Last Chance to Reserve Your Holiday Wreaths

Pic
 
For our 2017 Wreath Drive, long-time Clagett friend and farm-hand Jenn is selling wreaths made from flowers and grasses grown organically at the farm, and in her DC garden space. 
 
Each wreath is hand-crafted to order and exquisitely designed—ensuring that everyone has the most beautiful holiday on record! Wreaths are $50 each, with delivery and gift-wrap options available for additional charges. For Clagett CSA members and friends, two wreath pick-up dates are available: One in Dupont Circle, DC on November 29th, and one at Clagett Farm, MD on December 2nd. There may be extra wreaths available for sale at these pick-ups, but it’s always best to reserve in advance.
 
Order your own wreaths by filling out this form. We have a limited supply of local flowers and foliage, so please order as soon as you can! And, most importantly: Happy Holidays from your farm team!
 
 

It's Time for the Gleaning: Here's Everything You Need to Know

Every year after the end of the official share season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. 

This year's gleaning will take place this weekend, Friday, Nov. 17 through Sunday, Nov. 19. During this time, CSA members can come out to the farm any time of day to pick whatever produce is left.

And what produce is left, you ask? Great question! We've got:

  • white lady turnips
  • kale
  • watermelon radishes
  • tiny beets
  • tiny fennel
  • purple top turnips
  • spicy mix
  • Tokyo bekana
  • spinach
  • oregano
  • thyme
  • sage
  • dill
  • parsley
  • sorrel
  • lemongrass
  • garlic
  • cloves
  • mint

As we've cautioned in the past, gleaning is not for everyone.  You'll be picking it yourself, and because the pickings are sometimes slim, it will take a long time to get a significant amount of anything.

If you plan to come we suggest that you:

  • Bring a knife to make cutting the salad greens easier
  • Bring bags for the vegetables
  • Wear sturdy shoes
  • Be prepared to walk about a quarter mile to get from your car to the field.  

Thanks, everyone! Happy gleaning!

~The Clagett Team


The Final Share of 2017: Garlic, Peppers, Greens and More

Clagett gleaning
Autumn on Clagett Farm, as captured by Instagrammer paxmac. Thanks for posting, paxmac!

 

 

Well, Clagetteers, to everything, there is a season. And this season of Clagett Farm has drawn to a close. We've had some great food this year, but all good things must come to an end. And that means this is the final pick-up of the entire season.

 

ANNOUNCEMENTS:

  • Save the date for Gleaning 2017: Nov. 17-19. Each year, after the end of the official season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. Stay tuned for more information about this year's gleaning.

  • Interested in a beautiful holiday wreath handcrafted from organic greenery and dried flowers grown on Clagett Farm and other local Maryland farms? Check out The Dirt Society's 2017 Wreath Drive. They'll even deliver them right to you, or you can have them gift-wrapped and shipped anywhere in the country!

  • Clagett's fall beef sale has begun. Buy local, responsibly raised, grass-fed beef while supporting efforts to clean up the Chesapeake Bay! Here are some details:
    • Meat is frozen in individual cuts and vacuum sealed in clear packages (which helps retain cold, prevents freezer burn, and greatly prolongs storage life).
    • Our butcher is Mount Airy Meat Shop, a family run, well respected, and USDA certified shop. 
    • The meat is dry-aged, which means that it is hung at the meat shop for a little over two weeks to provide maximum tenderness.
    • A "lateral quarter" is sold @ $8.50/lb. The weights will vary based upon the individual cows’ but will range from 65-90lbs/quarter.  You can request to have a smaller quarter or a larger quarter, depending on your needs.
    • Meat must be picked up on Saturday, Dec. 2 at Clagett Farm between 10 a.m. and 1 p.m. A reminder email will be sent out to all who place an order.
    • To place an order or find out more information, click here.

  • Finally, here's a reminder of some tips for prolonging produce shelf life over the next weeks and months:
    • Store sweet potatoes in a cool place (but not as cold as a refrigerator). They'll last for weeks.
    • Garlic will store from now until February outside of the fridge, and even longer in the fridge.
    • For root vegetables like radishes and turnips, rip the tops off and store the vegetables in your refrigerator's crisper drawer; they'll last a month.
    • Peppers freeze very well. If you trim them and slice them before you throw them in a Ziploc in the freezer, you can then take out and cook just the amount you want to use. (They also freeze especially well once roasted in the oven.)

 
THIS WEEK'S SHARE:

  • 4 heads garlic
  • 1 1/2 pounds total combination peppers + chiles
  • 1 1/2 pounds total combination turnips + radishes 
  • 1/2 pound greens
  • 1/2 pound other assorted veggies that we have in smaller amounts 

Okay, that's it for the final week of the season! Stay tuned for more info about gleaning!

~The Clagett Team


This Week's Share: Sweet Potatoes, Turnips, Cardoons (!) and More

Clagett crew

Farmer Carrie posted this great photo of the Clagett crew taking a breather on a recent harvest day. 

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

ANNOUNCEMENTS:

  • As a reminder, this is the penultimate share of the season. In other words, next week is the final week
  • Also, you may be ending the season with some produce you want to store during the winter. Here are some tips on that:
    • Store sweet potatoes in a cool place (but not as cold as a refrigerator). They'll last for weeks.
    • Garlic will store from now until February outside of the fridge, and even longer in the fridge.
    • For root vegetables like radishes and turnips, rip the tops off and store the vegetables in your refrigerator's crisper drawer; they'll last a month.
    • Peppers freeze very well. If you trim them and slice them before you throw them in a Ziploc in the freezer, you can then take out and cook just the amount you want to use. (They also freeze especially well once roasted in the oven.)

 
THIS WEEK'S SHARE:

  • 2 heads garlic
  • 2 pounds sweet potatoes
  • 1 1/2 pounds peppers
  • 1 3/4 pounds total combination turnips + radishes + cardoons*
  • 1/2 pounds total combination eggplant + beets + chiles
  • 1/2 pound total combination greens + carrots + fennel
  • 1 plant, such as lettuce or an herb

 

*"What the heck is a cardoon??" you're wondering. Great question, you!  Cardoons are long, spiny stalks that look a little like celery and taste a little like artichokes. They're dense and tough, so most recipes call for slow-braising them, or first blanching or steaming them before you do something else, like saute or fry them. Here are a few good-looking cardoon recipes:

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 That's it for this week! Enjoy the share! 


Season Update: The End is (Almost) Nigh

The end
(Flickr Creative Commons/Jeff Turner)

It's hard to believe, Clagetteers, but it's nearly November.

And that means it's almost the end of our produce season. In fact, there are only two shares left this year: this week and next.

We just wanted to make sure you're aware of that, especially if you've skipped a week in the past and haven't yet claimed your double share. Now is the time! Gather ye rosebuds -- er, sweet potatoes -- while ye may.

We'll be back on Wednesday with our usual weekly update about what to expect in the share.

Happy eating!

--Clagett Farm


This Week's Share: Sweet Potatoes, Watermelon Radishes and More

Clagett field

This photo, posted on Instagram by CSA member kdapllc, looks nice enough to be a painting. So pretty!

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 
THIS WEEK'S SHARE:

  • 2 heads garlic
  • 3 pounds sweet potatoes
  • 1 1/2 pound total combination watermelon radishes + sunchokes* + turnips 
  • 1/2 pound greens
  • 2 pounds total combination peppers + chiles

Extra garlic for sale: $5/pound

*As a reminder, if you're not sure what to do with sunchokes, make sure you wash them very thoroughly, and then you can treat them just like fingerling potatoes. No need to peel! Slice them up, toss them in olive oil and salt, and roast them on a baking sheet in the oven until tender (about 20-25 minutes at 350 degrees). Or here's a recipe we like for Pan Roasted Sunchokes made on the stovetop.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 That's it for this week! Enjoy the share! 


This Week's Share: Cabbage, Squash, Sunchokes and More

Clagett radishes

How gorgeous are these radishes?! Thanks very much to CSA member Karla for emailing us this beautiful snapshot.

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

NEW EVENT THIS SUNDAY: 

Monette Bailey is one of the wonderful volunteers who helps manage our Saturday CSA pick-ups, and she also happens to be one of Outdoor Afro DC's organizers. Outdoor Afro is a national organization that gathers African-Americans who want to enjoy fun activities in the outdoors. So of course, we wanted her to bring Outdoor Afro to Clagett Farm! 

You're invited to join Outdoor Afro for all of their events, but especially this one, since it's at YOUR farm. It's this Sunday, Oct. 22, from noon-4 p.m. at Clagett Farm. We'll have a potluck and hay rides.
 
The event is open to all, and everyone is welcome!
 


THIS WEEK'S SHARE:

  • 2 heads garlic
  • 3 3/4 pounds total combination peppers + cabbage + chiles
  • 3 3/4 pounds winter squash 
  • 1 1/4 pound total combination turnips + radishes + sunchokes* 
  • 3/4 pound total combination greens + eggplant

*Not sure what to do with sunchokes? Make sure you wash them very thoroughly, and then you can treat them just like fingerling potatoes. No need to peel! Slice them up, toss them in olive oil and salt, and roast them on a baking sheet in the oven until tender (about 20-25 minutes at 350 degrees). Or here's a recipe we like for Pan Roasted Sunchokes made on the stovetop.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 That's it for this week! Enjoy the share! 


This Week's Share: Winter Squash, Cabbage and More

Turnips

Thanks to voat14 who shared this image of turnips on Instagram.  Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 Now on to the share!

NEW EVENT: OUTDOOR AFRO

Clagett Farm is hosting a potluck on Sunday, October 22 called Outdoor Afro. All our CSA members are invited. You can get all the details online here. We hope you can make it!



THIS WEEK'S SHARE:

  • 1 head garlic
  • 1/2 pound greens
  • 2 pounds total combination small cabbage (1 head max) + turnips + radish
  • 4 pounds total combination winter squash + peppers
  • 3/4 pound total combination eggplant + beans + chiles

 

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 That's it for this week! Enjoy the share! 


This Week's Share: Winter Squash, Turnips, Greens and More

Clagett boots

Thanks to everyone who came out for Burgers and Brews for the Bay this past weekend! It was a gorgeous day full of great food and drinks. Instagrammer jordanpschreiber snapped this idyllic photo from a hayride during Sunday's festivities. 

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 Now on to the share!



THIS WEEK'S SHARE:

  • 1 head garlic
  • 2 pounds winter squash
  • 1 1/2 pounds total combination eggplant + peppers + chiles
  • 1 1/4 pounds total combination beanspotatoes + tomatoes + radishes + turnips
  • 1/2 pound greens 

 

RECIPE IDEA

unsure what to do with all the turnips we've been getting? Here's a great recipe idea from CSA member Jacob. He writes: "This technique really works for getting rid of the turnips' distinctive, slightly bitter tang, which I know can ordinarily be a turn-off to some."

Thanks so much, Jacob!

Turnip, Pepper, and Kale Salad

2 medium-sized purple-top turnips
2 small bell peppers (I used 1 lipstick pepper and 1 orange one)
~1 Tbs salt
1-2 handfuls of kale
2 tsp lime juice
2 tsp olive oil
1/2 tsp salt
1 handful roasted peanuts, chopped (optional)

Chop off stem and tail ends of turnips, and peel them.  Cut into quarters.  Slice each quarter very thinly (no more than 1/8"); a mandoline or vegetable peeler works well for this.  Place in a mixing bowl.

Remove the bell peppers' stems and innards.  Cut in half crosswise to get it down to about the length of the turnip pieces, then lengthwise in very thin strips.  Add to bowl.

Mix ~1 Tbs salt into turnips and peppers.  Let sit for about 1/2-hour.

While the turnips and peppers are "sweating," rinse, dry, and roughly chop kale.

In the bottom of a mixing bowl, mix together lime juice, olive oil, and salt until it makes a uniform dressing.

After the 1/2-hour has passed, drain off the moisture that has leached out of the turnips and peppers.  Rinse very thoroughly, until they no longer taste salty.  Squeeze out water and juices as best you can, one handful at a time, and add to the mixing bowl with the dressing.  Toss to mix the dress thoroughly into the vegetables.

Place kale in a serving bowl.  You can mix half of the turnip-pepper mixture into the kale, or just leave it as a bed.  Place the rest of the turnips and peppers on top, and then top with chopped roasted peanuts or another garnish, if you like.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 

That's it for this week! Enjoy the share! 


This Week's Share: Eggplant, Watermelon (!), Potatoes and More

Clagett eggplant

Call it an eggplant or call it an aubergine. Either way, this pretty Instagram photo from CSA member organic knitter shows off the beauty of this part of the produce season.

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

ANNOUNCEMENTS:

Burgers and Brews for the Bay This Sunday! We know you love local produce and great farm-to-table food. We have a sneaking suspicion you enjoy spending time on a beautiful farm. And we're also willing to bet you like live bluegrass, hayrides and other fun family activities!  And also local beer -- who doesn't like that??

You'll find all that and a whole lot more the the 2017 Burgers and Brews for the Bay, happening this Sunday, October 1 at Clagett Farm.

Buy your ticket now! And we'll see you on Sunday!

 

THIS WEEK'S SHARE:

  • 1 head garlic
  • 1 watermelon
  • 1 1/2 pounds peppers
  • 1/2 pound greens
  • 1 1/4 pound total combination eggplant + turnips + radishes + chiles
  • 1 1/2 pounds potatoes
  • 1 pound tomatoes 

 

WHAT'S ON U-PICK:

  • Tomatillos
  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 

That's it for this week! Enjoy the share!