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]

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!


Updates: we still want you back; split share opportunity at dupont; job opening Saturdays

  1. RENEWING YOUR SHARE: We still have space in the CSA for past members, even though the deadline has passed.  We can't guarantee a slot for you anymore, but go ahead and register, and we'll take you on a first-come-first served basis until we've sold the last one in mid-March.  If you've already signed up and received an e-mail confirmation from us, ignore this note.  Your job is done.  
  2. WANT TO JOIN AS A NEW MEMBER?  If you haven't been a CSA member of ours before, you can sign up at 5:00pm March 11th at this link.
  3. PARTNER WANTED FOR SHARE AT DUPONT: One person is looking to split a share for pick-up at Dupont.  If you are similarly inclined, we would like to put you two together.  Typically, this means you would pick up a full share every other week, and pay half the price of a full share.  
  4. SATURDAY HELP WANTED: We would like to hire someone who will work from about 7:30am - 3:30pm every Saturday from April or May through mid-November.  We pay $10/hour.  This person would help us harvest and direct volunteers in the morning, and monitor the share pick-up in the afternoon at the farm.  If you know someone interested, send them our way.  

Member Poll Results: Pumpkins and Winter Squash

This photo via 

Last week as we were ordering seeds for the 2015 season, we polled our members on their preferences when it comes to pumpkins and winter squash. We heard from more than 135 members and got a definitive response. We thought you might be interested in the response, so we're sharing it here: 

QUESTION: Pumpkins are a type of winter squash, along with butternuts, acorn squash, spaghetti squash, jarrahdale, blue hubbards, buttercups, kabochas, and many other types with varying shapes and sizes. But the best-tasting pumpkins aren't those bright orange ones used for jack-o-lanterns. In fact, jack-o-lantern pumpkins don't taste great at all, and they're not the best variety for using in soups, pies and other dishes. Would you rather we:

76% RESPONDED: Plant only the winter squash that taste the best, regardless of their appearance (no orange pumpkins).

19% RESPONDED: Grow several types of winter squash that are good for cooking and baking, plus some orange pumpkins, so they can be used ornamentally around Halloween.  Choose an orange pumpkin that is also a good (but not the best) squash for pies.

5% RESPONDED: Grow several types of winter squash that are good for cooking and baking, plus some large, orange pumpkins for jack-o-lanterns.  Do not be concerned about the pumpkins’ flavor. We have a limited amount of space, so if we choose to grow some orange pumpkins, that will come at the expense of squashes that are better for cooking and baking.

Thanks to all who took the time to respond to our first poll of 2015! 

CSA sign up and Zoe the office calf

Zoe the office calf

Meet our newest office resident.  She and her mom didn't bond, so we brought her into the office to save her from the frigid temperatures and feed her from a bottle.  If you ever wanted to meet a new calf, this is a good time to visit the farm!  

So now that this little thing has caught your attention, don't forget to renew your CSA membership.  We're taking sign-ups of returning members now.  If you didn't get the e-mail with the renewal link, let us know and we'll send you another.  If you already signed up, thank you!  See you soon!  And by the way, you can sign up as a returning member even after a long absence, in case there is anyone out there who hasn't seen us in a few years.  

If you know anyone who would like to join as a new member, we'll start signing up new CSA members here on March 11th, at 5pm.  



Wanted: Plates, Bowls, mason jars, silverware, wine glasses

Rob has been building an earth oven for making wood-fired pizzas and fresh bread, right at the washing station.  I'm so excited!  The clay probably won't be dry enough by Thursday to include pizzas in the Tomato Taste Test dinner, but we've got plenty of other delicious food in store.  

Planning for all of these meals has made us realize that we need to accumulate dishes.  So if any of you have a stash of plates and bowls that need a new home, bring them our way.  Silverware?  We'll take it.  Fine china?  Well, we're not expecting to get that lucky.  We'll also take glasses, vases and mason jars (because they can be used for drinking, vases, and preserving).  

It doesn't have to get to us by Thursday.  This is a standing request for the rest of the season.  

Thanks in advance!


This week's share: Tomatoes, peppers, squash and more


This week's featured photo is from CSA members Zach & Clay, snapped while on a stroll at the farm. Send us your own photos of what you see at the farm or what you're cooking with your weekly share, or post them to Instagram with hashtag #ClagettFarm. We'll feature them here! 

Our Tomato Taste Test will be Thursday August 21st.  We'll send out a note with more details later today.  Seats are limited, so if you're excited to come, bring a check with you to the pick-up this week.  


  • 2 3/4 pounds total combination eggplant +  melons + peppers (some members might have the option of corn instead of melons)
  • tomatoes (pounds not yet determined as of 2pm Wed)
  • 4 3/4 pounds squash + cucumbers 
  • 1/2 pounds onions + swiss chard + chile peppers
  • 1 head garlic   


What's on U-Pick:

  • HerbsBasil. We have lime basil, anise basil, cinnamon basil, Thai basil, spicy globe basil, genovese basil and holy basil. Plus lots of other herbs available for cutting, including anise hyssop, mint, marjoram, sorrel, sage, garlic chives, onion chives that are blooming, thyme, cilantro, savory, lavender and nigella seeds.  
  • Medicinal Herbs: Passion flower leaves, echinacea flowers and leaves, wormwood, hissop, and calendula flowers. 
  • Flowers: this is a really good time to pick a bouquet at the farm. 
  • Wild Black Cherry Trees: There are a number of wild black cherry trees that have fruit right now. The cherries are tiny, tart, and high in antioxidants.  They grow along the driveway in many places.  You might find yourself standing on your car to pick them.  Don't expect to fill a large container, but they are fun to taste.   

What You Can Expect Next Week:

This might be the last of the season's cucumbers.  Next week we'll still have tomatoes, peppers, eggplant, squash, garlic and chile peppers.  Melons will continue off and on for another month.  You'll probably get one more week of corn, but probably after a few weeks without.  The chard is surviving surprisingly well this summer.  We'll be picking it every other week for quite some time.  You will probably get an onion or two next week, and that will probably be the last of them.  Okra got a very late start this summer--we're hoping to start picking it within the next two weeks.  

On the distant horizon:  potatoes are looking good, but we're letting them grow more.  You'll probably get them in a month.  Also, beans have taken a beating this summer.  After planting them 3 times, the 3rd round might eventually make some beans.  We're putting up a tall fence to keep back the deer, but it's taking a while, and the plants are getting nibbled in the meantime.  Also, one of our volunteer groups killed half of them.  Love those volunteers!  

Questions or comments? Let us know!

Volunteers Needed to Harvest Garlic

Garlic harvest

Our annual garlic harvset is underway (photo above!). It's a big job and we need some help.

Want to come volunteer at the farm? Here's when need help harvesting garlic:

  • Tomorrow (Wednesday, July 2)
  • Thursday a.m. (July 3)
  • Saturday a.m. (July 5)
  • Monday (July 7)
  • Tuesday (July 8)
  • Wednesday (July 9)

The job mostly consists of pulling the garlic, brushing it off, and loading it up.  

We hope you can come out and join us! Call the farm if you have questions: 301-627-4662.