This Week's Share: Tomatoes, Potatoes, Okra and More!

Clagett 8-21

Is there ANYTHING better than fried okra in the summer? Not in our minds! This yummy-looking okra pic was posted by ianblackwellrogers on Instagram.

Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS

A note from Farmer Carrie: "We're grateful for the half inch of rain we got last night. We hadn't had appreciable rain in a month and a half. (True, there's been a bunch of rain around D.C. this summer, but the majority of it has missed Upper Marlboro. We seem to be in a rain shadow!) With all these weeks of temperatures in the 90s, the fields are parched. And because of the dry weather, the deer and groundhogs are getting more aggressive. Over the weekend some deer busted into a fence and ate all of our sweet potato plants. Yikes!  So you can expect the share to decline significantly. But the season's not over yet, so don't call us defeated! We have irrigation where we can get it, we've reseeded some crops and we're busy patching fences. Send us an all-day, gentle rain please!" 

Want to learning some basic canning skills?:  CSA member Kathleen has generously offered to host a canning class next month in her home, giving 10 CSA member the opportunity to learn some basic canning skills. The class is happening, Sunday, September 8, from 2-5, in Kathleen’s home in Alexandria.

  • When: Sunday, September 8, from 2-5pm
  • Where:  In Kathleen’s home kitchen in Alexandria.  We'll give you more details when you sign up. 
  • Sign up by sending an email to Kathleen requesting a slot.  Classes are limited to 10 participants and are first come, first served. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • Cost:  Kathleen only charges a $5 fee for supplies.  Keep in mind that no one is licensed, insured, or paid for this activity. Thank you Kathleen! 

THIS WEEK'S SHARE

  • 2 heads of garlic
  • 1 watermelon
  • 2 pounds potatoes
  • 1 1/4 pounds tomatoes
  • 3/4 pound squash
  • 1 pound peppers
  • 1/2 pound onions
  • 1/2 pound total combination okra + hot chile peppers

 

ON U-PICK THIS WEEK:

  • hot chile peppers
  • tomatoes
  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • purslane
  • dill
  • basil - it's a good time to pick holy basil to dry for tea
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • thyme
  • garlic chives
  • mint
  • oregano

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Tomatillos, Tomatoes, Peppers and More!

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This week's photo is from Suzanne Wells.  Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS

Want to learning some basic canning skills?:  CSA member Kathleen has generously offered to host a canning class next month in her home, giving 10 CSA member the opportunity to learn some basic canning skills. The class is happening, Sunday, September 8, from 2-5, in Kathleen’s home in Alexandria.

  • When: Sunday, September 8, from 2-5pm
  • Where:  In Kathleen’s home kitchen in Alexandria.  We'll give you more details when you sign up. 
  • Sign up by sending an email to Kathleen requesting a slot.  Classes are limited to 10 participants and are first come, first served. 
  • What You'll Learn: The basics about canning tomatoes, making jams, relishes and how to deal with high acid foods. 
  • Cost:  Kathleen only charges a $5 fee for supplies.  Keep in mind that no one is licensed, insured, or paid for this activity. Thank you Kathleen! 

THIS WEEK'S SHARE

  • 2 heads of garlic
  • 1/2 lb. tomatillos + okra + hot chiles
  • 3 lbs. tomatoes + peppers + cucumbers
  • 4 lbs. squash + potatoes + onions
  • Choose one watermelon or 2.75 lbs. Asian pears

 

ON U-PICK THIS WEEK:

  • tomatoes
  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • purslane
  • dill
  • basil - it's a good time to pick holy basil to dry for tea
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • thyme
  • garlic chives
  • mint
  • oregano

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Squash, Tomatoes, Cucumbers and More!

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This week's photo is from Kathleen Turk.  Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS

So far this season, we have donated over 12,000 pounds of produce to the following agencies:

  • Brighter Bites
  • SHABACH! food pantry
  • Landover Hills Baptist Church food pantry

This represents 41% of our total harvest.

THIS WEEK'S SHARE

  • 1 head of garlic
  • 7 lbs. squash and tomatoes
  • 2 lbs. cucumbers and onions
  • 3/4 lb. okra + chiles + peppers + eggplant
  • 2 lbs. potatoes

 

ON U-PICK THIS WEEK:

  • tomatoes
  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • thyme
  • garlic chives
  • mint
  • oregano

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Squash, Tomatoes and More



This week's photo is from ThePoshLumberjack on Instagram.  Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS

  • What a day! It has been A DAY at the farm: some of our team overheated, and so did the truck. There was a wasp sting AND a flat tire. But we have a harvest! You'll see we're less specific on amounts today because we're busy tallying it all up. But we wanted to go ahead and get a note out to you.
  • Beef for Sale: For those of you who pick up at the Farm, we have steaks and ground beef for sale as individual cuts in the freezer at the washing station.

THIS WEEK'S SHARE

  • a good quantity of squash and tomatoes
  • garlic* (see note below)
  • choice of yellow onions, red onions or shallots
  • 1 green bell pepper
  • potatoes
  • choice of corn, okra or eggplant

WHAT TO EXPECT IN COMING WEEKS

  • *We have so much garlic! It should keep well. Refrigerate any garlic that's still on your counter in the fall, and it should last all winter. (If you don't wish to take garlic in your share each week, don't worry! It won't go to waste. We'll sell the remainder for a good price, and that's helpful income for the farm.)

 

ON U-PICK THIS WEEK:

  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • thyme
  • garlic chives
  • mint
  • oregano

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share: Corn, Tomatoes, Squash and More

Clagett 7-10-19

CSA member MaryClaire has been killing it on Instagram with photos of all the gorgeous summer-y meals she's been making using Clagett produce. For meal inspiration and information -- and to see more of her beautiful food pics -- check out MaryClaire's Instagram page. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS

  • Hello, Clagett members! Hope you all had a happy and relaxing Fourth of July! We're resuming our normal share schedule this week, so pick-ups will happen as usual today, Friday and Saturday.
  • Wondering about how Monday's epic rains affected the farm? Here's the report from Farmer Carrie: "We got 4 inches! It was a lot, but we were glad in general. The soil gets very dry this time of year in the heat. We took advantage of the saturated soils to do some weeding in the okra field with a group of kids from Sidwell Friends Community Service Summer Camp. No major damage from the storm. A little flooding in a few fields but it all soaked in pretty quickly." 
  • About those plastic bags... Hopefully you saw our email yesterday about looking for alternatives to giving out single-use plastic bags at the pick-up sites. They're bad for the environment, and they're at odds with the mission of our friends at the Chesapeake Bay Foundation. Some of you have already emailed your thoughts -- thank you! If you haven't, we'd still love to hear from you. Send us your thoughts and ideas by email to clagettfarm@cbf.org or post on Instagram with the hashtag #ClagettFarm. Here's an excerpt of some of the responses we've received so far:
    • "I’m a big fan of these reuseable produce bags.  They’re lightweight and reuseable.  I wonder if you could phase out farm-provides bags altogether? Just let folks know they’ll be responsible for providing their own containers at the beginning of the season. You could keep some brown paper bags on hand just in case, or sell reuseable bags on site. You could also keep a bin there for members to drop off clean, recycled plastic bags for other members to use if they forget theirs." 
    • "I really think you should just ask and expect people to bring their own bags or containers.  I have been bringing my own bags to put produce in, so I use something that is recyclable a few times before I have to put it in the recycle bin.  Maybe have a few on hand if people forget, but I would think your clientele will embrace the idea of 'bring your own bags/containers.'" 
    • "I purchased these bags on Amazon 3 years ago and use them every week. They've held up fairly well. They can be rinsed out or after potatoes or root veggies we toss them in the wash with our whites and use bleach. CON: We transfer most items to Ziploc bags with a paper towel in them. We would love a reusable storage solution for the produce once we get it home." 
       

THIS WEEK'S SHARE

  • 2 heads garlic (*see note below)
  • 3 onions
  • 2 small ears of corn
  • 1/4 pound greens
  • 1 1/4 pound tomatoes
  • 1 melon ("sun jewel" Korean melon)
  • 2 1/2 pounds total combination squash + potatoes + radishes

 

WHAT TO EXPECT IN COMING WEEKS

  • *We have so much garlic! It should keep well. Refrigerate any garlic that's still on your counter in the fall, and it should last all winter. (If you don't wish to take garlic in your share each week, don't worry! It won't go to waste. We'll sell the remainder for a good price, and that's helpful income for the farm.)
  • This will be the last week for greens until we return to cooler temps in the fall.
  • This will also be the last week of the Korean melons. Our watermelons and cantaloupes did not grow well this year, so we reseeded. The plants are looking good, but we're several weeks away from having more melons.
  • There will be lots more onions and shallots in the weeks to come.
  • We'll have more corn in the future if we can get it before the caterpillars, raccoons, possums and groundhogs. (Corn is a hot commodity!)
  • Okra is coming along nicely. We picked the first 2 pounds today, with lots more to come, including a red variety.
  • The tomatoes have just started to mature, and they taste fabulous. This week is just a teaser. Much more to come! (Unfortunately the deer have pruned the u-pick tomatoes quite extensively. We put a quick electric fence up yesterday. Fingers crossed!)
  • More potatoes and squash in the weeks to come!

   

ON U-PICK THIS WEEK:

  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (Week 8): Cabbage, Squash & Greens + NO SHARES NEXT WEEK

Clagett 6-26

This beautiful snapshot of cabbages was just posted on Instagram this afternoon by dweiums. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENT

Before we get into this week's share, an important reminder that there will be no pickups next week on July 3, July 4 and July 6, to give our farmers a break for the July 4 holiday. We'll resume the following week, with picks as usual on July 10, 11 and 13. 

With that, here's the details about the share this week! Our farmers are still harvesting some of the items, so we don't yet know the specific amounts of every one of the different vegetables. But this should give you a good idea of what to expect when you show up!

 

THIS WEEK'S SHARE

  • 1 head garlic
  • 1 small head cabbage
  • 1/2 pound green onions
  • 1/2 pound combination beets + fennel + green beans
  • Squash
  • Cucumbers
  • Turnips

 

ON U-PICK THIS WEEK:

  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (Week 6): Beans, Beets and Greens

Clagett 6-19

We've been loving all the early-season squash and zucchini this year! Tossed in a little olive oil, salt, pepper and paprika, then grilled in a basket for 15-20 minutes -- it's perfect! Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

Happy Juneteenth, Clagetteers! And happy early solstice! Hope your summer is off to a wonderful start. Here's a few announcements and the details on this week's share.

 

ANNOUNCEMENTS  

  • Interested in helping out with these weekly emails? We could use an extra hand on certain weeks making sure these weekly share emails go out in time. If you're willing and able to help out once or twice, shoot an email to Clay. Thanks!
  • An early heads up: In a couple weeks, we'll be giving our farmers a break for the July 4th holiday, as we do every season. That means there will be no pickups on July 3, July 5 and July 7. We'll resume the next week. 
  • Just as a reminder, here's everything you need to know about the share pickups!

 

THIS WEEK'S SHARE

  • 2 heads garlic
  • 1/2 pound green onions
  • 3/4 pound green beans
  • 3/4 pound combination beets + fennel
  • 4 1/2 pounds combination squash + cucumbers
  • 1/4 pound various greens

 

ON U-PICK THIS WEEK:

  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage
  • onion chives 
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (Week 5): Greens and Beans

Clagett 6-12

Farmer Carrie posted this lovely photo on Instagram. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

If you still need a reminder of how the share pickups work, here's everything you need to know.

 

THIS WEEK'S SHARE

  • 1 pound green beans
  • 1/2 pound greens (lettuce, basil, chard and others)
  • 1/2 pound green onions
  • 3/4 pound turnips
  • Take all you want of the following:
    • squash
    • cucumbers
    • garlic scapes

 

ON U-PICK THIS WEEK:

  • flowers (as always, please feel free to take any of the flowers growing in the field next to the washing station)
  • cilantro
  • dill
  • basil
  • parsley
  • sorrel
  • lemon verbena
  • chamomile
  • sage (with edible flowers)
  • onion chives (with edible flowers)
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

 

RECIPE OF THE WEEK: Eggs in a Nest

Clagett recipe 6-12

CSA member Angela sent in this delectable photo and a link to a yummy-sounding recipe for Eggs in a Nest, from Barbara Kingsolver's Animal, Vegetable, Miracle.

Angela writes: "I wanted to share a picture I took of the dinner my husband made tonight using the chard and carrots from our farm share. This recipe is our favorite way to use swiss chard."

Thanks, Angela!

 

 

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (Week 4): Squash, Cucumbers and More

Theposhlumberjack

This week's photo is from theposhlumberjack on Instagram -- he came out and volunteered at the farm with his coworkers.  Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

If you still need a reminder of how the share pickups work, here's everything you need to know.

OUR EMAILS ARE CHANGING NEXT WEEK: We're moving email platforms, and starting next week you'll receive our weekly emails from a different email address. Look for your share updates to come from clagettfarm@cbf.org.

A FEW SHARES ARE STILL AVAILABLE! The 2019 season is still not sold out. Spread the news with anyone you think might be interested in purchasing a share. Everything they need to now is available online.  

THIS WEEK'S SHARE

  • Take what you can use of:
    • squash
    • garlic scapes
    • turnips
  • 3/4 pound total combination lettuce + spicy mix + chard
  • 1/2 pound bunching onions
  • 1.5 pounds cucumbers
  • 1/2 pound radishes

 

ON U-PICK THIS WEEK:

  • STRAWBERRIES! Still some strawberries left -- they're super sweet, but the quantity is small. You can pick them anytime.
  • mulberries (growing wild)
  • cilantro
  • dill
  • chamomile
  • sage (with edible flowers)
  • onion chives (with edible flowers)
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

RECIPE OF THE WEEK: Squash Frittata

Thanks to CSA member Sam for sharing this recipe!

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INGREDIENTS

  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 3 Tbsp extra virgin olive oil
  • 2 small zucchini or squash, or one larger one, sliced into thin rounds

Directions

1 Make the egg mixture: Whisk the eggs in a medium bowl. Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

2 Sauté the zucchini slices: Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.

When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove the pan from heat.

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

3 Pour egg mixture into pan and cook: Over medium heat, reheat the skillet until the oil in the pan is hot. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan.

Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.

Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

4 Finish under the broiler: Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.

Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

(Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Slide the frittata from the plate back into the skillet. Let cook for a couple of minutes more until the bottom browns. Let rest in the pan for 2 to 3 minutes to allow it to set.)

5 To serve: Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and cut into wedges.

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team


This Week's Share (Week 3): Scapes, Squash and Scallions

Clagett 5-29

Here's one of our volunteers, Mark Monterio, holding some of our first squash of the season. Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

If you still need a reminder of how the share pickups work, here's everything you need to know.

A FEW SHARES ARE STILL AVAILABLE! The 2019 season is still not sold out. Spread the news with anyone you think might be interested in purchasing a share. Everything they need to now is available online.  

WANT TO HELP OUT WITH THESE WEEKLY EMAILS? We could use an extra hand in compiling the weekly share emails and helping answer questions that folks send in. It's easy and not too time-consuming, and you'd really be helping us out on certain weeks when it's hard for us to take care of all the communication needs. If you're interested and able to help, email Clay and let him know!

 

THIS WEEK'S SHARE

  • garlic scapes
  • 1/2 pound green scallions 
  • 2 heads romaine lettuce
  • 1/2 pound total combination spicy mix + kale + carrots
  • 1 head Chinese cabbage
  • 1/2 pound radishes
  • 3 1/2 pounds squash

 

ON U-PICK THIS WEEK:

  • STRAWBERRIES! They are small but oh, so sweet. This may be the last week for them. Feel free to come pick anytime except Saturday morning. 
  • mulberries (growing wild)
  • cilantro
  • dill
  • chamomile
  • sage (with edible flowers)
  • onion chives (with edible flowers)
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team