This Week's Share: Strawberries Go on U-Pick!

Clagett Herb garden

Happy 3rd Week of this year's share! (Thanks to Instagram user chefmbhamel for this pastoral shot from the herb garden.)
 

ANNOUNCEMENTS & REMINDERS 

Pizzas for Sale at the Farm Today and Saturday: We are cooking pizzas in our clay oven this week! Today we start at 3:30pm, and we'll stop after we've sold 50. Same story on Saturday, beginning at 1:30. $10 donation per pizza is welcome (cash or check).

Grass-Fed Beef for Sale. We made an announcement earlier this week that grass-fed beef is for sale. Get the details here

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. You'll see a few in this week's update. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!

 

THIS WEEK'S SHARE

1/2 pound greens (choice of spicy mix, arugula, bok choy, as well as some kale and collards)

3/4 pound total combination:

  • turnips
  • radishes
  • garlic scallions (last week! next week we'll have garlic scapes)

1 pint strawberries

 

WHAT'S ON U-PICK:

  • Strawberries! You can u-pick today (Wednesday) or tomorrow (anytime), Saturday afternoon, or anytime Sunday and Monday. There are a bunch of strawberries and more will be coming. Come and get them!
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

 WHAT TO EXPECT NEXT WEEK:

  • Next week's share should be similar to this week
  • We'll likely add bok choy or Chinese cabbage
  • We'll have garlic scapes instead of garlic scallions

 

RECIPE SUGGESTION

Alexis from Farm to Feast Catering shared this recipe for Asian Garlic Scallion Paste, a great way to use some of the excellent spring garlic scallions in your share. Some of you may have sampled it at last week's pick-up. Have a recipe to recommend? Let us know!

Asian Garlic Scallion Paste

Prep Time: 10 minutes
Total Time: 1 hour
Serves: 6 to 8 people

Ingredients:
● 2 teaspoons crushed red pepper
● 1 pinch kosher salt
● 1 teaspoon sugar
● 4 tablespoons rice wine vinegar
● 2 tablespoon Tamari/soy sauce (use Tamari to maintain gluten free)
● 2 teaspoons toasted sesame oil
● 6 cups small scallions, ends trimmed and cut into 2 inch pieces

Instructions:

1. Clean and rough chop garlic scallions, up to where the dark green leaves start to branch out.

2. Place all ingredients into food processor or blender and process/blend until smooth.

3. Place in refrigerator for 30 minutes to an hour to meld the flavors. 

Uses: As marinade on grilled meats or vegetables. Mix with equal parts sour cream/yogurt (to taste) to make into a dip for vegetables or chips. To heighten dip add a squeeze of Sriracha.

Paste freezes well in ice cube trays for future flavor addition to stir frys, soups, or sauces.

 

That's week 3! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Strawberries, Greens and More

Clagett 5-18

Happy 2nd Week of this year's share! (Thanks to Instagram user chrissychrislove for this beautiful group of photos from the farm!)
 

ANNOUNCEMENTS & REMINDERS 

Don't Forget Your Bags: Just a reminder to be sure to bring bags with you to the pick-up. We have some but a low supply!

Allergy Alert: One of our members has notified us that they have a severe allergic reaction to arugula, so we'd ask you to please make an extra effort to keep the arugula and spicy mix separate from the other greens as you're picking up your share.

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. You'll see a few in this week's update. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!

Skip-and-Double option: As a reminder, you're always welcome to skip a pick-up one week and double up the following week (or vice versa), as long as you do it within a month. No need to email -- just let them know when you sign-in at your pick-up site.

DCist Interviews Farmer Carrie: In a piece about how the cooler spring weather is affecting crops in the DC area, the blog DCist features quotes from our very own Farmer Carrie. Check it out!

THIS WEEK'S SHARE

1/2 pound total combination of:

  • Greens (spinach, kale, stinging nettles, etc)
  • Strawberries (Just barely starting: Look for more next week!)
  • Asparagus 

3/4 pound garlic scallions

1/2 pound total combination of:

  • radishes
  • hakurei turnips

2 seedling plants. Options (while supplies last) include:

  • Swiss chard
  • tomatoes
  • basil
  • parlsey
  • oregano
  • chiles
  • kale
  • collards

WHAT'S ON U-PICK:

  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

RECIPE SUGGESTION

Robert Nettle delight

CSA members Robert and Lainie braved the stinging nettles this past week, and used them as a substitution for spinach in this Rice and Quinoa dish from The Washington Post. They highly recommend it (and wearing gloves to handle the nettles!). 

 

That's week 2! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: The First Share of the 2016 Season!

Sage farmer carrie

Happy first day of the 2016 CSA Season. It's raining, but we're harvesting, and are excited to see you this week! 

ANNOUNCEMENTS & REMINDERS 

When's the pick-up? What should I know?  If you have any questions at all about the timing of the pick-ups, where to go, what to bring, etc. there are two good places online that you can refer to:

Top Tip For Week 1: Don't forget to bring bags to the pick-up! 

We love your photos! Each week, we aim to feature a CSA member's photo in our updates. This week's is from Farmer Carrie (you can follow her on Instagram). It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share, or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!

THIS WEEK'S SHARE

1/2 pound total combination of:

  • Greens (spinach, kale, stinging nettles, etc)
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)
  • Asparagus (we have only small quantities this week - we expect to be able to offer it the next 2 weeks. Our aim is to be able to offer asparagus to every member at least once.)

1/2 pound garlic scallions

1/2 pound total combination of:

  • rhubarb
  • hakurei turnips

2 seedling plants. Options (while supplies last) include:

  • Swiss chard
  • tomatoes
  • basil
  • parlsey
  • oregano
  • chiles
  • kale
  • collards

WHAT'S ON U-PICK:

  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

 

SPECIAL NOTE: HOW TO USE STINGING NETTLES

We encourage you to be brave and try the stinging nettles that we've harvested this week. They have a scary name, and it's true that they do sting, but they're very healthy and delicious when cooked (plus, they don't sting once you cook them). Here's a resource with 8 recipes for stinging nettles. A simple one to start with is a nettle pesto

 

That's week 1. Let us know if you have any questions!

~ The Clagett Farm Team


The 2016 CSA Season Kicks Off Tomorrow (5/11)

Clagett red lettuce

 

Helloooooo CSA members!

This is just a heads up note to remind you that the CSA season kicks off tomorrow with our first share. Tomorrow (and every Wednesday of the season) you will receive a note detailing the contents of the share. For this first week, we're giving you a preview so that you know what to expect. 

First, two handy links for you: 

Second, a preview of what to expect in Week 1. This is, of course, subject to change based on tomorrow's harvest:

  • spinach
  • kale
  • rhubarb
  • hakurei turnips
  • seedlings
  • garlic scallions

Third, a note on the weather, from Farmer Carrie, for those of you who are curious:

All I ever ask for is MODERATE weather. Is that really too much? April felt as dry and warm as June, and now May feels cold and wet like February. So everything is growing pretty slowly at the moment. No sun = no photosynthesis. Had the sun come out for a few days, you might have gotten spicy mix and spinach. Instead, the spicy mix and arugula will be next week. Just spinach for your salad this week.

A few of the summer crops that we planted early have taken a hard hit--half the cucumbers died from dreariness and the basil all turned yellow. And a few crops we haven't dared to plant yet, like beans and peppers.

But there's plenty out there that are tough enough to wait another week for some sun--tomatoes, potatoes, lettuce, strawberries, zucchini, peas, chard and kohlrabi, to name a few. Spring is always a little crazy in Maryland, but we'll carry on just fine.


We're excited to see you this week! Look for an another update tomorrow in the early afternoon.

 

~~ The Clagett Farm Team

 

 


This Week's Share: It's the Final Share of the Season

Clagett
This week's photo is from CSA member paxmac

 

First, thank you to everyone for a fantastic CSA season. We hope you are as pleased with the season as we are. We appreciate you hanging with us through the weather ups and downs, our battles with hungry critters, and potential delays due to Papal visits! 

Before the season ends, we want to give a special shout out to three of our team who will be leaving for other adventures (some on farms, some not) as the season ends: Genevieve Fulco, Jeanette Proudfoot and Hannah Stocker. 

We'll have a few more updates coming to you over the next few weeks (see the Announcements below), and then you'll hear from us again in January when it's time to renew! 

Thank you again for being members this season. Enjoy the final share!

~ Farmer Carrie and The Clagett Farm Team

 

Announcements:

  • Gleaning: The weekend before Thanksgiving (Nov. 20-22), you can come pick anything you want at the farm. Most of it will be salad greens. There will also be some sunchokes to dig. We'll provide an update closer to 11/20. Between the last share on the 14th and the gleaning that will start on 11/20, there will not be u-pick available at the farm. 
  • Honey and Garlic for Sale: At both pick-ups this week, we'll have honey ($10/1 pound jar) and garlic ($5/pound) for sale. 
  • Preorder your holiday wreath this year! Starting Friday, November 20th, select from a variety of unique wreaths handmade by Clagett staff. Pick up your order during the Christmas tree sales, every weekend from November 28th to December 20th. Wreaths will be first come first serve and supplies are limited so place your orders early! When we post info about wreaths, we'll also share updates about trees as well. 
  • End-of-season survey: We'll also be sending out a brief survey soon about what you liked about this year's CSA and what you'd want to see different next year. Keep an eye out for that as well.

 

THIS WEEK'S SHARE

3 1/4 pounds total combination:

  • Sweet potatoes
  • Sunchockes
  • Greens  (kale, collards, spicy mix, lettuce, arugula) 
  • Cabbages (while they last)
  • Garlic 
  • Turnips
  • Pea shoots (for salad or garnish) from Erik de Gzman, a former Clagett team member who  now runs Dicot Farm in Waldorf, MD
  • Plus there are some small quantities of other items, including carrots

WHAT'S ON U-PICK THIS WEEK:

  • Spicy mix
  • Swiss chard
  • (you dig!) Sunchockes. But be warned, it's muddy and it's a pain. 
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, thyme, oregano, anise hyssop, mint, parsley, stevia, marjoram. Cardoons are also available in the herb beds. 
  • Flowers: As always, any flowers you find and available to pick. 
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 Thank you again. And have a great week! 


This Week's Share: Sweet Potatoes, Garlic and More

Clagett cow

This week's photo was snapped by Instagram user lkwintherhansen. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

Announcements:

  • We (still) have Pumpkins!  At the farm pick-up, we still have some pumpkins for sale. They are better for carving than for eating (and they are not organic). They were grown by a local farmer named Bill Doepkens grew some beautiful pumpkins, and we have some leftover from this past weekend's event. If you pick up at the farm this week, make a donation at the pick-up and you can take a pumpkin home.
  • Honey and Garlic for Sale: At both pick-ups this week, we'll have honey ($10/1 pound jar) and garlic ($5/pound) for sale. 
  • Two Shares to Go! We're holding our final shares of the season on 11/11 and 11/14. The following week we'll offer gleaning. More details on that to come. 
  • Christmas Trees and Wreaths Are Coming. Starting the weekend following Thanksgiving, we'll have trees and wreaths for sale. More to come on that very soon!

 

THIS WEEK'S SHARE

  • 4.5 pounds total combination sweet potatoesgarlic
  • 1.75 pounds total combination turnips + greens (kale, collards, spicy mix, lettuce, arugula, Swiss chard) + chiles

 

WHAT'S ON U-PICK THIS WEEK:

  • Swiss chard
  • Bok choy
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, thyme, oregano, anise hyssop, mint, parsley, stevia, marjoram. Cardoons are also available in the herb beds. 
  • Flowers: As always, any flowers you find and available to pick. 
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

WHAT TO EXPECT NEXT WEEK:

We'll have similar amounts of sweet potatoes through the end of the share.  More broccoli, cabbage and carrots are growing but we'll see if they make it big enough for last week's harvest. We expect sunchokes in next week's share. 

Have a great week! 


This Week's Share: Sweet Potatoes, Turnips and Many Announcements!

Chesapeake Bay Foundation

This week's photo was snapped by the Chesapeake Bay Foundation, at their successful Burgers and Brews event they held at the farm this past weekend. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

Announcements:

  • We have Pumpkins!  A local farmer named Bill Doepkens grew some beautiful pumpkins, and we have some leftover from this past weekend's event. If you pick up at the farm this week, make a donation at the pick-up and you can take a pumpkin home.
  • Pizza This Saturday: We're hoping to offer pizzas for sale at the Saturday pick-up at the farm. Fingers crossed!
  • Thanks for attending Burgers and Brews! We had more than 400 people at Sunday's Burgers and Brews at the farm. It was a huge success. Thanks to everyone who came out to join us. 
  • Three Shares to Go! Believe it or not, the season is almost over. We're holding our final shares of the season on 11/11 and 11/14. The following week we'll offer gleaning. More details on that to come. 
  • Christmas Trees and Wreaths Are Coming. Starting the weekend following Thanksgiving, we'll have trees and wreaths for sale. More to come on that very soon!

 

THIS WEEK'S SHARE

  • 5 pounds sweet potatoes + turnips
  • 3/4 pound greens (kale, collard, bok choy, spicy mix, arugula, totsoi, Tokyo bekana, Swiss chard)
  • 1/4 pound garlic and chiles

 

WHAT'S ON U-PICK THIS WEEK:

  • Swiss chard
  • Bok choy
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, thyme, oregano, anise hyssop, mint, parsley, stevia, marjoram. Cardoons are also available in the herb beds. 
  • Flowers: As always, any flowers you find and available to pici. 
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

WHAT TO EXPECT NEXT WEEK:

We'll have similar amounts of sweet potatoes through the end of the share.  More greens and turnips will also continue. Sunchokes will enter the share. We're monitoring our cabbage, broccoli and carrots - they're growing a little slow. Root for them to make it into the share!

Have a great week! 


This Week's Share: Potatoes, Green Tomatoes and More

Suzanne clagett

This week's photo was snapped by Suzanne, who captured an image of students visiting 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:

Have Access to a Commercial Kitchen? We are looking for a commercial kitchen that we might use for about 8 hours so we can prep some dough and pizza sauce for Burgers and Brews for the Bay. Do you have one you might be able to offer? We would need access to the kitchen one day between October 12th and 17th. 

Date Set For Our Final 2015 Share: We've gotten a few questions about the projected final share date of the season. At the moment, our planned last share will be Saturday November 14. We will allow members to glean whatever is left in the fields the following weekend. More to come as the date nears!

 

UPCOMING EVENTS

BURGERS & BREWS Date change: Because of the possible local impact of Hurricane Joaquin this weekend, the Chesapeake Bay Foundation's Burgers & Brew event has been moved to this Sunday, October 18. The event will feature:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

 

FERMENTING WORKSHOP CANCELLED: Unfortunately our instructor for the Fermenting Class has had to cancel, so we won't be offering the workshop this year.

RECIPE IDEAS: Green Tomatoes

This week's share features green tomatoes -- and it's probably the only time they'll show up for the rest of the season. Not sure what to do with them? Here are a few ideas:

Other ideas? Please share them!

 

THIS WEEK'S SHARE

  • 1 head garlic
  • 2 1/2 lbs total combination potatoes + squash + turnips
  • 4 lbs  total combination acorn squash + green tomatoes
  • 1 lb total combination salad greens + radishes + beans + bok choy + kale + collards + chiles

 

WHAT'S ON U-PICK THIS WEEK:

  • Swiss chard
  • Green beans
  • Bok choy
  • Chiles
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory, thyme, oregano, anise hyssop, mint, parsley, stevia, nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil)  
  • 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

 

WHAT TO EXPECT NEXT WEEK:

This is probably the last of the winter squash. Summer squash and green beans are also on the wane. Starting next week we'll have sweet potatoes in the share, and we should have cabbage soon.

Have a great week! 

 


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

Delasoulos Clagett Sunflower

This week's photo of sunflower filled days of earlier this season is from Instagram user delasoulos. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

Announcements:

Have Access to a Commercial Kitchen? We are looking for a commercial kitchen that we might use for about 8 hours so we can prep some dough and pizza sauce for Burgers and Brews for the Bay. Do you have one you might be able to offer? We would need access to the kitchen one day between October 12th and 17th. 

Date Set For Our Final 2015 Share: We've gotten a few questions about the projected final share date of the season. At the moment, our planned last share will be Saturday November 14. We will allow members to glean whatever is left in the fields the following weekend. More to come as the date nears!

 

UPCOMING EVENTS

BURGERS & BREWS Date change: Because of the possible local impact of Hurricane Joaquin this weekend, the Chesapeake Bay Foundation's Burgers & Brew event has been moved to Sunday, October 18. The event will feature:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

FERMENTING WORKSHOP CANCELLED: Unfortunately our instructor for the Fermenting Class has had to cancel, so we won't be offering the workshop this year.

 

THIS WEEK'S SHARE

  • 1 head garlic

  • 5 1/2 pounds total combination winter squash + turnips

  • 3/4 pound total combination summer squash + radishes + hot chile peppers + beans

  • 3/4 pound greens, including totsoi, Tokyo bekana, collards, kale, spicy mix, bok choy)

WHAT'S ON U-PICK THIS WEEK:

  • Bok choy
  • Spicy mix
  • Kale
  • Collards 
  • Swiss Chard
  • Chile peppers
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory, thyme, oregano, anise hyssop, mint, parsley, stevia, nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil)  
  • 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

 

Have a great week!