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!

 

THIS WEEK'S SHARE

  • 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

 

WHAT'S ON U-PICK THIS WEEK:

  • 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!

ANNOUNCEMENTS

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. 
 

THIS WEEK'S SHARE

  • 7.5 pounds total combination tomatoes + squash

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

  • 1 head garlic

 

WHAT'S ON U-PICK THIS WEEK:

  • 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!

 

ANNOUNCEMENTS & REMINDERS 

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.

 

THIS WEEK'S SHARE

  • 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!

 

WHAT'S ON U-PICK:

  • 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!

 

COMING 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

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This photo via TheBittenWord.com 


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.  

Thanks,

Carrie