This week's photo was sent in from Instagram user carlos, showing a freshly picked pepper at the farm. of Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!
We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:
- Delicious sliders made from pastured meats by local chefs
- Thirst quenching craft beers or hard apple cider
- Live Blue Grass music
- Hay rides, and more!
Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.
Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!
THIS WEEK'S SHARE
The late-summer harvest is on the small side, unfortunately, thanks to an overabundance of deer and an underabundance of rain.
Also, we're still harvesting this afternoon, right up until pick-up time, so these amounts and specific veggies are subject to change.
- 3 lbs total combination of quash + tomatoes + garlic + eggplant (max 1 lb of eggplant)
- 1 lb total combination of bok choy, kale, collards, spicy mix, radishes, beans + hakurei turnips
THIS WEEK'S RECIPES
This week's featured recipe is a Quick Zucchini Saute inspired by the Red Cat restaurant in New York City:
Quick Sauté of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC
2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino romano or parmesan cheese, in thin slices — a peeler works great for this
Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.
Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.
Season with salt and pepper and serve immediately, with or without cheese on top.
Have a recipe to suggest to other members? Email us!
WHAT'S ON U-PICK THIS WEEK:
- Beans -- There are some beans available in field B4. Check the board at the wash stand for location info.
- Swiss Chard -- There's a good amount still left. Come help yourself!
- Tomatoes -- There are still some Roma tomatoes available.
- Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel.
- Flowers: Check out our 2015 flower guide if you're wondering what you're picking!
- Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap
What to Expect Coming Up in the Share:
- Next week: We postponed the first harvest of the winter squash but hope to begin picking that next week.
Have a great week!