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Another beautiful bag of vegetables

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Lacinato Kale and Cabbage are freshly weeded and coming along nicely

Announcements

  • Week 20 of 26!  Just a month and a half left of fresh-from-the-farm salads.
  • Garlic is still for sale in bulk!
    Only $8 per pound for CSA members ($12/lb for non-members)  
    Pay with cash or check (made out to CBF), or purchase on-line HERE. This link is for CSA members only. 
  • We have some bad news.  The sweet potatoes are not sizing up the way they normally do.  We've never seen a sweet potato crop that looks so healthy and (relatively) weed-free but isn't growing potatoes.  Our best guess is that much of the growing season was overcast, and the 2 fields they are in are shaded part of the day by tall trees.  Thank goodness we had such a surprising abundance of winter squash!  They substitute for each other nicely. We will wait as long as we can to dig the potatoes.  You can expect to see a few in the last or penultimate share (week 25 or 26).  

This week's share

  • Garlic (2 heads)
  • Acorn squash (2)
  • Eggplant (1.5 pounds)
  • Sweet Peppers (3/4 pound)
  • White turnips & red radishes (a few)
  • Green Tomatoes (a few)
  • Choose one 6-ounce bag of greens: spicy mix (this week's mix is heavy on arugula), tokyo bekana (a mustard that looks and tastes like lettuce), red russian kale or collards
  • Wednesday and Thursday get a small bag of green, yellow and purple beans.  Saturday members got their beans last week.
  • Optional: 1/4 pound okra
  • Optional: 1/2 pound mixed chilies

Recipes

Winter Squash Gnocchi with Brown Butter and Sage

Ingredients

  • 1 head of garlic, top third cut off
  • Extra-virgin olive oil, for rubbing
  • 1 pound baking potatoes
  • One 2-pound butternut squash (or other winter squash)—peeled, seeded and cut into 2-inch pieces
  • 2 large egg yolks, at room temperature
  • 1/4 cup fresh ricotta cheese
  • 2 tablespoons minced flat-leaf parsley
  • Kosher salt
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1 stick unsalted butter
  • 10 sage leaves, thinly sliced
  • 1 tablespoon fresh thyme, finely chopped
  • Parmigiano-Reggiano shavings, for serving 

How to Make It

Step 1    

Preheat the oven to 375º. Place racks in the lower and middle thirds of the oven. Drizzle the garlic with olive oil, wrap it tightly in foil and roast on the bottom rack of the oven for 50 minutes. Lightly rub the potatoes with olive oil, prick them all over with a fork and bake on the lower rack for 45 minutes, until fork-tender. Line a large baking sheet with foil. Add the squash and rub with olive oil. Bake on the upper rack for about 30 minutes, stirring once, until soft.


Step 2    

Squeeze the roasted garlic cloves out of their skins into a small bowl and mash to a paste. Peel the hot potatoes and pass them through a ricer into a large bowl. Add the hot squash to the ricer and pass it into the bowl with the potatoes. Let cool slightly. Add the egg yolks, ricotta, parsley, 1 tablespoon of salt and 1 tablespoon of the mashed roasted garlic (reserve any extra for another use). Stir until combined. Sprinkle on the 1 1/4 cups of flour and gently stir it in. Scrape the dough onto a floured surface and knead gently until smooth but still slightly sticky.


Step 3    

Line a baking sheet with wax paper and dust with flour. Cut the gnocchi dough into 5 pieces and roll each piece into a 3/4-inch-thick rope. Cut the ropes into 1/2-inch pieces and transfer the gnocchi to the baking sheet.


Step 4    

Lightly oil another baking sheet. In a large, deep skillet of simmering salted water, cook half of the gnocchi until they rise to the surface, then simmer them for 1 to 2 minutes longer, until cooked through. Using a slotted spoon, transfer the gnocchi to the baking sheet. Repeat with the remaining gnocchi.


Step 5    

In a large nonstick skillet, melt the butter over moderate heat and cook until golden brown, about 2 minutes. Add the sage and thyme and cook for 20 seconds. Add the gnocchi and cook for 1 minute, tossing gently. Season with salt and serve, passing the cheese shavings at the table.

 Make Ahead

The gnocchi can be prepared through Step 3 and frozen on the baking sheet, then transferred to a resealable plastic bag and frozen for up to 1 month. Boil without defrosting.

A few more recipes for winter squash that we liked:

  • Black Lentil and Harissa-Roasted Veggie Bowl - I don't usually cook with black lentils, and found these delightful.  If you can't find black lentils, try substituting with french lentils, which also stay relatively firm.  I used a butternut squash instead of sweet potatoes and it worked beautifully. Also, I didn't have any fresh ripe tomatoes, so I threw some dried tomatoes into the lentils and that seemed like a good substitute. This recipe is vegan and grain-free.
  • Creamy Squash Risotto with Toasted Pepitas - This recipe takes a little while.  I made the squash puree on one day and then the risotto on another, so it didn't seem like such a bear.  I don't normally keep white miso paste around but it was definitely worth having for this dish--it gives the squash a complex, umami flavor.  And don't leave out the pepitas with smoked paprika--they do a lot to boost the excitement of this dish.   


Coming Soon

  • Still crossing our fingers for the first frost to hold off for as long as possible! For eggplant, peppers and okra, a hard frost will be their doom!  Be sure to get your fill while they are still around.
     
  • While the cool weather slows down some crops, it gives a boost to the greens, turnips and radishes.  Watermelon radishes, bok choi and tat soi are all coming in the next few weeks.   



Thanks so much for all your smiling faces.  It's certainly a relief to be part of a warm and inclusive community.  Robust health to you and all the people you love!
The Clagett Farm Team


Butternuts are the best

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We sure do love this fall weather.  Can you believe this wagon-load of winter squash?  And there's more still to pick from the field!  Photos by Elissa Planz.   
 

Announcements

  • CBF is hosting a Tuesday evening series of classes about the Chesapeake Bay and how to help.  We're especially welcoming residents of Prince George's County and Montgomery County to this fall's series.  Now is a great time to get involved.  Learn more HERE.
  • Your last week of CSA shares is November 11, 12 and 14.  We are currently in week 19 of 26. 

This week's share

  • Garlic, 2 heads
  • Winter Squash, 2 butternuts!
  • Sweet peppers, 5-7
  • Eggplant, 1 pound
  • Green Tomatoes, 1-2
  • Choose: quarter pound salad mix or half pound collards
  • Choose: half pound chilies or okra

Recipes

  • I love roasting vegetables.  It's so easy!  Give yourself time to heat up the oven to about 400 degrees F, roll your big chunks of veggies in oil and salt, lay them in a single layer on a pan, and about 25 minutes later (depends on size and vegetable) you have transformed your share to something even picky eaters can't resist.  It's like magic.  Be sure to include garlic and chunks of onion because they make the whole house smell fabulous.  
  • Epicurious posted a great guide to roasting vegetables.  We pulled out a few of the relevant ones below:
    • Eggplant: You’ll notice that a lot of recipes for cooking eggplant begin by instructing you to dice or slice, then salt the pieces and set them aside to draw out the moisture. That’s great for sautéing, where the cooking is usually quick, but it isn’t really necessary for roasting eggplant.
      What is necessary: high heat and plenty of room. Crank the oven to 450°F, then toss eggplant with oil and salt, lay in a single layer on a sheet pan, and roast for 20–25 minutes, checking early if your pieces are small.
    • Peppers: What we tend to call roasted peppers aren’t technically roasted—usually. Instead, they’re blistered on a grill, under a broiler, or right on the eye of a gas stove until the skin is blackened. Then they’re placed in a covered bowl to steam, and finally the blackened skin is rubbed away with the help of a kitchen towel to reveal the tender pepper flesh. From there you can marinate them if you like.
      However, peppers can be roasted the traditional way too. Cut bell peppers in half to make boats that can be stuffed, then pull out the seeds and white pithy ribs by hand. Toss with oil and salt and roast cup side down at 375°F for 35–45 minutes. If you like, stuff with cooked rice or tomatoes and cheese and return to the oven to warm through or melt.
    • Winter Squash: Here we go with the pumpkin, the butternut, the acorn, the spaghetti, the kabocha, and all the many, many varieties of autumn and winter squash that abound throughout the year’s coldest days.
      Whether or not you choose to peel the squash is entirely up to you. I find that, generally, squash skin tastes great and peeling it only results in slippery, hard-to-handle veg. (Watch your fingers!) And for the squash skin that’s a little too tough to eat: The flesh scrapes away easily after it’s cooked.
      Squash roasts best when the flesh makes contact with the pan, but if slicing into a large, firm squash sounds like Dangertown to you, go ahead and prick it a few times to let the steam escape, then roast it whole (425°F for about 30 minutes), or prick and then toss it in the microwave to soften for about 8 minutes on high. Then halve or cut into slices, wedges, or chunks, discard the seeds, drizzle with oil and season with salt, and roast for another 20 minutes. 
      If you’re roasting squash that hasn’t been precooked, turn the heat down to about 400°F and cook for 40–50 minutes, tossing once or twice, until browned.

U-Pick

  • Not much has changed on the u-pick list this week, except that flower pickings are slim (the zinnias bit the dust) and the okra is super tall!  To pick the okra, you have to gently bend the plant down toward the ground to reach the small pods about a foot below the tip of the plant.  
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If you can believe it, this was taken 3 weeks ago, and now the okra is over 12 feet! This photo of our normal-sized co-worker, Kellie Fiala, was taken by David Tana.
 

Coming Soon

  • This is probably the last week of green tomatoes.  Have you tried tossing chunks of one into your stir fry or salad?  Or you can treat it like a tomatillo and make the last fresh salsa picante of the season.
  • You'll start seeing a few sweet turnips soon to go with your salad greens.  
  • Hopefully the photos make it clear that you have lots more winter squash for the weeks to come, particularly acorn and butternut.  
  • Sweet potatoes still have a lot of sizing up to do.  Let's hope we don't get an early frost.  
  • Peppers, eggplant and okra are hanging in there but have slowed way down.  They'll die with the first frost. We're taking bets on how tall the okra will be before it finally dies (over 12 feet at press time!).

If you need to keep your spirits up these days, take a deep breath and enjoy this perfect weather.  There's all kinds of reasons to take to the streets these days.

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


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


Feeling like Fall

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This week's share

Garlic - 2 heads
Small Pie Pumpkin - 1
Sweet Peppers - 6 to 8
Eggplant - 2 to 3 
Tomatoes - 1.25 pounds

Optional:
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
 



 

Updates

  • 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!  

U-pick 

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
    • Marjoram
    • Onion Chives
    • Oregano
    • Sage
    • Shiso
    • Sorrel
    • Spearmint
    • Summer Savory
    • Thyme
    • New - We have a small patch of sweet potatoes in the herb garden which you may cut for their delicious greens.

 

Recipes

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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)

 

Ingredients

  • 1 small eggplant, cut horizontally into 1/2” slices
  • 2 tbsp extra virgin olive oil
  • Coarse sea salt
  • freshly cracked black pepper

Instructions

  • 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.

Notes

  • 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


Where did August go?

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This week's share

Garlic - 1 

Sweet Peppers - 8 to 10
Eggplant - 1 to 3
Squash - 1 or 2 
Tomatoes - 4
Okra - 1 pound
(numbers vary depending on the size of the vegetables so everyone gets about the same weights)
Choice of hot chili medley, mild chili medley, garlic chives or tulsi basil
 

Updates

This week we will be starting to offer 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.)  Sorry, we misstated the price last week!  
*Cash or check (made out to CBF).  We'll have on-line payment for garlic set up soon.*
Note that it is normal for our garlic to have streaks of purple, black and brown.  We're not sure why garlic in the store is so much whiter--we attribute it to the varieties we grow and our natural process of curing.

There is NO u-pick of tomatoes and chilies.  Those plants have slowed down production.

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This adorable skink caught Carrie's attention as she was photographing your chilies.  These native lizards are beneficial--they don't bite, and they eat insects.  Thanks, skinks!
The chilies in the photo at the top of this e-mail are arranged in order of heat, from least hot on the left to most hot on the right: Mellow Star Shishito, Bastan Poblano, Highlander Anaheim, Red Ember Cayenne, Aji Chinchi Amarillo, El Jefe Jalapeno, Hot Rod Serrano, and Hot Paper Lantern Habanero.  All of them ripen red except the yellow one, so the ones in your bag might be red (ripe) or green (unripe).  Both are hot, but the ripe ones might be hotter. 


U-pick 

Continue to sign up for u-picking through the link below 

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 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 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 wear long sleeves and gloves, and bring pruners!)
  • Flowers - You can pick any flowers you see on the farm, but in particular, the Sunflowers are blooming nicely (those are located in field G2, which is just past the washing station, where you pick up your share).  
  • 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 (this is a celery grown for its leaves rather than stems)
    Garlic Chives (with edible flowers)
    Lemon Balm (looking especially lush right now
    Lemon Verbena
    Marjoram
    Onion Chives
    Oregano
    Sage
    Shiso
    Sorrel
    Spearmint
    Summer Savory
    Thyme

 

Recipes

Roasted Pasta in a Dutch Oven

  • One of your fellow members, Maria Foscarinis, recommended putting bow tie pasta into an oven-safe pot with the raw tomatoes and other ingredients of pasta sauce (chopped vegetables, garlic, onion, herbs) and roasting the mix in a hot oven until the sauce and pasta are cooked to your liking.  Roasting the tomatoes intensifies the flavor and caramelizes some of the sugars, and there's no need to boil the pasta separately.

Stuffed Sweet Peppers

  • Long grain white rice – leftover rice works great if you have some.
  • Sweet Peppers- bell-shaped I cut tops off, others are halved 
  • Olive oil – only a little is needed for sauteing. 
  • Ground beef (optional of course can always sub in extra veggies!)
  • Yellow onion and fresh garlic 
  • Tomato sauce 
  • Parsley, Oregano  
  • Mozzarella cheese 

How to Make

Precook peppers so they are soft

  • Preheat oven to 400 degrees. Cook rice according to package instructions.
  • Meanwhile, trim about 1/4-inch from tops of bell peppers and halve smaller peppers, Then remove stems, ribs and seeds.
  • Fill a baking dish just large enough to fit peppers with about 1/2-inch of water then place peppers upside down in water, cover tightly with foil and bake 20 minutes.

    Making the filling
  • Meanwhile heat olive oil in a large non-stick skillet over-medium high heat. Add onion and saute 3 minutes.
  •  Move onions to one far side of the skillet. Add beef in chunks, season with salt and pepper then let sear until browned on bottom, about 2 – 3 minutes.
  • Break up beef and toss with onions and continue to cook 2 minutes, add garlic and cook until beef is cooked through about 1 minute longer.
  • Remove from heat! 
  • Stir in tomatoes, half of the tomato sauce (about 1/2 cup) save some to drizzle on at the end , cooked rice, parsley, Italian seasoning and season with salt and pepper to taste.

    Mix it all together
  • Reduce oven temperature to 350. Turn par-baked peppers upright and fill with beef filling.
  • Pour remaining tomato sauce over peppers. Cover with foil and continue to bake 20 minutes.
  • Remove from oven, sprinkle with cheese, return to oven and bake until peppers have reached desired tenderness, about 10 – 20 minutes (thinner peppers will be done near lesser time thicker near greater). Sprinkle with parsley and serve warm. Enjoy! 




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