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


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

Strawberries farm

This week's photo features a very happy farm visitor chowing down on strawberries (thanks Jonathan & Siobhan!). 

Happy 5th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

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

3/4 pound greens (collards, kale, lettuce, Tokyo bekana, bok choi and more)

1 pound garlic scapes (check out a recipe below!)

3/4 pounds choice of turnips or kohlrabi (limited quantities - there will be more kohlrabi next week)

At Dupont: Choose 1 pint of strawberries or 1/4 pound basil

At the Farm: Choose 1 point strawberries or 1 zucchini 

 

WHAT'S ON U-PICK:

  • Strawberries. They're still growing. You can u-pick today (Wednesday after 3P) or Thursday (anytime), Saturday (after 1p), or anytime Sunday and Monday. [No u-pick on Friday or Tuesday.] 
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)
  • New: Basil. 

 WHAT TO EXPECT NEXT WEEK:

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

RECIPE SUGGESTIONS

We have a few recipe suggestions this week. Two -- for garlic scapes and turnips -- are from Farm to Feast Catering, who sampled food at last week's pick-up. And we also have two drink recipes -- one with and one without alcohol (thanks Jonathan & Siobhan). Please send us your recipe suggestions! 

Garlic Scape Dip

10 Garlic Scapes
¼ nuts (we used almonds)
2 tablespoons pumpkin seeds
¼ cup grated parmean
¼ cup parsley
¼ cup garlic
salt and pepper
½ plain yogurt
2 tablespoons sour cream

Directions: Wash the garlic scapes and cut off any woody bits. Put the first 7 ingredients into a food processor and pulse a few times until you have a paste. Mix with yogurt until smooth, add a little sour cream for acid and smoothness. Let sit an hour for the garlic to mellow.

Pickled Turnip and Turnip Greens Salad From Sunset Magazine

Yield: Serves 4
3 bunches turnips with greens
1 3/4 teaspoons kosher salt, divided
1/3 cup distilled white vinegar
5 teaspoons sugar
1 teaspoon apricot jelly or jam (we used peach)

Directions: Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.

Thinly slice turnips on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.

Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)

Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.

Drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.

 

Strawberry Gin Smash (cocktail) - pictured on the right below

Srawberry smash

1/2 tsp sugar
1 lime wedge
4 large fresh strawberries or equivalent little ones; reserve one
3 oz gin
Club soda
1-2 sorrel leaves
1 fresh mint sprig
ice

In a tall glass, combine sugar and juice from the lime wedge. Muddle with a spoon to dissolve the sugar.

Slice all but one strawberry. Add to glass and lightly muddle.

Fill the glass half way with ice, add sorrel and muddle again. Fill to the top with ice. Pour gin over the ice, top off with club soda to fill the glass. Garnish with reserved strawberry and mint sprig (you can use the mint sprig to stir the drink while you sip!).

Tip: My husband likes to add a drizzle of honey or agave nectar to the top of the drink to sweeten it a bit more, otherwise this is a dry but refreshing cocktail

Strawberry Ginger Smash (mocktail) (pictured left in the photo above)
1 lime wedge
4 large fresh strawberries or equivalent little ones; reserve one
Ginger ale (soda)
1-2 sorrel leaves
1 fresh mint sprig
ice

In a glass, muddle juice from the lime wedge with 3 sliced strawberries.

Add sorrel leaves and muddle again. Fill glass with ice.

Pour ginger ale over ice to fill the glass. Garnish with the reserved strawberry and mint sprig (you can use the mint sprig to stir the drink while you sip!)

 

That's week 5! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Chinese cabbage, strawberries and more

  Tiny turtle

 Happy 4th Week of the CSA season! (Thanks to Farmer Carrie for this tiny turtle shot!)
 

ANNOUNCEMENTS & REMINDERS 

Wish Jared a Happy Birthday: One of our farm staff -- Jared -- is celebrating a birthday today. If you see him, wish him a happy birthday and give him a big thanks.  Two Fridays ago he was bit by a black widow while planting your corn, and though he was in a lot of pain, he showed up the next morning to help harvest in the rain. So if any you see him at the farm today, pat him on the back and wish him a happy birthday.

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 pint strawberries

1/2 pound total combination:

  • lettuce
  • spicy mix
  • kale
  • bok choy
  • garlic scapes
  • plus limited quantities of other greens

Choose 1 of the following:

  • 1 head Chinese/Napa cabbage (this is the only week for these cabbages - they're big, averaging 2.75lb/head)
  • 3/4 pound total combination of purple top turnips, scarlet ohno turnips, hakurei turnips, pink beauty radishes

 

 

WHAT'S ON U-PICK:

  • Strawberries! You can u-pick today (Wednesday after 3P) or Thursday (anytime), Saturday (after 1P), or anytime Sunday and Monday. [No u-pick on Friday or Tuesday.] 
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

 WHAT TO EXPECT NEXT WEEK:

  • More lettuce, chard, and other greens
  • More turnips and radishes
  • Strawberries should continue over the next week
  • We should see the first kohlrabi come into the share next week.
  • Zucchini will start to appear in small quantities. 

RECIPE SUGGESTION

We have two recipe recommendations from members this week. The first is from Chris, who made a cold leek and potato soup using his garlic scallions from last week. Chris topped the soup with homemade croutons.

The second recipe comes from CSA Member McKinley, for Kashmiri-Style Turnips with Greens. Have a recipe to recommend? Let us know! Here's McKinley's note: 

Kashmiri-Style Turnips With Greens

This is an adaptation from http://www.chroniclebooks.com/blog/2013/05/15/from-the-chronicle-kitchen-roots-2/ which is an adaptation of a recipe from Raghavan Iyer’s splendid 660 Curries, using baby turnips with their bushy greens instead of the kohlrabi Iyer suggests. Like kohlrabi, turnips “come alive in the presence of sweet fennel, pungent ginger, hot chiles, and smoky cardamom.”  [I thought I had cardamon pods, but alas, I did not - so I used coriander seeds instead]

Serves 4

2 tbsp olive oil
1 serrano chile, stemmed, halved lengthwise, seeded, deribbed, and finely minced
1 tbsp peeled and grated fresh ginger
2 black cardamom pods [I used 1 tsp of coriander seeds plus​​ a few pepper corns and ground them with the fennel]
1 tsp fennel seeds, ground in a mortar or spice grinder
14 oz/400 g baby turnips, trimmed and halved or quartered, depending on their size [I had just one of the big ole' purple-top turnips we got in weeks' 1 and 2 shares, and peeled the waxy exterior]
2/3 cup/165 ml water
1 tsp kosher or fine sea salt
About 4 cups/120 g lightly packed chopped turnip greens [I used all the greens from that one mighty turnip]
2 tbsp heavy whipping cream

1. In a medium saucepan, heat the oil over medium heat. Add the chile and ginger and sauté until fragrant and soft but not brown, about 2 minutes. Add the cardamom pods and fennel and sauté just until aromatic, about 20 seconds. Add the turnips, water, and salt and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the turnips are almost tender when pierced with a fork, about 5 minutes. Pack the greens on top, cover, and let the greens wilt, about 3 minutes longer.

2. Give the greens and turnips a gentle stir and then add the cream. Simmer, uncovered, over low heat until slightly thickened, about 2 minutes. Taste and adjust the seasoning. Serve immediately.

I Julianne'd the purple part of the turnip's skin and used it as a garnish.

 

 

That's week 4! Let us know if you have any questions!

~ The Clagett Farm Team


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!