This week's share
Garlic - 2 heads
Small Pie Pumpkin - 1
Sweet Peppers - 6 to 8
Eggplant - 2 to 3
Tomatoes - 1.25 pounds
Okra - 1.5 pounds
Hot or mild chili medley - 6 ounces
*numbers vary depending on the size of the vegetables,
everyone gets about the same weights
- 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 purple, black and brown are normal, natural colors to see on our garlic.
- Photographed above are some members of our crew (from left: Matt, Jared and Ronnie) taking back some of the flower and herb garden behind the wash station from all the weeds this past Saturday. Thanks guys!
- Remember when we forecast an early demise of the tomatoes and winter squash due to the frequent rains we had in June, July and August? We had 10 rain events in August for a total of 16 inches, which is a lot! The tomatoes gave us a bumper crop in their short lives, but alas, they've petered out prematurely. And yet! The winter squash looks amazing! This week you're getting a little pie pumpkin, which is both ornamental and edible. In the coming weeks, you should see some butternuts, acorns and more. We're relieved and delighted. And speaking of fall crops to come, the sweet potato crop also looks healthy and abundant. We expect to start digging them in about a month, and they need a week to cure.
- One of our members asked why we sell the garlic to you instead of including it all in your shares. Garlic is a high-value per pound item that stores well and lends itself to keeping some on hand to sell. It's also a crop that grows relatively easily for us, and we usually have more than most of our members want. It makes sense to give a moderate amount of garlic to all of you, and then sell the rest. That way we can make some additional revenue to help cover the cost of the tens of thousands of pounds of produce that we donate. This year, more than ever, we're having to grow more and spend more time packaging your shares, without charging more to you, our members. And consider, also, that you're getting a deep discount on garlic if you decide to purchase some extra. Thanks!
Continue to sign up for u-picking through the link below
U-PICK SIGN UP
Please still note there is NO u-pick of tomatoes and chilies. Those plants have slowed down production.
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, including the Sunflowers in field G2.
- 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
- Lemon Verbena
- Onion Chives
- Summer Savory
- New - We have a small patch of sweet potatoes in the herb garden which you may cut for their delicious greens.
GRILLED EGGPLANT CAPRESE
Grilled eggplant caprese features perfectly grilled eggplant, juicy summer tomatoes, fresh mozzarella and basil. It’s an easy, healthy and delicious summer dish perfect for using seasonal eggplant! (gluten-free, vegetarian, nut-free)
- 1 small eggplant, cut horizontally into 1/2” slices
- 2 tbsp extra virgin olive oil
- Coarse sea salt
- freshly cracked black pepper
- Slice eggplant, tomato and mozzarella into 1/2″ rounds using a sharp knife.
- Heat a grill or grill pan to medium high heat.
- Brush eggplant with oil on both sides and sprinkle liberally with salt and pepper.
- Grill eggplant for 3-4 minutes per side. Remove from grill.
- Arrange eggplant on a platter, alternating with tomato and mozzarella slices.
- Drizzle with balsamic reduction or balsamic vinegar. Sprinkle with basil and serve.
- Don’t be afraid to oil and season the eggplant well! This will bring out the best flavor and texture.
- Serve warm, cold, or room temperature. Anything goes!
- Serve with toasted sourdough bread for a truly delicious meal, appetizer, or side.
- Store leftovers in an airtight container in the fridge
- 2 medium ripe tomatoes, cut into 1/2” slices
- 8 oz fresh mozzarella cheese, sliced into 1/2” slices
- Fresh basil leaves, roughly torn
- Balsamic reduction, or balsamic vinegar
Thanks so much for being our members,
The Clagett Farm Team