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! 


This Week's Share: UPDATED with Corrected Info on Burgers & Brews!

Clagett tomato pie

How stunning is this tomato tart that CSA member flammick posted on Instagram?? (Try not to lick your screen.) Thanks for sharing, flammick! Here's an easy Tomato Tart recipe if you want to make one yourself.

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 [UPDATED]:

Get Your Tickets for Burgers and Brews for the Bay!  Once again, Clagett Farm will host the Burgers and Brews for the Bay event this year, Sunday, October 1. Come sample delicious food made from local, pasture-raised meats and dairy and local vegetables, paired with regional craft beers, and prepared by top local chefs. Plus, a live bluegrass band! Hayrides! And lots of other fun activities! 

Buy your ticket now! (There are lots still available.) And tell your friends about it! Here's the link: cbf.org/events/burgers-and-brews.

Want to help as a volunteer? There are still 7 slots we need to fill. If you're interested, email David Tana at DTana@cbf.org.



THIS WEEK'S SHARE*:

  • As many hot chile peppers as you want!
  • 1/2 pound total combination garlic greens
  • 2 pounds total combination peppers eggplant
  • 1 pound total combination beans + radishes + potatoes
  • 2 1/2 pounds total combination tomatoes + squash

*This is another one of those weeks when the share might be a little different depending on the pickup day/site. Don't worry: We'll make sure everyone gets the same stuff eventually!

 

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)

 

RECIPE RECOMMENDATION: Rigatoni with Eggplant Puree

Finally this week, if you're looking for a nice way to make use of those eggplants and tomatoes, here's a recommendation from CSA member Jason for Rigatoni with Eggplant Puree.

Jason says:

"The New Girl tomatoes from last week's share worked great in place of the cherry tomatoes in the recipe.  It ends up being a surprisingly rich, savory sauce, with not a lot of eggplant taste.  Even the household non-eggplant-fan enjoyed it!"

Thanks, Jason!  Sound delicious!

 

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


This Week's Share + Burgers and Brews for the Bay!



Happy Wednesday! Here's this week's share info. 

ANNOUNCEMENTS

Coming up: Burgers and Brews for the Bay at Clagett Farm!  Mark your calendars for Sunday, October 1. Clagett Farm is once against hosting Burgers and Brews for the Bay, with delicious food made from local, pasture-raised meats and dairy and local vegetables, paired with regional craft beers, and prepared by top local chefs. Live music will be provided in the main tent by a bluegrass band and hayrides and other activities will be provided all day long. More info and tickets can be found at CBF.org

We have two asks of you:


Send Us Your Photos! 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
  • 2 1/2 pounds tomatoes
  • 1/2 pound total combination beans radishes
  • 1 1/2 pound total combination peppers squash
  • 1/4 pound total combination kale + spicy mix* + tat soi

*A note on Spicy Mix: It is very spicy this week. We recommend mixing it with other greens pairing it with a sweet or creamy dressing.

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)

RECIPE RECOMMENDATION: ZUCCHINI BUTTER

Struggling for new ideas for zucchini? CSA member Jacob recommends this Zucchini Butter:

"I cooked it until browning and deglazed the pan repeatedly, for extra caramelized flavor, and added some basil to make it slightly more pesto-y.  I think "tapenade" is a better name for this than "butter," and in that vein, it might work well to add some olives (although I haven't tried it myself yet)."

If you make it, let us know what you think!

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

~ The Clagett Farm Team

 


This Week's Share: Tomatoes, Squash, Peppers and More

Clagett mantis

"While picking flowers today, the boys and I saw this praying mantis eating a little sweat bee," writes Clagett CSA member Becca. "Thought it was pretty cool. Nature!"

Pretty cool, indeed! Thanks, Becca!

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:

  • 1 head garlic
  • 1/2 pound total combintion spicy mix+ chiles
  • 4 pounds total combination tomatoes + squash
  • 3/4 pound total combination peppers + radishes
  • 3/4 pound total combination beans + eggplant + kale

 

WHAT'S ON U-PICK:

  • Tomatoes
  • Tomatillos
  • Ground cherries
  • Beans
  • Chiles
  • Parsley
  • Swiss chard
  • flowers
  • herbs -- sage, garlic and onion chives, thyme, oregano, mint, sorrel, cilantro, lavender, basils (Thai, cinnamon, sacred, opal, lime), stevia, lavender, lemongrass. Plus, lots of parsely if you want to whip up some tabbouleh!

 

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

~ The Clagett Farm Team


This Week's Share and U-pick Beans, Tomatillos and Hot Chiles

Clagett canning

Have you been canning tomatoes this year? CSA member and Instagrammer ianblackwellrogers has, and shared with us this great photo of the work in progress. Thanks! 

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:

  • 1 head garlic
  • 6 pounds total combination squash + tomatoes
  • 1/2 pound total combintion beans + spicy mix
  • 1 pound total combination eggplant + peppers
  • 1/2 pound total combination radishes + hot chiles (some are very mild)

 

WHAT'S ON U-PICK:

  • Tomatoes
  • Beans
  • Tomatillos
  • Hot chiles
  • Ground cherries
  • Swiss chard
  • Flowers
  • Herbs -- sage, garlic chives, thyme, oregano, mint, sorrel, cilantro, basils (Genovese, Thai, cinnamon, sacred, opal, lime), stevia, lemongrass, parsely. 

RECIPE RECOMMENDATIONS:




Having Zucchini Fatigue? Here are some member recommended recipes to liven up your cooking: 



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

~ Farmer Carrie and the Clagett Farm Team


This Week's Share: Squash, Tomatoes, Beans and More

Clagett tomatoes

Famer Carrie snapped this pic of gorgeous plump tomatoes on the vine. 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:

  • 1 head garlic
  • 5 pounds total combintion squash + tomatoes
  • 1/2 pound total combintion beans + cucumbers
  • 1 pound total combination pound peppers + hot chiles
  • 1/4 pound spicy mix OR 1 small eggplant

 

WHAT'S ON U-PICK:

  • Garlic
  • Tomatoes
  • Swiss chard
  • flowers
  • herbs -- sage, garlic and onion chives, thyme, oregano, mint, sorrel, cilantro, lavender, basils (Thai, cinnamon, sacred, opal, lime), stevia, lavender, lemongrass. Plus, lots of parsely if you want to whip up some tabbouleh!
  • Chiles will go on u-pick next week!

 

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

~ The Clagett Farm Team


This Week's Share: Squash, Tomatoes, Corn and More

Clagett bug

"I caught this little guy running away from me while I was picking basil yesterday," writes Clagett member Chelsea. "Wanted to share since it turned out as a great photo!" We agree, Chelsea!  Thanks for sharing it!

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*:

  • 1 head garlic
  • 5 1/2 pounds squash
  • 4 1/2 pounds tomatoes 
  • 1 1/4 pounds total combintion corn + eggplant
  • 1/2 pound total combination pound beans + potatoes
  • 1/ 1/4 pounds total combination peppers + cucumbers + chiles + tomatillos

*Note: Saturday shares have been a little larger than Wednesday shares lately because of the way the vegetables have been ripening. So if this Saturday's share is a little different or smaller than the one posted here, don't fret! That's by design, to more evenly distribute the veggies between the two days.

 

WHAT'S ON U-PICK:

  • Tomatoes
  • Swiss chard
  • flowers -- lots of beautiful blooms right now
  • herbs -- sage, garlic and onion chives, thyme, oregano, mint, sorrel, cilantro, lavender, basils (Thai, cinnamon, sacred, opal, lime), stevia, lavender, lemongrass 

 

WHAT TO EXPECT IN COMING WEEKS:

An update from Farmer Carrie: Both watermelon and corn crops have been planted. Our first round of corn has had a meager showing, but the late succession is looking good. So corn will probably be in 3 weeks if not a few ears sooner. As for melons, the first planting failed but the second one is looking very good. Also in about 3 weeks, I think. But you never know...

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

~ The Clagett Farm Team


This Week's Share and U-Pick Tomatoes!

FullSizeRender-2
THIS WEEK'S SHARE:

  • 1 head GARLIC
  • 6 pounds TOMATOES
  • 2 pounds SQUASH (not sure yet the weight, since we're still picking it)
  • 1.5 pounds total combination PEPPERS + CUCUMBERS

WHAT'S ON U-PICK:

  • TOMATOES
  • ground cherries 
  • basil
  • flowers -- lots of beautiful blooms right now
  • herbs -- sage, garlic and onion chives, thyme, oregano, mint, sorrel, cilantro, lavender, basils (Thai, cinnamon, sacred, opal, lime), stevia, lavender, lemongrass 

RECIPE RECOMMENDATION:



CSA Member Eileen wrote in with a gazpacho recipe she loves that uses lots of ingredients available in the current share:  

"Here’s my favorite gazpacho recipe that I made from last week’s share.  My friend garnishes it with a dollop of sour cream. I don’t think it needs it."
 
Chop the following items and put into a large bowl:
 
3 large tomatoes
1 green (or red or yellow) bell pepper
1 large cucumber ( I used about 5-6 of the small ones from last week’s share and didn’t peel them)
1 C chopped celery
½ C chopped green onions
2 avocados peeled, seeded and chopped
 
Blend the following together with either an immersion blender or a regular blender:
4 TBSP olive oil
5 TBSP red wine vinegar
2 jalapeno peppers ( I experiment and add later to determine the heat)
½ tsp black pepper
 
Add to the chopped vegetables then
 
Stir in 4 cups of tomato juice and mix with a large spoon.
 
Refrigerate overnight.
 
You can serve it with a dollop of sour cream and some tortilla chips on the side.


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

~ The Clagett Farm Team