Farmer Carrie posted this great photo of the Clagett crew taking a breather on a recent harvest day.
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- As a reminder, this is the penultimate share of the season. In other words, next week is the final week!
- Also, you may be ending the season with some produce you want to store during the winter. Here are some tips on that:
- Store sweet potatoes in a cool place (but not as cold as a refrigerator). They'll last for weeks.
- Garlic will store from now until February outside of the fridge, and even longer in the fridge.
- For root vegetables like radishes and turnips, rip the tops off and store the vegetables in your refrigerator's crisper drawer; they'll last a month.
- Peppers freeze very well. If you trim them and slice them before you throw them in a Ziploc in the freezer, you can then take out and cook just the amount you want to use. (They also freeze especially well once roasted in the oven.)
THIS WEEK'S SHARE:
- 2 heads garlic
- 2 pounds sweet potatoes
- 1 1/2 pounds peppers
- 1 3/4 pounds total combination turnips + radishes + cardoons*
- 1/2 pounds total combination eggplant + beets + chiles
- 1/2 pound total combination greens + carrots + fennel
- 1 plant, such as lettuce or an herb
*"What the heck is a cardoon??" you're wondering. Great question, you! Cardoons are long, spiny stalks that look a little like celery and taste a little like artichokes. They're dense and tough, so most recipes call for slow-braising them, or first blanching or steaming them before you do something else, like saute or fry them. Here are a few good-looking cardoon recipes:
- Butter-Braised Cardoons With Mushrooms and Bread Crumbs (New York Times)
- Cardoon Gratin (Saveur)
- Roman-style Fried Cardoons (Tasting Table)
WHAT'S ON U-PICK:
- Basil (Genovese, Holy, Opel, Thai, Lime, Cinnamon)
- Garlic Chives
- Malabar Spinach
- Flowers (any flowers you see at the farm are fair game)
That's it for this week! Enjoy the share!