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July 2010

8th CSA Share: Onions, Garlic & Eggplant

Garlice
(Photo via TheBittenWord.com)

Happy Tuesday --

Just a reminder that there will be no CSA share pick-up Tuesday July 6 or Saturday July 10, but U-Pick will be available at the farm. Worksharers can participate in the U-pick week if they work 4 hours with us in the field during that week, or if they redeem a banked share. More information about this skipped week is available here.

If you miss this week's share, you can take a double share when we resume in two weeks. If you have any questions, post them in the comments and we'll get you answers!

Now, on to this week!  Here's what you'll find in this week's share.

2 1/4 pounds total: cabbage, kale and chard

1/4 pound popcorn OR 1/2 pound scallions

1 pound total bulb onions or garlic

1 basket of squash, cucumbers and eggplant

On U-Pick This Week

  • Kale and chard
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers (blackeyed susans, shasta daisies, fox gloves, yarrow, white dill and echinacia.

When we return:

  • Look out for squash, cucumbers, onions, eggplant, tomatoes and beans!

Have any questions about this week's share? Recipes you plan to make this week? 

Let us know in the comments!


Organic Cotton Bags for Sale

 
Clagettbag2

Local silk screen artist Kristy Li Puma created several designs from photos taken by Clagett farm photographers, including Roshani Kothari and Deborah Starobin-Armstrong. After a few marathon print making nights and days we have about 100 bags for sale. They are $10 each or 2 for $18. They come in 5 designs and 4 colors.

Ask at your pick up site to see what's available!


7th CSA Share: Turnips, Carrots and Lettuce

IMG_3026
(Photo via TheBittenWord.com)

Before we detail this week's share, we want to remind you that there will be no CSA share pick-up Tuesday July 6 or Saturday July 10, but U-Pick will be available at the farm. Worksharers can participate in the U-pick week if they work 4 hours with us in the field during that week, or if they redeem a banked share.

Here's what you'll find in this week's share.

1 head garlic

1 bunch green onions

1/2 lb. bulb onions

1 zucchini

1/2 lb. combination of carrots and lettuce

2 1/2 lbs. combination of kale, cabbage and chard

On U-Pick This Week

  • Chard, kale, kohlrabi, broccoli and some peas
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers (blackeyed susans, shasta daisies, fox gloves, yarrow, and white dill. Echinacia is also just starting.

A Preview of Next Week:

  • Next week's share will be similar to this week's, but there won't be any carrots or lettuce.

Have any questions about this week's share? Recipes you plan to make this week? 

Let us know in the comments!


Mark Your Calendars: No Share Pick-Up July 6 or 10

IMG_5628
Photo via Gail Taylor

 

Mark your calendars:  There will be no CSA share pick-up Tuesday July 6 or Saturday July 10. 

This year we began the season a week earlier than normal, so we will be taking a one-week break from harvest in July.  There are two reasons.  First, the weather is becoming too hot for our spring crops.  You might notice that our lettuce and kale is getting a little more bitter, and our turnips and kohlrabi are losing some of their crisp texture.  The pea plants will probably perish from the heat within about a week.  But it’s still a little early for our main summer crops, like tomatoes, peppers, cucumbers, corn and potatoes.  So we’re anticipating a rather uninspiring share that week.    

The second reason is that we need a chance to catch up with our field work.  It’s time to weave twine around the tomatoes to hold them off the ground, and many of our fields need weeding.  In our experience, if we can finish these big jobs by early July, the rest of the season runs much more efficiently, and our yields will be greater. 

While we won’t be harvesting for you, we welcome you to come to the farm that week and pick your own produce.  We’ll draw a map at the washing station, indicate what limitations we might have for different crops, post some signs to help you navigate, and staff will be on the farm Monday through Saturday to help if you have trouble finding anything. 

This special you-pick week will run from 1:00 pm Saturday July 3 until nightfall Sunday July 11.  We don’t know yet what will be available for you-pick, but it will include more items than we normally have on the you-pick list, such as summer squash, cucumbers, and cabbage.  And as always, you are more than welcome to lend us a hand in the fields when you come to the farm.  Volunteers and worksharers are always welcome. 

By the end of the season, we expect to have harvested 26 weeks of produce for you, plus TWO you-pick weeks: one the week of July 6, and the other just before Thanksgiving.  In years past, we have harvested 26 weeks, plus opened the farm for gleaning before Thanksgiving, so this year we have a bonus you-pick week.  We’re hoping to continue this in years to come, so let us know how you like it. 

Worksharers can participate in the you-pick week if they work 4 hours with us in the field during that week, or if they redeem a banked share.  

Please share this message with anyone who splits your share with you. 

We’ve had a great season so far—let’s hope it continues!!

Your farmer,

Carrie 

 

 

6th CSA Share: Garlic, Onions and Zucchini

Garlic (1)
(Photo via: Roshani Kothari)

Here's what you'll find in this week's share:

4 pounds combo of the following:

 

  • kale
  • turnips
  • kohlrabi
  • green head cabbage (1 head maximum)

 

2 1/4 pound zucchini

3/4 pound carrots

1/2 pound peas

1/2 pound Swiss chard

1/4 pound lettuce

 

1 bulb onion

1 bunch bunching onions

1 head garlic

 

 

On U-Pick This Week

  • Snow peas, sugar snap peas, Swiss chard, kale, kohlrabi and spinach. 
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers (blackeyed susans, shasta daisies, fox gloves, yarrow, and white dill. Echinacia is also just starting.

A Preview of Next Week:

  • We hope to offer the following in next week's share: turnips, kale, cabbage, lettuce, onions (bunching and bulb), carrots, zucchini, chard and garlic. 
  • There will be no kohlrabi or peas next week.

Have any questions about this week's share? Recipes you plan to make this week? 

Let us know in the comments! 


Recipe Ideas: Kohlrabi and Garlic Scapes

Portrait of a Kolhrabi in Dirt
Photo via Sumana Chatergee

Kohlrabi and garlic scapes are two of the most exotic items in this year's shares so far.  If you're struggling with ideas for how to use them, here's a round-up of some great recipes.

If you've done something that you particularly liked using these two ingredients, please share in the comments!  

Kohlrabi

Kohlrabi conjures ideas of salads and slaws.  The bulb can be peeled and eaten raw or cooked -- cut into strips, it can be boiled, steamed or roasted. The tops can be used as you would kale. Here are a few ideas other than just tossing kohlrabi into salads:

Garlic Scapes

Garlic scapes are excellent toss-ins for salads and stir fries. If you're using them in a salad, you may want to saute them briefly in butter or oil first, in order to mellow their sharp flavor a bit. Another idea for using scapes is to make a garlic scape pesto. Most recipes for garlic scape pesto substitute scapes for basil and nuts for pine nuts.  Here are two recipes:

Garlic scape pesto is excellent as an accompaniment for meat or fish.  You can also dilute it to make a potent vinaigrette, or even use it as a mix-in for eggs. It can be substituted for regular pesto in just about any recipe. 


5th CSA Share: Kholrabi, Snow Peas and Carrots

Pic23-2006
Photo via Nickolai Vishnevsky

 

Here's what you'll find in this week's share:

1/2 pounds combo of the following:

 

  • lettuce
  • spinach
  • spicy mix

3 pounds combo of the following:

 

  • kale
  • collards
  • kholrabi
  • green head cabbage (Note: this item is limited this week. If you do not receive cabbage this week, you will for several weeks to come)

 

1 pound combo of the following:

 

  • snow peas
  • sugar snap peas

1 pound combo of the following:

 

  • Swiss chard
  • garlic scapes

1 pound carrots

1 zucchini

1 onion

 

 

On U-Pick This Week

  • New: Snow peas, sugar snap peas and Swiss chard. 
  • Kale. If you're planning to come and pick kale, please know that it is a 10-minute walk to the field after you've driven out and parked. 
  • Chinese cabbage. This is planted close to the wash station. 
  • Mulberries. Learn more about them and what to do with them.
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers (blackeyed susans, shasta daisies, fox gloves, yarrow, and white dill. Echinacia is also just starting.


A Preview of Next Week:

  • We hope to offer the following in next week's share: turnips, kale, cabbage, lettuce, onions, peas, carrots, zucchini, chard and arugula. There will be no broccoli, spicy mix, or spinach next week. 
  • We also hope to offer bulbs of garlic next week. 

 

Have any questions about this week's share? Or have a vegetable for which you're really wanting recipe suggestions? 

Let us know in the comments! 


Recipe Ideas: Hello, Kale!

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Photo via TheBittenWord.com

[Editor's Note:  You'll be hearing from a lot of different voices on our blog this summer.  This post is written by Anne Hillson, who is on our staff for a second year raising your produce.]

I must admit something to you, our farm community: after our first few weeks of shares, I had a Vegetable Crisis. Yes, even farmers can flinch in the face of such awesome kale poundage.

In the fall, I enjoy sauteed kale with butter and white wine but right now, as summer sidles in for its extended visit, I wanted something delicious, refreshing, and away from the stove, but I found myself momentarily stumped.

So this week I'm conquering my fear of raw kale by experimenting with marinated kale slaws. Taking inspiration from a kale recipe on epicurious.com, I've come up with a general recipe break-down that leaves the door (and salad bowl) open for variation. You'll also find a recipe for my current favorite, Marinated Kale Slaw with Kalamata Olives and Honey-Lemon Vinaigrette, plus a few ideas for your own kitchen escapades.See you at the farm!-Anne

Recipe Break Down for a Marinated Kale Slaw

Toss together de-ribbed and thinly sliced kale + vinaigrette + optional ingredients (cheese, fruit, nuts, olives, etc.)

Important notes:

  • The key to this slaw is slicing the kale thinly, no more than a ¼ inch wide and thinner if possible. This is easiest if you stack the de-ribbed leaves and roll them up to make a long kale “cigar” before slicing through the whole stack. The vegetable should look like green spaghetti.
  • Let sit for at least an hour so the kale softens up a bit and the flavors can mix.
  • If you are adding a softer cheese like goat cheese, you may want to mix it in just before serving so it doesn't fall apart too much.

Ideas to make it your own:

    •    Black olives and feta with honey-lemon vinaigrette (see recipes below)
    •    Cranberries and almonds with goat cheese and balsamic-sage vinaigrette
    •    Parmesan and toasted walnuts with raspberry vinaigrette

Check out my recipes below (you'll forgive me I hope – I am a culinary finger-painter, not an architect, so all quantities are “to taste.”)

What do you plan to do with your kale? Share your ideas in the comments!


Marinated Kale Slaw with Kalamata Olives and Honey-Lemon Vinaigrette

Ingredients:
    •    Kale
    •    Onion with greens, finely diced (optional)
    •    Honey-Lemon Vinaigrette (recipe below)
    •    Feta cheese or goat's milk gouda
    •    Kalamata olives, roughly chopped
    •    Salt and freshly ground pepper to taste

Directions
    •    Whisk together Honey-Lemon Vinaigrette in the bottom of a large bowl.
    •    Remove ribs and thinly slice kale into strips no more than ¼ inch wide.
    •    Add kale, onion, olives, and crumbled or grated cheese to bowl.
    •    Toss with dressing and taste to adjust seasoning.

Honey-Lemon Vinaigrette

Ingredients:

  • Juice of one lemon (use a fresh lemon, not bottled)
  • ½ clove garlic
  • Fresh herbs (I prefer thyme or sage)
  • A spoonful or two of honey, or to taste
  • Olive oil (use the best quality that you have)
  • Salt and pepper

Directions:

  • Finely mince garlic and herbs (for dressings, I like to mash the minced garlic and herbs together into a paste with the flat of my knife to release the flavors and help it mix better)
  • Whisk together garlic, herbs, lemon juice, and honey with some salt and pepper.
  • Taste and adjust seasonings (this usually means adding more honey, salt, and/or pepper

4th CSA Share: Snap Peas, Chard & Kale

2589273459_01109405e6_o
(Photo Courtesy of TheBittenWord.com)

 

 

Happy June! 

 

Here's what you'll find in this week's share:

1/2 pounds combo of the following:

 

  • lettuce
  • broccoli

2 1/2 pounds combo of the following:

 

  • snow peas
  • sugar snap peas
  • carrots 
  • Swiss chard

7 1/2 pounds combo of the following:

 

  • turnips (scarlet queen, hakurei and purple top white globe)
  • kholrabi (white Vienna and purple Vienna varieties) -- the greens are also edible
  • kale
  • collards
  • garlic scapes

On U-Pick This Week

  • New: Kale. If you're planning to come and pick kale, please know that it is a 10-minute walk to the field after you've driven out and parked. 
  • New: Chinese cabbage. This is planted close to the wash station. 
  • Mulberries. Learn more about them and what to do with them.
  • Strawberries, you can find a few quarts if you're willing to search. 
  • Herbs (Thai basil, basil, sorrel, thyme, lemon balm, cutting celery, mint, anise, hyssop, cilantro, garlic chives, onion chives, flowering lavender, sage with blossoms, and dill)
  • Flowers (pink chrysanthemums, fox gloves, sweet williams)

A Preview of Next Week:

  • We hope to offer the following in next week's share: snap peas, snow peas, swiss chard, kale, collards, lettuce, carrots, turnips (no hakurei, but we will have the other varieties), and kohlrabi. We may also have onions again.  
  • Our squash and zucchini plants are starting to bear fruit. We may have those as early as next week. 

Have any questions about this week's share? Or have a vegetable for which you're really wanting recipe suggestions? 

Let us know in the comments!