This Week's Share: Pumpkins, Eggplant and More

Clagett sungolds

CSA member Megan sent in this shot of a tiny farmer with his sungold tomato harvest. Thanks Megan! And don't forget to send us your photos or post them to Instagram with the hashtag #ClagettFarm! 

Happy 18th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

Today's Dupont Pick-Up: This week's Dupont pick-up will happen in the regular location. See you there!    

Burgers and Brews: Buy a Ticket Or Volunteer! Burgers and Brews, hosted by the Chesapeake Bay Foundation, is coming up at Clagett Farm, Sunday, September 25, 12 to 4pm. There are two ways for you to attend:

  • Buy a Ticket! Tickets are now on sale - go to the ticket page to find all the information about the event, including ticket prices and entertainment. 

  • Volunteer! We are looking for volunteers to help with a variety of tasks, including registration, set-up, clean-up, and helping make root beer floats. Our goal is to get enough volunteers so that we can have four shifts (9am to 12pm, 11am to 2pm, 2pm to 5pm, 4pm to 7pm).  Anyone who signs up to volunteer will then get to enjoy the event free of charge either before or after their shift.  We just ask that volunteers not consume alcohol during your volunteer shift.  But don’t worry, we will be making it fun for volunteers and will make sure you can enjoy the event before or after your shift! Please e-mail dtana@cbf.org if you can volunteer.  If you absolutely can only do one shift over another, please include that in the email.

How much do YOU pollute? Use the Footprint Calculator and Find Out!  The Chesapeake Bay Foundation has partnered with the University of Virginia to create the Bay Footprint Calculator: a simple, fun tool that will help you and your family find new ways to reduce pollution and help Save the Bay. Find out how well you're doing to prevent harmful pollution from getting into our waters. Fill out the calculator now and get your score!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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

  • 2 heads garlic
  • 1 pumpkin
  • 2 pounds total combination tomatoes + peppers + eggplant
  • 1 3/4 pounds total combination turnips + radishes + squash
  • 1/2 pound total combination okra + beans + greens + cabbage 

WHAT'S ON U-PICK:

  • Tomatoes*
  • Chiles
  • Ground cherries*  The fruits fall to the ground when they are ripe.  Select the ones with brown, dry husks.  Inside, the fruit should be orange-yellow.  These are also known as golden berries, physalis, cape gooseberry and husk cherry.
  • Tomatillos*
  • Okra*†
  • Herbs (various basils, sorrel, savory, oregano, mint, sage, chives, tarragon, lavender, thyme, celery, anise hyssop, parsley.) 
  • Flowers. Any flowers on the farm are fair game. 
  • *The Sun Gold tomatoes, cucumbers, tomatillos, ground cherries and okra are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
  • We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

That's week 18! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share + An Update about the Dupont Pick-Up

Clagett natalia

CSA member Natalia shot this photo at the farm. Thanks Natalia! And don't forget to send us your photos or post them to Instagram with the hashtag #ClagettFarm! 

Happy 17th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

News about the Dupont Pick-Up: Ignore yesterday's email/text. Today's pick-up is in the same location as always [for those of you who didn't receive it - we notified the Dupont members that the alley that serves as our pick-up location is under renovation]. But we'd still appreciate your suggestions for alternate locations in case we need them for the next couple weeks. Want to get future updates about the Dupont pick-up texted to you, in the event of a change? Text @Clagett to 81010.       

Burgers and Brews: Buy a Ticket Or Volunteer! Burgers and Brews, hosted by the Chesapeake Bay Foundation, is coming up at Clagett Farm, Sunday, September 25, 12 to 4pm. There are two ways for you to attend:

  • Buy a Ticket! Tickets are now on sale - go to the ticket page to find all the information about the event, including ticket prices and entertainment. 

  • Volunteer! We are looking for volunteers to help with a variety of tasks, including registration, set-up, clean-up, and helping make root beer floats. Our goal is to get enough volunteers so that we can have four shifts (9am to 12pm, 11am to 2pm, 2pm to 5pm, 4pm to 7pm).  Anyone who signs up to volunteer will then get to enjoy the event free of charge either before or after their shift.  We just ask that volunteers not consume alcohol during your volunteer shift.  But don’t worry, we will be making it fun for volunteers and will make sure you can enjoy the event before or after your shift! Please e-mail dtana@cbf.org if you can volunteer.  If you absolutely can only do one shift over another, please include that in the email.

How much do YOU pollute? Use the Footprint Calculator and Find Out!  The Chesapeake Bay Foundation has partnered with the University of Virginia to create the Bay Footprint Calculator: a simple, fun tool that will help you and your family find new ways to reduce pollution and help Save the Bay. Find out how well you're doing to prevent harmful pollution from getting into our waters. Fill out the calculator now and get your score!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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!

RECIPE OF THE WEEK: PICKLED ZUCCHINI

CSA Member Jacob shared: "Here's a great way that I discovered to use zucchini and add some variety for those of us who might, every once in a blue moon, get tired of all the cucumber pickles they can make in the summer. It's very refreshing and a great complement to a sandwich." The recipe is slightly adapted from Marisa McClellan's Food in Jars: 

Pickled Zucchini
makes 2 quarts/4 pints (with ~1/2-pint extra of brine for topping it off or using in the next batch)

3 lbs young zucchini, sliced into 1/2" rounds and/or half-moons

Brine:
2 cups apple cider vinegar
2 cups water
2 Tbs ground cumin
3 Tbs pickling salt

Seasonings in jars:
1 lime, sliced (you can substitute lime juice or lemon juice)
2 tsp black peppercorns, divided
1 tsp cumin seed, divided
1 tsp mustard seed, divided
1 tsp red pepper flakes, divided (you can substitute dried hot peppers)

1. Combine brine ingredients in a pot and bring to a boil. (If using citrus juice, you can add it to the brine.)

2. Meanwhile, pack the zucchini slices into the jars, adding the seasonings as you go.

3. Pour the hot brine over the zucchini in each jar, leaving 1/2" headspace.

4. Refrigerate. Check in a few days for done-ness.


THIS WEEK'S SHARE

  • 2 heads garlic
  • 1/2 pound total combination greens + beans + radishes + turnips
  • 1 1/4 pound total combination peppers + eggplant + okra + chiles
  • 4 1/4 pound tomatoes + squash 

WHAT'S ON U-PICK:

  • Tomatoes*
  • Chiles
  • Ground cherries*  The fruits fall to the ground when they are ripe.  Select the ones with brown, dry husks.  Inside, the fruit should be orange-yellow.  These are also known as golden berries, physalis, cape gooseberry and husk cherry.
  • Tomatillos*
  • Okra*†
  • Herbs (Parsley, sorrel, sage, chives, tarragon, oregano, thyme, mint, lavender, various kinds of basil, savory, leaf celery, anise hyssop, and more.) 
  • Flowers There are lots! Come help yourself!
  • *The Sun Gold tomatoes, cucumbers, tomatillos, ground cherries and okra are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
  • We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

That's week 17! Let us know if you have any questions!

~ The Clagett Farm Team


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

Clagett butterfly

CSA member Monette shot this photo of butterflies at the farm. Thanks Monette! And don't forget to send us your photos or post them to Instagram with the hashtag #ClagettFarm! 

Happy 16th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

Burgers and Brews: Buy a Ticket Or Volunteer! Burgers and Brews, hosted by the Chesapeake Bay Foundation, is coming up at Clagett Farm, Sunday, September 25, 12 to 4pm. There are two ways for you to attend:

  • Buy a Ticket! Tickets are now on sale - go to the ticket page to find all the information about the event, including ticket prices and entertainment. 

  • Volunteer! We are looking for volunteers to help with a variety of tasks, including registration, set-up, clean-up, and helping make root beer floats. Our goal is to get enough volunteers so that we can have four shifts (9am to 12pm, 11am to 2pm, 2pm to 5pm, 4pm to 7pm).  Anyone who signs up to volunteer will then get to enjoy the event free of charge either before or after their shift.  We just ask that volunteers not consume alcohol during your volunteer shift.  But don’t worry, we will be making it fun for volunteers and will make sure you can enjoy the event before or after your shift! Please e-mail dtana@cbf.org if you can volunteer.  If you absolutely can only do one shift over another, please include that in the email.

How much do YOU pollute? Use the Footprint Calculator and Find Out!  The Chesapeake Bay Foundation has partnered with the University of Virginia to create the Bay Footprint Calculator: a simple, fun tool that will help you and your family find new ways to reduce pollution and help Save the Bay. Find out how well you're doing to prevent harmful pollution from getting into our waters. Fill out the calculator now and get your score!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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!

 

RECIPE OF THE WEEK: SQUASH BUTTER

Squash butter

Kathleen shared this recipe for Squash Butter, which she highly recommends for some of the larger squash. According to Kathleen, "You simply shred the squash or zucchini and cook it down into a thick jam. It makes a nice sandwich spread or topping for crackers, etc." Get the recipe here!  

 

THIS WEEK'S SHARE

  • 1 head garlic
  • 6 1/4 pounds total combination tomatoes + squash 
  • 1 3/4 pounds total combination pepperspotatoes
  • 1 1/2 pound total combination radish + corn cucumbers + chiles + okra + some misc. items in smaller quantities  

 

 

WHAT'S ON U-PICK:

  • Tomatoes*
  • Chiles
  • Ground cherries* -- still a ton of these!  The fruits fall to the ground when they are ripe.  Select the ones with brown, dry husks.  Inside, the fruit should be orange-yellow.  These are also known as golden berries, physalis, cape gooseberry and husk cherry.
  • Tomatillos*
  • Okra*†
  • Chard
  • Cucumbers*
  • Herbs (Parsley, sorrel, sage, chives, tarragon, oregano, thyme, mint, lavender, various kinds of basil, savory, leaf celery, anise hyssop, and more.) 
  • Flowers There are lots! Come help yourself!
  • *The Sun Gold tomatoes, cucumbers, tomatillos, ground cherries and okra are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
  • We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

That's week 16! Let us know if you have any questions!

~ The Clagett Farm Team

 

 


This Week's Share: + Tomatoes on U-Pick

Clagett Bonnie Flowers

CSA member Bonnie's daughter picked these beautiful flowers at the farm. Find out about what else is on u-pick in today's update! And don't forget to send us your photos or post them to Instagram with the hashtag #ClagettFarm!

 

Happy 14th Week of the CSA season, everyone!  

 

ANNOUNCEMENTS & REMINDERS 

Canning Classes:  One class had to be postponed to August 28th, 2-5pm, and we have some open slots for that class.  

  • Where:  In Susan's kitchen 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. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • 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! 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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 head garlic
  • 1/2 pound total combination eggplant + peppers + okra
  • 7 1/2 pounds total combination tomatoes + squash + melons
  • 1 pound total combination potatoes + cucumbers + chiles

 

WEEKLY TIP: HOW TO TELL IF A TOMATO IS RIPE

Clagett Ripe Tomatoes

There's been some confusion about what the tomatoes are supposed to look like when ripe. Here's a couple examples of ripe, non-red tomatoes. Note that the Paul Robeson (like many of the big heirlooms) keeps its green shoulders even when ripe.
 


WHAT'S ON U-PICK:

  • Tomatoes! 

Clagett Sungolds

  • SunGold Tomatoes!  We have too much other stuff to pick, so can't afford to pick these for the share anymore. But there are gobs of them in the field! Best tomato in the world!  Hint for u-pickers: walk to the middle of the row where there are the most ripe ones.
     
    Clagett GroundCherries 
     
     
  • Ground Cherries (pictured above)! We have ten gazillion ground cherries littering the ground right now, totally ripe and delicious. Easy to u-pick. Fun for kids.
     
     
  • Herbs (Parsley, sorrel, sage, chives, tarragon, oregano, thyme, mint, lavender, various kinds of basil, savory, leaf celery, anise hyssop, and more.)  The BASIL has been especially great this summer, but it won't be forever.  If you're planning to freeze some pesto, do it NOW.  
  • Flowers There are lots! Come help yourself!
  • The following are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
    • New this week! Sun gold tomatoes!  These are the sweetest tomatoes ever.  Please note that the other tomatoes in this field are NOT on the u-pick list yet.
    • Cucumbers! 
    • Tomatillos:  Look for fruits with dried, papery husks.  The fruits should be large enough to split open the husk.
    • Okra:  We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.
    • Ground cherries:   The fruits fall to the ground when they are ripe.  Select the ones with brown, dry husks.  Inside, the fruit should be orange-yellow.  These are also known as golden berries, physalis, cape gooseberry and husk cherry.

That's week 14! Let us know if you have any questions!

~ The Clagett Farm Team


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

Clagett bugs

Dave captured this shot of a two-spotted stink bug (a beneficial predator) killing a Colorado potato beetle on an eggplant plant. Send us your photos or post them to Instagram with the hashtag #ClagettFarm!

 

Happy 11th Week of the CSA season, everyone!
 

ANNOUNCEMENTS & REMINDERS 

A REMINDER ABOUT DOUBLING: The summer crops are looking good in the fields but slow to get going. To thank everyone for your patience, we are extending the time you can wait before doubling a missed share to 2 months. We are confident August will bring heavier shares, and we'd like you to be able to take your double shares then, to get more value for your money. 

Not sure what to do with the okra in your share? Check out the recipe below for Okra Corn Bread Bites, courtesy of Alexis and Annie from Farm to Feast Catering. 

Need Fertilizer for Your Garden? CSA Member Susan shared this tip: "I volunteer with Freedom Hill Horse Rescue in Owings, MD. They accumulate a lot of manure, and anyone from farms to small gardeners are welcome to pick it up. Completely free. If you are interested, the best person to contact is Lori Harrington, the rescue's president. Her email is lori.freedom.hill@gmail.com." Thanks, Susan! 

For You Dupont Composters: Some of our Dupont members bring their compost to the pick-up, and we deposit it back at the farm. We're having a bit of a smell issue, so we have a request of you. For those of you who bring very smelly compost to Dupont, we ask that you leave it with us in a bucket with a sealed lid, so that we don't have to open it until we get back to the farm, and then we'll return the bucket next time. If your compost does not smell, you can still drop it off as you have been. Feel free to ask questions about this at the pick-up site. 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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 head garlic

  • 4 pounds total combination potatoes + squash 

  • 3/4 pound total combination tomatoes + peppers
  • 1 pint ground cherries
  • 1 pound total combination cucumbersokra 
  • 1/2 pounds total combination onions + tomatillos + chiles


WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, oregano, thyme, mint, lavender, various kinds of basil, savory, cutting celery/leaf celery, purslane, anise hyssop, and more.)

  • Flowers There are lots! Come help yourself!
  • Chard
 
 
 
 
And here's that okra recipe:
 
Okra Corn Bread Bites
 
Ingredients
3 Cups Chopped Okra
2 Chopped Jalapenos
1 Chopped Green Pepper
1 tbsp minced garlic
3 tsp baking powder
3 cups corn meal
1 tbsp sugar
3 tsp salt
2 eggs
1.5 cups water
 
Directions
1. Mix okra, jalapenos, garlic and green pepper together
2. In another bowl, add corn meal, baking powder, sugar and salt.
3. Mix together egg and water then add to dry ingredients.
4. Add in veggies and stir together
5. Place in a greased baking pan for 15 minutes at 400 degrees.
 

That's week 11! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share + Only a Few Slots Left for Canning Workshops

Clagett image 7-20-16

This week's photo, of a cute little critter spotted at the farm, is from chesapeakebayfoundation on Instagram. Send us your photos or post them to Instagram with the hashtag #ClagettFarm!
 

 

Happy 10th Week of the CSA season, everyone!
 

ANNOUNCEMENTS & REMINDERS 

A REMINDER ABOUT DOUBLING: The summer crops are looking good in the fields but slow to get going. To thank everyone for your patience, we are extending the time you can wait before doubling a missed share to 2 months. We are confident August will bring heavier shares, and we'd like you to be able to take your double shares then, to get more value for your money. 

Sign Up Now: Canning Workshops! Each summer we've been very lucky to offer canning workshops to our members, taught by CSA member Susan. If you've wanted some hands-on canning experience and want to learn how to get started, we highly recommend her workshop. There are only six slots available per workshop, so sign up ASAP!

  • When:  Sunday, August 7 [only 2 slots left!] or Sunday, August 21 [only 1 slot left!], 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. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • 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.

Need Fertilizer for Your Garden? CSA Member Susan shared this tip: "I volunteer with Freedom Hill Horse Rescue in Owings, MD. They accumulate a lot of manure, and anyone from farms to small gardeners are welcome to pick it up. Completely free. If you are interested, the best person to contact is Lori Harrington, the rescue's president. Her email is lori.freedom.hill@gmail.com." Thanks, Susan! 

For You Dupont Composters: Some of our Dupont members bring their compost to the pick-up, and we deposit it back at the farm. We're having a bit of a smell issue, so we have a request of you. For those of you who bring very smelly compost to Dupont, we ask that you leave it with us in a bucket with a sealed lid, so that we don't have to open it until we get back to the farm, and then we'll return the bucket next time. If your compost does not smell, you can still drop it off as you have been. Feel free to ask questions about this at the pick-up site. 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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 head garlic

  • 2 1/2 pounds total combination potatoescucumbers (and melons, at the farm pickup, or flowers, at Dupont Circle)

  • 1 pound total combination tomatoes + beans + ground cherries + corn (Corn is only for Wednesday pick-up this week)
  • 1 pound total combination tomatillos + squash + okra + peppers + chiles + leeks


WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, oregano, thyme, mint, lavender, various kinds of basil, savory, cutting celery/leaf celery, purslane, anise hyssop, and more.)

  • Flowers There are lots! Come help yourself!
  • Kale
  • Collard greens 
 

That's week 10! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share + Sign Up for Canning Workshops

Green onions

This week's photo of green onions is from Instagram user imnotamorningrunner. Send us yours or post them to Instagram with the hashtag #ClagettFarm!

Happy 9th Week of the CSA season. 
 

ANNOUNCEMENTS & REMINDERS 

ABOUT THIS WEEK'S SHARE: The summer crops are looking good in the fields but slow to get going. To thank everyone for your patience, we are extending the time you can wait before doubling a missed share to 2 months. We are confident August will bring heavier shares, and we'd like you to be able to take your double shares then, to get more value for your money. 

Sign Up Now: Canning Workshops! Each summer we've been very lucky to offer canning workshops to our members, taught by CSA member Susan. If you've wanted some hands-on canning experience and want to learn how to get started, we highly recommend her workshop. There are only six slots available per workshop, so sign up ASAP!

  • When:  Sunday, August 7 or Sunday, August 21 (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. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • 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.

For You Dupont Composters: Some of our Dupont members bring their compost to the pick-up, and we deposit it back at the farm. We're having a bit of a smell issue, so we have a request of you. For those of you who bring very smelly compost to Dupont, we ask that you leave it with us in a bucket with a sealed lid, so that we don't have to open it until we get back to the farm, and then we'll return the bucket next time. If your compost does not smell, you can still drop it off as you have been. Feel free to ask questions about this at the pick-up site. 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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 head garlic

  • 1 1/4 pound total combination potatoescucumbers

  • 1 1/4 pound total combination  beets + carrots + peppers + small ears corn + kale + chard + chiles + collards 

  • 1/4 pound basil (plus some other items in limited quantities)


WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, oregano, thyme, mint, lavender, various kinds of basil, savory, cutting celery/leaf celery, purslane, anise hyssop, and more.)

  • Flowers There are lots! Come help yourself!



RECIPE RECOMMENDATIONS

Since basil is in everyone's share, we thought you'd like this guide to 34 super fresh basil recipes. Also, Farmer Carrie reports that she just chopped up some basil into a stick of butter, added some salt, and smeared it on fresh corn. Sounds like a great idea. 

Natalie shared this recipe for Swiss Chard with Lentils and Feta - she highly recommends it! 

 
 

That's week 9! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: We're Back! No Double Shares This Week

Clagett

This week's photo of strawberry fields is from Instagram user ianblackwellrogers. Send us yours or post them to Instagram with the hashtag #ClagettFarm!

Happy 8th Week of the CSA season. We hope you had an excellent holiday weekend. 
 

ANNOUNCEMENTS & REMINDERS 

No Doubling Shares Today. Due to the size of the harvest, we're not allowing members to double their pick-up this week. We're impressed by the number of you who came out to u-pick this week, and how thoroughly the fields were picked. Unfortunately, that means the share this week will be lighter, so we're not offering double shares today. This is compounded by the very rainy spring which delayed many of our crops, such as beans, tomatoes, peppers, eggplant, squash and cucumbers. But we persevere -- onward and upward!

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

 

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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

As noted above, there are no double shares allowed this week. Here's what available:

  • 2 garlic bulbs

  • 1 pound total combination new potatoes or kohlrabi

  • 1 large bell pepper or 1 small cucumber (or 1 flower bunch - Dupont only; Farm pick-up can cut their own flowers - there are lots)

  • 1/2 pound total combination leeks, beets, and rhubarb

  • 1/4 pound total combination lettuce, Tokyo bekana, basil and chiles

 

 

WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil, savory and more.)

  • Flowers There are lots! Come help yourself!

 

 WHAT TO EXPECT NEXT WEEK:

  • more potatoes
  • peppers
  • cucumbers
  • garlic
  • onions
  • Tokyo bekana
  • Swiss chard
  • kale
  • collards
  • beets

And coming in the next few weeks: tomatoes, beans and squash

 

 

That's week 8! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Garlic, Zucchini, Greens & A Reminder: No Share Next Week

UPDATE: Sorry for any confusion about what's on U-pick. This week, it's only flowers and herbs. But from June 26 - July 2, you can come pick just about anything on the farm. See the full list below, under What's On U-Pick.

 

Zebra swallowtail butterfly

This week's photo of a zebra swallowtail butterfly was snapped by CSA member Suzanne at the farm. Thanks Suzanne! 

Happy 7th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

No Share Next Week!  To let our workers enjoy the July 4 holiday weekend with their families, we will not be harvesting shares next week. So there will be no pick-up on Weds., June 29 or Sat., July 2. We'll resume the shares on Weds., July 6.

We're Looking for Volunteers in the Garden: The Farm has recently acquired new planters that are designed so that individuals with limited mobility can more easily access them. The planters are already assembled, are moderate in size, and are placed near the wash station. We're looking for a volunteer or two who would like to work with us on maintaining these planters, including:

  • Providing input on what we should plant in them (the farm will do the planting)
  • Weed and maintain the planters (again, they're a small space)
  • Do some watering of the planters when you're at the farm.

Want to volunteer? Let us know!

CBF's Clagett Farm for the "Reconnecting Our Roots" event coming Sunday, June 26:  Those of you on the Chesapeake Bay Foundation's email list may have seen an invite this week to "Reconnecting Our Roots," an event being hosted at the farm on Sunday, June 26. At the event, you'll earn more the farm, food, and the connection between local agriculture and the health of the Bay. More information and registration is available on CBF's website. The event is free and open to individuals of all ages. Lunch will be provided, and the event will be rain or shine. Join us

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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

2 heads fresh garlic

3 pounds zucchini

1 pound choice of turnips, radishes or kohlrabi 

1/2 pound choice of chard, kale or collards

1/2 pound choice of Tokyo bekana, arugula, basil or cucumbers (limit 1 cucumber)

WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil, savory and more.)
  • Flowers There are lots! Come help yourself!
  • From 6/26-7/2: Since there's no harvest next week, everything at the farm is fair game for U-pick from June 26 - July 2, including zucchini, cucumbers, turnips, radishes, kohlrabi, chard, kale, collards, Tokyo bekana, arugula, peas and spicy mix. It might be the best time of year to come pick cucumbers and zucchini. (Note: Garlic is not available for U-pick.)

 WHAT TO EXPECT NEXT WEEK:

  • Reminder: There's no share next week. Have a happy 4th!

RECIPE SUGGESTIONS

At today's pick-up, Farm to Feast Catering will be sampling Turnip Greens & Sweet Potato Squares

Kathleen shared this recipe for Garlic Scape Pesto - she substitutes cashews for the sunflower seeds and omits the basil. 

And Fred shared this recipe for Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper. He used the turnip greens in addition to the kale and used the suggested tip and added Italian sausage.

 
 

That's week 7! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Zucchini, Carrots, Greens and Turnips

Bee
This week's photo of Motherwort and a bee is from Instagram user LittleBirdBotanicals

 

Happy 6th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

We're Looking for Volunteers in the Garden: The Farm has recently acquired new planters that are designed so that individuals with limited mobility can more easily access them. The planters are already assembled, are moderate in size, and are placed near the wash station. We're looking for a volunteer or two who would like to work with us on maintaining these planters, including:

  • Providing input on what we should plant in them (the farm will do the planting)
  • Weed and maintain the planters (again, they're a small space)
  • Do some watering of the planters when you're at the farm.

Want to volunteer? Let us know!

CBF's Clagett Farm for the "Reconnecting Our Roots" event coming Sunday, June 26:  Those of you on the Chesapeake Bay Foundation's email list may have seen an invite this week to "Reconnecting Our Roots," an event being hosted at the farm on Sunday, June 26. At the event, you'll earn more the farm, food, and the connection between local agriculture and the health of the Bay. More information and registration is available on CBF's website. The event is free and open to individuals of all ages. Lunch will be provided, and the event will be rain or shine. Join us

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. 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 choice of basil or carrots or greens (collards, kale, chard, spicy mix, Tokyo bekana lettuce) 

4 lbs zucchini

3/4 pounds choice of turnips, radishes, rhubarb or kohlrabi 

1/2 pounds garlic scapes

 

WHAT'S ON U-PICK:

  • Strawberries. They're still here! No limits on when you can pick them. Come get them any time, any day.
  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil in high tunnel.)
  • Flowers 

 WHAT TO EXPECT NEXT WEEK:

  • Greens
  • More Zucchini
  • More Kohlrabi
  • Turnips
  • A few carrots

RECIPE SUGGESTIONS

At today's pick-up, Farm to Feast Catering will be sampling two recipes you may want to recreate at home: Garlic Scape Chutney and Vegetarian Stewed Collard Greens. Samples at last week's share included Sorrel and Radish Leaf Vinaigrette and Kohlrabi, Carrot and Cabbage Salad with Cilantro and Lime

 

That's week 6! Let us know if you have any questions!

~ The Clagett Farm Team