This Week's Share: Carrots, Zucchini, Chard and More

Clagett 7-18

This photo of one of the Clagett volunteers hard at work on harvest day was posted on Instagram by @chesapeakebayfoundation. Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

NEWS

We've had some wacky weather in recent weeks. We had the driest first two weeks of July on record, followed by yesterday's torrential downpour, which broke some records of its own in parts of the area. Here at the farm, we got 1.25 inches of much-needed rain. A lot of the crops we grow get zero irrigation. And the ones that do were struggling anyway in the dry July heat. So yesterday's precipitation makes a big difference. 

NEW INFO on the Clagett Farm Grass-fed Beef sale:  Here's all the details -- including information on pricing and cuts.

Now at the Farm Pick-Up, you can purchase all kinds of cuts. Here's a price list:

Roasts
Chuck: $14/lb
Brisket: $14/lb 
Arm: $14/lb 
Sirloin tip: $14/lb 
Rump: $14/lb 
Eye of round: $10/lb
Top round: $10/lb
Bottom round: $10/lb

Steaks
T-bone: $18/lb
Porterhouse: $18/lb
Rib: $18/lb
Flank: $18/lb
Sirloin: $16/lb
Sirloin tip: $12/lb
Top round: $12/lb
Eye of round: $12/lb

Other cuts
Short ribs: $10/lb
Ground beef: $10/lb
Stew cubes: $10/lb

And the ground beef is also now available at the Dupont Circle pick-up as well. If you'd like to purchase some beef, please email Garrett at least 24 hours in advance of the next Dupont pick-up. Here's how you can purchase some beef:

    1. At least 24 hours in advance of the Wednesday pick-up (that's any Tuesday by 6 pm), email Garrett     at gwaters02@gmail.com and provide the following information: 

    Your name

    Your telephone number

    The number of pounds you would like to purchase

    The Wednesday in which you would like to pick up your beef order 

    2. Once at the pick-up, you can pay with cash or check. 

 
WHAT'S IN THIS WEEK'S SHARE?

  • 2 heads garlic

  • 1/2 pound total combination beans + chard

  • 1/2 pound carrots

  • 3/4 pounds zucchini

  • 1/4 pounds bulb onions 

 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives, cilantro, dill, basil, celery leaf, parsley, borage (edible flowers)

  • Basil: Genovese, Tulsi, Thai, Mrs. Burns Lemon, Round Midnight, Fino Verde.
            NOTE: There is a LOT of basil so pesto eaters should start stocking their freezers. There's a field by the wash              station with lots of extra basil and flowers. 

  • Flowers: As always, any flowers on the farm can be picked. 



That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


We're Back! Here's What to Expect in Your Share This Week

Clagett 7-11-18

This gorgeous photo from the farm, from seeding_suns on Instagram, could almost be an Impressionist painting. Something from Georges Seurat, maybe, or Camille Pisarro

Here, see?

Clagett 7-11-18 vintage

Okay, okay. Enough Photoshopping. Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm! 

We hope you all had a wonderful July 4th week, and you're excited for normal CSA pickups to resume today and Saturday.

 

NEWS

A Preview Of What's to Come: Below this week's share you'll find a lengthy update on the status of various crops. Don't miss it! 

 

Clagett Farm Grass-fed Beef sale: The sale is still happeningHere's all the details -- including information on pricing and cuts. As we shared before the July 4 holiday: 

At the Farm Pick-Up, 1-lb. packages of Clagett ground beef are for sale now, for $10/lb. We should continue having beef for sale by the piece during the weekly pick-ups throughout the season.

And the ground beef is also now available at the Dupont Circle pick-up as well. If you'd like to purchase some beef, please email Garrett at least 24 hours in advance of the next Dupont pick-up. Here's how you can purchase some beef:

    1. At least 24 hours in advance of the Wednesday pick-up (that's any Tuesday by 6 pm), email Garrett     at gwaters02@gmail.com and provide the following information: 

    Your name

    Your telephone number

    The number of pounds you would like to purchase

    The Wednesday in which you would like to pick up your beef order 

    2. Once at the pick-up, you can pay with cash or check. 

 
WHAT'S IN THIS WEEK'S SHARE?

  • 1 head garlic

  • 1/2 pound beans

  • 1 pound cucumbers

  • 3/4 pounds total combination squash and shallots (the shallots are great!)

  • 1/4 pounds total combination spicy mix, tokyo bekana, chard, rhubarb or basil 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives, cilantro, dill, basil, celery leaf, parsley, borage (edible flowers)

  • Basil: Genovese, Tulsi, Thai, Mrs. Burns Lemon, Round Midnight, Fino Verde.
            NOTE: There is a LOT of basil so pesto eaters should start stocking their freezers. There's a field by the wash              station with lots of extra basil and flowers. 

  • Flowers: As always, any flowers on the farm can be picked. 


WHAT'S AHEAD: AN UPDATE ON CROPS

Here's an update on how the harvest is looking:

  • Overall, the share is smaller this week than we want, due to the long wet spell that we had in the spring. Because of all that rain, our summer crops are lagging. But don't worry, we'll get more soon! We have two fields of tomatoes that are not far behind. 

  • We've spent a lot of time this past week weeding and irrigating, to help our crops as they grow this month. 

  • The peppers and eggplant are looking lively but are slow to develop. At first, the problem was too much rain; now it's not enough rain - they are picky! 

  • Critters continue to be a challenge. Raccoons attacked our first round of corn - we're not sure how the rest will fare. And just last night deer attacked the tomatoes that are in the high tunnel. We're not sure how the deer got through, but we're taking immediate action to secure the high tunnel. 

  • We're very happy with our alliums this year - the garlic, shallots and green onions have all been great, and we'll have bulb onions coming soon. 

  • Also coming soon: more summer crops (squash, tomatoes, eggplant, etc. ). 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Squash, Cucumbers, Greens and More

Bouquet

This week's photo comes from CL, featuring flowers picked from the wash station gardens and taken post pickup. Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

Here's what you need to know this week!

NEWS

The spring Clagett Farm Grass-fed Beef sale is still going on! Here's all the details -- including information on pricing and cuts.

At the Farm Pick-Up, 1-lb. packages of Clagett ground beef are for sale now, for $10/lb. We should continue having beef for sale by the piece during the weekly pick-ups throughout the season.


WHAT'S IN THIS WEEK'S SHARE?

  • 2 heads garlic

  • 1 3/4 pounds cabbage + cabbage + fennel

  • 2 pounds squash

  • 3/4 pound greens, including Tokyo bekana, kale, chard, bunching onions and basil

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives, cilantro, dill, basil, celery leaf, parsley, borage (edible flowers)

  • Basil: Genovese, Tulsi, Thai, Mrs. Burns Lemon, Round Midnight, Fino Verde

  • Flowers: As always, any flowers on the farm can be picked. 

 

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (And Why You Should Eat At Chipotle Tomorrow)

Clagett 6-13-18

Here's Farmer Carrie making a call from the field recently. Ever wonder how these weekly share emails get put together? Carrie texts us notes about the harvest directly from the field, so we can get the info to you as up-to-date as possible. Thanks, Carrie! Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

Hope you're all having a nice week so far. Here's what you need to know this week!

 

NEWS

Eat at Chipotle tomorrrow: Half of tomorrow's proceeds will go to the Chesapeake Bay Foundation, which of course runs Clagett Farm. This special fundraiser applies to any Chipotle in the Chesapeake Bay watershed. So go have a burrito and help save the Bay!

The spring Clagett Farm Grass-fed Beef sale is still going on! Here's all the details -- including information on pricing and cuts.

Additionally, 1-lb. packages of Clagett ground beef are for sale now at the farm, for $10/lb. We should continue having beef for sale by the piece during the weekly pick-ups throughout the season.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 3 1/4 pounds total combination squash + Napa cabbage*
  • 3/4 pound greens (kale + collards + lettuce + chard)
  • 3/4 pound total combination fennel + bunching onions + turnips
  • As many garlic scapes as you want!**

TIPS:

* Here's some recipes for Napa cabbage, also known as Chinese cabbage. These are from back in the 2010 season, but they're still mighty tasty.

** And here are a couple good recipes that utilize garlic scapes:

 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives, cilantro, dill, basil, celery leaf
  • Genovese, Tulsi, Thai, Mrs. Burns Lemon, Round Midnight, Fino Verde. No, those aren't the contestants on the next season of "RuPaul's Drag Race." They're all different types of basil. And they're all available for you to pick as much as you want.
  • Mulberries

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Greens, Squash, Berries and More!

Clagett 6-6-19

Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

Happy Wednesday!

 

 

NEWS

Spring orders are being accepted now for Clagett Farm Grass-fed Beef. Here's all the details -- including information on pricing and cuts.

 

WHAT'S IN THIS WEEK'S SHARE?*

  • 3/4 pound total combination greens (kale + lettuce + collards + chard)
  • 2 1/2 pounds total combination kholrabi + turnips + squash
  • 3/4 pound garlic scapes
  • 1/2 pound bunching onions OR 1 pint berries

 *The Clagett farmers are still finalizing the harvest for this week, so some of these amounts are subject to change. Check the board at your pick-up site!

 

TIPS:

If you missed them last week, here are a couple good recipes that utilize garlic scapes:

 

 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives (edible flowers), cilantro, dill, basil, celery leaf
  • Mulberries
  • Calendula flowers (they're pretty -- and edible!)
  • Pea shoots 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Greens, Onions, Garlic Scapes and More!

Clagett 5-30-18
Doesn't this make your mouth water? Instagrammer ianblackwellrogers posted this photo of a truly delicious-looking nicoise salad he made using garlic scallions and lettuce from the farm. Thanks for the salad inspiration! 

Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

Hi, Clagetteers!

It's almost June! Hope your summer is off to a good start! 

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1/2 pound greens (kale + lettuce)
  • 1/2 pound bunching carrots onions [Sorry, that was a typo in Wednesday's email]
  • 1 pound total combination kholrabi + turnips
  • 3/4 pound garlic scapes
  • 1 pint something delicious and surprising :)

 

TIPS:

Here are a couple good recipes for those garlic scapes:

 

SNEAK PEEK FOR NEXT WEEK: We should be getting zucchini (!) starting next week. 

 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives (edible flowers), cilantro, dill, basil.
  • Calendula flowers (you know, like these)
  • Pea shoots 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Greens, Turnips, Radishes and More

Clagett516

This week's photo comes from The Chesapeake Bay Foundation on Instagram. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

Before we get to this week's share, we'll give you a little preview of how things are looking at the farm:

  • The garlic is beautiful and really coming along
  • We've just transplanted our tomatoes, eggplants and peppers into the fields this week. 
  • The onions, squash and cucumbers are doing well -- they're about a month away.
  • We trellised the sugar snap peas this week and they are looking great. 
  • We are keeping the deer out but there are some ambitious groundhogs that have evaded our traps. 
  • Kale is coming very soon. 
  • We should have cabbages and kohlrabi in 2 to 3 weeks. 
  • We're a little anxious about our first planting of corn and the u-pick tomatoes, chiles, tomatillos and ground cherries. They have had to wait in the greenhouse until the soil dries a little, and they are a little desperate to be planted. 
  • And we planted the last of the potatoes last week. We planted 1,000 pounds of seeds, which should make lots of potatoes by August or September, if all goes well. 

Fingers crossed for good growing conditions ahead! 

 

WHAT'S IN THIS WEEK'S SHARE?

1/2 pound total any combination of the following:

  •     Garlic scallions
  •     Hakurei turnips
  •     Pink beauty radishes

1 1/4 pound total any combination of the following:

  • lettuce (we have 3 varieties)
  • tatsoi
  • spicy mix
  • spinach

3 seedlings 

 

TIPS

 

ON U-PICK THIS WEEK:

  • Lots of herbs: garlic chives, thyme, oregano, sage, sorrel, onion chives (edible flowers), stinging nettle (be sure to wear gloves, sleeves, pants and closed-toed shoes!), cilantro, dilll.
  • Pea shoots 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Garlic Scallions, Mixed Greens and Asparagus

Farmer joe
Here's a nice photo of Farmer Joe at his recent birthday party on the farm! Thanks to Lewis Tennenbaum for sending this our way. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

Welcome to the first week of the 2018 season!  Need any reminders of how the share pickups work? Here's everything you need to know.

 

THIS WEEK'S SHARE

  • 1/4 pound lettuce + spinach
  • 1/4 pound tat soi OR 1 bag stinging nettle
  • 1/4 pound total combination spicy mix + arugula + asparagus
  • 3 seedling plants
  • 1/2 pound garlic scallions

 

NOTES

  • Not sure what to do with those garlic scallions? Here are some good recipes
  • So what about strawberries? We've gotten a handful of questions about the strawberry forecast at the farm. We are sad to say that we had a strong crop of strawberries, but they have been decimated by deer. We have already planted a new field which will produce for next season, and we're working on a fence to protect them. We are as disappointed as you in our lack of strawberries. Onward! 

 

ON U-PICK THIS WEEK:

In addition to the vegetables we harvest and deliver for the CSA shares, each week we'll let you know the items that are available for you to pick in unlimited quantities out at the farm. This week that includes: garlic chives, thyme, oregano, sage, sorrel, onion chives (edible flowers), stinging nettle (Be sure to wear gloves, sleeves, pants and closed-toed shoes!). 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


It's Week 1 of the CSA Share Season! Here's a Preview of What You'll Be Getting.


Here's one of our new farm staff members, Garrett, potting up tomato plants for this week's share.

Would you like to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   


Hello, 2018 CSA Members! 

It's time for the first shares of the season, which will take place this Wednesday, May 9th & Saturday, May 12th.

Here are some things you need to know: 

WE'RE LOOKING FOR A VOLUNTEER FOR THE DUPONT PICK-UP
We have a new manager for the Dupont pick-up: Garrett. We are looking for someone to help Garrett every Wednesday from 5:00-8:00 pm. The volunteer will receive one free CSA share in exchange for helping Garrett unload the van, set up the share, keep bins filled, interact with our members and pack up when it’s over.  In case you're not familiar, the address for the Dupont pick-up is 1737 Fraser Ct, NW, and the CSA season runs May 9 through November 7.

WHAT TO EXPECT FROM US EACH WEEK
Ever Wednesday afternoon we send an email that tells you the contents of the share, along with the amounts of each vegetable. We send this as soon as the harvest and calculation are done -- they're not exact but they're very close. Wednesday's email also serves as the preview for Saturday.

FIRST SHARE PREVIEW
For this first week , here's our best guess on the share: 

  • one bunch of garlic scallions, a.k.a. green garlic 
  • a choice of salad mix, including lettuce, spinach, spicy mix and tat soi. We'll go heavier on lettuce and spinach because they are available fewer weeks: They don’t like the heat.
  • Some seedlings, including basil, tomatoes, lettuce, oregano, kale and flowers
  • And we’ll pick a few bags of stinging nettles for the people who want it

On U-Pick this week: In addition to the vegetables we harvest and deliver for the CSA shares, each week we'll let you know the items that are available for you to pick in unlimited quantities out at the farm. This week that includes garlic chives, thyme, oregano, sage, sorrel, onion chives (edible flowers), stinging nettle (Be sure to wear gloves, sleeves, pants and closed-toed shoes!). 

Coming soon: radishes, turnips, kale, collards, and basil. We expect cilantro to be added to U-Pick next week. 


MORE DETAILS, LOGISTICS & SUCH

We have the pick-up locations and times published on the blog. And there's a handy FAQ there, too. 


STILL WANT TO JOIN THE CSA? 

Haven't purchased or know someone who wants to be a member this season? We still have several slots left. Sign up now!

As always, let us know if you have any questions! 

~ The Clagett Farm Team 


It's Time for the Gleaning: Here's Everything You Need to Know

Every year after the end of the official share season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. 

This year's gleaning will take place this weekend, Friday, Nov. 17 through Sunday, Nov. 19. During this time, CSA members can come out to the farm any time of day to pick whatever produce is left.

And what produce is left, you ask? Great question! We've got:

  • white lady turnips
  • kale
  • watermelon radishes
  • tiny beets
  • tiny fennel
  • purple top turnips
  • spicy mix
  • Tokyo bekana
  • spinach
  • oregano
  • thyme
  • sage
  • dill
  • parsley
  • sorrel
  • lemongrass
  • garlic
  • cloves
  • mint

As we've cautioned in the past, gleaning is not for everyone.  You'll be picking it yourself, and because the pickings are sometimes slim, it will take a long time to get a significant amount of anything.

If you plan to come we suggest that you:

  • Bring a knife to make cutting the salad greens easier
  • Bring bags for the vegetables
  • Wear sturdy shoes
  • Be prepared to walk about a quarter mile to get from your car to the field.  

Thanks, everyone! Happy gleaning!

~The Clagett Team