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September 2010
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November 2010

24th Share: Three Shares to Go!

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Photo via CSA Member Krossbow on Flickr

Win a Share in Next Year's CSA!

This season may be winding down, but be sure to purchase a raffle ticket for for a chance to win a CSA membership for next year.  Tickets are $10 or 5 for $40.  The drawing will take place on November 13. You can purchase tickets at your pick-up location this week. 

What's Left of This Year's Season

The final shares of this season will be picked up November 9 & 13.  Gleaning at the farm will begin on November 19. We'll have more updates about what will be available for gleaning closer to that date.

This Week's Share:

  • 1 head garlic
  • 2 lbs sweet potatoes
  • 1 1/4 lb Swiss chard OR a green cabbage
  • 1 1/4 lb radishes
  • A choice of the following:
    • 1/2 lb arugula
    • 1/2 lb spicy mix
    • 1/2 lb brocolli
    • 1/2 lb spinach
    • 1 pint shiitake mushrooms (this item is limited so hopefully if you don't get them this week you can next week)

On U-Pick This Week:

  • Cherry tomatoes - still a few left
  • Zinnias
  • A variety of herbs

A Preview of What's to Come

  • More Sweet Potatoes and a share similar to this week's.

Have any questions about this week's share? Recipes you plan to make this week? Let us know in the comments!


Sweet Potato Homefries

This is my current favorite way to prepare sweet potatoes, and it's worked with regular potatoes too.  I imagine it would work with just about anything that's good to roast.  Also, it's super easy.

Ingredients:

3 sweet potatoes (~ 1 lb each)

1 T Cinnamon, 1 t chili powder, fresh cracked pepper, 3 t garlic salt (I usually just use plain old salt), fresh grated nutmeg, drizzle of honey and olive oil

Directions:

Preheat oven to 400 F.  Prepare a pan to roast vegetables in: if you're a foil liner, go with that; I usually just make sure there's enough oil so nothing sticks too much.  Clean sweet potatoes and cut into 1/2" wedges.  Toss in a bowl with the spices, honey and oil.  Arrange in a single layer in the pan.  Bake for 15-20 minutes or until brown.

(Credit: Katie Sweeney.)

I usually omit the honey altogether, and make sure there's enough olive oil that they get a little crispy when baked.

Enjoy!

~ Anna


Permaculture Seminar in Silver Spring this weekend and next

One of our CSA members, David Kessler, sent us the following information about his son's Permaculture Seminar.  The class will be held in Silver Spring, but Ben spends most of his year living and teaching in New Mexico.  We cannot endorse the class, since we have not taken it ourselves, but we thought you might be interested in hearing about it.  You can find more information at www.laughingcrowpermaculture.wordpress.com

Laughing Crow Permaculture presents

Permaculture & Suburban Ecology

Saturday, October 23rd & Sunday, October 31st

9:00 AM – 1:00 PM

114 Claybrook Drive, Silver Spring, MD

 “Permaculture is a new term for the old practice of ecological design.  It means both ‘permanent agriculture’ and ‘permanent culture.’ Permaculture involves working with nature, arranging human gardens and communities into fully functioning ecosystems.” – Lisa Rayner

This workshop will introduce the basics of permaculture design, with a particular emphasis on working within the suburban landscape.  Learn about patterns in nature, forest gardening, edible landscaping, alternatives to lawns, and much more! 

Recommended fee: $10-$30

no-one will be turned away for want of funds

To register for this workshop, email Ben Kessler (bkessler@gm.slc.edu) 

 

 


Meet Your Farmers: Mikaela

Mickaela Mikaela is a Farm Youth Initiative Educator with the Capital Area Food Bank. The food bank has an ongoing partnership with Clagett. 

Mikaela is originally from Madison, Wisconsin and started working with Clagett in June.

What's your role at Clagett?
I run the Farm Youth Initiative program with my coworker, Brynn Slate. We bring kids from the D.C. area out to our garden at the farm for a 3-hour visit. Our goal is to encourage them to eat more fresh fruits and vegetables.

How did you come to work with Clagett?
I work for the Food Bank, which has an ongoing partnership with Clagett Farm.

What do you do when you're not working with Clagett?
When I’m not working, I love to cook and explore the city on foot and by bike.

What foods are you most excited about at the farm this year?
It’s not a food, but definitely the zinnias. I adore zinnias. 



Any favorite recipes or preparations using Clagett produce?
Ratatouille with okra instead of green peppers, served over pasta.

Any particular vegetables you can't stand?
As hinted above, green peppers. 



What's the best part of working with a CSA?
Getting to spend time on a beautiful farm.

What have you learned by working with Clagett that you think others would be surprised to know?

When kids visit the farm, I take them to see Melissa and Julia’s chickens. Melissa taught me one of my new favorite facts, that chickens can recognize up to 100 other chickens. And did you know that their combs are used for heat regulation?


23rd Share: More Sweet Potatoes!

Sweetpotatoes
Photo via CSA Member Krossbow on Flickr

Just a quick reminder that our Fall raffle is still going. $10 for a ticket (or 5 for $40) buys you the chance to wine a CSA Membership for next year. The drawing will take place on November 13. You can purchase tickets at your pick-up location this week. 

And here are the details on this week's share!

This Week's Share:

  • 1 head garlic
  • 3 lbs sweet potatoes
  • 1 lb total peppers + potatoes + watermelon radishes
  • And a choice of one of the following:
    • 1 lb sweet potato greens
    • 3/4 lb brocolli raab
    • 1 bag of salad mix
    • 1 pint shiitake mushrooms (this item is limited so hopefully if you don't get them this week you can next week)

On U-Pick This Week:

  • Sweet potato greens
  • Chiles - Still lots! Come and get them!
  • Cherry tomatoes - still hanging in there
  • Okra - please pick all you want, especially on non-harvest days
  • Basil
  • A variety of herbs and flowers

A Preview of What's to Come

  • Sweet Potatoes
  • Garlic
  • Turnips
  • Baby Kale
  • No more peppers or potatoes

Have any questions about this week's share? Recipes you plan to make this week? Let us know in the comments!

 


Meet the Team: Melissa

Our Meet the Team series continues. Meet Melissa, the manager of education programs at Clagett.  

So who takes part in Clagett education programs and what are you teaching them? DSC01937
One of the great things about our education program on Clagett is that we can take students as early as first grade through adults in undergraduate and graduate programs. Usually we run day programming where we teach how sustainable farming can help save the bay by preventing nutrient, sediment, and toxic pollution from running off into the tributaries of the Chesapeake Bay.  We also offer one night camping trips for groups where we not only explore the farm, but on the second day of the trip we paddle on the Patuxent River.  Here's a link to more info about our trips.

Where do you live now and where are you originally from?
I currently reside in Annapolis, but if you listen to me talk long enough my accent lets you know that I am from Greenville, South Carolina. 

How did you come to work with Clagett?
I started out as assistant manager on the Maryland Canoe education program in the spring of 2007.  By the fall of 2007, an educator position opened up on Clagett Farm and I was very fortunate to move into that position. 

How long have you been involved with Clagett?
A little over 3 ½ years. 

What do you do when you're not working with Clagett?
I enjoy traveling and photography.. 

What foods are you most excited about at the farm this year?
Currently, I’m getting pretty pumped about the sweet potatoes.  I also really love Bok Choi & strawberries. 

Any favorite recipes or preparations using Clagett produce? 
I’ve found that pretty much anything from the farm is delicious in a simple sauté of olive oil with a dash of salt & pepper. 

Any particular vegetables you can't stand?
Okra

What's the best part of working with a CSA?
Knowing that eating organic & local foods are not only helping to save the bay, but that it’s also the best fuel I can offer my body. 

What have you learned by working with Clagett that you think others would be surprised to know?
That’s a hard question b/c I have learned so much by working out there!  My favorite skill I have picked up is being able to identify veggies growing when they are only little sprouts. 

 

 

 


22st Share: Sweet Potatoes!

Clagett
Photo from this past weekend's Festival, by Deborah Starobin Armstrong

Thanks to all those who came out to the Potluck Fall Festival this past Saturday. It was a great day with beautiful weather.  We made $440 from the auction and $220 so far from the raffle.

The raffle prize is a CSA Membership for next year. The drawing will take place on November 13 and tickets are $10 each or 5 for $40. You can purchase tickets at your pick-up location this week. 

Now on to this week's share!

This Week's Share:

  • 1 head garlic
  • 2 1/4 lbs sweet potatoes
  • 2 lbs potatoes
  • 1/2 lb Swiss chard + raab
  • 1 1/2 lb turnips + radishes
  • 1 lb green tomatoes + sweet potato greens
  • And then a choice: 1/2 lb dried beans OR 1 lb total okra + cabbage + peppers

On U-Pick This Week:

  • Sweet potato greens
  • Chiles - Still lots! Come and get them!
  • Cherry tomatoes - still hanging in there
  • Okra - please pick all you want, especially on non-harvest days
  • Basil
  • A variety of herbs and flowers

A Preview of What's to Come

  • More sweet potatoes + sweet potato greens!
  • Raab
  • Salad mix will be ready for next week
  • Okra
  • Turnips

Have any questions about this week's share? Recipes you plan to make this week? Let us know in the comments!


Meet Your Farmers: Brynn

Our Meet Your Farmers series continues with Brynn, a Farm Youth Initiative Educator with the Capital Area Food Bank. Brynn hails from northern Nevada and now lives in Arlington, VA.

Brynn Grumstrup Slate_Headshot What's your role at Clagett?
I am an educator with Farm Youth Initiative (FYI), teaching nutrition and gardening to 8-12 year olds.

How did you come to work with Clagett?
I found out about the FYI position by talking with Andrea Northrup of the DC Farm to School Network at Rooting DC in February.  

How long have you been involved with Clagett?
Just since June 1.

What do you do when you're not working with Clagett?
I am studying to earn a master’s degree in Urban Environmental Leadership from Lesley University. I recently completed training to be a Virginia Master Naturalist, which involves community education and stewardship of the local environment. And on Saturdays I work for Tree and Leaf Farm at the Falls Church Farmer’s Market. Plus I like to cook, write, and hang out with my husband and dog in the great outdoors. It’s a busy summer!

What foods are you most excited about at the farm this year?
I have been waiting all winter for fresh garlic. I’m so happy that it’s finally here that I keep eating it raw!

Any favorite recipes or preparations using Clagett produce?
Simple meals that let the freshness of the vegetables shine.

Any particular vegetables you can't stand?
I still have a hard time warming up to beets…maybe this will be my year to make friends!

What's the best part of working with a CSA?
Seeing all of the love and energy that goes into the shares each week. There’s such a great crew of workers and volunteers at Clagett.

What have you learned by working with Clagett that you think others would be surprised to know?
Kids will try pretty much any vegetable if they’ve pulled it out of the ground or off of the vine themselves!


21st Share: Acorn Squash, Potatoes & More!

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Photo via Krossbow on Flickr

Reminder: The Potluck Fall Festival coming up on Saturday, October 9. Get the full details.

This Week's Share:

  • 1 head garlic
  • 3 lbs combo acorn squash + potatoes
  • 1 lb combo sweet potato greens + eggplant + okra + turnips
  • 3/4 lb combo green tomatoes + peppers
  • And then the share differs between pick-up sites. This difference will be evened out in the next share, so if there's something you want that's not available at your pick-up, you can likely get it next week (harvest permitting):
    • At the farm pick-up: 1 lb combo cabbage + brocolli raab
    • At the Dupont pick-up: 1/2 lb combo bok choy + beans. The bok choy is from neighboring Radix Farm.

A Few Recipe Ideas:

  • Sweet Potato Greens: If you're struggling with sweet potato greens, there are some thoughts on how to use them over on my personal blog
  • Green Tomatoes: Green tomatoes can of course be used for frying, but they also have other uses. For instance, they can be used in place of bell peppers in casseroles. And they will ripen if you don't want to use them green. Here are a few recipes that have previously been posted here on the blog for Green Tomatoes:

On U-Pick This Week:

  • NEW: Sweet potato greens
  • Chiles - Still lots! Come and get them!
  • Cherry tomatoes - still hanging in there
  • Okra - please pick all you want, especially on non-harvest days
  • Basil
  • A variety of herbs and flowers

A Preview of What's to Come

  • Sweet potatoes! They're curing right now and will be ready for next week.
  • More chard coming next week.
  • We'll also have more potatoes next week.
  • We hope lettuce and spinach will be ready for next week. If not, we'll have them the following week.

Have any questions about this week's share? Recipes you plan to make this week? Let us know in the comments!


The deluge

Our rain gauge overflowed at 6 inches.  Wow!  And looking at the forecast, there seems to be a lot more coming. 

We had ridiculously hot, dry weather in August and September that baked the little seedlings that would have been your fall greens.  So of course now that everything is re-seeded and irrigated, it floods.  I would be more worried about the plague of stink bugs, except there isn't much for them to eat.

Am I angry?  Not a bit.  The weather is bound to do something a little crazy every year, and I'm grateful we've had such a wonderful season so far.  We had the opportunity to give everyone 4 ears of corn and 2 watermelons in one week, which is a first for me in these 12 years. 

So hang in there folks. We'll have a few light weeks, but our salad greens will be big enough to pick eventually (if they don't drown first), And it's a good time to develop your appreciation for sweet potato greens.  Of course, I'd love it if the soil were dry enough for me to dig sweet potatoes with a tractor instead of a digging fork, but don't think I'm complaining!

-Carrie