Time to Renew Your CSA Share


Are you ready to renew your share?

I’ve just poured through seed catalogs to find some especially delicious varieties to try this year.  How about a watermelon with yellow skin and sweet, orange flesh called “Golden Midget”?  A stout, sweet variety of carrots called “Nectar”?  A new dinosaur kale called “Black Magic”?  And of course we’ll be growing a lot of our old favorites. 

Who knows what 2016 will bring, but I can promise that some of it will be magnificent, and we want you to enjoy it! 

Here’s the registration page for this year.  It’s the same as last year--it isn’t elegant, but fortunately, that’s not what you’re paying us for.  If you have any trouble paying on-line, please feel free to call, and we’ll help (301-627-4662). 

The prices are the same, and the pick-up sites and times are the same.  The deadline is February 23rd.

A few notes about the registration:

  • We prefer that you pay the entire fee in one installment. If you wish to pay in two installments, complete the registration using the option to pay by CHECK. Then send us one check for half the amount, dated today's date, and a second check for half the amount, dated August 1, 2016. We will remind you by e-mail in July that we will be cashing your second check.
  • To find out if you qualify for a reduced-price share, visit our website, under the heading "Reduced Price Shares." If you qualify, send us an e-mail indicating how you qualify (e.g., WIC, EBT, disability, or income level), and we'll send you special instructions for signing up.  
  • If you will be splitting your share with another household, choose "Yes" when asked. (We'll e-mail you later to get their names and contact information). You should split your share with someone picking up at the same location and day.
  • If you are paying by check, the price will say $0.00. Ignore that. It means your credit card is not being charged. We WILL expect you to send us a check promptly.

Thanks, and we look forward to hearing from you!

Your farmer,


Take the Clagett Farm 2015 Member Survey!

Photo from CSA member Rob, who snapped a photo of this beautiful cabbage he gleaned at the farm! Thanks Rob!


It's survey time! 

Here at the end of the 2015 CSA season, we'd like to ask you for a bit of feedback, to help inform our planning for 2016. 

Will you take a few minutes to complete our short, 10 question survey? It only takes a few minutes, and will provide great value to our team as we continue to improve your CSA experience. The deadline to complete the survey is December 31, 2015. 

Thanks in advance for providing us your feedback! Have an excellent December. 

~ The Clagett Farm Team


New Updates! Gleaning + Local Holiday Trees & Wreaths



The CSA season may be over but we're still busy at the farm. Here's what you need to know about the Holiday Trees & Wreaths, as well as our Gleaning days. 

Clagett Holiday Wreaths


Local Christmas Trees and Handmade Wreaths!
Available for Members and Non-Members 


Wreaths and trees will be for sale in front of the barns (Chesapeake Bay Foundation's Clagett Farm, 11904 Old Marlboro Pike, Upper Marlboro MD 20772) from 10am - 2pm on the 4 weekends after Thanksgiving:

Nov. 28 - 29, December 5-6, 12-13, 19-20, or by appointment (301-627-4662) any other day.

About the Holiday Trees

  • Locally grown, minutes outside D.C.
  • Just $40 for any size!
  • All sizes available
  • Pesticide, herbicide and fertilizer-free (you won't find that from any other tree dealer near you)
  • A fun outing for the whole family.
  • We can help cut the tree and strap it to your car.

U-Pick trees are Scotch Pine and White Pine, which grow best in our region. Firs are also available as pre-cut trees.

Why Holiday trees?  Clagett Farm is a hilly place--not the right spot for a lot of plowing.  The hills have been heavily eroded from the years of tobacco farming before our time, which makes them a poor spot for most crops.  Holiday trees are a way of keeping the hills covered in vegetation, providing insect and animal habitat, and still making some money.

About Holiday Wreaths

You can now browse our assortment of beautiful, handmade wreaths.

Here's what you need to know:

  • Supplies are limited so order ahead, and we will prepare the wreath fresh before you arrive at the pick up date you select
  • Please order no later than 9am on the Thursday before your selected pick up date
  • Pick up your wreath during Christmas Tree sale weekends
  • CSA members have the option of farm or Dupont pick up (please see the message in your email)
  • Pay at pick up with cash or check made out to Chesapeake Bay Foundation
  • After you place your order you will receive a receipt in your email
  • Check this blog for notifications about availability as the sale goes on

More info and more about the wreaths is available at http://goo.gl/forms/IYTGlJbM8a


Available for CSA members only

Gleaning is available Friday November 20 through Sunday November 22 during daylight hours. When you arrive at the farm, go to the Wash Station. There on the board you’ll find directions to the individual crops.

Here’s what’s available:

  • Greens: Spicy Mix, Arugula, Spinach, Lettuce, Kale, Tokyo Bekana, Ruby Streaks, Mizuna, Tat Soi, Collards, Swiss Chard.
  • Turnips
  • Broccoli
  • Cabbage
  • Bok Choy
  • Herbs (or in the Herb Garden): Cardoon, Garlic/Onion Chives, Stevia, Parsley, Marjoram, Thyme, Mint, Sorrel, Lavender, Oregano, Dill, Sage, Nasturtium. Plus there’s garlic and lemongrass available on the bench at the wash station.

Happy gleaning!

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

This week's photo is from CSA member Fred, of peppers from last season. Don't worry -- this year's will be just as pretty! Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!



  • 4 pounds tomatoes 

  • 3/4 pound total combination tomatillos + onions + Swiss chard

  • 3/4 pound total combination cucumbers okra + peppers (all kinds--sweet peppers, unripe bells and hot chiles)

  • 1.75 pounds squash

  • 1 head garlic



  • Tomatoes!  This week and next will be the best weeks for tomato picking.  There are two fields available to pick from, but neither is especially easy to get to.  Plan to walk up a hill or bring a sturdy, high-clearance vehicle.  Also, please remember to close the gate when you leave.  We need to keep the deer out of your sweet potatoes and winter squash.  
  • 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
  • Ground cherries. They are starting to peter out.  Get them while you can!


Next week, we expect to have:

  • More tomatoes, garlic, squash, peppers, chiles, okra and a few cucumbers and eggplant. Onions, beans, tomatillos and chard will make appearances over the next few weeks.  


If you plan to can or freeze tomatoes, you should do it this week or next for maximum variety and flavor.  Enjoy! And have a great week! 

This Week's Share: Tomatoes in Full Swing!

This week's photo is from Instagram user mamacotey, who snapped this photo of her share at home.

Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!


Canning Workshops Are Full. Reservations for Susan's workshops filled up fast!  Thank you Susan! 

Check Out Our New Flower Guide. For the first time ever, we're offering a new 2015 Clagett Farm Flower Guide, so that you know what flowers are growing at the farm. 


  • 7.5 pounds total combination tomatoes + squash

  • 1.5 pounds total combination okra + eggplant + peppers + chiles + leeks + cucumbers + ground cherries + tomatillos

  • 1 head garlic



  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory, thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia, nasturtium, marjoram, and six types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel.
  • Flowers: Plenty in bloom all over the place
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap
  • Ground cherries. Try them! They're delicious!
  • Tomatoes.  This is just the beginning of u-pick tomatoes, so don't feel like you need to jump on them this week.  Right now the u-pick tomatoes are in a distant field (A3).  Unless you have a rugged, high-clearance vehicle, you will need to park at the office and then walk a quarter mile to the field.

 Next week, we expect to have:

  • More tomatoes, more eggplant. Onions.  Peppers, Garlic, Squash, Cucumbers, Chiles and Okra will continue. We might be able to add tomatillos to the u-pick list this week.

 Enjoy! And have a great week!

Sign Up Now for Canning Workshops

The bitten word canning tomatoes photos

Each summer we offer a unique opportunity to our CSA members: get some hands-on canning experience. If you've ever been interested in learning about canning, now's your chance. 

The classes are offered by CSA member Susan Sanders, who teaches the courses in her home near Dupont Circle. Over the course of a few hours, you'll learn the basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 

If you've ever had an interest in canning, now's your chance to try it out. Space is limited, so sign up ASAP!

When:  Sunday, August 16 or Sunday, August 30 (choose one), 2-5pm.  

Where:  Susan lives near Dupont Circle in DC.  We'll give you more details when you sign up. 

Sign up by sending an email to Susan with your preferred date.  Classes are limited to 6 participants each. 

Cost:  Susan only charges a $5 fee for supplies, which includes some photocopies and a jar of something you've made.  Keep in mind that no one is licensed, insured, or paid for this activity. Susan offers this class to you because many of our members have asked over the years, and she is willing to do it.  Thank you Susan! 

If you have any questions about the workshops, please let us know.


[photo above via TheBittenWord.com]

This Week's Share: Peas, Radishes and Don't Forget Kale Cook-Off this Weekend!

Clagett Barn photo

This week's photo is from CSA Member Laura, who captured this shot on a visit to the farm.  Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!



Kale Cook Off Is This Weekend - RSVP now!  We've gotten a great response to the Kale Cook Off happening on June 7 at the farm. We hope you can join us, too! RSVP now and let us know if you can make it! The RSVP deadline is this Friday!

Call for volunteers: We can still use extra hands on the farm if you'd like to help out! More info here.



  • 1/2 pound total combination kale + collards
  • 1/4 pound total combination lettuce, spicy mix, basil + spinach
  • 1 and 1/2 pounds total combination turnips, radishes, kohlrabi + garlic scapes (Want some garlic scape inspiration?  Here are some great recipe ideas, and here are some more)
  • Choose 1 -- If you pick up at Dupont, you'll have a choice between strawberries and peas. For those who pick up at the farm, you'll choose from zucchini, rhubarb, peas and carrots. These are all crops with small yields so far, so we're trying to spread the love. Thanks for being flexible!



  • Kale, but only for those making a kale dish for this weekend's Kale Cook Off. 
  • Strawberries! These may start to fade soon, thanks to all the rain we've been getting. So get them while the getting's good! For now, they're still available to pick any day, any field, as much as you'd like. 
  • Mulberries: We have lots of mulberry trees on the farm, and a few of them have begun ripening. To spot a ripe tree, look for one with ripe berries that have fallen to the ground beneath it. (Careful about eating too many underripe mulberries -- they can taste delicious but make you rather sick!)
  • Herbs: Sorrel, sage, onion chives, garlic chives, summer savory, thyme, dill, oregano, anise hyssop, mint, parsley, celery leaf, stevia, chamomile, marjoram, lavender and five types of basil (Thai, opal, cinnamon, holy and lime basil). We especially have lots of dill -- you can wrap it in plastic and store it in the fridge for weeks and weeks!
  • Flowers -- Plenty in bloom all over the place, and sunflowers are just beginning to show up!



Here's our best guess about what you can expect in the next couple weeks: 

  • The last of the spring lettuce
  • Carrots
  • Zucchini 
  • Peas 
  • Chinese Cabbage 
  • Kohlrabi 
  • We ought to see cucumbers in a couple weeks.
  • Zucchini and other summer squash should really start picking up in about 3 weeks.


Let us know if you have any questions!

Join Us at the Farm Tomorrow! Plus Info about the First Share

Spring open house

We hope you can join us tomorrow for our Spring Open House! It's 1-4 p.m. at the farm. All the details about what to expect are up on the blog

Also, we can confirm that the first shares of the season will begin this week, on Wednesday, May 13 (farm and Dupont pick-ups) and Saturday, May 16 (at the farm). All the info you need about the CSA can be found on our Details for the 2015 Season Page. And of course if you have other questions, let us know. 

Look forward to seeing you this week!