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

Delasoulos Clagett Sunflower

This week's photo of sunflower filled days of earlier this season is from Instagram user delasoulos. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

Announcements:

Have Access to a Commercial Kitchen? We are looking for a commercial kitchen that we might use for about 8 hours so we can prep some dough and pizza sauce for Burgers and Brews for the Bay. Do you have one you might be able to offer? We would need access to the kitchen one day between October 12th and 17th. 

Date Set For Our Final 2015 Share: We've gotten a few questions about the projected final share date of the season. At the moment, our planned last share will be Saturday November 14. We will allow members to glean whatever is left in the fields the following weekend. More to come as the date nears!

 

UPCOMING EVENTS

BURGERS & BREWS Date change: Because of the possible local impact of Hurricane Joaquin this weekend, the Chesapeake Bay Foundation's Burgers & Brew event has been moved to Sunday, October 18. The event will feature:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

FERMENTING WORKSHOP CANCELLED: Unfortunately our instructor for the Fermenting Class has had to cancel, so we won't be offering the workshop this year.

 

THIS WEEK'S SHARE

  • 1 head garlic

  • 5 1/2 pounds total combination winter squash + turnips

  • 3/4 pound total combination summer squash + radishes + hot chile peppers + beans

  • 3/4 pound greens, including totsoi, Tokyo bekana, collards, kale, spicy mix, bok choy)

WHAT'S ON U-PICK THIS WEEK:

  • Bok choy
  • Spicy mix
  • Kale
  • Collards 
  • Swiss Chard
  • Chile peppers
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory, thyme, oregano, anise hyssop, mint, parsley, stevia, nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil)  
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

Have a great week! 


This Week's Share: Greens, Beans, and Winter Squash

Clagett 7 30

This photo was snapped at last week's Dupont pickup by Clay of The Bitten Word. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

Announcements: 

  • Great news at the farm: It rained!  A lot! We've recorded 2.83 inches in the last couple days (with more rain in the forecast). We've been in serious need of rain -- this was the first significant precipitation we've had since July. It puts us in a much better position going into the last 6 weeks or so of this year's season.
  • Hurricane Joaquin may impact our weather this weekend (see the date change for the Burgers & Brew festival below). If you pick up at the Saturday share, be sure to check your email before heading out to the farm. We'll send you any updates if the weather becomes a problem.

 

UPCOMING EVENTS

Date change: Because of the possible local impact of Hurricane Joaquin this weekend, the Chesapeake Bay Foundation's Burgers & Brew event has been moved to Sunday, October 18. The event will feature:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

And don't forget: We'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 1 lb total combination -- different varieties of greens + beans + hot chile peppers
  • 4 lbs of winter squash 
  • 1. 5 lbs total combination -- summer squash + hakurei turnips 
  • 1 lb total combination -- tomatoes + garlic

 

WHAT'S ON U-PICK THIS WEEK:

  • New: Bok choy, spicy mix, kale, collards 
  • Swiss Chard, chile peppers
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

Have a great week! 


This Week's Share: Summer + Winter Squash and More

Clagett dogs

This week's photo is from Instagram user hughs_ur_daddy.. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

TODAY'S DUPONT PICK-UP AND THE POPE

We emailed the Dupont Circle pick-up folks yesterday, and the message holds true today:

The Dupont Cirlce pick-up will proceed as usual today. The pope's visit does not seem to be causing any major road closures that will prevent us from getting the veggies there on time. 

 

If anything does go awry, we'll update you. But we plan to see you today at Dupont Circle!

And of course, if you miss this week’s Dupont pick-up, you may pick up your share at the farm on Saturday from 1-4 PM or take a double share next week.

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 5 1/2 pounds total combination summer squash and winter squash

  • 1 pound total combinations kalecollardstat soi (it's beautiful!), spicy mix, chiles, garlic 
  • 1 1/2 pounds  total combination tomatoes, eggplant, hakurei turnips, watermelon radishes, beets

 

 

WHAT'S ON U-PICK THIS WEEK:

  • New: Chile Peppers
  • Swiss Chard
  • Culinary HerbsSorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: More winter squash, some greens. Tomatoes are on the decline. Eggplant are hanging in there. Once winter squash ends we'll introduce regular white potatoes, and following that, sweet potatoes.

Have a great week! 


This Week's Share: First Winter Squash Arrives

Flowers mamacotey

This week's photo was sent in from Instagram user matacotey, showing a freshly flowers from the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

  • 5 pounds winter squash

  • 1/2 pound total combination spicy mix, kale, Swiss chard, chiles and beans

  • 1 1/4 pounds total combination eggplant, hakurei turnips, garlic, summer squash

  • 2 pounds totoal combination tomatoes and bok choy


THIS WEEK'S TIP: HOW TO STORE WINTER SQUASH

Winter squash arrives in the share this week and we'll see them continue for at least three more weeks. This season, we're growing the following kinds of squash: spaghetti, Walham butternut, delicata, Sweet Reba acorn, Baby Pam pie pumpkin, Pennsylvania Dutch Crookneck, Golden Nugget and Uncle David's Dakota Dessert Buttercup. Different weeks will feature different varieties. 

How to Store Squash: Keep your squash in a cool, dark place. Check them often to make sure they're not developing soft spots. You can keep acorn squash up to 4 weeks, but a butternut will last up to six months. 

What Squash to Eat first: Use the acorn and spaghetti squash first; you're fine to hold the butternut and crookneck until winter, so they sweeten up. 

You can find more squash storage tips from Cedar Circle Farm and Bonnie Plants. 

 

WHAT'S ON U-PICK THIS WEEK:

  • Beans -- Not overly abundant but there are beans. It will just take you a bit of time picking to get a good amount of them. 
  • Swiss Chard -- There's plenty still left. Come help yourself!
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: More squash (likely acorn squash for the first time). The rest will be pretty similar to this week. 

Have a great week! 


UPDATED: This Week's Share: More Tomatoes & Squash, plus Fall Greens

 

Carlos Pepper

This week's photo was sent in from Instagram user carlos, showing a freshly picked pepper at the farm.  of Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events coming up at the farm. For starters, the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, featuring:

  • Delicious sliders made from pastured meats by local chefs
  • Thirst quenching craft beers or hard apple cider
  • Live Blue Grass music
  • Hay rides, and more!

Get all the details on Burgers & Brew -- and buy tickets -- by clicking here.

Later next month, we'll be holding a Fermenting Class on October 24 in the evening. More details coming soon -- mark your calendars!

 

THIS WEEK'S SHARE

The late-summer harvest is on the small side, unfortunately, thanks to an overabundance of deer and an underabundance of rain.

Also, we're still harvesting this afternoon, right up until pick-up time, so these amounts and specific veggies are subject to change.

  • 3 lbs total combination of quash + tomatoes + garlic + eggplant (max 1 lb of eggplant)
  • 1 lb total combination of bok choy, kale, collards, spicy mix, radishes, beans + hakurei turnips

 

THIS WEEK'S RECIPES

This week's featured recipe is a Quick Zucchini Saute inspired by the Red Cat restaurant in New York City:

Quick Sauté of Zucchini with Toasted Almonds
Inspired by the Red Cat, NYC

2 tablespoons olive oil
2 tablespoons thinly sliced almonds
1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
Salt and freshly ground pepper
Few ounces pecorino romano or parmesan cheese, in thin slices — a peeler works great for this

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without cheese on top.

 

Have a recipe to suggest to other members? Email us!

 

WHAT'S ON U-PICK THIS WEEK:

  • Beans -- There are some beans available in field B4.  Check the board at the wash stand for location info.
  • Swiss Chard -- There's a good amount still left. Come help yourself!
  • Tomatoes --  There are still some Roma tomatoes available.
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: We postponed the first harvest of the winter squash but hope to begin picking that next week.

Have a great week! 


This Week's Share: Squash, Tomatoes, Spicy Mix & More

Clagetttomatoes

This week's photo was sent in from Instagram user flammick, showing a bounty of tomatoes from the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events that are coming up at the farm. We'll share more details soon, but for now, know that the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, and we will be holding a Fermenting Class on October 24 in the evening. Mark your calendars!

 

THIS WEEK'S SHARE

  • 3 lbs total combination of squash + tomatoes
  • 3/4 lb total combination of spicy mix, radishes, chile peppers, beans + garlic

 

THIS WEEK'S RECIPES

CSA member Jacob wrote in with two suggested recipes this week:

The first for Spicy Pickled Chard Stems is for folks who might be saying to themselves, "There sure are a lot of recipes for chard leaves with the ribs removed, but what can I do with those ribs?"  This pickle is a little sweet, salty, and sour, with a pickled-beet flavor (as one might expect from chard, which is, after all, the same species as beets), and with an extra kick from the hot sauce.  It's very quick, except for the fussy bit about having to trim off all the bits of leaf from the ribs (and I imagine that one could probably skimp on that).

The second is for Kimchi Cucumbers and perfect for folks who have a bunch of end-of-season cukes and might be a little weary of cucumber salad or "regular" pickles.  This Korean pickle packs a lot of great flavor in a very combination from Western pickles: salt, ginger, heat, umami.  (It does pay to use Korean red pepper flakes (gochugaru), which aren't as hot as "regular" hot red pepper or cayenne, and so can be used in enough quantity to impart a good red color.  This ingredient can be found at an Asian supermarket or an online source like www.milkimchi.com.)

Have a recipe to suggest to other members? Email us!

 

WHAT'S ON U-PICK THIS WEEK:

  • Beans -- There are some beans available in field B4.  Check the board at the wash stand for location info.
  • Swiss Chard
  • Tomatoes --  There is one field with a limited amount of Roma tomatoes, but they're dwindling  Looks like there aren't enough tomatoes left to make it worth coming out and picking. So we're taking them off the u-pick list.
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Next week: We'll have lettuce and the first crop of winter squash
  • In two weeks: Hakurei turnips

And have a great week! 


This Week's Share: Summer Produce Continues

Caterpillar

This week's photo was sent in from farmer Carrie, showing a monarch caterpillar munching on some of the farm's milkweek. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events that are coming up at the farm. We'll share more details soon, but for now, know that the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, and we will be holding a Fermenting Class on October 24 in the evening. Mark your calendars!

 

THIS WEEK'S SHARE

  • 7 1/4 pounds total combination of:
    • tomatoes
    • squash
    • hot chili peppers
    • corn [limit 2 ears, limited supply]
    • garlic
    • A surprise! We will have an assortment of other crops for which we have small amounts. 

 

WHAT'S ON U-PICK THIS WEEK:

  • New: Swiss Chard! 
  • Tomatoes!  There are still a lot of tomatoes available.
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

What to Expect Coming Up in the Share: 

  • Fall greens will start to enter the share in the next few weeks
  • We're done with okra for the season due to some very hungry deer.  

And have a great week! 


This Week's Share: Squash, Tomatoes and More

Jon Tomato picking

This week's photo is from CSA member Jon, taken while u-picking tomatoes at the farm. Get your photo featured here by emailing it to us or by using the hashtag #ClagettFarm if you share your photos on Instagram!

 

UPCOMING EVENTS

We have two fall events that are coming up at the farm. We'll share more details soon, but for now, know that the Chesapeake Bay Foundation will host a Burgers & Brew event on October 4, and we will be holding a Fermenting Class on October 24 in the evening. Mark your calendars!

 

THIS WEEK'S SHARE

  • 1 head garlic
  • 6 3/4 pounds squash + tomatoes
  • 3/4 pounds onions + cucumbers + peppers (Bell & small sweet)
  • 1/2 pounds total combination beans + chiles + eggplant + okra

RECIPE OF THE WEEK 

Jessica Summer spaghetti wapo
 

CSA members Jessica and Ben submitted this photo along with a recipe they recommend: "Summer Spaghetti" from The Washington Post, 2011. Get the recipe here

 

 

WHAT'S ON U-PICK THIS WEEK:

  • Tomatoes!  Tomatoes remain on u-pick. We're picking most of the tomatoes for the shares (1,000 pounds picked today!) but there are still some in the fields for you to pick. You'll need to walk the fields in order to get them.
  • Culinary Herbs: Sorrel, sage, onion chives, garlic chives, summer savory (lots!), thyme, dill seed, oregano, anise hyssop, mint, parsley, stevia (lots!), nasturtium, marjoram, and five types of basil (Thai, spice globe, opal, cinnamon, holy and lime basil) + Genovese basil in the high tunnel. 
  • Flowers:  Check out our 2015 flower guide if you're wondering what you're picking!
  • Medicinal Herbs: holy basil, echinacea, alfalfa, calendula, wormwood, and skullcap

 

Next week, we expect to have:

  • Next week's share should look a lot like this week's, except no onions next week. Enjoy the summer produce!   

 

And have a great week!