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October 2017
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December 2017

Last Chance to Reserve Your Holiday Wreaths

Pic
 
For our 2017 Wreath Drive, long-time Clagett friend and farm-hand Jenn is selling wreaths made from flowers and grasses grown organically at the farm, and in her DC garden space. 
 
Each wreath is hand-crafted to order and exquisitely designed—ensuring that everyone has the most beautiful holiday on record! Wreaths are $50 each, with delivery and gift-wrap options available for additional charges. For Clagett CSA members and friends, two wreath pick-up dates are available: One in Dupont Circle, DC on November 29th, and one at Clagett Farm, MD on December 2nd. There may be extra wreaths available for sale at these pick-ups, but it’s always best to reserve in advance.
 
Order your own wreaths by filling out this form. We have a limited supply of local flowers and foliage, so please order as soon as you can! And, most importantly: Happy Holidays from your farm team!
 
 

It's Time for the Gleaning: Here's Everything You Need to Know

Every year after the end of the official share season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. 

This year's gleaning will take place this weekend, Friday, Nov. 17 through Sunday, Nov. 19. During this time, CSA members can come out to the farm any time of day to pick whatever produce is left.

And what produce is left, you ask? Great question! We've got:

  • white lady turnips
  • kale
  • watermelon radishes
  • tiny beets
  • tiny fennel
  • purple top turnips
  • spicy mix
  • Tokyo bekana
  • spinach
  • oregano
  • thyme
  • sage
  • dill
  • parsley
  • sorrel
  • lemongrass
  • garlic
  • cloves
  • mint

As we've cautioned in the past, gleaning is not for everyone.  You'll be picking it yourself, and because the pickings are sometimes slim, it will take a long time to get a significant amount of anything.

If you plan to come we suggest that you:

  • Bring a knife to make cutting the salad greens easier
  • Bring bags for the vegetables
  • Wear sturdy shoes
  • Be prepared to walk about a quarter mile to get from your car to the field.  

Thanks, everyone! Happy gleaning!

~The Clagett Team


The Final Share of 2017: Garlic, Peppers, Greens and More

Clagett gleaning
Autumn on Clagett Farm, as captured by Instagrammer paxmac. Thanks for posting, paxmac!

 

 

Well, Clagetteers, to everything, there is a season. And this season of Clagett Farm has drawn to a close. We've had some great food this year, but all good things must come to an end. And that means this is the final pick-up of the entire season.

 

ANNOUNCEMENTS:

  • Save the date for Gleaning 2017: Nov. 17-19. Each year, after the end of the official season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. Stay tuned for more information about this year's gleaning.

  • Interested in a beautiful holiday wreath handcrafted from organic greenery and dried flowers grown on Clagett Farm and other local Maryland farms? Check out The Dirt Society's 2017 Wreath Drive. They'll even deliver them right to you, or you can have them gift-wrapped and shipped anywhere in the country!

  • Clagett's fall beef sale has begun. Buy local, responsibly raised, grass-fed beef while supporting efforts to clean up the Chesapeake Bay! Here are some details:
    • Meat is frozen in individual cuts and vacuum sealed in clear packages (which helps retain cold, prevents freezer burn, and greatly prolongs storage life).
    • Our butcher is Mount Airy Meat Shop, a family run, well respected, and USDA certified shop. 
    • The meat is dry-aged, which means that it is hung at the meat shop for a little over two weeks to provide maximum tenderness.
    • A "lateral quarter" is sold @ $8.50/lb. The weights will vary based upon the individual cows’ but will range from 65-90lbs/quarter.  You can request to have a smaller quarter or a larger quarter, depending on your needs.
    • Meat must be picked up on Saturday, Dec. 2 at Clagett Farm between 10 a.m. and 1 p.m. A reminder email will be sent out to all who place an order.
    • To place an order or find out more information, click here.

  • Finally, here's a reminder of some tips for prolonging produce shelf life over the next weeks and months:
    • Store sweet potatoes in a cool place (but not as cold as a refrigerator). They'll last for weeks.
    • Garlic will store from now until February outside of the fridge, and even longer in the fridge.
    • For root vegetables like radishes and turnips, rip the tops off and store the vegetables in your refrigerator's crisper drawer; they'll last a month.
    • Peppers freeze very well. If you trim them and slice them before you throw them in a Ziploc in the freezer, you can then take out and cook just the amount you want to use. (They also freeze especially well once roasted in the oven.)

 
THIS WEEK'S SHARE:

  • 4 heads garlic
  • 1 1/2 pounds total combination peppers + chiles
  • 1 1/2 pounds total combination turnips + radishes 
  • 1/2 pound greens
  • 1/2 pound other assorted veggies that we have in smaller amounts 

Okay, that's it for the final week of the season! Stay tuned for more info about gleaning!

~The Clagett Team


This Week's Share: Sweet Potatoes, Turnips, Cardoons (!) and More

Clagett crew

Farmer Carrie posted this great photo of the Clagett crew taking a breather on a recent harvest day. 

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!   

 

ANNOUNCEMENTS:

  • As a reminder, this is the penultimate share of the season. In other words, next week is the final week
  • Also, you may be ending the season with some produce you want to store during the winter. Here are some tips on that:
    • Store sweet potatoes in a cool place (but not as cold as a refrigerator). They'll last for weeks.
    • Garlic will store from now until February outside of the fridge, and even longer in the fridge.
    • For root vegetables like radishes and turnips, rip the tops off and store the vegetables in your refrigerator's crisper drawer; they'll last a month.
    • Peppers freeze very well. If you trim them and slice them before you throw them in a Ziploc in the freezer, you can then take out and cook just the amount you want to use. (They also freeze especially well once roasted in the oven.)

 
THIS WEEK'S SHARE:

  • 2 heads garlic
  • 2 pounds sweet potatoes
  • 1 1/2 pounds peppers
  • 1 3/4 pounds total combination turnips + radishes + cardoons*
  • 1/2 pounds total combination eggplant + beets + chiles
  • 1/2 pound total combination greens + carrots + fennel
  • 1 plant, such as lettuce or an herb

 

*"What the heck is a cardoon??" you're wondering. Great question, you!  Cardoons are long, spiny stalks that look a little like celery and taste a little like artichokes. They're dense and tough, so most recipes call for slow-braising them, or first blanching or steaming them before you do something else, like saute or fry them. Here are a few good-looking cardoon recipes:

 

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!