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September 2009

CBF Restoration Position now open

Please email resume and cover letter to Marcy Damon at, 443-482-2156. Position closes Sept. 11. Thanks!

Maryland Watershed Restoration Intern
Fall 2009

The Chesapeake Bay Foundation seeks a Restoration Intern in its Philip Merrill Environmental Center headquarters office in Annapolis, MD.


CBF organizes several large-scale restoration projects for volunteers in targeted watersheds each spring and fall. The Restoration Intern will be responsible for pre-event preparation and working with adult and family volunteers during restoration events.

Essential functions include:
1. Restoration  Activities
1. loading and transporting trees from Clagett Nursery to the restoration sites using a truck and 14’ trailer (training will be provided)
2. loading and transporting equipment to the site (prior to event days)
3. marking holes for auguring (prior to event days) if necessary
4. placing tree shelters and mulching trees (if needed) on planting days
5. assist volunteers on event days
6. assist Clagett Farm staff in maintaining Clagett tree nursery (weeding, watering, organizing)
7. clean out and organize restoration storage areas at the Merrill Center and Holly Beach Farm

2. Assist with agricultural and living shoreline restoration workshops and events  (throughout Maryland and over the state line in PA and WVA)
1. Collect volunteer information, photos, material, sign-ins, do equipment demonstration
2. Move trees and equipment at the site
3. Direct volunteers in moving trees and equipment
Successful candidate should be working on Bachelor's degree (or Master’s degree) with a concentration in environmental studies or be a recent college graduate. Arrangements can also be with the college/university to receive college credit and a small stipend. Intern will be required to work certain weekdays, on weekends and evenings. In addition, candidate should be familiar with environmental issues and problems facing Chesapeake Bay and its tributaries and be able to work with the general public and volunteers of all ages and backgrounds.
The position is a part-time 2-month position and offers a stipend.  Start date is late-September – mid- November. Closing date for resumes is Sept. 11, 2009.


Emeril Green show airs August 31, 8 pm (grillin' at Clagett Farm!)

Check out the Emeril Green show this Monday, August 31 at 8 pm.
An episode on grilling and cooking with fresh farm vegetables
will air. The episode was taped in June at Clagett farm.

Featured in the episode is Michael Heller, Clagett farm manager
as well as Carrie and Rob Vaughn, vegetable production manager
and assistant farm manager, respectively. Amelia Vaughn, age 1
year and 8 months also makes an appearance! Special guest Don Baugh
(vice president of education for CBF) teaches us the real way to
eat soft and hardshell crabs.

You'll get to see how Chef Emeril used the siberian kale (he pickles
the stem!), garlic scapes, and fresh herbs from the wash station.
The episodes air a few different times on August 31 and September 1
on Planet Green, so if you can't watch the debut on Monday night at
8 pm, check the schedule to see when you can. Probably recipes and
videos will be posted on the website eventually, too.

BayFest in Annapolis, Sunday September 13th

Attention Clagett Farm members, volunteers and worksharers...

The Chesapeake Bay Foundation (which owns Clagett Farm) would like to thank you for your support of the Bay.   They are holding an event in honor of all of the Chesapeak Bay Foundation's members and volunteers at their headquarters in Annapolis (the Merrill Center).  It's a free, family-friendly picnic with lots of games and activities.  Go to for more details and registration.  It fills up quickly so sign up now!


Please note that BayFest is NOT replacing Clagett Farm's Fall Festival, which we will be holding on Saturday October 3rd.  Mark your calendars!

From the Ground Up! Partnership with the Capital Area Food Bank

It occurred to me that not all CSA members, volunteers and friends of Clagett farm know about our partnership with the Capital Area Food Bank. On the other hand, many of you know about it and this was one of the reasons you joined this CSA- because you wanted to support our mission of distributing healthy, local produce to individuals and families at all income levels. Either way, I assumed that most if not all readers of this blog would want to know more about the food grant program, so I asked Anika Roth from the Capital Area Food Bank to prepare a few blog posts about their role and presence at Clagett farm.

Remember- you can make a financial contribution to the Share the Harvest program to help us keep our commitment to donate between 40-50% of our income to low-income folks in the DC metro area. We take checks made payable to "Capital Area Food Bank" and you can send it straight to the farm or give it to the staff person at your pick up site. Donations are tax deductible. Visit for more info.


 Hi, I’m Anika with the Capital Area Food Bank (CAFB). I want to let you know about some of the wonderful work that your farm does for the community. Since 1992, CAFB and Clagett have partnered to help get 40-50% of Clagett’s produce donated to underserved communities. From the Ground Up (FGU) programs include Farm Youth Initiative (coming back in 2010), Reduced Price Shares for individuals who live at 185% of the federal poverty guidelines, and the FGU Food Grant.

The FGU Food Grant is a program in which CAFB member agencies (food pantries, soup kitchens, homeless shelters, etc) apply to receive produce from Clagett Farm. Competing agencies complete an application and are interviewed. Only 8-10 agencies are chosen each year. This is the program I coordinate. Currently, we have 9 agencies participating in the FGU Food Grant. I visit them throughout the summer to see the innovative ways they are using the produce and hear stories about the people they serve. My first trip was to DC Central Kitchen which takes unused food from local food distribution services, turns it into meals, and distributes the meals to adults and children. They also train unemployed and underprivileged people to be chefs.

This is DC Central’s second consecutive year in the FGU Food Grant. The program has really inspired them to work hard to find more fresh, local produce. Through a recent initiative, DC Central Kitchen is trying to get as many local ingredients in their meals as possible. On my tour of the kitchen, I saw their salad prep station. They include a fresh salad in every Ready To Eat meal – usually a tossed salad. As you can imagine, local lettuce is a HUGE expense for them, but now that they’ve gone local, they can’t go back - shipped lettuce is so depressing! The donations of lettuce from Clagett Farm are incredibly helpful. With the money they’ve saved from all the FGU Food Grant donations, they have been able to invest in other local farms. 

One thing you should know about the FGU Food Grant is that drivers from each agency are required to come to the farm to get the produce, in part to maintain the connection between the farm and table. Still, drivers don’t always initially understand the quality of the produce they’re handling and may be a little rough with it. That’s why DC Central Kitchen tries to get all their drivers to volunteer at the farm for a day. They have seen a marked difference in the careful way drivers handle produce after that, and the drivers love it!  DC Central staff and volunteers are always clamoring to come visit the farm. Recently, farmer Carrie hosted a group of DC Central "co-op" volunteers. These are the volunteers who wash and chop all the Clagett veggies for use in the meals the next day. The volunteers had a blast! They really appreciated Carrie taking the time to educate them about sustainable practices. And they weren’t afraid to get dirty either! (At least from the pictures I saw.) It’s neat to see the way DC Central is connecting their staff and volunteers to the farm, especially since many of their staff used to be former clients!

For 17 years, the same chemical-free, super fresh, sustainably grown produce that you have gotten in your weekly share has also gone to people who use Food Stamps, people in addictions recovery, kids in aftercare programs, and low-income folks living with HIV/AIDS. By supporting FGU through your CSA membership, you are also helping to support these FGU programs.

Below, photos from DCCK helping with the garlic harvest!



Dcck_07.09volunteer Dcck_07.09garlic2

In the middle photo, from left to right: Greg, Elsie, Bo, Jeffrey, Mason, Harry, and Carrie (your farmer).

Lovin' Summer!

I know that sometimes at the pick ups I try to make you all get more excited about some of the lesser known spring and fall crops while we wait for summer's bounty to come in, but I have to confess: I too *love love love* the summer harvest!

My love obsession started 2 weeks ago when my favorite summer crops appear together in the same share: squash, tomatoes, eggplant, peppers, and basil. In case you didn't recognize it at first, these vegetables are the main ingredients in one of the all-time best meals: ratatouille. Of course, there are so many recipes and ways to make this famous dish. Some say it's best to put all ingredients in separate roasting pans and mix them together at the end so that each vegetable maintains its own flavor. I personally like to put it all in a pot with garlic and onion and olive oil and let it simmer on the stove for almost an hour. That's because its simplicity and versatility are the #2 and #3 greatest things about this dish, next only to the #1 absolute greatest atribute which is that all of the ingredients are in season together at the same time.

In the summer, my favorite way of using the vegetables that come in our share is what I refer to as "share in a pot." I make a lot of one-pot dinners served with a grain. So I start out with the basic garlic and onion in olive oil in a pot and add whatever was in the share along with herbs (fresh if I had time to you-pick) and serve that with pasta, rice, cous cous, etc. I don't tend to stick to recipes, I generally use a cook book for inspiration as to what ingredients and flavorings work well together and then make it my own with what's on hand. But if you were hoping for some more specific instructions on making ratatouille you would find endless help on the internet, especially looking at which featured an article about solanaceous plants (heavily featured in ratatouile) in the most recent issue. Hard copies are available at our pick up sites, where I have also heard lots of recipe exchange happening as well.

Happy eating!