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November 2017

Season Update: The End is (Almost) Nigh

The end
(Flickr Creative Commons/Jeff Turner)

It's hard to believe, Clagetteers, but it's nearly November.

And that means it's almost the end of our produce season. In fact, there are only two shares left this year: this week and next.

We just wanted to make sure you're aware of that, especially if you've skipped a week in the past and haven't yet claimed your double share. Now is the time! Gather ye rosebuds -- er, sweet potatoes -- while ye may.

We'll be back on Wednesday with our usual weekly update about what to expect in the share.

Happy eating!

--Clagett Farm


This Week's Share: Sweet Potatoes, Watermelon Radishes and More

Clagett field

This photo, posted on Instagram by CSA member kdapllc, looks nice enough to be a painting. So pretty!

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 
THIS WEEK'S SHARE:

  • 2 heads garlic
  • 3 pounds sweet potatoes
  • 1 1/2 pound total combination watermelon radishes + sunchokes* + turnips 
  • 1/2 pound greens
  • 2 pounds total combination peppers + chiles

Extra garlic for sale: $5/pound

*As a reminder, if you're not sure what to do with sunchokes, make sure you wash them very thoroughly, and then you can treat them just like fingerling potatoes. No need to peel! Slice them up, toss them in olive oil and salt, and roast them on a baking sheet in the oven until tender (about 20-25 minutes at 350 degrees). Or here's a recipe we like for Pan Roasted Sunchokes made on the stovetop.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

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


This Week's Share: Cabbage, Squash, Sunchokes and More

Clagett radishes

How gorgeous are these radishes?! Thanks very much to CSA member Karla for emailing us this beautiful snapshot.

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 

NEW EVENT THIS SUNDAY: 

Monette Bailey is one of the wonderful volunteers who helps manage our Saturday CSA pick-ups, and she also happens to be one of Outdoor Afro DC's organizers. Outdoor Afro is a national organization that gathers African-Americans who want to enjoy fun activities in the outdoors. So of course, we wanted her to bring Outdoor Afro to Clagett Farm! 

You're invited to join Outdoor Afro for all of their events, but especially this one, since it's at YOUR farm. It's this Sunday, Oct. 22, from noon-4 p.m. at Clagett Farm. We'll have a potluck and hay rides.
 
The event is open to all, and everyone is welcome!
 


THIS WEEK'S SHARE:

  • 2 heads garlic
  • 3 3/4 pounds total combination peppers + cabbage + chiles
  • 3 3/4 pounds winter squash 
  • 1 1/4 pound total combination turnips + radishes + sunchokes* 
  • 3/4 pound total combination greens + eggplant

*Not sure what to do with sunchokes? Make sure you wash them very thoroughly, and then you can treat them just like fingerling potatoes. No need to peel! Slice them up, toss them in olive oil and salt, and roast them on a baking sheet in the oven until tender (about 20-25 minutes at 350 degrees). Or here's a recipe we like for Pan Roasted Sunchokes made on the stovetop.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

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


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

Turnips

Thanks to voat14 who shared this image of turnips on Instagram.  Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 Now on to the share!

NEW EVENT: OUTDOOR AFRO

Clagett Farm is hosting a potluck on Sunday, October 22 called Outdoor Afro. All our CSA members are invited. You can get all the details online here. We hope you can make it!



THIS WEEK'S SHARE:

  • 1 head garlic
  • 1/2 pound greens
  • 2 pounds total combination small cabbage (1 head max) + turnips + radish
  • 4 pounds total combination winter squash + peppers
  • 3/4 pound total combination eggplant + beans + chiles

 

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

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


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

Clagett boots

Thanks to everyone who came out for Burgers and Brews for the Bay this past weekend! It was a gorgeous day full of great food and drinks. Instagrammer jordanpschreiber snapped this idyllic photo from a hayride during Sunday's festivities. 

Want to see one of your photos featured in a future email? Send it to us or post it to Instagram with the hashtag #ClagettFarm!   

 Now on to the share!



THIS WEEK'S SHARE:

  • 1 head garlic
  • 2 pounds winter squash
  • 1 1/2 pounds total combination eggplant + peppers + chiles
  • 1 1/4 pounds total combination beanspotatoes + tomatoes + radishes + turnips
  • 1/2 pound greens 

 

RECIPE IDEA

unsure what to do with all the turnips we've been getting? Here's a great recipe idea from CSA member Jacob. He writes: "This technique really works for getting rid of the turnips' distinctive, slightly bitter tang, which I know can ordinarily be a turn-off to some."

Thanks so much, Jacob!

Turnip, Pepper, and Kale Salad

2 medium-sized purple-top turnips
2 small bell peppers (I used 1 lipstick pepper and 1 orange one)
~1 Tbs salt
1-2 handfuls of kale
2 tsp lime juice
2 tsp olive oil
1/2 tsp salt
1 handful roasted peanuts, chopped (optional)

Chop off stem and tail ends of turnips, and peel them.  Cut into quarters.  Slice each quarter very thinly (no more than 1/8"); a mandoline or vegetable peeler works well for this.  Place in a mixing bowl.

Remove the bell peppers' stems and innards.  Cut in half crosswise to get it down to about the length of the turnip pieces, then lengthwise in very thin strips.  Add to bowl.

Mix ~1 Tbs salt into turnips and peppers.  Let sit for about 1/2-hour.

While the turnips and peppers are "sweating," rinse, dry, and roughly chop kale.

In the bottom of a mixing bowl, mix together lime juice, olive oil, and salt until it makes a uniform dressing.

After the 1/2-hour has passed, drain off the moisture that has leached out of the turnips and peppers.  Rinse very thoroughly, until they no longer taste salty.  Squeeze out water and juices as best you can, one handful at a time, and add to the mixing bowl with the dressing.  Toss to mix the dress thoroughly into the vegetables.

Place kale in a serving bowl.  You can mix half of the turnip-pepper mixture into the kale, or just leave it as a bed.  Place the rest of the turnips and peppers on top, and then top with chopped roasted peanuts or another garnish, if you like.

 

WHAT'S ON U-PICK:

  • Chiles
  • Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
  • Sage
  • Garlic Chives
  • Oregano
  • Thyme
  • Malabar Spinach
  • Mint
  • Parsley
  • Dill
  • Sorrel
  • Cilantro
  • Lemongrass
  • Stevia
  • Flowers (any flowers you see at the farm are fair game)

 

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