This Week's Share: Sweet Potatoes, Turnips, Cardoons (!) and More
It's Time for the Gleaning: Here's Everything You Need to Know

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

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