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Recipe Ideas: Turnips

Krossbowturnips
(This photo from CSA Member Krossbow on Flickr)

 

With a healthy dose of turnips in this week's share, I thought it might be useful to share with some you some ideas for how to use them in the summer months -- particularly, recipes that don't require long periods of roasting or stewing. With that, here are six ideas for using turnips in the summer!

 

Raw, in salads -- Slice them thinly and add them to salads uncooked, just as you would a radish. 

Pickled turnips -- Make some quick-pickled turnips and eat them on their own or on sandwiches. 

Turnip Kimchi -- This is another take on pickled turnips with slightly different flavors. 

Turnip and Kholrabi Slaw -- We made this a few years ago and loved it. 

Japanese Turnips with Miso -- Requires more cooking than the recipes above, but looks delicious. 

Grilled Turnips with Garlic -- Simple and tasty. 

 

Do you have a favorite use for turnips when it's warm? Share them here in the comments! 

-- Clay 


This Week's Share: Turnips, Cabbage, Garlic Scapes

 

Mulberry photo
Here’s a photo of Scott and Neal after a fun few hours of picking mulberries, playing in the sandbox, and petting baby chicks during the CSA pick-up. Those mulberries have left a lot of kids with stained feet, knees, fingers and tongues!  Their dad, Dave, sent us this photo. 

And with that bit of adorableness, here's what you'll find in week four of the CSA share!

Here's what you'll find in this week's CSA Share:

  • 3 pounds of turnips OR 1 head Chinese cabbage (they each weigh about 6 pounds) OR 1 pound baby bok choy OR 3 kholrabi 
  • 1/2 pound garlic scapes (These freeze very well - you can freeze them whole. Also, if you need recipe ideas for using them, you can check out our recipe archive.) 
  • 3/4 pound spinach + giant mustard + spicy mix + arugula + tender greenslettuce + carrots
  • 3/4 pound total radish + kale + Swiss chard
  • 1 pint strawberries (this is the last week strawberries will be in the share, though they'll remain on u-pick until they're gone)

On U-Pick this week:

If you want to come and u-pick, you can find a map of the fields and locations at the Wash Station when you arrive at the farm, denoting where to find the fields listed below. Here's what's on offer this week. 

  • Strawberries. These will remain on u-pick until they're gone. 
  • Kale and collards from the D field.
  • Radishes and Turnips
  • LettuceSpicy MixArugula. See details at the wash station. 
  • Mulberries are now available across the farm. Learn how to spot them and what to do with them.
  • Herbs: Oregano, onion chives (edible flowers), garlic chives, cilantro (a little), sage, sorrel, thyme, lemon balm.  
  • Any flowers are always fair game.  

A preview of next week: 

Here are new items for you can expect in next week's share: 

  • Bunching onions
  • Zucchini

In the meantime, do you have questions? Comments? 

Leave them here on the blog! 

 


This Week's Share: Greens, Garlic Scapes, Turnips and Radishes!

Steve strawberries
This photo is from CSA member Steve, who made a salad using his lettuces and strawberries from the share. Have a photo you want to share? Email it to us! 

 

Week 3!

First, a shout out: Thanks to Kristen S. -- a CSA member who came to volunteer at the farm this weekend. Thanks to her and the staff, we got all the tomatoes planted. Thanks Kristen! 

Here's what you'll find in this week's CSA Share:

  • 1/4 pound garlic scapes
  • a choice of 1 pint strawberries OR a 1/2 pound bunch asparagus OR 1/2 pound rhubarb
  • 2 1/4 pound total turnips + radishes 
  • 1/2 pound popcorn ears
  • 3/4 pound total basil + brocolli + lettuce + spinach + spicy mix + arugula + Tokyo bekana (a lettuce-like mustard green). When you arrive, you will likely not see all 7 options at once -- we'll be rotating them in throughout the share. 
  • 1 pound of kale + tendergreens + Southern Giant mustard greens + collards

On U-Pick this week:

If you want to come and u-pick, you can find a map of the fields and locations at the Wash Station when you arrive at the farm, denoting where to find the fields listed below. Here's what's on offer this week. 

  • Strawberries through the end of Thursday. They will likely go back on U-Pick on Saturday (at least for the remainder of the day Saturday starting at 1 pm. So you're aware, quantities are declining. 
  • Kale and collards from the D field.
  • Lettuce, Spicy Mix, Arugula. See details at the wash station. 
  • Mulberries are now available across the farm. Learn how to spot them and what to do with them.
  • Herbs: Oregano, onion chives (edible flowers), garlic chives, cilantro (a little), sage, sorrel, thyme, lemon balm.  
  • Any flowers are always fair game.  

A preview of next week: 

Here's are new items for you can expect in next week's share: 

  • Carrots
  • Baby bok choy
  • Possibly zucchini (if not next week, the week after!) 

In the meantime, do you have questions? Comments? 

Leave them here on the blog! 

 


Want to Volunteer at the Farm Tomorrow?

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Want to get outside and enjoy the beautiful weather tomorrow on the farm?

We're in need of a few volunteers who want to come out and help transplant tomato plants to the fields. We're trying to get them in the ground before the next rain, which is looking likely for Monday. 

Transplanting tomato plants is a fun and easy job -- volunteers will ride on the back of the tractor. If you're able to volunteer, call Farmer Carrie at 301-646-0282 and she'll give you all the details. 

Happy Saturday!

 

 

Photo above via TheBittenWord.com 


Ideas and Recipes for Using Garlic Scallions

From Clagett Farm 05-12-2012
(This photo from CSA member Krossbow on Flickr)

Of all the items currently in the CSA share, I suspect that Garlic Scallions -- a whole pound this week -- may be the most difficult for some of you to use. Hopefully these ideas will help you find ways to use them in your cooking. 

First, a tip on searching for recipes: Look for anything that includes "garlic scallions" or "green garlic." The two terms are interchangeable. 

Here are a few recipes to get you started: 

  • Grilled, with a mustard sauce -- Last week, we used our garlic scallions by marinating them in some soy sauce, grilling them for a few minutes until they had a nice, light char, and then served them with a mustard sauce. You can see a very simliar recipe for Charred Spring Onions with Mustard Cream Sauce on our blog. 

Other ideas for using garlic scallions? Please leave them in a comment! 

-- Clay 


This Week's Share: Seedlings, Popcorn, Turnips, Radish and More!

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Week 2! 

We hope everyone enjoyed the first share of the season. It's been a drizzly few days on the farm but the crops are all doing very well. There are some new items in this week's share and even more new things to come in the following weeks. 

Enjoy!

Here's what you'll find in this week's CSA Share:

  • 2 seedlings
  • 1/2 pound loose popcorn kernels. If you missed it, we included directions on how to cook them in last week's blog post. 
  • 3/4 pound Purple Top and Hakurei turnips + Easter Egg radishes
  • 1/2 pound spinach + lettuce + arugula + spicy mix + collards
  • 1 1/2 pound kale + chard 
  • 1 pound garlic scallions
  • 1 pint strawberries
  • Dupont only: 1 bunch herbs (we'll have oregano, sorrel, sage, lavender, onion chives, garlic chives). If you're picking up at the farm, all these herbs are on u-pick.   
  • For those who have not yet had asparagus: 1 bunch asparagus

On U-Pick this week:

If you want to come and u-pick, you can find a map of the fields and locations at the Wash Station when you arrive at the farm, denoting where to find the fields listed below. Here's what's on offer this week. 

  • Strawberries through the end of Saturday. We ask that you limit yourself to 6 quarts (9 pounds). 
  • Kale and collards from the D field.
  • Herbs: Oregano, onion chives (edible flowers), garlic chives, cilantro (a little), sage, sorrel, thyme, lemon balm.  
  • Any flowers are always fair game.  

A preview of next week: 

Here's what you can expect in next week's share: 

  • Garlic scapes
  • Lettuce, spinach, arugula, spicy mix, basil
  • Turnips and radishes
  • Strawberries
  • Kale, collards
  • Asparagus (we'll be ready to offer a second round in small amounts)
  • Some seedlings -- we'll be giving away the rest of the seedlings next week
  • And coming to u-pick next week: mulberries will be added to the u-pick list next week, as will greens 

In the meantime, do you have questions? Comments? 

Leave them here on the blog! 

 

Photo above via TheBittenWord.com


This Week's Share: Lettuce, Spinach, Popcorn, Scallions and More

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Here we go -- week 1! 

Just a reminder: there is a new location and a new pick-up time for the Dupont Circle pickup this year. For those picking up at Dupont today, your pick-up occurs on Tuesdays, 6-8 pm behind Dupont Circle Physicians Group at 1737 20th Street, NW. You can find the pick-up on the south side of S street between 19th and 20th. There is parking for the doctor's office in the alley just behind 1737 20th Street, and the table will be set up in those parking space. Here is map of the location

And with that, here's what you'll find in this week's CSA Share:

  • 1 pound choice lettuce + kale + collard greens
  • 1/2 pound choice spinach + arugula + spicy mix  
    • The spicy mix is pretty large. You can either chop it up and eat it as a salad or you can wilt it in a pan with olive oil and serve it as a side. 
  • 1/2 pound garlic scallions
  • 1 pound popcorn on the cob (see note below about how to cook it)
  • 2 seedlings (options include kale, rosemary, blue potatoes, lettuce, chile peppers, oregano and a few parsley plants. We will not have tomato plants this year. We hope to have basil in the coming weeks to offer you.)
  • A half pound bunch of asparagus (if you didn’t get it last week at the Meet 'n' Greet) or a similar amount of rhubarb (we're still in the process of harvesting the rhubarb right now)
  • One pint strawberries. We’ll definitely bring berries to the Dupont pickup. For those picking up at the farm, you can pick as much as you want from the field. 

 

How to Cook Your Popcorn Kernels

Not sure what to do with kernels of corn? Here are three options: 

  • Either clean out microwave and watch it pop off the cob (super entertaining!)
  • Or put it in a paper bag to pop in the microwave
  • Or twist off the kernels sort of like you’re ringing out a towel and pop on the stove (so much less fun, and who doesn’t at least have a neighbor with a microwave, or a microwave at work for this fun little stunt?)

Let us know how you cook yours! 

 

On U-Pick this week:

If you want to come and u-pick, you can find a map of the fields and locations at the Wash Station when you arrive at the farm, denoting where to find the fields listed below. Here's what's on offer. 

  • Strawberries are back on the u-pick list from now until the end of the day on Saturday. E and D fields.
  • Herbs: Oregano, onion chives (edible flowers), garlic chives, cilantro (a little), sage, sorrel, thyme, lemon balm.  We killed off our mint because it was growing out of control.  We’ve re-planted a little into a planter, and we intend to plant more.  We’re looking for a really good spearmint. If you have some growing in your yard that you like, please bring us some plants! 
  • Kale, collards and lettuce from the D field.
  • Any flowers are always fair game.  

 

A preview of next week: 

Here's what you can expect in next week's share: 

  • Strawberries
  • Lettuce, spinach, arugula, spicy mix, Swiss chard
  • Kale, collards
  • Seedlings (potentially)
  • Loose kernels of popcorn (probably about a half pound)
  • Asparagus
  • Herb bunches
  • Radishes or  turnips (probably a choice of the two, but not sure yet)

In the meantime, do you have questions? Comments? 

Leave them here on the blog! 

 

Photo above via TheBittenWord.com 

 


Getting Ready for Tomorrow: What to Bring, How to Stay Updated, and Other News

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Here are a few down-and-dirty details you need to know as we're kicking off the 2012 season.

 

Resources For You To Refer To All Year

We have updated the 2012 CSA Details on the blog. It includes information on pick-up days, directions to the farm and general instructions for the CSA (what happens if you skip a week, how u-pick works, etc.). 

Though it's less relevant for CSA members, the Frequently Asked Questions (dogs, jobs, weddings and more!) have also been updated. 

 

What to Bring To The Pick-Up

Bring your own containers to carry veggies. We recommend a combo of canvas bags + plastic bags + other containers for veggies, such as a large plastic clamshell (the ones you see in the grocery store with baby spinach). If you just have bags, that's a-okay. 

We will not be offering used grocery bags at the pick-up this year because sometimes they weren’t so clean, the bags often blow away, and according to health codes, we aren’t supposed to supply used bags for re-use. However.... 

 

New This Season: Compostable Bags!

As we mentioned at the Meet 'n' Greet, we will be offering compostable bags for you to use this year.  They cost us 10 cents each.  If you use them, please contribute accordingly, but no need to pay the moment you take the bags. You can make a donation to the bag fund to cover several weeks at a time. There will be a little can for cash contributions. This is an experiment for us. Let us know what you think! 

 

How to Stay Updated

There are a few ways you can find out the latest information about what's happening with the CSA:

  • On the Clagett Farm Blog. This is where all the most recent and relevant information is posted. Share updates, breaking u-pick news, recipes, farm news, and photos. 
  • Via Email. We have a new email program this year, and will be sending out the weekly share updates through that service each week. (If you're reading this via email, you will receive the share updates each week.) Our hope is that the new service will get the email updates out more quickly than in previous seasons, so that the email goes out as soon as the info is posted to the blog. If you would like to receive updates via email, you can sign up in the upper left hand corner of the blog. If you are reading this via email but would rather not receive email updates each week, you can just reply to this email to let me know and I'll remove you. 

 

Contribute Photos and Recipes to the Blog -- Please!

We're always looking for new ideas for the blog. Here are ways you can help make our blog a fantastic resource for our members:

  • Share Recipes: Let other members know your favorite recipes for using Clagett produce. If you have a recipe you love, please email Clay and share it! 
  • Share Photos: Did you snap a photo on your phone at the pick-up? Take a glamour shot of your veggies after you got them home? Please share it by emailing it to Clay or tagging Clagett Farm CSA if you share the image on Facebook. We're always looking for new photos to include in Clagett blog posts. And we'll always credit you as the photographer. 
  • Share Community Notes: Do you have a piece of news that might be of interest to other members? Email Clay a short note about it, along with a link. We will likely include updates like this at the bottom of the weekly share updates. 

 

We hope you're as excited about the new season as we all are. See you at this week's pick-up!

Clay, Carrie & The Clagett Farm Crew 

 

(photo above: TheBittenWord.com)

 

 

 


U-Pick Strawberries: Today and Tomorrow!


Deborah strawberries 5 5 12
The strawberries are looking great, so we've decided to put them on the u-pick list for today (Saturday) and tomorrow (Sunday) only.

If you're a 2012 CSA Member, come on out to the farm and pick some berries!

Here are our only requests:  Only pick the strawberries that are dead ripe. And only pick them today or tomorrow. 

There are plenty and they are magnificent. Enjoy!

(Photo from CSA member Deborah Starobin Armstrong)

 


First share next week -- what will it be?

We look forward to seeing you for the first share of the season this coming week -- Tuesday, May 8th and Saturday May 12th! The 2012 CSA Details have been updated on the blog, as have the Frequently Asked Questions. In preparation for the share, we wanted to update you on what you'll see at the pick-up. 

Looking out at all those luxurious lettuces, spinach, arugula and mustard greens in the field, I am confident that you will have a lot of salad greens in your first week's share (and your second and third).  I suspect we will have more lettuce than anything else.  We're working with a fancy new seeder, and in our initial attempts, I think the mustard seed were planted a little too deep, so they are not quite as plentiful. 

Here's my rough guess as to what you'll get in your first share:Garlic scallions

  • About a half pound of salad greens, or perhaps a half pound lettuce plus a choice of another quarter pound of spinach+arugula+spicy mix.
  • A bunch of young garlics, which we call "garlic scallions."  In the kitchen, they look and act a lot like leeks, but with a strong garlic flavor (mild when cooked). 
  • Popcorn. Remember all that weirdly timed rain last fall?  It was perfect for exactly one of our crops: popcorn. We have an unprecedented abundance of popcorn that is now dried and ready to pop. You'll get some on the cob and some as loose kernels. If you've never watched popcorn pop off an ear in the microwave, get ready--it's really fun! By get ready, I mean clean your microwave--you'll be sweeping bits of corn out into your bowl. 
  • Cooking greens. Our kale, collards and swiss chard are scant at the moment, but they're very tender.  You won't need to cook them long (if at all), so a little goes a long way. If you don't see it the first week, you'll see it the second. 
  • Seedlings. We have some kale (huge, beautiful plants), oregano, mint, purple potatoes, chiles (various types), lettuce and rosemary. Rosemary!  We won't have much in the herb beds, so you should grow your own if you like using it. There are more plants coming in future weeks, including genovese and thai basil, zucchini, cucumbers, parsley and sunflowers.  NOTE: We have enough tomato plants for our fields but not enough to give out as seedlings. Sorry -- we know that's a favorite.    
  • Rhubarb. It only takes a couple cups to make a pie! If we have less than that per share, we might make it an option with something else. 
  • Strawberries? They're just starting to ripen. You might get them this week or next.  There seems to be a slug problem, so we might have some reject berries that have holes in the side about the size of a pencil eraser. 
  • Asparagus. A half-pound bunch for those who didn't get any at the Meet 'n' Greet. We want everyone to have a chance at it once before we start giving it to anyone a second time. 

Wondering how some of the other crops are looking?  Continue for a quick update:

Continue reading "First share next week -- what will it be?" »