This Week's Share (Week 3): Scapes, Squash and Scallions
This Week's Share (Week 5): Greens and Beans

This Week's Share (Week 4): Squash, Cucumbers and More

Theposhlumberjack

This week's photo is from theposhlumberjack on Instagram -- he came out and volunteered at the farm with his coworkers.  Want to see your photos featured in this weekly email? Just snap a pic -- from the farm, from your CSA share itself, or even a recipe you make with your Clagett produce -- and either email it to us or post it to Instagram with the hashtag #ClagettFarm!   

If you still need a reminder of how the share pickups work, here's everything you need to know.

OUR EMAILS ARE CHANGING NEXT WEEK: We're moving email platforms, and starting next week you'll receive our weekly emails from a different email address. Look for your share updates to come from clagettfarm@cbf.org.

A FEW SHARES ARE STILL AVAILABLE! The 2019 season is still not sold out. Spread the news with anyone you think might be interested in purchasing a share. Everything they need to now is available online.  

THIS WEEK'S SHARE

  • Take what you can use of:
    • squash
    • garlic scapes
    • turnips
  • 3/4 pound total combination lettuce + spicy mix + chard
  • 1/2 pound bunching onions
  • 1.5 pounds cucumbers
  • 1/2 pound radishes

 

ON U-PICK THIS WEEK:

  • STRAWBERRIES! Still some strawberries left -- they're super sweet, but the quantity is small. You can pick them anytime.
  • mulberries (growing wild)
  • cilantro
  • dill
  • chamomile
  • sage (with edible flowers)
  • onion chives (with edible flowers)
  • calendula (edible flowers)
  • thyme
  • garlic chives
  • mint
  • oregano

RECIPE OF THE WEEK: Squash Frittata

Thanks to CSA member Sam for sharing this recipe!

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INGREDIENTS

  • 6 large eggs
  • 1/2 cup ricotta cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 Tbsp chopped fresh basil
  • 1/2 teaspoon chopped fresh thyme
  • 3 Tbsp extra virgin olive oil
  • 2 small zucchini or squash, or one larger one, sliced into thin rounds

Directions

1 Make the egg mixture: Whisk the eggs in a medium bowl. Add the ricotta and Parmesan and whisk to combine. Stir in the salt, freshly ground black pepper, basil and thyme. Set aside.

2 Sauté the zucchini slices: Heat the olive oil in a 10-inch oven-proof stick-free skillet on medium high.

When the oil is hot and begins to shimmer, add the zucchini slices. Stir so that the zucchini slices are all coated with some of the oil.

Cook, stirring only occasionally (if you stir too much the zucchini won't brown), until the zucchini slices are lightly browned, about 5-6 minutes. Remove the pan from heat.

Let the zucchini cool in the pan for 30 seconds then transfer it to the bowl with the eggs.

3 Pour egg mixture into pan and cook: Over medium heat, reheat the skillet until the oil in the pan is hot. There should be a couple of tablespoons of oil left in the pan, if not, add some. When the oil is hot, pour the egg and zucchini mixture into the pan.

Without stirring, let the egg mixture cook for 2 to 3 minutes. Run a spatula along the edge of the frittata, separating the cooked edges from the pan as the eggs cook.

Continue to cook for 3 to 4 minutes longer, or until the bottom is golden brown and the top is beginning to set. It will still be slightly runny in the middle.

4 Finish under the broiler: Set the top rack 5 inches from the heating element in the oven. Preheat the oven broiler. Once the top of the frittata has started to set in the pan on the stove top, remove the pan from the stove and place it in the oven.

Keep the oven door slightly open if you want and let the pan's handle stick out from the oven through the open door.

Cook under the broiler until the top starts to become lightly browned, about 2 minutes.

(Alternatively, instead of using the broiler, you can place a plate face-down on top of the skillet. Flip the skillet over to release the frittata on to the plate. Slide the frittata from the plate back into the skillet. Let cook for a couple of minutes more until the bottom browns. Let rest in the pan for 2 to 3 minutes to allow it to set.)

5 To serve: Slide the frittata out of the skillet onto a serving plate. Let cool for a minute or two and cut into wedges.

 

That's it for the week! Enjoy the share! 

~ The Clagett Farm Team

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