onion Quiche (in an Olive Oil Crust), from fennel-twist.com

Makes 4-6 servings

• 1 tbsp unsalted Butter

• 1 small Onion, chopped (I used a red one, because that’s what I had)

• 1 small Leek, white part cleaned and sliced into half rings

• 2 cloves Garlic, minced

• 1 bunch Kale, stems & ribs removed, leaves chopped

• 1 tart or pie shell, unbaked (This recipe from Chocolate & Zucchini is recommended.)

• 1/2 cup crumbled Feta Cheese

• 1/2 cup grated Parmesan

• 4 eggs

• 1/2 cup Cottage Cheese

• 1 tsp Dijon Mustard

• 1 tbsp Heavy Cream (can be omitted or replaced with low-fat milk)

• 1/2 tsp Kosher Salt

• 1/4 tsp Pepper

• 1/8 tsp ground Nutmeg

• For top of quiche: a little Paprika (~1/8 tsp) for color

Melt butter in heavy medium skillet over medium-high heat. Add onion, leek, garlic and a pinch of salt. Saute until about 6-8 minutes. Add kale and stir, turn heat down to low, cover and cook about 3-5 minutes until kale is wilted. Remove from heat and cool slightly.

Sprinkle feta cheese and 1/2 of the Parmesan over bottom of crust. Top with kale-onion mixture. In a blender, combine eggs, cottage cheese, salt, pepper, mustard and cream. Pour over kale. Sprinkle remaining Parmesan cheese and a little paprika (smoked if you’ve got it) on top. Bake until filling is set, about 40-50 minutes. Cool slightly and then cut into slices and serve.

Welcome new members!

By Sarah

We are excited for the first week of the new season. We have beautiful lettuce and spinach from the tunnels, as well as the last of the winter roots (harvest last fall!). There is a bountiful amount of tea blends as well. While you may not think of hot tea in the summer, you can make a big pot of tea at night and drink it cold throughout the day. It is so refreshing! You are also welcome to give the tea as gifts.

For the next two months, the selection in the barn will be slim, but will start to increase around July 1st. We hope that you can support each other in being creative with the herbs from the pick your own, the abundant eggs, and more. Hopefully, the strawberries will start to come in, bringing spring sweetness with them.

We started tilliing the fields last week, which is always a moment of hope and sadness. To till the fields, we first mow, allowing us to work the green matter into the soil, then we use a spader to bring air and light into the soil. This process breaks down one ecosystem to build another. We look forward to being able to plant the seeds and dream of having a barn full of produce again, while we also give thanks to the grass and cover crop that has covered the soil. I always think of the last line of a Mayan prayer for clearing a field: “With all my heart, I will work you.”

Upcoming Events: Farm Potluck this Friday 5/10 at 5:30 pm!

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Cabernet onions

• Yaya carrots (Last week-limited amounts)

• Purple Daikon and Watermelon Radish

• Mars Celeriac

• Hablange Parsnip

• Dazzling Blue Kale

• Mei Qing Choi

• Spinach

• Lettuce Mix

• Parsley

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Fudgy Maple Syrup Brownies, from thecheerfulagrarian.com

These brownies are our go to dessert on the farm. We have served them at the All Member Meetings for many years. Danny calls them “pastelitos de choclate” amd he loves them with “nieve” (vanilla ice cream).

• 1/2 cup butter

• 1/3 cup cocoa

• 2 eggs

• 1 cup maple syrup

• 1/2 tsp vanilla

• 3/4 cups flour

• 1/2 tsp salt

Mix all together, pour into 8x8 pan. Bake at 350 degrees for 30 minutes.

Happy Earth Day!

Hello! My name is Ellie and I’m a new crew member here at Open Field. I’ll be working on the veggie crew for the season and I couldn’t be happier to be growing food for you! I graduated college this past June from Western Washington University with my degree in Environmental Studies and after working a summer season at a small farm in Washington, my partner Seda (you might have seen her in the CSA barn!) and I decided to WWOOF in Hawaii. If you’ve never heard of WWOOF, it stands for Worldwide Opportunities on Organic Farms and basically, we spent the last 6 months working on farms in trade for food and shelter. I had the time of my life at the beach, in the Hawaiian sun, and learning about tropical farming. Looking back, I feel like our time in Hawaii was my last hoorah of “no responsibility” in my young adult life. We met so many people, learned so much about farming and Hawaiian culture and had so much fun!

Now I feel that I’m entering a new stage of my life here at Open Field as this is my first real job post-graduation. It has been so beautiful to be able to sow seeds in trays, water the baby plants in the greenhouse and plant them in the tunnels. Everything is just starting out in the spring, so small and getting ready to have a life; just like me. I feel like the seeds and I are one in the same right now, I’m absorbing all I can and soon enough, my little green head will pop out of the soil and grow big and strong!

Upcoming Events:

Sign ups are due for 2024-2025

All Member Meeting: Wednesday April 24th 6-8 pm - A time to meet all of the farmers, to hear about the coming year, and to ask questions and learn! (Adults only)

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Leeks

• Green garlic

• Yaya carrots

• Rhonda Beets (Last week-limited)

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Rubro Radicchio

• Ruby Red Chard

• Dazzling Blue Kale

• Fava Greens and Beans

• Lettuce Mix

• Winter Sweet Kabocha and Tetsukabota Winter Squash

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Shaved Beet Carrot Salad with Citrus Scallion Dressing

www.foodandwine.com/recipes/shaved-beet-carrot-salad-with-citrus-scallion-dressing

Dressing

• 3 medium scallions, roughly chopped (about 1/2 cup)

• 1⁄3 cup extra-virgin olive oil

• 2 tablespoons mild honey

• 2 teaspoons Dijon mustard

• 1 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice (from 1 large lemon)

• 1⁄4 teaspoon kosher salt

• 1⁄8 teaspoon black pepper

Salad

• 5 ounces lettuce mix

• 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2

• cups)

• 2 small red beets, peeled, trimmed, and very thinly sliced (about 1 cup)

• 4 medium radishes, trimmed and very thinly sliced (about 1 cup)

• 2 medium clementines, peeled and sliced crosswise into 1/8-inch-thick rounds

• 1⁄3 cup roughly chopped unsalted almonds, toasted

• Flaky sea salt, for garnish

Make the dressing:
Pulse scallions, oil, honey, mustard, lemon zest and juice, salt, and pepper in a food processor until dressing is creamy and scallions are finely chopped, about 10 pulses, stopping to scrape down sides as needed. Transfer to a small bowl, and set aside.

Make the salad:
Arrange lettuce on a large, wide salad platter. Layer with carrot strips, beets, radishes, and clementines. Scatter with almonds; drizzle with 1/3 cup dressing. Garnish with flaky sea salt. Serve salad alongside remaining dressing.

Dressing may be covered and refrigerated for up to 2 days.

I'm Back!

By Kelsey

After six months of maternity leave, I am officially back at work this week. Its a bittersweet feeling, akin to the first day of school after the most epic summer of my life. My little guy, Julio, will be 5 months this Friday. As I type this, he is up on his hands and knees, rocking back and forth, desperately trying to figure out how to crawl. I'm sure I'm echoing all the mothers who have come before me when I say that this has been the most intense, blissful, humbling, amazing period of my life and he is just the most precious little thing. I will never take for granted how special it has been to have such a long leave to focus solely on bonding with my baby (as a farm worker, its pretty much unheard of) and I am deeply grateful to Sarah & Seth and all of you CSA members for making that possible. I know there will be some growing pains, as there are with every transition, but I am excited to be back out in the field, learning how to be both a farmer/herbalist and mother at the same time (with gratitude to Celeste and Sarah for showing me the way!). Open Field Farm has held me through so much: I discovered my passion for herbalism here and was met with nothing but support. I healed my body after many years of restrictive eating thanks to the bounty of this land. I got married here. I spent my pregnancy toiling in the gardens and wouldn't have had it any other way. This community showed up for me after an extremely difficult birth experience with food, flowers, favors, company, and advice. And now to be spending my child's early life here, teaching him how to love the earth and hard work and sweat and sunshine... Its the answer to a prayer I didn't even know was in me when I first started working here 7 years ago.

Upcoming Events:

Sign ups for 2024-2025 Due Sunday April 24th

All Member Meeting: Wednesday April 24th in the evening - A time to meet all of the farmers, to hear about the coming year, and to ask questions and learn! (Adults only)

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Leeks

• Green garlic

• Yaya carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Rubro Radicchio

• Ruby Red Chard

• Dazzling Blue Kale

• Fava Greens

• Lettuce Mix

• Regiment Spinach

• Cilantro and Parsley

• Winter Sweet Kabocha and Tetsukabota Winter Squash

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Sheet-Pan Bibimbap, from nytimes.com

• 6 ounces oyster mushrooms, torn into bite-size pieces

• 4 carrots (about 6 ounces), scrubbed and thinly sliced into half-moons

• 1 small red onion (about 6 ounces), thinly sliced crosswise into half-moons

• 3 packed cups coarsely chopped Tuscan or curly kale (from 1 small bunch)

• 6 tablespoons olive oil

• Kosher salt and black pepper

• 4 cups cooked medium-grain white rice, preferably cold leftovers

• 4 large eggs

• 4 teaspoons toasted sesame oil, plus more to taste, for serving

• 4 teaspoons gochujang, plus more to taste, for serving

• Kimchi, for serving (optional)

Position racks in the top and bottom thirds of the oven and heat oven to 450 degrees.

On a large sheet pan, arrange the mushrooms, carrots, red onion and kale into four separate quadrants. Drizzle the vegetables with 3 tablespoons of the olive oil, season with salt and pepper, and toss to coat, keeping the types of vegetables separate. Try to not crowd the vegetables; you want them to brown, not steam. Roast on the top rack until the carrot is fork-tender, the onion and mushrooms are slightly caramelized and the kale is crispy but not burnt, 20 to 25 minutes.

Meanwhile, place another large sheet pan on the bottom rack to heat. When the vegetables are almost done cooking, in the last 5 minutes or so, remove the heated pan from the oven and evenly drizzle the remaining 3 tablespoons of olive oil on it. Spread the rice over half of the pan. Crack the eggs onto the other half and carefully transfer to the oven. Bake until the whites are just set and the yolks are still runny, 3 to 6 minutes (this time may vary depending on your oven, so watch it carefully).

To serve, divide the rice evenly among four bowls. Now divide the vegetables evenly as well, placing them in four neat piles over each portion of rice. Use a spatula to slide the eggs over the vegetables. Drizzle each bowl with 1 teaspoon of sesame oil and dollop with 1 teaspoon of gochujang, adding more if desired. Mix everything together with a spoon or chopsticks before diving in, and serve kimchi alongside, if you prefer.

Cici

A Month at Open Field: 

My hands are tougher and cracked 

My back stays sore, my legs are bruised

My arms are stronger and my laugh bigger 

My gratitude stretches further

My time always feels full

My roots expand at the surface, nursed by food, space, and support

Abundance prepares them to reach deeper and give more 

Hello everyone! 

My name is Cici and I am one of the unfamiliar faces you may have seen around the farm this past month. To briefly introduce myself, I graduated this past June from UC Davis with a degree in Sustainable Agriculture and have always had an affinity for the outdoors and creating. My favorite ways to create are primarily through oil painting, crocheting, and cooking. I have felt immediately at home here at Open Field and I’m looking forward to getting to know this land and you better!

Upcoming Events:

Sign ups for 2024-2025 Due Sunday April 24th

All Member Meeting: Wednesday April 24th in the evening - A time to meet all of the farmers, to hear about the coming year, and to ask questions and learn! (Adults only)

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Harvest Moon Purple Potatoes

• Cabernet Red Onions

• Leeks

• Green garlic

• Yaya carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Green Cabbage

• Rubro Radicchio

• Mixed Looseleaf Chicories

• Ruby Red Chard

• Dazzling Blue Kale

• Fava Greens

• Lettuce Mix

• Regiment Spinach

• Esmee Arugula

• Cilantro

• Winter Sweet Kabocha, Tetsukabota, and Acorn Winter Squash

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

One Pan Lemon Pepper Salmon with Leeks, from Carolina Gelen: 

https://carolinagelen.substack.com/p/one-pan-lemon-pepper-salmon-with

Salmon & Leeks

• 3 to 4 medium leeks

• 1 pound salmon fillet or 2 pre-portioned fillets

• Extra-virgin olive oil 

• Kosher salt

Lemon Pepper Bread Crumbs

• 1 cup panko or other bread crumbs 

• 1 tablespoon lemon zest, about 1 small lemon

• 1 teaspoon freshly ground black pepper 

• Kosher salt

• 1/4 cup extra-virgin olive oil

• 2 tablespoons lemon juice, about 1 small lemon 

• 2 garlic cloves, grated  

Lemon Pepper Yogurt 

• 1 cup Greek yogurt

• 1 tablespoon extra-virgin olive oil

• 1/2 teaspoon black pepper

• 1 tablespoon lemon zest, about 1 small lemon

• 2 tablespoons lemon juice about 1 small lemon

• Kosher salt

• 1 garlic clove, grated

• Lemon wedges, for serving 

• Fresh parsley, for serving, optional 

Place an oven rack in the center of the oven. Heat the oven to 425°F (215°C). 

Trim the root end off the leeks. Trim the dark green leaves off (you can freeze them and simmer them in soups!).

Slice the leek stalks into 2-cm thick (3/4-inch thick) coins. Add them to a bowl and thoroughly rinse them with water.

Line a baking sheet with parchment paper. Add the leeks to the pan, drizzle with olive oil, and season with a hefty pinch of salt. Toss to evenly coat.

Push the leeks around the edges of the pan, place the salmon fillet, skin-side down in the center. Season the salmon with salt and set aside.

In a medium bowl, make the lemon pepper bread crumbs: Combine the bread crumbs, lemon zest, and black pepper. Rub them together using your fingers. Add a pinch of salt, the olive oil, lemon juice, garlic, and mix everything to combine.

Cover the salmon fillet with the bread crumbs. Sprinkle any remaining bread crumbs on the leeks and the sides of the pan. Place the pan in the oven and bake for 20 to 25 minutes, until the bread crumbs look golden and crunchy.

While the salmon is baking, make the lemon yogurt: in the same bowl you used to make the lemon pepper bread crumbs, combine the yogurt, olive oil, black pepper, lemon zest, lemon juice, a pinch of salt, and garlic, mixed to combine. 

Drizzle lemon juice and sprinkle parsley (if using) over the freshly baked leeks and toss to combine.

Serve the leeks with the salmon on the side and a dollop of lemon pepper yogurt.

To saying Hello and Goodbye

By Ashley

"... it is right to give Him thanks and praise." -- The Nicene Creed

What an Easter weekend! Last week was the somber holy week before Easter and I couldn't help but notice the movement of the weather and how it encouraged me each day to hold the somber days as Holy and reverent and celebrate the sun shining on the celebrant day of Easter. My heart is moved through grief and joy during this time remembering not only the sacrifice of my savior, but I am also reminded of those who live their lives through faith and conviction through their trust in our Lord. It's through rocky times, hard times, good times, times of joy and sorrow that we are brought closer to God through faith. And boy have times been hard for me! 

It is a funny thing for me to say, seeing as here at the farm we truly live a blessed life. I am housed, fed, supported, and seen, which will never cease to amaze me. But I have an announcement, I am pregnant! And though my fiance and I are so excited because we have always wanted children, this pregnancy has been way more difficult than I ever thought. I slept about 8 extra hours a week and could barely get down any food for the first two months. Not to mention those pesky emotions that seem to disrupt every thought process I had. I don't know if I could have entered into this second trimester with any kind of joy without daily prayer. 

Yet, with the grace of God, I not only entered into the 4th month with joy, but also in time to celebrate a new year of life for myself! I'm 27! My birthday was on Easter this year, which happens only once in a awhile and what a beautiful way to celebrate my life than with the second life of Christ. My fiance came up from Oakland to be with me, eat good food, read the Bible over breakfast and take pictures and plan the announcement of our baby to our families.

 I've spoken before on my last letter to you all about rapid changes here on the farm and it still feels that way to me. This year of 2024 has been intense and ripe with change. We found out I was pregnant in January and since then it has been a rush to find someone to replace me here at the barn and for my little family to find a place to live. Unfortunately, this means my time here at the farm is ending. I will be moving in May to a new state, this month of April will be my last with you and all of my crew mates. 

With looking ahead, we always have to make time to look behind and at the present. I came here winter of 2021, heart broken and unsure of who I was. It was through hard work and the love of those here that I had the freedom to discover who I was, what I wanted, and where I was headed. And through this time I have grown into a woman, soon to be mom, and witnessed (and encouraged) at all times by Sarah, Aj, Kelsey, and Alyssa. 

This spring has been very bittersweet. Planting seeds for crops I will not see, touch, or smell. Training new minds that I will not see grow in their comfort here, it is difficult. I will soak up the California sun as much as I can, swim in the pond where I find the time, and prepare to embark on another journey into building a family, a new home, and a deeper connection with God and his ever present blessings. 

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red and Harvest Moon Purple Potatoes

• Cabernet Red Onions

• Leeks

• Green garlic

• Yaya carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Green Cabbage

• Mei Qing Choi

• Rubro Radicchio

• Mixed Looseleaf Chicories

• Ruby Red Chard

• Fava Greens

• Lettuce Mix

• Regiment Spinach

• Cilantro

• Winter Sweet Kabocha, Tetsukabota, and Acorn Winter Squash

• Pie Pita Pumpkin (A pie pumpkin with pepita seeds!)

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread on Tuesday and Friday

Maple-Fried Egg and Black Pepper Biscuit, from food52.com

For the Black Pepper Biscuits:

• 2 cups flour

• 1 tablespoon freshly cracked black pepper (use less if you like less heat)

• 9 tablespoons cold unsalted butter, divided

• 3/4 cup cold buttermilk

• 1 tablespoon maple syrup

For finishing:

• 4 large eggs

• 3/4 cup high-quality grade A maple syrup

• Salt and pepper, to taste

• 4 slices cheddar 

Make the Biscuits: Place the flour, and black pepper in a large bowl. Cut 8 tablespoons of cold butter into cubes. Using your clean fingers or a pastry cutter, work the butter into the flour until the crumbs are the size of peas, flattening the butter pieces a little as you go to create flat, shingle-like butter pieces.

Drizzle in the cold buttermilk, and stir with a fork or spatula just until the flour is moistened. Tip the dough onto a lightly floured work surface and using your hands or bench scraper, press the dough into a rough rectangle shape that's about 1-inch thick.

Using the bench scraper, lift and fold the long edges into the center to meet, similar to how you fold a letter. Roll the biscuit dough out once more into a rough rectangle shape and repeat the letter fold. If at any time the dough seems soft or difficult to lift or work with, pop it in the fridge or freezer to firm up before proceeding. (The biscuit dough can be made several hours ahead of time and chilled.)

Cut and bake the biscuits. Preheat the oven to 450°F/232°C and line a baking sheet with parchment paper. Melt the remaining 1 tablespoon butter and 1 tablespoon maple syrup in a small bowl using the microwave or stove top. This will be used to brush on the just-baked biscuits.

Turn the chilled biscuit dough dough onto a lightly floured surface. Gently roll dough with a rolling pin until 1-inch to 1 ½-inch thick. Cut out biscuits using a floured 2-inch to 2 ½-inch biscuit cutter, the rim of a cup works great as well. You will ideally have 4 perfectly round biscuits and some leftover dough. With the remaining scraps, you are welcome to reroll and cut to make additional biscuits.

Place the biscuits on the baking sheet and bake for 8 to 10 minutes until golden brown, rotating once halfway through the bake time. Remove from the oven. Brush the tops with the melted butter and maple mixture. Set aside to continue to cool. 

Once slightly cooled, prep your biscuits. Slice each in half, then lay them open face on a sheet pan. Lay a cheese slice on each of the biscuit bottoms. This will make your maple egg sandwich assembly go smoothly.

Make the fried maple eggs. In a small skillet—8 inches if you have one—warm 3 tablespoons of the maple syrup over medium heat. Crack 1 egg into the center and season with salt and pepper. Cook 2 minutes, or until the white has set and the yolk is still runny. You will want to watch the heat and keep it low so as not to burn or cook the maple so much that it turns to candy.

With a fish spatula or other wide and thin spatula, lift the egg from the syrup and place on one of cheese-clad bottom biscuits. Continue to fry the eggs, wiping out the skillet as you go, adding 3 tablespoons of maple for each egg. 

Perennials

By Alyssa

Next week we welcome the rest of our new crew members to the farm!  We will have many new faces in the field this year. I am excited. I feel the fresh, new energy like a burst of spring growth. As the season begins to pick up, I have been reflecting on my first months at Open Field two years ago. This is the longest I’ve been at a job, and the longest I’ve lived in one place since my childhood home. It feels good. The stability, the connection – I’m beyond grateful to have come to this place.

 In my first few months at the farm, we planted two new areas of perennials, the asparagus and the raspberries. Most of you have tasted the raspberries by now – they fruited the first year they were in the ground, and have been generous with their sweetness ever since. We put out some of the asparagus for a couple of weeks last year, but the crowns were still too young to give us much. Asparagus is slow to establish – it takes the crowns a few years to build enough strength to withstand an extended harvest. I feel a bit like the asparagus. It has taken me time to put down roots, to grow more steady and sure in this ground. I still have so much to learn about being a part of this community, but I am glad to be able to offer more of myself each year.

 Last week’s sunny reprieve dried the soil enough for us to give the perennial planting areas on the farm some love. In the asparagus, we cut the grass back and put down a thick layer of woodchip mulch. We cut back last year’s raspberry canes, to spur the growth of new canes for this year’s fruit. And for the first time, we planted some fruit trees – plum, apple, pear, and persimmon varieties that we hope are hardy enough for our cold, wet winters. It will be years until they fruit productively; as with the asparagus, they are an offering to the future of this place.

 I really wanted to find an asparagus poem, but failed. If you know one, please share! Instead, a poem about moles that reminds me of spring.

Moles

by Mary Oliver

Under the leaves, under

the first loose

levels of earth

they’re there—quick

as beetles, blind

as bats, shy

as hares but seen

less than these—

traveling

among the pale girders

of appleroot,

rockshelf, nests

of insects and black

pastures of bulbs

peppery and packed full

of the sweetest food:

spring flowers.

Field after field

you can see the traceries

of their long

lonely walks, then

the rains blur

even this frail

hint of them—

so excitable,

so plush,

so willing to continue

generation after generation

accomplishing nothing

but their brief physical lives

as they live and die,

pushing and shoving

with their stubborn muzzles against

the whole earth,

finding it,

delicious.

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red and Harvest Moon Purple Potatoes

• Cabernet Red Onions

• Leeks

• Parade Scallions

• Yaya carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Green Cabbage

• Fennel

• Prize Choi

• Rubro Radicchio

• Mixed Looseleaf Chicories

• Ruby Red Chard

• Fava Greens

• Lettuce Mix

• Regiment Spinach

• Esmee Arugula

• Cilantro

• Winter Sweet Kabocha, Spaghetti, Tetsukabota, and Acorn Winter Squash

• Winter Luxury Pie Pumpkin

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• Revolution Bread only on Friday

Miso Leeks with White Beans, from nytimes.com, by Hetty McKinnon

For the leeks:

• 2 large leeks (about 1 lb), halved lengthwise, white and green parts thinly sliced

• Olive oil

• Salt and pepper

• 2 cloves garlic, thinly sliced

• 2 sprigs fresh thyme

• 4 eggs

• 2 (14 oz) cans of white beans, drained

• Handful of fresh herbs, roughly chopped to serve

• Toasted bread (optional), for serving

For the miso vinaigrette

• 4 tsp white miso paste

• 1 tsp Dijon mustard

• 1 clove garlic, grated

• 2 tsp red wine vinegar

• 2 Tbsp olive oil

1. Rinse and drain the leeks.

2. Heat a large Dutch oven or skillet on medium-high for 1 to 2 minutes. Add 2 tablespoons of olive oil, along with the leeks. Season generously with salt and black pepper and cook, stirring occasionally, until the liquid cooks off and leeks start to stick to the pan, 5 to 6 minutes. Stir in the garlic and thyme. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.

3. Boil eggs for your preferred length of time, and peel.

4. In a large bowl, whisk together the vinaigrette ingredients.

5. Uncover the leeks — they will have reduced into a silky, jammy consistency. Discard the thyme, transfer the leeks to the bowl and stir to coat in the miso vinaigrette.

6. Stir in the white beans and herbs. Drizzle with olive oil and top each serving with a halved egg. Serve with toast, if desired.

Cinder

By AJ

I’m going to mention Palestine in this blog post, by way of Cinder. 

Cinder is one of two bottle-fed lambs this year. Cinder’s mom, Claire, had quadruplets. Yes, quadruplets. And one was folded inside like a donut, which made this an event for intervention. I pulled three of four lambs–Cinder, Cindy, Cider– out of Claire and magically, they all survived. For a while. It is not uncommon for an ewe to be overwhelmed and taxed by this number of offspring, and so after a couple days, whether by accident or quiet intention, Claire sat on one lamb until it was quietly subdued into passing. Still, a mother and three surviving lambs after such a laborious birth is a triumph. 

The next complication to arise from this situation was Cinder. I’m not entirely sure what combination of events led to Cinder’s predicament but I walked into the barn one morning and she was barely alive. At first I thought it was just that she wasn’t getting enough to eat. But after a few days of coaxing her to eat and stand, it seemed it was more than just an empty belly.

On the day I resolved to end Cinder’s life, I scooped her up and walked her into the pasture, laying her down in the wet, green grass. I let her lie there for a bit and then, I’m not sure why, but I lifted her into a standing position. Up until this point, she wasn’t able to get up on her own, and once standing would sway, try to take a step, and fall down. Perhaps she just needed the deep remembering of pasture, but for whatever reason, once standing, she took several steps toward me. For the rest of the day, I visited the barn frequently, lifting her to her feet and walking away from her, watching her following me with her weak legs. Now how could I do what I set out to do, when I am seeing her improve all of a sudden?

What does this have to do with Palestine? Absolutely nothing. 

And everything. 

A genocide actively happening in this moment, and actively being ignored, crosses my mind every day. Whatever feelings or thoughts you may have on the situation in Palestine, I don’t see that as a matter of opinion, but as a matter of fact. And it follows me into the barn, when I go see how everyone fared through the night, when I asked myself if I should try to revive a starving lamb, and whether or not I should put it out of its misery. Would I have tried to revive Cinder, if I hadn’t had masses of  starving children on my mind? Would I have put her on her feet if I hadn’t been weeping about the everyday heartaches that we are confronted with as farmers/stewards? If all of that hadn’t been compounded by the heartache of Gaza, war, genocide, complacency? 

Cinder has only improved since that day and now acts like every other lamb (other than the fact that she runs toward me, instead of away). I’m trying hard to let that fill me with joy and appreciation. But it is shadowed by whether or not I made the right decision, and whether or not it’s enough. Whether or not I’m enough, DO enough? If we ALL do enough? Is a cinder the same as an ember? Can a flame be reignited?

CSA Barn Hours:

• Current Summer hours: 2:30-6:30 PM

  (Winter hours: 2:30-6PM)

Pick List:

• Eggs

• Sangre Red and Harvest Moon Purple Potatoes

• Cabernet Red Onions

• Leeks

• Parade Scallions

• Yaya carrots

• Rhonda Beets

• Purple Daikon and Watermelon Radish

• Joan Rutabaga

• Mars Celeriac

• Hablange Parsnip

• Kossack Kohlrabi

• Green Cabbage

• Fennel

• Prize Choi

• Rubro Radicchio

• Mixed Looseleaf Chicories

• Ruby Red Chard

• Fava Greens

• Lettuce Mix

• Regiment Spinach

• Cilantro

• Winter Sweet Kabocha, Spaghetti, Tetsukabota, and Acorn Winter Squash

• Winter Luxury Pie Pumpkin

• Pick your own herbs, mostly in the herb circle (and maybe a few flowers)

• Stoneground cornmeal from our dry corn! FYI: It does have large pieces of the outer skin in it which creates a different texture than the more uniform cornmeal. If you do not enjoy this, you can sift it with the right size screen. (Please BYO jars!)

• Sonora Wheat Flour

• Tea Blends (Please BYO jars!)

• Whole Dried Hot Peppers

• Beef Bone Broth for sale! (Made by Olla Products)

• Saltonstall Olive Oil for sale (Please BYO jars!)

• No Revolution Bread this week (frozen bread is available)

Spicy Sesame Carrot Soup with Red Lentils, from thefirstmess.com

• 1 teaspoon ground chillies or chili flakes

• 2 cloves garlic, minced

• 2- inch piece of ginger, peeled and minced

• 1 ½ lbs carrots, scrubbed and chopped

• sea salt and ground black pepper, to taste

• ½ cup split red lentils, rinsed

• 5 cups vegetable stock

• ¼ cup tahini

• 1½ teaspoons toasted sesame oil

• 1 teaspoon Tamari soy sauce

• 2 teaspoons lemon or lime juice

Set a large soup pot over medium heat. Add the cumin and coriander seeds to the pot and toast, stirring them up often. Toast the spices until very fragrant, about 45 seconds to a full minute. Dump the seeds out onto a small plate and allow them to cool completely before grinding up to a powder in a spice grinder. Set the ground spices aside.

Return the large soup pot to the stove over medium heat and pour in the olive oil. Swirl the oil around a bit and then add the onions to the pot and stir. The onions should be sizzling, but on the quieter end of sizzling. Lower the heat if necessary. Keep cooking the onions, stirring occasionally, until very soft and translucent (but not browning), about 7-8 minutes.

Add the ground cumin and coriander to the pot, along with the ground chillies as well. Stir and cook along with the onions for one full minute. Then, add the minced garlic and ginger to the pot and stir. Keep cooking until the garlic is very fragrant, about 1 minute.

Add the carrots to the pot along with big pinches of salt and pepper. Stir the carrots to coat them in the spices and sautéed onions. Then, add the red lentils to the pot and stir once more. Finally, pour in the vegetable stock and give it a final stir.

Bring this broth-y carrot, lentil, and spice mixture to a boil and then lower your heat to a simmer. Simmer this mixture uncovered, stirring here and there, until the carrots are quite soft, about 30 minutes.

Carefully ladle the broth-y carrot, lentil, and spice mixture into the pitcher of an upright, vented blender. To this mixture, add the tahini, sesame oil, and Tamari. Close the lid on the pitcher and slowly bring the speed of the blender up to high. You may have to add a few splashes of water to get things moving. Blend until you have a completely smooth puree.

Pour the spicy sesame carrot soup back into the pot. At this point, you can leave it as-is or add some water to make the texture a bit more fluid. I personally like a bit of fluidity in pureed soups, so I added 2 cups of water at this point. Bring the soup up to a boil, stirring often. Stir in the lemon or lime juice.

Give the soup a taste at this point to see if you need to adjust some of the seasoning. Maybe it needs even more lemon/lime for your taste, some extra pepper etc. Adjust the seasoning to your liking and then serve! I topped mine with chopped cilantro, drizzles of tahini and chili oil, and sesame seeds.