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

This Week's Share + An Update about the Dupont Pick-Up

Clagett natalia

CSA member Natalia shot this photo at the farm. Thanks Natalia! And don't forget to send us your photos or post them to Instagram with the hashtag #ClagettFarm! 

Happy 17th Week of the CSA season, everyone!  

ANNOUNCEMENTS & REMINDERS 

News about the Dupont Pick-Up: Ignore yesterday's email/text. Today's pick-up is in the same location as always [for those of you who didn't receive it - we notified the Dupont members that the alley that serves as our pick-up location is under renovation]. But we'd still appreciate your suggestions for alternate locations in case we need them for the next couple weeks. Want to get future updates about the Dupont pick-up texted to you, in the event of a change? Text @Clagett to 81010.       

Burgers and Brews: Buy a Ticket Or Volunteer! Burgers and Brews, hosted by the Chesapeake Bay Foundation, is coming up at Clagett Farm, Sunday, September 25, 12 to 4pm. There are two ways for you to attend:

  • Buy a Ticket! Tickets are now on sale - go to the ticket page to find all the information about the event, including ticket prices and entertainment. 

  • Volunteer! We are looking for volunteers to help with a variety of tasks, including registration, set-up, clean-up, and helping make root beer floats. Our goal is to get enough volunteers so that we can have four shifts (9am to 12pm, 11am to 2pm, 2pm to 5pm, 4pm to 7pm).  Anyone who signs up to volunteer will then get to enjoy the event free of charge either before or after their shift.  We just ask that volunteers not consume alcohol during your volunteer shift.  But don’t worry, we will be making it fun for volunteers and will make sure you can enjoy the event before or after your shift! Please e-mail dtana@cbf.org if you can volunteer.  If you absolutely can only do one shift over another, please include that in the email.

How much do YOU pollute? Use the Footprint Calculator and Find Out!  The Chesapeake Bay Foundation has partnered with the University of Virginia to create the Bay Footprint Calculator: a simple, fun tool that will help you and your family find new ways to reduce pollution and help Save the Bay. Find out how well you're doing to prevent harmful pollution from getting into our waters. Fill out the calculator now and get your score!

Send us your photos! Each week, we aim to feature a CSA member's photo in our updates. It can be a photo you snap of the vegetables you receive, a photo of a dish you make with the share (like the one below), or photos from a visit to the farm. There are two ways to get them to us: email us your own photos or post them to Instagram with hashtag #ClagettFarm. We'll feature them here!

RECIPE OF THE WEEK: PICKLED ZUCCHINI

CSA Member Jacob shared: "Here's a great way that I discovered to use zucchini and add some variety for those of us who might, every once in a blue moon, get tired of all the cucumber pickles they can make in the summer. It's very refreshing and a great complement to a sandwich." The recipe is slightly adapted from Marisa McClellan's Food in Jars: 

Pickled Zucchini
makes 2 quarts/4 pints (with ~1/2-pint extra of brine for topping it off or using in the next batch)

3 lbs young zucchini, sliced into 1/2" rounds and/or half-moons

Brine:
2 cups apple cider vinegar
2 cups water
2 Tbs ground cumin
3 Tbs pickling salt

Seasonings in jars:
1 lime, sliced (you can substitute lime juice or lemon juice)
2 tsp black peppercorns, divided
1 tsp cumin seed, divided
1 tsp mustard seed, divided
1 tsp red pepper flakes, divided (you can substitute dried hot peppers)

1. Combine brine ingredients in a pot and bring to a boil. (If using citrus juice, you can add it to the brine.)

2. Meanwhile, pack the zucchini slices into the jars, adding the seasonings as you go.

3. Pour the hot brine over the zucchini in each jar, leaving 1/2" headspace.

4. Refrigerate. Check in a few days for done-ness.


THIS WEEK'S SHARE

  • 2 heads garlic
  • 1/2 pound total combination greens + beans + radishes + turnips
  • 1 1/4 pound total combination peppers + eggplant + okra + chiles
  • 4 1/4 pound tomatoes + squash 

WHAT'S ON U-PICK:

  • Tomatoes*
  • Chiles
  • Ground cherries*  The fruits fall to the ground when they are ripe.  Select the ones with brown, dry husks.  Inside, the fruit should be orange-yellow.  These are also known as golden berries, physalis, cape gooseberry and husk cherry.
  • Tomatillos*
  • Okra*†
  • Herbs (Parsley, sorrel, sage, chives, tarragon, oregano, thyme, mint, lavender, various kinds of basil, savory, leaf celery, anise hyssop, and more.) 
  • Flowers There are lots! Come help yourself!
  • *The Sun Gold tomatoes, cucumbers, tomatillos, ground cherries and okra are in a field surrounded by an electric fence.  We must leave the fence on to keep the deer out.  If you can't shimmy in without touching the fence, step on it.  The electric current will not pass through the soles of your shoes. 
  • We pick okra on Wednesday and Saturday mornings, so you'll find the most if you harvest on Tuesdays and Fridays.  Be careful not to confuse the flower buds (inedible) with the small okra pods (delicious).  If you are an inexperienced picker, we recommend using pruners so you don't accidentally snap off the top of the plant.  We also recommend wearing gloves, long sleeves and long plants because the foliage can irritate your skin.

That's week 17! Let us know if you have any questions!

~ The Clagett Farm Team

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