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!
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.
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!