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


This Week's Share (Week 2): Strawberries, Squash, Lettuce and More

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This photo is from Amelia Vaughn, who likes to pick Clagett strawberries for every meal, including salad.  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!   

Welcome to the second week of the 2019 season!  Need any reminders of how the share pickups work? Here's everything you need to know.

SHARES ARE STILL AVAILABLE! It's crazy, right?  There are gobs of sweet, aromatic, strawberry gems waiting to be u-picked, and where else are you going to find organic strawberries to u-pick this close to DC?  Nowhere.  Yet we have not yet sold out for the 2019 season.  You should tell all the people you really like to come on over and buy a share. Everything they need to now is available online.  

THIS WEEK'S SHARE

  • 1 pint strawberries
  • 1.25 lbs squash
  • 1/2 pound lettuce
  • 1 pound tat soi +bok choi
  • 1/2 pound carrots
  • 1/4 pound baby turnips
  • 2 seedlings for you to plant
  • 3/4 pound garlic scallions

 

NOTES

  • Not sure what to do with those garlic scallions? One of your farmers, Jared Planz, posted this great recipe for quiche on our Facebook page.  It works with tat soi, which you've been getting a lot of!

 

ON U-PICK THIS WEEK:

  • STRAWBERRIES!  There are so many.  CSA members, now is your chance to put up some strawberry jam or make that strawberry shortcake recipe you've always thought about.  And if you don't want all that work, you can toss them whole in a plastic bag in the freezer.  They are easy pickings right now.  But if you want to come Saturday, wait until after 1:00pm.  Otherwise, all the other days you can pick when you want, all you want.
  • cilantro
  • dill
  • chamomile
  • sage (with edible flowers)
  • onion chives (with edible flowers)
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

A PREVIEW OF WHAT'S AHEAD:

  • We expect to have strawberries for at least one more week (probably more).
  • Garlic scapes are likely for next week
  • Green onions are likely for next week
  • More squash and lettuce

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

~ The Clagett Farm Team


This Week's Share: Shares Still Available and Strawberries on U-Pick!

Clagett 5-15
Here's Farmer Carrie showing off the drop-dead gorgeous strawberries the team picked today! Photo by Jared Planz. 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!   

 

Welcome to the first week of the 2019 season!  Need any reminders of how the share pickups work? Here's everything you need to know.

For those of you who are new, each week we'll let you know What's in the Share, give you an update about U-Pick, and pass along any other updates you need to know. Sometimes, we'll also offer a preview of what produce to expect in the coming weeks.

One thing we want to make clear, since some people have been asking: On Wednesdays, you can either pick up at the Dupont Circle location, from 6:00-7:30, or at the farm, from 3:00-7:00. Your choice! (And of course the Thursday pickup in Annapolis and the Saturday pickup on the farm are good to go as well!)

Let's get on with it!

SHARES ARE STILL AVAILABLE! We have not yet sold out for the 2019 season. Please invite your friends & family to join the farm. Everything they need to now is available online.

 

THIS WEEK'S SHARE

  • 4 seedlings
  • 1 1/4 total pounds lettuce + tat soi + spicy mix
  • 1 pint berries
  • 1/2 pound garlic scallions
  • 3/4 pound radishes

 

NOTES

  • Not sure what to do with those garlic scallions? Here are some good recipes. 
  • And here's a garlic scallion tip from Farmer Carrie: "I sprinkled some of the minced green leaves of the garlic scallions on my nachos and it took them from bland to addictive. I also made a pesto with garlic scallions, Parmesan, walnuts and spicy mix (instead of basil) and it was great. So I'm basically saying you can combine garlic scallions, cheese and absolutely anything and it will be delicious!"

 

ON U-PICK THIS WEEK:

In addition to the vegetables we harvest and deliver for the CSA shares, each week we'll let you know the items that are available for you to pick in unlimited quantities out at the farm. You can come and harvest any time that the farm crew is not harvesting for the weekly share. Just check the board at the wash station to make sure that what you want to pick is still available for u-pick.

This week, strawberries are on u-pick, with these guidelines:

  • You can pick them today and Thursday. 
  • There's no U-pick on Friday or on Saturday before 1 pm
  • You can U-pick Starting at 1p.m. through Monday at sunset
  • No u-pick Tuesday (all day) or Wednesday (before 3 pm)

Come and pick!

Also on u-pick this week:

  • cilantro
  • dill
  • chamomile
  • sage
  • onion chives (blooming)
  • thyme
  • garlic chives
  • mint
  • oregano

A PREVIEW OF WHAT'S AHEAD:

  • Next week we'll see the first zucchini.
  • We expect to have strawberries for the next 3 weeks.
  • Garlic scallions will continue next week
  • Garlic scapes will likely come in weeks 3 and 4
  • We'll see the first lettuce in 2 to 3 weeks
  • Tat soi will be in next week's share
  • Carrots are coming soon
  • Green onions are likely for weeks 3 and 4

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

~ The Clagett Farm Team


This Week's Share: The Final Week!

Turnips
This photo comes from Jared on the Clagett Farm team, who has been taking beautiful photos of the farm. Thanks Jared!

ANNOUNCEMENTS 

It's the final week! Today and Saturday are the final pick-up days of the season. Thank you for joining us this year. We'll have info about next year available very soon. We hope you return!

Gleaning begins Nov. 16. Every year after the end of the official share season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. During this time, CSA members can come out to the farm any time of day to pick whatever produce is left. More details to come soon, but here's what we expect to have in various quantities:

  • cabbage leaves
  • bok choi (a little rough looking)
  • broccoli raab
  • spicy mix
  • some turnips (past their prime)
  • tiny fennels
  • arugula
  • Tokyo bekana
  • tiny rutabagas
  • small, red radishes

 

The Fall Beef Sale is happening now! Online ordering of grass-fed beef is now available. Questions can be sent to mheller@cbf.org.  

Christmas tree and wreath sales will begin in December, and will be available to both members and non-members. Wreaths and trees from Clagett Farm can be purchased at the farm, in front of the barns (Chesapeake Bay Foundation's Clagett Farm, 11904 Old Marlboro Pike, Upper Marlboro MD 20772) from 12pm - 4pm on the 4 weekends after Thanksgiving: Saturdays and Sundays: Dec. 1-2, 8-9, 15-16, or by appointment (301-627-4662) any other day. An online order form will be coming soon -- we'll email you!

Worth a read! Brighter Bites is one of the location organizations to which Clagett Farm donates produce. They published a great article showcasing the impact that the produce has had on their clients, along with adorable photos. Check it out!

Garlic for Sale! We are still selling garlic, at $5/pound (there's about 14 heads in a pound). Garlic can be purchased at either pick-up location.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1/4 pound loose garlic cloves
  • Choose 1 head savoy cabbage OR 2 pounds sweet potatoes
  • 3/4 pound total combination rutabaga + radishes + peppers
  • 2 pounds greens [options may include kale, collards, lettuce, arugula, Tokyo bekana, spicy mix, tat soi, bok choi)

ON U-PICK THIS WEEK:

  • Herbs: thyme, oregano, sage, mint, garlic chives
  • Flowers: As always, any flowers on the farm can be picked. 


That's it for the week! Enjoy the share! And thank you for a great season.

~ The Clagett Farm Team


This Week's Share: Sweet Potatoes, Carrots, Eggplant and More

Clagett 10-31-2018

Check out this lovely moonrise over the farm, posted on Instagram by elaine_lutz. Beautiful!

Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

ANNOUNCEMENTS 

Sorry about last week's email. Apologies that you didn't get a share email from us last week. We were very short-staffed and managing a large group of volunteers on the farm. We just weren't able to get it out on time. Sorry about that!

Burger & Brews for the Bay was a big success! You can see lots of great photos here. Thanks to everyone who came out to join us at the farm on Oct 21!

Just one more week left in the season. The final pickup days will be next Wednesday, Nov. 7 and next Saturday, Nov. 10.

Gleaning begins Nov. 16. Every year after the end of the official share season, we give CSA members the opportunity to come harvest whatever produce is still available on the farm. During this time, CSA members can come out to the farm any time of day to pick whatever produce is left. More details to come!

Christmas tree and wreath sales will begin on Dec. 1. More details to follow on that as well.

Planning for 2019: We're already thinking about next year! We have already begun our planning for the 2019 CSA season. As a preview, we are looking at adding a Thursday pick-up in Annapolis. Once we have our plans fully baked we'll be sending out emails to everyone to register.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1/4 pound garlic cloves
  • 2 pounds total combination sweet potatoes + carrots
  • 2 pounds total combination peppers + eggplant
  • 1 pound greens [including arugula and spicy mix, both of which will have a 1/4 pound maximum]

 

ON U-PICK THIS WEEK:

  • Lots of herbs: basil, thyme, oregano, sage, onion chives, garlic chives, cilantro, basil, lemongrass, lemon balm, malabar (a spinach susbtitute), mint 
  • Flowers: As always, any flowers on the farm can be picked. 


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

~ The Clagett Farm Team


Burgers & Brews for the Bay is THIS SUNDAY! Plus, All the Info on This Week's Share

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Burgers & Brews for the Bay is this Sunday, Oct. 21

Come out to the farm for an afternoon of hay rides, crafts, bluegrass and other family fun. Oh yeah, and 7 different food stations manned by some of the top chefs in the area, plus 7 different regional beers. Here's a sneak peak at the menu.

The weather looks beautiful and crisp -- the perfect way to spend an autumn Sunday afternoon!

So buy your tickets now!

Proceeds go to the Chesapeake Bay Foundation's efforts to defend and protect the Bay.

 

MORE ANNOUNCEMENTS:

Worried about vampires this Halloween season? Garlic is for sale at the farm pickup for $5 a pound. (Also, since a few of you have asked, we also have larger garlic, which we set aside to use as garlic seed, available for $12 a pound.)

End-of-the-season: Just a friendly reminder that we're winding down the 2018 produce season. The final CSA pickup days will be Nov. 7 and 10.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1 head garlic
  • 1 1/4 pounds sweet potatoes (from our friend Mike Protas at One Acre Farm. Note: We're leaving them mostly unwashed because they store better that way. Be sure to wash them thoroughly before you eat!)
  • 1 1/4 pounds total combination cabbage + acorn squash
  • 1/4 pound total combination salad greens (including spicy mix, tat soi and Tokyo bekana) + kale
  • 1 pound total combination peppers + collard greens
  • 3/4 pound turnips
  • 1 3/4 pounds eggplant

 

ON U-PICK THIS WEEK:

  • Lots of herbs: basil, thyme, oregano, sage, onion chives, garlic chives, cilantro, basil, lemongrass, lemon balm, malabar (a spinach susbtitute), mint 
  • Flowers: As always, any flowers on the farm can be picked. 


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

~ The Clagett Farm Team


This Week's Share: Winter Squash, Cabbage, Greens and More

Clagett 10-10-2018

Farmer Mike's last day with Clagett. He stepped in for a couple of months when Elissa and Jared welcomed baby Teddy into this world. Thanks, Mike, for the hard work and good conversation around the farm. This photo was posted to the Clagett Farm Facebook page. To see more photos and posts from that page, head over there and click the "Follow" button. 

Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

Keep vampires away! Garlic is for sale at the farm pickup. It's $5 a pound.

 

Burgers & Brews for the Bay: Seven chef stations. Seven local beers. One awesome bluegrass band. Eight days left to buy your tickets!

The annual Burgers & Brews for the Bay event is coming up fast -- October 21, at Clagett Farm. Don't miss it! Here's the link for tickets and more informtaion.

Proceeds go to the Chesapeake Bay Foundation's efforts to defend and protect the Bay.

 

End-of-the-season: It's that time of year. Counting this week, there are only 5 shares left of the 2018 produce season. The final CSA pickup days will be Nov. 7 and 10.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1 head garlic
  • 1 head cabbage
  • 1 1/4 pounds total combination kale + collards + spicy mix + chiles
  • 1 winter squash
  • 2 pounds total combination peppers + eggplant
  • 1 1/2 pounds total combination radishes + bok choi + turnips

 

ON U-PICK THIS WEEK:

  • Lots of herbs: basil, thyme, oregano, sage, onion chives, garlic chives, cilantro, basil, lemongrass, lemon balm, malabar (a spinach susbtitute), mint 
  • Flowers: As always, any flowers on the farm can be picked. 


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

~ The Clagett Farm Team


This Week's Share: Acorn Squash, Green Tomatoes and More

Clagett 10-3-2018

This pic of a "caterpillar bouquet" comes to us from CSA member Becca, who writes: "Rainy weather and lack of flowers got you down? Pick a bouquet of caterpillars instead! Black swallowtail caterpillars on dill picked at Clagett, and yes, that is a feral farm child in the blurry background." 

Thanks for sharing the great photo, Becca!

Want to see your photos featured in this weekly email? Just snap a pic and either email it to us or post it to Instagram with the hashtag #ClagettFarm!

 

Burgers & Brews for the Bay: We've told you about the amazing chefs who'll be serving up burgers (and pizza and lamb sliders and pork sandwiches...) at the upcoming Burgers & Brews for the Bay event. 

But what about the brews?

Each of the seven food yummy foods at the festival will be paired with a local beer from the Chesapeake region. Last year's breweries included Troegs and Victory breweries in Pennsylvania; Dominion in Delaware; and Starr Hill, Devil's Backbone and Bold Rock Hard Cider in Virginia. Some of them will be back this year, perhaps along with some new additions to sample!

So come out and enjoy a great afternoon of brews, burgers, bluegrass music and more. It's Sunday, Oct. 21 -- less than 3 weeks away! Buy your tickets today! Proceeds go to the Chesapeake Bay Foundation's efforts to defend and protect the Bay.

 

End-of-the-season: It's hard to believe, but this year's growing season is beginning to draw to a close. The final CSA pickup days will be Nov. 7 and 10.

 

WHAT'S IN THIS WEEK'S SHARE?

  • 1 head garlic
  • 3 pounds total combination acorn squash + cabbage (limit 1 head cabbage)
  • 2 pounds green tomatoes
  • 1/2 pound kale + collards
  • 1/2 pounds total combination cucumbers + salad greens (including spicy mix, arugula, Tokyo bekana, and tot soi)
  • 2 1/2 pounds total combination peppers + eggplant
  • 2 pounds total combination radishes + bok choi + turnips

 

ON U-PICK THIS WEEK:

  • Lots of herbs: basil, thyme, oregano, sage, onion chives, garlic chives, cilantro, basil, lemongrass, lemon balm 
  • Flowers: As always, any flowers on the farm can be picked. 


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

~ The Clagett Farm Team