Week 12: Summer bounty!
Week 14: Rain, Rain, Go Away!

Week 13: Our sweet peppers are ripe and the Asian pears are ready!!


This week's share

Garlic, 1 head
Onions, a few
Shallots, a few
Asian Pears, 2 small 
Eggplant, 1-2

Sweet Peppers, 4 including green (unripe) and red & orange (sweet ripe)

Tomatoes, so so many
Choose: 1.5 lbs okra or 6 oz hot chili peppers


U-Picking Shall Continue!! 
WE DO want you to continue signing up to u-pick.  Please still come as much as you would like. There's 10 spots open per hour, so we have yet to fill up at any point--you can u-pick any daylight hour, all week. Just sign up through the link below


Whats on U-Pick! 

  • Cherry Tomatoes and a few of the Sunrise Bumblebee ( Located in the fenced in field across from washing station in field "F" in the first 2 rows -Please try to stay in the tomatoes only.  Chilies are not on u-pick yet.)
  • Any Flowers you see on the farm , but in particular, the Sunflowers are blooming nicely ( those are located next to the large parking lot used for u-picking that is in field "G2") Some Zinnias could probably still be found ( in the large field that is passed on your right on the way into the farm across from the 3 barns, in field "D")
  •  Herbs ( which for the most part are located behind the washing station, if you desire more "Regular" Basil it will be located down in field D nearby the zinnias)

    Basils (Genovese "Regular", Thai, Kapoor Tulsi, Aromatto, Round Midnight, Greek, Lemon"Fancy")
    Cutting Celery (this is a celery grown for its leaves rather than stems)
    Garlic Chives
    Lemon Balm
    Lemon Verbena
    Onion Chives
    (these are starting to flower and won’t last much longer)
    Summer Savory

  • We are accepting volunteers again but only for field work where it is easy to keep people socially distanced. Please let us know if you or someone you know may be interested. We do offer a work exchange program             ( 5 hours of work = 1 CSA share). 

  • Again, We are trying to use biodegradable and inexpensive packaging whenever possible, and when we add vegetables with condensation from the cooler or moisture from washing, the paper products don't always hold up as well as we'd like. The whole team is also are learning new things each week as it comes to packaging and will keep improving how items (particularly the tomatoes) are packed. Thank you for your patience everyone! It will still be handy to have an extra tote bag for extra support when carrying tomatoes home! 
  • And, please welcome Matt Pombuena ( photographed above harvesting the asian pears!) to the farm team. He just completed his first two weeks and already has been a tremendous help getting all these vegetables harvested!!!!


With all the tomatoes from your shares and the additional ones from the cull bins we have available now is the time of year to make all that salsa and tomato sauce. Here is a recipe that can help utilize as many of those plentiful veggies in your shares!                                  
Salsa (spicy optional) - Quick and easy recipe! 
Makes about 4 pints  
3 pounds of tomatoes
3-4 onions depends on size
1 cup of white vinegar
1/4 cup of fresh cilantro
1/4 cup of Lemon juice
2 Garlic cloves minced
2 teaspoons of cumin
1/2 table spoon of salt 
1 teaspoon of dried oregano
1 Chili of desired heat level jalapeno or serrano are popular ( optional)


  1. Finely chop tomatoes, onions, and cilantro
    2.  Add in Garlic , Lemon juice, Vinegar, and all dry seasonings (Cumin, salt, and oregano)
  2. Gently mix the bowl together and from there you can choose to add in a chili or not 
    4. ENJOY!
        You may get a little more complicated and take time to peel tomatoes and also cook down the salsa on the stove top in order to prep for canning  (read below)       
       1. In a Dutch oven or something similar, bring 1 quarts water to a boil. Using a slotted spoon, place tomatoes, a few at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge into ice water. Drain and pat dry. Peel and finely chop tomatoes to measure about 5 cups; place in a stockpot.
      2. Stir in remaining ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 30 minutes
    3. Ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
    4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
  • Your fellow member, Dale Rubenstein, shared a recipe also of a cold soup they made with some of the stuff made from previous shares that we wanted to pass along in case you have any of this still hanging around. 
    All it takes is a blender:
    Korean melon
    Yogurt or pick non-dairy milk
    Scallion or shallot
    Mince herb when serve (we have basil)

More Info 

Until now, your weekly emails have been authored by Carrie Vaughn.  You've seen Carrie's face every week if you pick up your share in DC.  This week is the first from another member of the team, Elissa Planz.  You've met Elissa if you pick up at the farm or in Annapolis.  

Thanks so much for being our members,
Elissa and the rest of the Clagett Farm Team


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