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! 


This Week's Share: Greens, Beans, and Winter Squash

Clagett 7 30

This photo was snapped at last week's Dupont pickup by Clay of The Bitten Word. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

Announcements: 

  • Great news at the farm: It rained!  A lot! We've recorded 2.83 inches in the last couple days (with more rain in the forecast). We've been in serious need of rain -- this was the first significant precipitation we've had since July. It puts us in a much better position going into the last 6 weeks or so of this year's season.
  • Hurricane Joaquin may impact our weather this weekend (see the date change for the Burgers & Brew festival below). If you pick up at the Saturday share, be sure to check your email before heading out to the farm. We'll send you any updates if the weather becomes a problem.

 

UPCOMING EVENTS

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.

And don't forget: We'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 1 lb total combination -- different varieties of greens + beans + hot chile peppers
  • 4 lbs of winter squash 
  • 1. 5 lbs total combination -- summer squash + hakurei turnips 
  • 1 lb total combination -- tomatoes + garlic

 

WHAT'S ON U-PICK THIS WEEK:

  • New: Bok choy, spicy mix, kale, collards 
  • Swiss Chard, chile peppers
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

Have a great week! 


This Week's Share: Summer + Winter Squash and More

Clagett dogs

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

 

TODAY'S DUPONT PICK-UP AND THE POPE

We emailed the Dupont Circle pick-up folks yesterday, and the message holds true today:

The Dupont Cirlce pick-up will proceed as usual today. The pope's visit does not seem to be causing any major road closures that will prevent us from getting the veggies there on time. 

 

If anything does go awry, we'll update you. But we plan to see you today at Dupont Circle!

And of course, if you miss this week’s Dupont pick-up, you may pick up your share at the farm on Saturday from 1-4 PM or take a double share next week.

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • 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.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 5 1/2 pounds total combination summer squash and winter squash

  • 1 pound total combinations kalecollardstat soi (it's beautiful!), spicy mix, chiles, garlic 
  • 1 1/2 pounds  total combination tomatoes, eggplant, hakurei turnips, watermelon radishes, beets

 

 

WHAT'S ON U-PICK THIS WEEK:

  • New: Chile Peppers
  • Swiss Chard
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: More winter squash, some greens. Tomatoes are on the decline. Eggplant are hanging in there. Once winter squash ends we'll introduce regular white potatoes, and following that, sweet potatoes.

Have a great week! 


This Week's Share: First Winter Squash Arrives

Flowers mamacotey

This week's photo was sent in from Instagram user matacotey, showing a freshly flowers from 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!

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • 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.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 5 pounds winter squash

  • 1/2 pound total combination spicy mix, kale, Swiss chard, chiles and beans

  • 1 1/4 pounds total combination eggplant, hakurei turnips, garlic, summer squash

  • 2 pounds totoal combination tomatoes and bok choy


THIS WEEK'S TIP: HOW TO STORE WINTER SQUASH

Winter squash arrives in the share this week and we'll see them continue for at least three more weeks. This season, we're growing the following kinds of squash: spaghetti, Walham butternut, delicata, Sweet Reba acorn, Baby Pam pie pumpkin, Pennsylvania Dutch Crookneck, Golden Nugget and Uncle David's Dakota Dessert Buttercup. Different weeks will feature different varieties. 

How to Store Squash: Keep your squash in a cool, dark place. Check them often to make sure they're not developing soft spots. You can keep acorn squash up to 4 weeks, but a butternut will last up to six months. 

What Squash to Eat first: Use the acorn and spaghetti squash first; you're fine to hold the butternut and crookneck until winter, so they sweeten up. 

You can find more squash storage tips from Cedar Circle Farm and Bonnie Plants. 

 

WHAT'S ON U-PICK THIS WEEK:

  • Beans -- Not overly abundant but there are beans. It will just take you a bit of time picking to get a good amount of them. 
  • Swiss Chard -- There's plenty still left. Come help yourself!
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: More squash (likely acorn squash for the first time). The rest will be pretty similar to this week. 

Have a great week! 


UPDATED: This Week's Share: More Tomatoes & Squash, plus Fall Greens

 

Carlos Pepper

This week's photo was sent in from Instagram user carlos, showing a freshly picked pepper at the farm.  of Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • 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.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

The late-summer harvest is on the small side, unfortunately, thanks to an overabundance of deer and an underabundance of rain.

Also, we're still harvesting this afternoon, right up until pick-up time, so these amounts and specific veggies are subject to change.

  • 3 lbs total combination of quash + tomatoes + garlic + eggplant (max 1 lb of eggplant)
  • 1 lb total combination of bok choy, kale, collards, spicy mix, radishes, beans + hakurei turnips

 

THIS WEEK'S RECIPES

This week's featured recipe is a Quick Zucchini Saute inspired by the Red Cat restaurant in New York City:

Quick Sauté of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino romano or parmesan cheese, in thin slices — a peeler works great for this

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without cheese on top.

 

Have a recipe to suggest to other members? Email us!

 

WHAT'S ON U-PICK THIS WEEK:

  • Beans -- There are some beans available in field B4.  Check the board at the wash stand for location info.
  • Swiss Chard -- There's a good amount still left. Come help yourself!
  • Tomatoes --  There are still some Roma tomatoes available.
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: We postponed the first harvest of the winter squash but hope to begin picking that next week.

Have a great week!