This Week's Share + Only a Few Slots Left for Canning Workshops

Clagett image 7-20-16

This week's photo, of a cute little critter spotted at the farm, is from chesapeakebayfoundation on Instagram. Send us your photos or post them to Instagram with the hashtag #ClagettFarm!
 

 

Happy 10th Week of the CSA season, everyone!
 

ANNOUNCEMENTS & REMINDERS 

A REMINDER ABOUT DOUBLING: The summer crops are looking good in the fields but slow to get going. To thank everyone for your patience, we are extending the time you can wait before doubling a missed share to 2 months. We are confident August will bring heavier shares, and we'd like you to be able to take your double shares then, to get more value for your money. 

Sign Up Now: Canning Workshops! Each summer we've been very lucky to offer canning workshops to our members, taught by CSA member Susan. If you've wanted some hands-on canning experience and want to learn how to get started, we highly recommend her workshop. There are only six slots available per workshop, so sign up ASAP!

  • When:  Sunday, August 7 [only 2 slots left!] or Sunday, August 21 [only 1 slot left!], 2-5pm.  
  • Where:  Susan lives near Dupont Circle in DC.  We'll give you more details when you sign up. 
  • Sign up by sending an email to Susan with your preferred date.  Classes are limited to 6 participants each. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • Cost:  Susan only charges a $5 fee for supplies, which includes some photocopies and a jar of something you've made.  Keep in mind that no one is licensed, insured, or paid for this activity. Susan offers this class to you because many of our members have asked over the years, and she is willing to do it.  Thank you Susan! 

If you have any questions about the workshops, please let us know.

Need Fertilizer for Your Garden? CSA Member Susan shared this tip: "I volunteer with Freedom Hill Horse Rescue in Owings, MD. They accumulate a lot of manure, and anyone from farms to small gardeners are welcome to pick it up. Completely free. If you are interested, the best person to contact is Lori Harrington, the rescue's president. Her email is lori.freedom.hill@gmail.com." Thanks, Susan! 

For You Dupont Composters: Some of our Dupont members bring their compost to the pick-up, and we deposit it back at the farm. We're having a bit of a smell issue, so we have a request of you. For those of you who bring very smelly compost to Dupont, we ask that you leave it with us in a bucket with a sealed lid, so that we don't have to open it until we get back to the farm, and then we'll return the bucket next time. If your compost does not smell, you can still drop it off as you have been. Feel free to ask questions about this at the pick-up site. 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

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

  • 1 head garlic

  • 2 1/2 pounds total combination potatoescucumbers (and melons, at the farm pickup, or flowers, at Dupont Circle)

  • 1 pound total combination tomatoes + beans + ground cherries + corn (Corn is only for Wednesday pick-up this week)
  • 1 pound total combination tomatillos + squash + okra + peppers + chiles + leeks


WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, oregano, thyme, mint, lavender, various kinds of basil, savory, cutting celery/leaf celery, purslane, anise hyssop, and more.)

  • Flowers There are lots! Come help yourself!
  • Kale
  • Collard greens 
 

That's week 10! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share + Sign Up for Canning Workshops

Green onions

This week's photo of green onions is from Instagram user imnotamorningrunner. Send us yours or post them to Instagram with the hashtag #ClagettFarm!

Happy 9th Week of the CSA season. 
 

ANNOUNCEMENTS & REMINDERS 

ABOUT THIS WEEK'S SHARE: The summer crops are looking good in the fields but slow to get going. To thank everyone for your patience, we are extending the time you can wait before doubling a missed share to 2 months. We are confident August will bring heavier shares, and we'd like you to be able to take your double shares then, to get more value for your money. 

Sign Up Now: Canning Workshops! Each summer we've been very lucky to offer canning workshops to our members, taught by CSA member Susan. If you've wanted some hands-on canning experience and want to learn how to get started, we highly recommend her workshop. There are only six slots available per workshop, so sign up ASAP!

  • When:  Sunday, August 7 or Sunday, August 21 (choose one), 2-5pm.  
  • Where:  Susan lives near Dupont Circle in DC.  We'll give you more details when you sign up. 
  • Sign up by sending an email to Susan with your preferred date.  Classes are limited to 6 participants each. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • Cost:  Susan only charges a $5 fee for supplies, which includes some photocopies and a jar of something you've made.  Keep in mind that no one is licensed, insured, or paid for this activity. Susan offers this class to you because many of our members have asked over the years, and she is willing to do it.  Thank you Susan! 

If you have any questions about the workshops, please let us know.

For You Dupont Composters: Some of our Dupont members bring their compost to the pick-up, and we deposit it back at the farm. We're having a bit of a smell issue, so we have a request of you. For those of you who bring very smelly compost to Dupont, we ask that you leave it with us in a bucket with a sealed lid, so that we don't have to open it until we get back to the farm, and then we'll return the bucket next time. If your compost does not smell, you can still drop it off as you have been. Feel free to ask questions about this at the pick-up site. 

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

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

  • 1 head garlic

  • 1 1/4 pound total combination potatoescucumbers

  • 1 1/4 pound total combination  beets + carrots + peppers + small ears corn + kale + chard + chiles + collards 

  • 1/4 pound basil (plus some other items in limited quantities)


WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, oregano, thyme, mint, lavender, various kinds of basil, savory, cutting celery/leaf celery, purslane, anise hyssop, and more.)

  • Flowers There are lots! Come help yourself!



RECIPE RECOMMENDATIONS

Since basil is in everyone's share, we thought you'd like this guide to 34 super fresh basil recipes. Also, Farmer Carrie reports that she just chopped up some basil into a stick of butter, added some salt, and smeared it on fresh corn. Sounds like a great idea. 

Natalie shared this recipe for Swiss Chard with Lentils and Feta - she highly recommends it! 

 
 

That's week 9! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: We're Back! No Double Shares This Week

Clagett

This week's photo of strawberry fields is from Instagram user ianblackwellrogers. Send us yours or post them to Instagram with the hashtag #ClagettFarm!

Happy 8th Week of the CSA season. We hope you had an excellent holiday weekend. 
 

ANNOUNCEMENTS & REMINDERS 

No Doubling Shares Today. Due to the size of the harvest, we're not allowing members to double their pick-up this week. We're impressed by the number of you who came out to u-pick this week, and how thoroughly the fields were picked. Unfortunately, that means the share this week will be lighter, so we're not offering double shares today. This is compounded by the very rainy spring which delayed many of our crops, such as beans, tomatoes, peppers, eggplant, squash and cucumbers. But we persevere -- onward and upward!

Save the Date: Burgers and Brews is Sunday, September 25th. Last year the Chesapeake Bay Foundation hosted this fun, ticketed event at the farm. More details to come, but mark your calendars!

 

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

As noted above, there are no double shares allowed this week. Here's what available:

  • 2 garlic bulbs

  • 1 pound total combination new potatoes or kohlrabi

  • 1 large bell pepper or 1 small cucumber (or 1 flower bunch - Dupont only; Farm pick-up can cut their own flowers - there are lots)

  • 1/2 pound total combination leeks, beets, and rhubarb

  • 1/4 pound total combination lettuce, Tokyo bekana, basil and chiles

 

 

WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil, savory and more.)

  • Flowers There are lots! Come help yourself!

 

 WHAT TO EXPECT NEXT WEEK:

  • more potatoes
  • peppers
  • cucumbers
  • garlic
  • onions
  • Tokyo bekana
  • Swiss chard
  • kale
  • collards
  • beets

And coming in the next few weeks: tomatoes, beans and squash

 

 

That's week 8! Let us know if you have any questions!

~ The Clagett Farm Team


REMINDER: No Shares This Week, But Here's What's on U-Pick

Clagett 6-29

This photo of the farm was shared by Instagram user ianblackwellrogers. Thanks, Ian!

 

REMINDER: We're giving the farm workers and volunteers a break to spend the July 4th weekend with their families. So there is no share pick-up this week. We'll resume next Wednesday, July 6.

But you are free to come to the farm for U-Pick. Here's what's available:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil, savory and more.)
  • Flowers There are lots! Come help yourself!
  • Today through July 2: Zucchini, cucumbers, turnips, radishes, kohlrabi, chard, kale, collards, Tokyo bekana, arugula, peas and spicy mix. (Note: Garlic is not available for U-pick.)

See you next week, and have a safe and happy Fourth of July!


This Week's Share: Garlic, Zucchini, Greens & A Reminder: No Share Next Week

UPDATE: Sorry for any confusion about what's on U-pick. This week, it's only flowers and herbs. But from June 26 - July 2, you can come pick just about anything on the farm. See the full list below, under What's On U-Pick.

 

Zebra swallowtail butterfly

This week's photo of a zebra swallowtail butterfly was snapped by CSA member Suzanne at the farm. Thanks Suzanne! 

Happy 7th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

No Share Next Week!  To let our workers enjoy the July 4 holiday weekend with their families, we will not be harvesting shares next week. So there will be no pick-up on Weds., June 29 or Sat., July 2. We'll resume the shares on Weds., July 6.

We're Looking for Volunteers in the Garden: The Farm has recently acquired new planters that are designed so that individuals with limited mobility can more easily access them. The planters are already assembled, are moderate in size, and are placed near the wash station. We're looking for a volunteer or two who would like to work with us on maintaining these planters, including:

  • Providing input on what we should plant in them (the farm will do the planting)
  • Weed and maintain the planters (again, they're a small space)
  • Do some watering of the planters when you're at the farm.

Want to volunteer? Let us know!

CBF's Clagett Farm for the "Reconnecting Our Roots" event coming Sunday, June 26:  Those of you on the Chesapeake Bay Foundation's email list may have seen an invite this week to "Reconnecting Our Roots," an event being hosted at the farm on Sunday, June 26. At the event, you'll earn more the farm, food, and the connection between local agriculture and the health of the Bay. More information and registration is available on CBF's website. The event is free and open to individuals of all ages. Lunch will be provided, and the event will be rain or shine. Join us

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 fresh garlic

3 pounds zucchini

1 pound choice of turnips, radishes or kohlrabi 

1/2 pound choice of chard, kale or collards

1/2 pound choice of Tokyo bekana, arugula, basil or cucumbers (limit 1 cucumber)

WHAT'S ON U-PICK:

  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil, savory and more.)
  • Flowers There are lots! Come help yourself!
  • From 6/26-7/2: Since there's no harvest next week, everything at the farm is fair game for U-pick from June 26 - July 2, including zucchini, cucumbers, turnips, radishes, kohlrabi, chard, kale, collards, Tokyo bekana, arugula, peas and spicy mix. It might be the best time of year to come pick cucumbers and zucchini. (Note: Garlic is not available for U-pick.)

 WHAT TO EXPECT NEXT WEEK:

  • Reminder: There's no share next week. Have a happy 4th!

RECIPE SUGGESTIONS

At today's pick-up, Farm to Feast Catering will be sampling Turnip Greens & Sweet Potato Squares

Kathleen shared this recipe for Garlic Scape Pesto - she substitutes cashews for the sunflower seeds and omits the basil. 

And Fred shared this recipe for Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper. He used the turnip greens in addition to the kale and used the suggested tip and added Italian sausage.

 
 

That's week 7! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Zucchini, Carrots, Greens and Turnips

Bee
This week's photo of Motherwort and a bee is from Instagram user LittleBirdBotanicals

 

Happy 6th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

We're Looking for Volunteers in the Garden: The Farm has recently acquired new planters that are designed so that individuals with limited mobility can more easily access them. The planters are already assembled, are moderate in size, and are placed near the wash station. We're looking for a volunteer or two who would like to work with us on maintaining these planters, including:

  • Providing input on what we should plant in them (the farm will do the planting)
  • Weed and maintain the planters (again, they're a small space)
  • Do some watering of the planters when you're at the farm.

Want to volunteer? Let us know!

CBF's Clagett Farm for the "Reconnecting Our Roots" event coming Sunday, June 26:  Those of you on the Chesapeake Bay Foundation's email list may have seen an invite this week to "Reconnecting Our Roots," an event being hosted at the farm on Sunday, June 26. At the event, you'll earn more the farm, food, and the connection between local agriculture and the health of the Bay. More information and registration is available on CBF's website. The event is free and open to individuals of all ages. Lunch will be provided, and the event will be rain or shine. Join us

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

1/2 pound choice of basil or carrots or greens (collards, kale, chard, spicy mix, Tokyo bekana lettuce) 

4 lbs zucchini

3/4 pounds choice of turnips, radishes, rhubarb or kohlrabi 

1/2 pounds garlic scapes

 

WHAT'S ON U-PICK:

  • Strawberries. They're still here! No limits on when you can pick them. Come get them any time, any day.
  • Herbs (Parsley, sorrel, sage, chives, tarragon, dill, chamomile, oregano, thyme, cilantro, mint, lavender, flowers, basil in high tunnel.)
  • Flowers 

 WHAT TO EXPECT NEXT WEEK:

  • Greens
  • More Zucchini
  • More Kohlrabi
  • Turnips
  • A few carrots

RECIPE SUGGESTIONS

At today's pick-up, Farm to Feast Catering will be sampling two recipes you may want to recreate at home: Garlic Scape Chutney and Vegetarian Stewed Collard Greens. Samples at last week's share included Sorrel and Radish Leaf Vinaigrette and Kohlrabi, Carrot and Cabbage Salad with Cilantro and Lime

 

That's week 6! Let us know if you have any questions!

~ The Clagett Farm Team


More Early Summer Recipes for Sorrel and Kohlrabi

Thanks to Farm to Feast catering for these recipes that use early summer ingredients, focusing on Sorrel and Kohlrabi. 

 

Sorrel and Radish Leaf Vinaigrette

  • ½ cup sorrel leaves, cleaned
  • ½ cup radish leaves, cleaned
  • 1 cup parsley
  • 1 cup apple cider Vinegar
  • 2 Tbs Honey
  • ½ cup Olive Oil
  • Salt to taste
  • Squeeze of Lemon

Place all ingredients up to salt in blender and puree until smooth – strain if desired add squeeze of lemon.

 

Kohlrabi, Carrot and Cabbage Salad with Cilantro and Lime

Serves 6-8

  • 3 Cups of Kohlrabi – cut into matchsticks or grated in a food processor
  • 3 Cups grated Carrot
  • 3 Cups Chopped Nappa Cabbage
  • 1 bunch Cilantro , chopped
  • ¼ cup Garlic Scapes, chopped
  • 1 Orange, zested
  • 1 Lime, Zested
  • Citrus Honey Vinaigrette:
  • ¼ Cup Olive Oil
  • ¼ Orange Juice (from your zested orange)
  • 1/8 cup lime juice (from your zested lime)
  • ¼ cup honey
  • ½ tsp kosher salt
  • 2 Tbs Rice Wine Vinegar

Mix all ingredients for the salad into a bowl. Whisk dressing in a small bowl, toss with salad and refrigerate for an hour until serving.  


This Week's Share: Greens, Garlic Scapes and More

Strawberries farm

This week's photo features a very happy farm visitor chowing down on strawberries (thanks Jonathan & Siobhan!). 

Happy 5th Week of the CSA season! 
 

ANNOUNCEMENTS & REMINDERS 

CBF's Clagett Farm for the "Reconnecting Our Roots" event coming Sunday, June 26:  Those of you on the Chesapeake Bay Foundation's email list may have seen an invite this week to "Reconnecting Our Roots," an event being hosted at the farm on Sunday, June 26. At the event, you'll earn more the farm, food, and the connection between local agriculture and the health of the Bay. More information and registration is available on CBF's website. The event is free and open to individuals of all ages. Lunch will be provided, and the event will be rain or shine. Join us

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

3/4 pound greens (collards, kale, lettuce, Tokyo bekana, bok choi and more)

1 pound garlic scapes (check out a recipe below!)

3/4 pounds choice of turnips or kohlrabi (limited quantities - there will be more kohlrabi next week)

At Dupont: Choose 1 pint of strawberries or 1/4 pound basil

At the Farm: Choose 1 point strawberries or 1 zucchini 

 

WHAT'S ON U-PICK:

  • Strawberries. They're still growing. You can u-pick today (Wednesday after 3P) or Thursday (anytime), Saturday (after 1p), or anytime Sunday and Monday. [No u-pick on Friday or Tuesday.] 
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)
  • New: Basil. 

 WHAT TO EXPECT NEXT WEEK:

  • Greens
  • More Zucchini
  • More Kohlrabi
  • Turnips
  • A few carrots

RECIPE SUGGESTIONS

We have a few recipe suggestions this week. Two -- for garlic scapes and turnips -- are from Farm to Feast Catering, who sampled food at last week's pick-up. And we also have two drink recipes -- one with and one without alcohol (thanks Jonathan & Siobhan). Please send us your recipe suggestions! 

Garlic Scape Dip

10 Garlic Scapes
¼ nuts (we used almonds)
2 tablespoons pumpkin seeds
¼ cup grated parmean
¼ cup parsley
¼ cup garlic
salt and pepper
½ plain yogurt
2 tablespoons sour cream

Directions: Wash the garlic scapes and cut off any woody bits. Put the first 7 ingredients into a food processor and pulse a few times until you have a paste. Mix with yogurt until smooth, add a little sour cream for acid and smoothness. Let sit an hour for the garlic to mellow.

Pickled Turnip and Turnip Greens Salad From Sunset Magazine

Yield: Serves 4
3 bunches turnips with greens
1 3/4 teaspoons kosher salt, divided
1/3 cup distilled white vinegar
5 teaspoons sugar
1 teaspoon apricot jelly or jam (we used peach)

Directions: Cut greens into 3-in.-long pieces (you should have about 5 heaping cups) and put in a medium nonreactive bowl. Add 1/2 tsp. salt and massage into greens until evenly distributed.

Thinly slice turnips on a hand-held slicer. Put in a large nonreactive bowl, add 1 tsp. salt, and mix until evenly distributed. Set greens and turnips aside at room temperature 1 hour for salt to pull water from vegetables, massaging them once or twice. Greens will turn dark green and sliced turnips will become wilted and slightly translucent.

Pour 6 cups cold water and plenty of ice over sliced turnips and set aside 10 minutes to crisp. (No need to ice greens.)

Meanwhile, stir vinegar, sugar, jelly, and remaining 1/4 tsp. salt in bowl until sugar dissolves. Squeeze out as much excess liquid from greens as you can. Coarsely chop greens and add to vinegar mixture.

Drain turnips and squeeze out as much liquid as you can. Add turnips to bowl of greens and toss until well combined. Serve cold.

 

Strawberry Gin Smash (cocktail) - pictured on the right below

Srawberry smash

1/2 tsp sugar
1 lime wedge
4 large fresh strawberries or equivalent little ones; reserve one
3 oz gin
Club soda
1-2 sorrel leaves
1 fresh mint sprig
ice

In a tall glass, combine sugar and juice from the lime wedge. Muddle with a spoon to dissolve the sugar.

Slice all but one strawberry. Add to glass and lightly muddle.

Fill the glass half way with ice, add sorrel and muddle again. Fill to the top with ice. Pour gin over the ice, top off with club soda to fill the glass. Garnish with reserved strawberry and mint sprig (you can use the mint sprig to stir the drink while you sip!).

Tip: My husband likes to add a drizzle of honey or agave nectar to the top of the drink to sweeten it a bit more, otherwise this is a dry but refreshing cocktail

Strawberry Ginger Smash (mocktail) (pictured left in the photo above)
1 lime wedge
4 large fresh strawberries or equivalent little ones; reserve one
Ginger ale (soda)
1-2 sorrel leaves
1 fresh mint sprig
ice

In a glass, muddle juice from the lime wedge with 3 sliced strawberries.

Add sorrel leaves and muddle again. Fill glass with ice.

Pour ginger ale over ice to fill the glass. Garnish with the reserved strawberry and mint sprig (you can use the mint sprig to stir the drink while you sip!)

 

That's week 5! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Chinese cabbage, strawberries and more

  Tiny turtle

 Happy 4th Week of the CSA season! (Thanks to Farmer Carrie for this tiny turtle shot!)
 

ANNOUNCEMENTS & REMINDERS 

Wish Jared a Happy Birthday: One of our farm staff -- Jared -- is celebrating a birthday today. If you see him, wish him a happy birthday and give him a big thanks.  Two Fridays ago he was bit by a black widow while planting your corn, and though he was in a lot of pain, he showed up the next morning to help harvest in the rain. So if any you see him at the farm today, pat him on the back and wish him a happy birthday.

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

1 pint strawberries

1/2 pound total combination:

  • lettuce
  • spicy mix
  • kale
  • bok choy
  • garlic scapes
  • plus limited quantities of other greens

Choose 1 of the following:

  • 1 head Chinese/Napa cabbage (this is the only week for these cabbages - they're big, averaging 2.75lb/head)
  • 3/4 pound total combination of purple top turnips, scarlet ohno turnips, hakurei turnips, pink beauty radishes

 

 

WHAT'S ON U-PICK:

  • Strawberries! You can u-pick today (Wednesday after 3P) or Thursday (anytime), Saturday (after 1P), or anytime Sunday and Monday. [No u-pick on Friday or Tuesday.] 
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

 WHAT TO EXPECT NEXT WEEK:

  • More lettuce, chard, and other greens
  • More turnips and radishes
  • Strawberries should continue over the next week
  • We should see the first kohlrabi come into the share next week.
  • Zucchini will start to appear in small quantities. 

RECIPE SUGGESTION

We have two recipe recommendations from members this week. The first is from Chris, who made a cold leek and potato soup using his garlic scallions from last week. Chris topped the soup with homemade croutons.

The second recipe comes from CSA Member McKinley, for Kashmiri-Style Turnips with Greens. Have a recipe to recommend? Let us know! Here's McKinley's note: 

Kashmiri-Style Turnips With Greens

This is an adaptation from http://www.chroniclebooks.com/blog/2013/05/15/from-the-chronicle-kitchen-roots-2/ which is an adaptation of a recipe from Raghavan Iyer’s splendid 660 Curries, using baby turnips with their bushy greens instead of the kohlrabi Iyer suggests. Like kohlrabi, turnips “come alive in the presence of sweet fennel, pungent ginger, hot chiles, and smoky cardamom.”  [I thought I had cardamon pods, but alas, I did not - so I used coriander seeds instead]

Serves 4

2 tbsp olive oil
1 serrano chile, stemmed, halved lengthwise, seeded, deribbed, and finely minced
1 tbsp peeled and grated fresh ginger
2 black cardamom pods [I used 1 tsp of coriander seeds plus​​ a few pepper corns and ground them with the fennel]
1 tsp fennel seeds, ground in a mortar or spice grinder
14 oz/400 g baby turnips, trimmed and halved or quartered, depending on their size [I had just one of the big ole' purple-top turnips we got in weeks' 1 and 2 shares, and peeled the waxy exterior]
2/3 cup/165 ml water
1 tsp kosher or fine sea salt
About 4 cups/120 g lightly packed chopped turnip greens [I used all the greens from that one mighty turnip]
2 tbsp heavy whipping cream

1. In a medium saucepan, heat the oil over medium heat. Add the chile and ginger and sauté until fragrant and soft but not brown, about 2 minutes. Add the cardamom pods and fennel and sauté just until aromatic, about 20 seconds. Add the turnips, water, and salt and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the turnips are almost tender when pierced with a fork, about 5 minutes. Pack the greens on top, cover, and let the greens wilt, about 3 minutes longer.

2. Give the greens and turnips a gentle stir and then add the cream. Simmer, uncovered, over low heat until slightly thickened, about 2 minutes. Taste and adjust the seasoning. Serve immediately.

I Julianne'd the purple part of the turnip's skin and used it as a garnish.

 

 

That's week 4! Let us know if you have any questions!

~ The Clagett Farm Team


This Week's Share: Strawberries Go on U-Pick!

Clagett Herb garden

Happy 3rd Week of this year's share! (Thanks to Instagram user chefmbhamel for this pastoral shot from the herb garden.)
 

ANNOUNCEMENTS & REMINDERS 

Pizzas for Sale at the Farm Today and Saturday: We are cooking pizzas in our clay oven this week! Today we start at 3:30pm, and we'll stop after we've sold 50. Same story on Saturday, beginning at 1:30. $10 donation per pizza is welcome (cash or check).

Grass-Fed Beef for Sale. We made an announcement earlier this week that grass-fed beef is for sale. Get the details here

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. You'll see a few in this week's update. 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

1/2 pound greens (choice of spicy mix, arugula, bok choy, as well as some kale and collards)

3/4 pound total combination:

  • turnips
  • radishes
  • garlic scallions (last week! next week we'll have garlic scapes)

1 pint strawberries

 

WHAT'S ON U-PICK:

  • Strawberries! You can u-pick today (Wednesday) or tomorrow (anytime), Saturday afternoon, or anytime Sunday and Monday. There are a bunch of strawberries and more will be coming. Come and get them!
  • Herbs (oregano, thyme, mint, sage, sorrel, parsley)

 WHAT TO EXPECT NEXT WEEK:

  • Next week's share should be similar to this week
  • We'll likely add bok choy or Chinese cabbage
  • We'll have garlic scapes instead of garlic scallions

 

RECIPE SUGGESTION

Alexis from Farm to Feast Catering shared this recipe for Asian Garlic Scallion Paste, a great way to use some of the excellent spring garlic scallions in your share. Some of you may have sampled it at last week's pick-up. Have a recipe to recommend? Let us know!

Asian Garlic Scallion Paste

Prep Time: 10 minutes
Total Time: 1 hour
Serves: 6 to 8 people

Ingredients:
● 2 teaspoons crushed red pepper
● 1 pinch kosher salt
● 1 teaspoon sugar
● 4 tablespoons rice wine vinegar
● 2 tablespoon Tamari/soy sauce (use Tamari to maintain gluten free)
● 2 teaspoons toasted sesame oil
● 6 cups small scallions, ends trimmed and cut into 2 inch pieces

Instructions:

1. Clean and rough chop garlic scallions, up to where the dark green leaves start to branch out.

2. Place all ingredients into food processor or blender and process/blend until smooth.

3. Place in refrigerator for 30 minutes to an hour to meld the flavors. 

Uses: As marinade on grilled meats or vegetables. Mix with equal parts sour cream/yogurt (to taste) to make into a dip for vegetables or chips. To heighten dip add a squeeze of Sriracha.

Paste freezes well in ice cube trays for future flavor addition to stir frys, soups, or sauces.

 

That's week 3! Let us know if you have any questions!

~ The Clagett Farm Team