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This Week's Share: Cabbage, Turnips and More Winter Squash!

Burgers and brews 1

Thanks to everyone who came out for Burgers & Brews this past weekend! It was a great -- and yummy -- party. Check out lots more photos from the event!  And remember: You can always email us your own photos or post them to Instagram with the hashtag #ClagettFarm, and we'll feature them here! 

 

ANNOUNCEMENTS & REMINDERS 

Dupont Pickup Site Today: Due to ongoing work in the alley where we usually park, it looks like we're not going to have alley access today. Look for the van on the same block as usual, parked along S St. (If Jenn can't find a spot on S, she'll snag one on 20th St.)

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

 

Clagett gary

Gary Palmer of Holiday Memories Farm has been working with us as a Beginning Farmer Trainee, which is a program of Future Harvest CASA. Today was his last day with us. Thanks for all your great help each week, Gary!

 

 

Clagett couple

Two of our regular staff, Jared Planz and Elissa Salerno, are getting married next week. Congratulations!! They have been extraordinarily competent hard workers and we are so happy for them. (On that note, we'll be a little short-staffed on Saturday, so if anyone has been considering working for a share, this is a perfect opportunity.)

 


THIS WEEK'S SHARE

  • 2 heads garlic
  • 1 1/4 pounds total combination cabbage + turnips + radishes + kale + collards
  • 1 pound total combination eggplant + peppers + summer squash
  • 5 pounds total combination winter squash + bok choi 
  • 1/2 pound total combination spicy mix + okra + tomatoes + beans + chiles

Not sure what to do with winter squash? Soup is always a great option. As is oven-roasting: Just peel the squash, cut into small dice, toss in olive oil and salt (and maybe a little chile pepper) and roast until tender. And don't forget: The squash you pick up today can be stored throughout the winter without refrigeration. In fact, the butternuts and the Pennsylvania Dutch crooknecks (which look like elongated butternuts) will actually get sweeter after a few months of sitting around.  

 

WHAT'S ON U-PICK:

  • Chiles
  • Okra*
  • Herbs (various basils, sorrel, savory, oregano, mint, sage, chives, tarragon, lavender, thyme, celery, anise hyssop, parsley.) 
  • Flowers. Any flowers on the farm are fair game. 
  • *The okra is in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

WHAT TO EXPECT NEXT WEEK

Sweet potatoes arrive!  They look great this year.  Also, you can expect more greens, winter squash, garlic, peppers, eggplant and chiles.

 

That's week 20! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Winter Squash, Autumn Greens and More

  Clagett image 9-21

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

 

 

Happy 19th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

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

Burgers and Brews: Buy a Ticket Or Volunteer! Burgers and Brews, hosted by the Chesapeake Bay Foundation, is this Sunday, Sept. 25, at Clagett Farm. The event, from 12 to 4 pm, is going to be a blast! There are two ways for you to attend:

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

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

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

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!


THIS WEEK'S SHARE

  • 2 heads garlic
  • 1 winter squash
  • 1/2 lb. total combination spicy mix + arugula + Tokyo bekana [similar to lettuce] + beans + tomatoes
  • 1 1/4 lb. total combination peppers + eggplant + summer squash 
  • 2 1/14 lb. total combination bok choi + turnips+ radishes + kale + collards + chiles

Not sure what to do with winter squash? Soup is always a great option. As is oven-roasting: Just peel the squash, cut into small dice, toss in olive oil and salt (and maybe a little chile pepper) and roast until tender. And don't forget: The squash you pick up today can be stored throughout the winter without refrigeration. In fact, the butternuts and the Pennsylvania Dutch crooknecks (which look like elongated butternuts) will actually get sweeter after a few months of sitting around.  

 

WHAT'S ON U-PICK:

  • Chiles
  • Tomatoes (very few left)
  • Okra*†
  • Herbs (various basils, sorrel, savory, oregano, mint, sage, chives, tarragon, lavender, thyme, celery, anise hyssop, parsley.) 
  • Flowers. Any flowers on the farm are fair game. 
  • *The Sun Gold tomatoes, cucumbers, tomatillos, ground cherries and okra are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
  • We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

WHAT TO EXPECT IN COMING WEEKS

As we start the final 6 weeks or so of this year's season, here's what you can look forward to:  Sweet potatoes (starting in 2 weeks), winter squash through the end of the season, as well as garlic and greens until the end of the season. This might be the final week for tomatoes, summer squash and beans. Peppers, eggplants and chiles are also starting to decline.

 

That's week 19! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Pumpkins, Eggplant and More

Clagett sungolds

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

Happy 18th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

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

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

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

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

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

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!


THIS WEEK'S SHARE

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

WHAT'S ON U-PICK:

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

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

~ The Clagett Farm Team


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

Clagett natalia

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

Happy 17th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

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

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

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

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

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

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!

RECIPE OF THE WEEK: PICKLED ZUCCHINI

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

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

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

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

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

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

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

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

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


THIS WEEK'S SHARE

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

WHAT'S ON U-PICK:

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

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

~ The Clagett Farm Team