Feeling like Fall
Butternuts are the best

Acorn squash, and your first taste of fall salad greens

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This week's share

Garlic - 2 heads
Acorn Squash - 2
Sweet Peppers - 4
Tomatoes - 1 ripening, several green
Salad mix - 1 small bag
Basil - 1 large bag

Optional:
Okra
 - 1.5 pounds
Hot or mild chili medley -  6 ounces
Eggplant - 2.5 pounds

*numbers vary depending on the size of the vegetables,
 everyone gets about the same weights
 


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The varieties in your salad mix, clockwise from bottom left: Red Russian Kale, Tokyo Bekana Mustard, Astro Arugula, Mizuna Mustard, Red Mustard, Tat soi.  Later, you might have a choice of some of these varieties alone, so this is your chance to try them all.
 

Next coming weeks... 

While things like the tomatoes have faded away, this weather has made room for the fall crops.  You'll get a tiny amount of salad greens this week just as a start.  Soon we'll also have kale and collards.  We expect to keep harvesting eggplant, sweet peppers, and okra until October.  And of course, you'll get garlic until the end!

As mentioned last week in the email we will be starting our sweet potato harvest in about a month and right now the field looks great!  In the meantime, we're giving out winter squash--you'll see us cycle through a number of different delicious varieties over the weeks to come.  
 

Reminders... 

Garlic for sale in bulk

Only $8 per pound for CSA members

(We'll be charging $12 per pound to non-CSA members once we know our CSA members have had their fill.)  

*Cash or check (made out to CBF), or purchase on-line HERE. This link is for CSA members only.

Note that streaks and spots of purple, black and brown are normal, natural colors to see on our garlic.  

Curious what the Chesapeake Bay Foundation is up to? 

There's a lot!  Here's just a few highlights:

  • We just sued the EPA for failing to hold Pennsylvania accountable.  
  • Your farm just got a cameo in a snazzy video 
  • The education program has begun live on-line classes for students that are incredibly engaging, in spite of being confined to your computer screen.  

U-pick 

Continue to sign up for u-picking through the link here: U-PICK SIGN UP

The following are available for u-pick:

  • Okra (field B2)- This field is way out there, and you will need to walk a long way on foot to reach it.  When you enter the farm you will keep right at the first fork to go towards the main office.  You may park near the garage area and from here continue on foot up the road that leads behind the garage.  As you are going up the hill you will be turning left once you see a covered firewood pile. The gate you come to is for the field B4, but B2 will be the small field connected to it in the far left corner. (Okra is an itchy plant.  Please wear long sleeves and gloves, and bring pruners!)
  • Flowers - You can pick any flowers you see on the farm.  There are still zinnias in field D in the middle.  The sunflowers in field G2 have matured into seed, which you can feed your wild birds or save to plant next year.  
  • Herbs -  Everything on this list is behind the washing station.  If you desire more Genovese Basil (the one traditionally used for pesto), it will be located down near the zinnias in field D (the big field you pass on your right as you're driving into the farm).
    • Basils (Genovese, Thai, Kapoor Tulsi, Aromatto, Round Midnight, Greek, Lemon)
    • Cutting celery
    • Garlic Chives (with edible flowers)
    • Lemon Balm (looking especially lush right now
    • Lemongrass
    • Lemon Verbena
    • Marjoram
    • Onion Chives
    • Oregano
    • Sage
    • Shiso
    • Sorrel
    • Spearmint
    • Sweet potato greens
    • Thyme

 

Recipes 

Blistered Shishito Peppers

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  • Prep time: 3 minutes
  • Cook time: 6 minutes
  • Yield: serves 2-4

INGREDIENTS

  • 1 teaspoon extra virgin olive oil
  • 20 or so shishito peppers (about 4 or 5 ounces, 1 small basket)
  • Sprinkle of kosher salt
  • 2 tablespoons balsamic vinegar (optional)

METHOD

1 Toss peppers with oil: Toss shishito peppers with extra virgin olive oil in a bowl, so the peppers are well coated.

2 Sear in frying pan: Heat a well seasoned cast iron (or a pan that can take high heat) on high heat. When the pan is hot, add the peppers to the pan in a single layer. Let the peppers sear and blister on one side, then use tongs to turn them over individually to sear on the other side.

3 Salt: Remove to a bowl and sprinkle the shishito peppers with salt.

4 Make balsamic glaze (Optional):  Add a couple tablespoons of balsamic vinegar* to the pan. Remove from heat, and let bubble until the vinegar reduces to a glaze, which should be very quickly. Pour over the blistered shishito peppers.

*Balsamic vinegar can be syrupy and sweet, or thin and acidic. Use the syrupy kind. If what you have is thin and very acidic, stir with a half teaspoon of sugar or honey before adding to the hot pan.

Baked Acorn Squash with Butter and Brown Sugar

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Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.

  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 2 to 4, depending on how much squash you like to eat.

INGREDIENTS

  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt

METHOD

1 Preheat your oven to 400°F (205°C).

2 Prep the squash: If you have a microwave, microwave the squash for a minute each, to make it easier to cut. Stabilize the squash on a cutting board as best you can, stem end down if the stem is short enough, otherwise on the side. Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from tip to stem. If on its side, the squash can rock back and forth, so take care as you are cutting it.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.

Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.

Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.

3 Add butter, salt, brown sugar, maple syrup: Rub a half tablespoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter.

Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.

4 Bake: Bake at 400°F (205°C) for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.

It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.

5 Remove from oven, spoon brown sugar butter sauce over squash: When done, remove the squash halves from the oven and let them cool for a bit before serving.

Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.



Thanks so much for being our members,
The Clagett Farm Team

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