2024 Season Starts Next Week!!!

Week One
Pick-up Date’s and Time’s

Wednesday May 15 -Clagett Farm, 3:00-6:00 p.m.
Thursday May 16 - Annapolis, 4:00-6:00 p.m.
Friday May 17 - Davidsonville, 4:00-6:00 p.m.
Saturday May 18 - Clagett Farm, 1:00-4:00p.m.

Next Week’s Share

Garlic Scallions
Beets
Lettuce Heads
Arugula & “Spicy” Mix
Radishes
Turnips
3 Seedlings

It is that time, the veggies are ready for harvest here at the farm and we are ready to kick off our season being able to provide organic, fresh, premium veggies to you all, each of these 26 weeks. Please note: All shares will be consecutive weeks EXCEPT we do take a break the week of JULY 4.

This is a time when we will see Spring crops transition to Summer. It gives the summer crops, and us farmers a final breathe before the summer bounty hits full swing. This will also give many families the flexibility to travel during a popular vacation time. We will add reminders again, as this week approaches.

This first week of shares will kick off the weekly blog post and emails that will go out to each shareholder who purchased. If you wish to add additional emails, subscribe here.

Where to find the CSA pick-up at each location:
We will be found in our same area’s as before but for those joining the CSA here are some tips to make the first time easy for us to find.

Clagett Farm
We ask that you enter from Old Marlboro Pike entrance, and during CSA time’s our gates will be open for you to follow our big blue signs up to the CSA-pick-up and Farm Store.

Davidsonville
We will be located in the outdoor pavilion to the right as you approach, and you will find parking in the rear of the building.

Annapolis
Continue straight back past the front parking lo to go towards the parking area found underneath the building. We will be found taking advantage of the covered area there in the front 2 corner spots. Feel free to park along the loop.

What to bring:

When you come to grab your share, to reduce the need for single use bags, we do encourage the use of reusable totes, produce bags, or even a spare box that was destined for recycles can have one more stop as a veggie mode-of-transport.

Getting food straight from the farm and buying local has more benefits than just our growing practices. We simply do not need to package the food for weeks of storage and transport, we give it straight to our community, freshly harvested!

Farm Updates

As the next few weeks approach we have a wonderful bounty in store!

We have rolled into this year checking quite of lot of big ticket items off our “winter” list, and you will see a quite a few of them as you enter the farm. Like the new deer fence we installed near our 3 new high tunnels. We will indeed have more info to come on how to navigate the farm, during our U-pick open hours. Herbs are waking up and flowers will follow but we are expecting the U-pick strawberries to happen mid-June- but you will see them start creeping into the Week 2 share’s picked by us!

The green’s, which a lot you will now see in our new deer fence as you drive up, are looking quite happy and have really started to go through some serious growth spurts with this warm weather and now a good rain. It has also been so amazing to see how making this shift to how we manage those areas have already improved our efficiencies in infrastructure (the fence, water line’s), proximity to the tractor equipment and us-the farmer’s!

So, let’s gather our recipes, re-usable bags, clean out those crisper drawers this weekend, and get ready to dive into another amazing season of locally grown food.

We look forward to seeing you all soon! If you have any more questions please reach out to us at Clagettfarm@cbf.org.

Warmly,
-The Clagett Crew

CBF offers many cool opportunities to take part in our watershed from here at the farm and our many other programs, see what’s happening on the CBF event calendar.

Week 8 of 8: Seasons have changed

This Week’s Share

Sweet Potatoes
Scallions
Cabbage
Purple Daikon Radishes
Head Lettuce
Rutabagas/Turnips
Carrots/Kohlrabi
Collards/Chard
Cilantro/Parsley
Arugula | Spicy Mix | Tokyo Bekana | & Peashoots

Winter Season Updates

It is so bittersweet to be at the final pickup of our first winter CSA.
Thank you for taking a chance and joining us as we trialed our first every Winter CSA program. To be honest, it was quite a risk and a new skill for all on board. Together though, skills combined, we pulled off something we are all quite proud of and consider a success. For us as growers, this season brought joy from triumphing new challenges in the colder winter months. And we hope it was fun for you all as consumers to eat what veggies winter in Maryland has to offer- because we certainly enjoyed that part too!

Attached is our survey, and we hope you’ll take just a minute to let us know what our successes and areas of improvement as we go to finalize plans for next season.

Each decision about growing these vegetables and getting them into your kitchens is made carefully, and keeping in mind what benefits the greatest number of people and what we as a team are capable of, so please add your voice.

Though this is the final week of winter CSA, believe us when we say we are hard at work getting plants, fields, and supplies ready for the main season!

We broke ground on the first vegetable plots within our new deer fence. And will be racing to get this first wave of plants out of our greenhouse ahead of this weekend’s rain, with a predicted 2 inches.

Meanwhile, our native tree nursery is in full swing preparing young saplings that will be used in restoration efforts in our watershed. With some help from Alternative Break Groups volunteering last week, we already have 1,400 native sycamore and birch, with lots more to come!

CBF offers many cool opportunities to take part in our watershed from here at the farm and our many other programs, see what’s happening on the CBF event calendar.
PG county residents-Check out this cool opportunity to learn more about being a steward of the watershed from CBF through our VoiCeS class, Learn more here.

Recipe:

Daikon Radish and Carrot Stick Pickles

This week in your share you’re getting purple daikon radishes, which are smaller than the typical giant white daikons found in Asian grocery stores. These can be thinly sliced and added raw to salads, roasted in the oven with other root vegetables, or you can try out this simple fridge pickle recipe. Daikon radishes are a little spicy, and these are pickled in a sweet brine that will make you an awesome flavorful snack. Also the inside of purple daikons have a cute purple star pattern. Enjoy!

Spring Open House

Saturday April 20 1:00-4:00 p.m.

Hayrides, Animal + Greenhouse visits, & Meet the farmers

Our Main Season CSA on sale!!!

Clagett | Davidsonville | Annapolis

Last season’s meat cuts on sale and fresh bulk packs available for pre-order

Join our crew!!

We are hiring seasonal veggie staff!!! This will be a part time position with flexible start and end date through summer months. Please see more and apply here
Reach out to us via email: Clagettfarm@cbf.org with any questions

-Olivia (she/they) and Will (he/him)

Week 7 of 8: Only 11 more days until Spring!

This Week’s Share

Rutabagas
Sweet potatoes/Winter squash
Carrots
Scallions
Collards/Chard
Arugula/Tokyo Bekana
Spinach
Broccoli

All Winter CSA pick-up dates here

Winter Season Updates

We hope everyone is doing great this week, despite all the rain and enjoying the taste of warm sunny days we have had in between.

And happy belated leap day! It is bringing us the Spring Equinox a little earlier, on March 19.

The moment we switched from February to March, it immediately felt like winter was over, and the serious bustle of spring was here. The greenhouse we already thought was full (with 5 different types of onions totaling 100,000 seeds!), is now bursting with so many gorgeous baby transplants.

Spring is for newness, birth, and endless possibility. Everything has potential at this time of year. Everything feels like it could go according to plan, pitfalls can all be wisely foreseen, and prevented.

Things, such as, amount plants being enough. and a good size at the right week. And at the tail end of summer we will not grow tired and are going to bow out gracefully to make way for perfect cover cropping at the perfect moment.

But alas, there will always be some hiccups along the way, even more so with climate change throwing curveballs into predictable seasons and consistent weather patterns etc.

Each year though we do learn from all of our successes and more so from those things that are not so successful. And each year we see new accomplishments and skillsets be added to our team’s “toolbelt” of farming. Thank you again for being apart of one of the biggest new ones for us, our first ever Winter CSA.

Coming up soon we’ll be transitioning the amazing new high tunnels from winter greens to trialing early summer crops!

These tunnels were made specifically with winter growing in mind, but they are extremely useful in season extension year round. There is no guarantee as we will be making our best guesses on the timing to seed to harvest before it gets too hot inside for young plants to thrive. This year we will trial crops we have grown in the field (or in pots) like cucumbers, tomatoes, and ginger! We are excited to see what they bring for us in Spring and how long they may last.

Recipe:

Parmesan Baked Rutabaga

A really exciting new item in your CSA this week is rutabaga! This amazing root is like a turnip and a potato put together, and it can be cooked in literally any of the hundreds of ways you could eat a potato. A fun twist on the shepherd’s pie is using mashed rutabaga instead of mashed potatoes! It can of course be roasted along with carrots and sweet potatoes on a tasty sheet bake. This recipe is for an awesome cheesy gratin-like rutabaga side dish. Enjoy!

More Farm Updates

Leg of Lamb On Sale!

It is a wonderful cut to make with gyros! Farm crew approved.
Check out this recipe from the food network.com here!

Our Main Season is selling fast we are over half full!

Clagett | Davidsonville | Annapolis

Reach out to us via email: Clagettfarm@cbf.org with any questions

-Olivia (she/they) and Will (he/him)

Week 6 of 8: Finals weeks of winter

It may be winter, but things are looking green and vibrant in the tunnels.

This Week’s Share

Kale/Collards/Chard
Lettuce/Spinach/Tatsoi
Winter Squash/Sweet potatoes
Turnips/Radishes
Carrots
Scallions
Fennel/Cilantro/Parsley

All Winter CSA pick-up dates here

Winter Season Updates:

Howdy all, 

What an incredible first winter season so far! We would love to hear about what your favorite vegetable has been this winter?! Share with us at pick-up, or if you have some photo’s of the veggies in action we would love to see it on our Instagram @CBFClagettFarm!

So much has been learned going into this season, and with just a couple pick-up’s left after this, a lot of our focus is mostly on keeping what is almost ready to harvest nice and cozy through these next cold snaps. With row covers and keeping those sides of the high tunnel closed snuggly.

The main event of the last two weeks has been an amazing amount of seeding for our main season –and by that we mean a LOT of seeding. Trays upon trays upon trays upon trays – thousands of onions of many types, and several cabbage, kale, collards, chard, kohlrabi, & lettuces are making their start.

It’s only February and our seedling greenhouse is nearly full. We will do this dance all season long as things will then move over to a “hardening off” area next, to then be to be planted when it warms up just a bit more closer to April, out in the fields. Which will be here in a blink of an eye!

We’re really enjoying the new morning routine, opening the greenhouse, checking germination on seeded trays, and then seeding for the rest of the day.

It’s quite a meditative activity, and really impresses upon us the magic of plants; as long as you give them the three magic ingredients that are soil, water, and sunlight, they morph from tiny little seeds into thousands of pounds of food.

 

When we’re not seeding-we have done some organizing/shelf building, finalizing our 2024 plan, and something you may notice-building new fences!
No gate yet, but we do plan that once installed will remain open during our CSA pick-up’s!

The winter has got to include all the other things, we don’t have time for in the spring once the last frost date passes the plants and harvest take priority. Planning now ensures we can go through the most intense part of our year smoothly!

Back to Winter!

This week you’re going to see an interesting limited-time option in the CSA: bunches of flowered tatsoi, which look like and can be cooked just the same as broccolini or broccoli raab.

These are the tasty stems, leaves, and florets of tatsoi plants that have bolted, and the entire bunch is edible! The stems and leaves have a nicely crisp texture and mildly spicy flavor, like turnip greens, and the florets are just like little broccoli heads.

These are coming to you this week because lots of leafy greens bolt in the spring as the temperature starts to change, and the flowering part of the plant is a delicious seasonal veg item. We generally are always trying to avoid bolting, as this means the end of the life of the plant and the flavor can turn hot. But not so with these delicate, one time only, tatsoi bunches.

Recommend rinsing and roughly chopping the entire bunch, sautéing in sesame oil, and adding a tiny drizzle of honey and sesame seeds. Or let the flavors mellow in a frittata with some roasted sweet potato and scallions. If you’re ready to cook something different, try this. If spicy mustards or bitter radicchio aren’t your thing, skip it. Enjoy!

Recipe:

Rosemary Roasted Root Vegetable Panzanella

Ingredients:

  • 3 cups peeled, chopped root vegetables (such as beets, carrots, or sweet potato)

  • 1 medium leek, halved, rinsed clean, and chopped into 1/4-inch slices

  • 1 Tbsp avocado or olive oil

  • 1 healthy pinch each salt and black pepper

  • 2 sprigs fresh rosemary, chopped (or sub dried)

CHICKPEAS

  • 1 (15-ounce) can chickpeas, rinsed and drained and patted dry with a towel (or sub ~1 ½ cups homemade)

  • 1 Tbsp avocado or olive oil

  • 1 healthy pinch each salt and black pepper

  • 1 sprig fresh rosemary, chopped (or sub dried)

  • 5 cloves garlic, crushed or roughly chopped (optional)

CROUTONS

  • 2 cups day old sturdy bread, cubed (such as sourdough // if gluten-free, use gluten-free bread or omit)

  • 1 tsp avocado oil

  • 1 healthy pinch each salt and pepper

DRESSING

  • 1/4 cup tahini (cashew butter could also work here, or sub olive oil to make it more of a vinaigrette)

  • 1 ½ tsp whole grain mustard

  • 2-3 Tbsp lemon juice (~1 large lemon)

  • 1 tsp apple cider vinegar

  • 2-3 tsp maple syrup

  • 1 healthy pinch each salt and pepper

  • 2-4 Tbsp water to thin

GREENS

  • 1 large bundle kale, torn into bite-size pieces, large stems removed (1 large bundle is ~8 cups or 200 g)

  • 2 Tbsp lemon juice (optional)

  • 1 pinch each salt and pepper (optional)

Instructions

  1. Preheat oven to 400 degrees F (204 C // use convection if you have it to speed cook time!) and position one rack near the top of the oven and another rack in the top/center of the oven. Also line two large baking sheets with parchment paper.

  2. Chop root vegetables and thinly slice leek (be sure to rinse away any residual dirt) and add to one of the prepared baking sheets. Sprinkle with oil, salt, pepper, and rosemary and toss to coat (see photo).

  3. Spread in an even layer and place on the bottom rack of the oven. Bake for 20-25 minutes, or until vegetables are tender, slightly caramelized, and golden brown. Flip/toss near the 15-minute mark to ensure even cooking.

  4. Add your rinsed, dried chickpeas to a medium mixing bowl and top with oil, salt, pepper, rosemary, and crushed garlic (garlic optional). Toss to combine, then add to one half of the other prepared baking sheet (the croutons will go on the other side later). Place in the oven on the top/center rack, and bake for ~20 minutes, or until golden brown.

  5. In the meantime, prepare dressing by adding tahini, grainy mustard, lemon juice (starting with lesser amount), apple cider vinegar, maple syrup (starting with lesser amount), and salt and pepper, and whisk to combine. Add water until pourable.

  6. Taste and adjust seasonings as needed, adding more lemon for brightness/acidity, apple cider vinegar for tanginess, maple syrup for sweetness, salt or pepper to taste, or mustard for zestiness. Set aside.

  7. To the same mixing bowl used for the chickpeas, add your cubed bread and toss with a little oil, salt, and pepper. Add to the other half of the baking sheet with the chickpeas and bake for ~8-10 minutes, or until toasty and golden brown.

  8. Add chopped kale (or other greens) to a large mixing bowl (option to dress with a bit of lemon juice, salt, and pepper and massage for 1-2 minutes for more tender texture / improved digestibility). Then top with roasted vegetables, chickpeas, and croutons. Add half of the dressing, toss, and reserve the other half for serving.

  9. Best when fresh, but if saving for later, store all parts separately — especially the dressing and croutons — to keep from getting soggy.
 Dressing will keep for 5-7 days. Croutons will keep loosely covered at room temperature for ~2 days. Salad will keep for 2-3 days. Not freezer friendly.

More Farm Updates

Leg of Lamb On Sale!

Make a wonderful center piece for special weekend dinners coming up!

It is a wonderful cut to make with gyros!
Check out this recipe from the food network.com here!

 

26 Weeks & 13 Week Share Options

Main CSA Share’s Available Now!

Reach out to us via email: Clagettfarm@cbf.org with any questions

-Olivia (she/they) and Will (he/him)

Week 5 of 8: February Carrots!

It may be winter, but things are looking green and vibrant in the tunnels.

This Week’s Share

Garlic
Sweet Potatoes
Carrots
Turnips
Chard/Spinach
Cilantro/Parsley
Scallions
Fennel

All Winter CSA pick-up dates here

Note: Our awesome farm support team, Diane and Kayla, will be running the pickup this Saturday while the farm team is at a conference in PA.

If you have any questions please reach out to clagettfarm@cbf.org.

Winter Season Updates:

Another week of BIG winter farm moves over here! We hope you’re all in good health and avoiding the sicknesses that so many people have this time of year. Take care of yourselves and each other.

New fence posts have been put in all around the field in front of the barns.

This week when you come to the farm you’ll see the start of the large deer fence being put up around the center growing fields on the farm. This is a major infrastructure upgrade that we are super excited about.

Loss of deer habitat all around us means they are quite a strong presence in our fields and forests. This fence will help protect tender lettuce and young tomatoes from being ruthlessly chewed down while your farmers are at rest. In the future there will be a new traffic pattern for getting up to the pickup location off-hours- we will be sure to communicate with you how that’s going to work! We hope to have gates that remain open during pick-up hours.

More about our absence this weekend, the farm team is traveling to Lancaster, Pennsylvania to attend the PASA Sustainable Agriculture conference.

This is super important to us because like all career fields, learning from and being in conversation with other those in your field, so much can be learned when information is shared! We will be networking with growers and ag experts of all types, which is so important as we consider how to farm in the most ecologically responsible ways.

We hope to take part in productive discussions on topics like grassland management, organic pest control, winter growing, farm-worker labor rights, cover cropping, and soo much more. Winter is really the only time of year we have the bandwidth to attend learning sessions like this so we hope you can forgive us! We will miss you dearly!

Yellow onion seeding!

Finally, it’s hard to believe, but the first seeds for the 2024 main season have been planted!

Onions are the first seeds we start because they take a very long time to reach maturity. They’ll grow up for the next two months in the greenhouse, and then will be harvested after another three months once transplanted in the field. That’s a lot of time and effort, but we think it’s worth it for a delicious staple item like an onion, to be totally local and organic. Hard to find!

Coming right on their heels will be all the bunching greens, lettuces, salad mixes, and before we know it we’ll be starting up tomatoes, peppers, and the rest of the summer food. 

Reminder that main season shares are on sale now! Be sure to select YES as a returning shareholder for the price break.

Recipe: Saag Paneer

Photo credit: Shweta Garg, Masala and Chai

Here is a great Indian recipe for cooking chard or spinach in a really delicious way! Saag Paneer is a warm, tasty comforting dish that traditionally uses spinach, but lots of other greens can be substituted, like rainbow chard, mustards, or even radish or turnips greens if you like that spicy flavor. This is a more involved recipe, and would go great with some cilantro and scallions sprinkled on top.

Ingredients:

Instructions

  • Remove thick stalk from the leaves of the swiss chard. Add the leafy greens to a steamer and steam for about 5 minutes, or until it smells earthy.

  • Once the chard has cooled down a bit, transfer the steamed chard to a blender and puree the leaves with about ¼ cup of water, or just enough water until the blender is able to run.

  • Cut the block of paneer into ¼ - ½ inch thick rectangles. Poke holes in each piece with a fork.

  • Heat a pan and melt half the ghee. Once it's hot, add the paneer and shallow fry on each side for ~2 minutes, or until each side is a light golden brown. Sprinkle a bit of salt on the paneer.

  • Very finely chop the onion. In the Dutch Oven on low to medium heat, melt the rest of the ghee. Add in the cumin seeds. Once they start to pop, add the finely chopped diced onions along with the ginger garlic paste and sauté until browned.

  • Next, add in all of the spices - the turmeric, red chili powder, ground coriander, and garam masala. Stir in the tomato paste with 2 teaspoons of hot water, or until the tomato paste with the spices and onions creates a gravy.

  • Once the ghee separates on the sides of the gravy, add in the blended chard. If it's too thick, add a bit of hot water until desired consistency. Once it comes to a boil, add salt and pepper to taste.

  • Add the paneer into the saag and cover the pot. Simmer for 2-3 minutes to allow the paneer to soak up the flavor.

  • Turn off the stove and slowly pour in the heavy cream. Give the saag a stir and finish it off with freshly squeezed lemon juice.

  • Serve saag hot with rice or roti.

More Farm Updates

Main CSA Share’s Available

Reserve your space today, share’s are moving fast. Spring will be here soon!

Clagett | Davidsonville | Annapolis

Reach out to us via email: Clagettfarm@cbf.org with any questions

-Olivia (she/they) and Will (he/him)

Week 4 of 8: Go With the Snow

This Week’s Share

Garlic
Butternut Squash
Frozen Broccoli*
Head Lettuce
Turnips/Cabbage
Scallions
Fennel
Kale/Collards

All Winter CSA pick-up dates here

*This week you’re going to see broccoli in your share, which is wildly exciting to us, but make note that it is coming to you frozen.

We had made a harvest plan for the broccoli before the snow storm hit us, hoping that there would be time to harvest the broccoli once it had thawed but before it died - it was a tight window, since broccoli tends to die at temperatures below 15° or so (which was just about every night after Thursday last week). We made the tough call to harvest the broccoli frozen rather than let it all turn to mush and die - a tough decision but we’re excited that you get to have some broccoli.

You should use it as you would frozen broccoli- in a casserole, cheddar soup, or sautéed—and know that while it still has some crunch the freezing process causes the cell walls to break, so it will not have that perfectly crisp snap that fresh raw broccoli has. The flavor will be unchanged and all of us here are very excited still to enjoy!

Winter Season Updates:

Snow! Actual SNOW! Not a drill!

As you all definitely know, we got probably 5-6 inches of snow last week - more than we’ve had in the past 3 or 4 years. It was beautiful, serene, peaceful, cold, and many other adjectives that always come to mind out here on the farm.

Pre-snow we had to make sure all our the growing food was secured under a layer or two of row cover, since there were multiple nights in the the temperature dipped in the low teens. Now post-snowfall, we have spent some time clearing snow and ice off the top of our tunnels to prevent any sinking or bowing in the frame/plastic. Snow is heavy!

We also made an effort to pull row cover off of our indoor plants for most of the day on some sunny days to let the plants breath a little. Inside the high tunnels, and under row cover, without proper ventilation, the health of the plants will suffer due to becoming too humid and moist. Letting plants air out regularly , as well as keeping them warm, is an important part of keeping all the babies healthy and happy.

You’ll also see some scallions in your share - they’ve been living underneath row cover that has been repeatedly removed and put back on, which has knocked their tops around a little bit.

The scallion tops are a little bit scraggly - but who isn’t after a week of snow?

Meanwhile, we enjoyed some time sitting indoors doing some office work, looking at the snow, inspecting various animal tracks, and staying warm. Hope you all did too!

Also in the post-snow aftermath, we had to go out check our field of outdoor greens, but had to wait anxiously for days for the snow to melt off the top!

Yet again, this shows what goes into deciding what we harvest week-to-week; if we can’t even get to the food, there’s no way we can harvest it and hand it off to you. Luckily this oddly warm week has melted the snow and we’ll be able to harvest the kale and collards for the last time.

There’s kale hidden underneath all that snow and row cover.

Carrots coming your way soon!

Coming up soon, we think you’ll be getting some beautiful carrot bunches! Each little carrot snack I’ve had when checking their size so far has been sweet and really packed with flavor.

The first round of carrots will be harvested to let the others left behind to size up,— so they will be smaller than what you see in the grocery store.

A great way to eat these cuties is to leave them whole, just trimming the tops and bottoms if you feel you must, and toss them with honey, oil, and salt on a baking sheet. Roasting them whole, maybe mixed with a turnip or sweet potato too, makes a really classy side dish, maybe with a nice grass-fed pot roast, if that’s your thing.

Photo credit: The Minimalist Baker

Ingredients:

  • 2 Tbsp olive or avocado oil (plus more for serving // if oil-free, sub twice the amount of water)

  • 1 large onion, peeled and finely chopped (1 large onion yields ~ 3 cups or 225 g)

  • 1 medium fennel bulb, trimmed and finely chopped (or sub 2 stalks of celery // 1 medium fennel bulb yields ~ 2 cups chopped or 210 g)

  • 2 large carrots, peeled and finely chopped (2 large carrots yield ~3/4 cup or 90 g)

  • 1/2 tsp each sea salt and black pepper

  • 6 cups green cabbage, sliced into 1/4-inch slices

  • 2 cups chopped hearty greens like kale, collards or chard, sliced into 1/4-inch slices

  • 3 cloves garlic, minced

  • 1 Tbsp fennel seeds, crushed lightly in a mortar & pestle or spice grinder (or leave whole)

  • 1 heaping tsp smoked paprika

  • 1/2-1 tsp red pepper flakes (to taste)

  • 8 cups vegetable broth (or store-bought)

  • 1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (1 potato yields ~3 cups or 300g)

    • Substitute in your turnips for the potato!

  • 1 (15 oz.) can crushed tomatoes

  • 3/4 cup dry green lentils

FOR SERVING (optional)

Instructions:

  • Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper — don’t be tempted to turn the heat up to speed this up or the veggies won’t get as sweet.

  • Add in the cabbage and kale (if using), and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.

  • Stir in the vegetable broth, diced potatoes (or turnips), crushed tomatoes, and lentils. Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.

  • Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.

  • We like to top bowls with a drizzle of olive oil and a sprinkle of vegan parmesan and serve with garlic bread or focaccia bread.

  • Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

More Farm Updates

Please join our meat mailing list to get special meat updates

Main CSA Share’s On Sale NOW!

Don't miss this opportunity as we have been in growing demand. Same times and locations for this coming year, and amazing fresh veggies—Spring Summer and Fall!
Secure your share now and make every season a celebration of delectable, farm-fresh delights

 

-Olivia (she/they) and Will (he/him)

Week 3 of 8: 2024 Year of Salad!

Romaine looking radiant on a sunny day this week.

This Week’s Share

Garlic
Sweet Potatoes
Kale
Collards/Chard
Baby Bok Choi
Lettuce
Arugula/Spicy Mix/Tatsoi/Spinach
Cilantro/Dill/Parsley
Apples

All Winter CSA pick-up dates here

Sooo Many Beautiful Greens!

Winter Season Updates:

Hello everyone, and welcome back to the farm after what we hope was a very happy and restful New Year and lovely holiday.

All of us here took some serious time off and it was delightful. A winter squash lasagna and lots of salads were consumed, along with an unspeakable number of cookies. If presents were part of your holiday, we’d love to hear the worst gifts you gave or received.

We’ve got our minds back on the winter to-do list, which includes items like: 

  • Build a giant fence around our center growing hub to protect from ever-present deer

  • Finish building the third high tunnel

  • Empty the barn of trash we've been sorting and stockpiling

These tasks, along with about a million other bookkeeping, remaining supply orders, crop planning, meat sales and overall just getting ready for the main season will definitely keep us busy. But it truly is so exciting! This time brings so much time for reflection and dreams for the year to come.

As we're getting further into this inaugural winter CSA, we are seeing what has become of those earlier growing and planning decisions. The moment those first two tunnels were erected we did not hesitate to fill them up with a variety of greens and roots, knowing they would need time and warmth to reach maturity.

So far, the tunnels and fields have been FULL of greens - three types of kale, collards, chard, three varieties of lettuce, bok choi, spinach, arugula, spicy salad mix, and tatsoi are all abundant right now. So much so we have been able to still keep up with donating extra produce each week, we suspect this week we will have donated 100 pounds of fresh produce in the winter months!

Every single one of those crops are at peak gorgeous, so the time for eating greens is now. It’s salad bonanza week! After this week you’ll see slightly less of the greens and a greater presence of roots (radishes, turnips, rutabagas, etc).

Par-slay!

Every week we make the decision about what goes in the share based on what is abundant in the field, what storage crops we have, shelf life, expected remaining lifespan of crops in the field, coming weather, what the most recent share contained, pest and disease pressure, and more.

We'll continue to monitor how our kale and collards can keep growing in the field, especially with the possibility of six inches of snow and almost single digit temperatures next week.

Our goal is to keep a good variety of different types of vegetables each week and find a balance between the dependable winter crops that we must eat over and over, like kale and bok choi, and the more delicate and exciting flavors of things like herbs and salad greens. 

2.5 inches of rain in one day!

It is certainly muddy on the farm, and there are new pond features but none of them are in our winter greens fields! So besides being a bit muddy we are doing okay with all this rain.

Recipe(s):

Photo credit: The Minimalist Baker

YOGURT DILL SAUCE:

Ingredients

US Customary – Metric

  • 1/2 cup plain dairy-free yogurt (we love plain Culina)

  • 3 small cloves garlic, minced or pressed

  • 2 Tbsp fresh dill (or sub half the amount dried dill)

  • 1 healthy pinch sea salt

  • 1 pinch cayenne pepper

  • 1-2 Tbsp lemon juice

  • 1 drizzle extra virgin olive oil

Instructions

  • To a small mixing bowl add yogurt, minced garlic, fresh dill, salt, cayenne, lemon juice, and olive oil and stir to combine.

  • Taste and adjust flavor as needed, adding more lemon for acidity, garlic for zing, dill for herbal flavor, salt to taste, pepper for heat, or olive oil for richness.

  • Serve immediately with desired dish, such as Moroccan-Roasted Carrots, Greek Goddess Bowls, or Falafel.

  • Store leftovers covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Photo credit: The Minimalist Baker

SWEET POTATO AND AVOCADO SALAD:

Ingredients

Sweet Potato

  • 1 large organic sweet potatoes (can sub 2 small per 1 large // skin on, halved then sliced into 1/4-inch rounds)

  • 1 Tbsp avocado or coconut oil (or water)

  • 1 pinch sea salt

Salad

  • 5 cups greens of choice (I mixed organic mizuna + spinach)

  • 1 medium ripe avocado (cubed)

  • 2 Tbsp hemp seeds (optional)

Instructions

  • Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper (as original recipe is written // use more baking sheets if making a larger batch). Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.

  • Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.

  • Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.

  • Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with dressing.

  • Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days.

More Farm Updates

For those just joining us this winter, here is your chance to elevate your entire year with an abundance of fresh, locally grown veggies every season.
Those who have started in our main season CSA, you know the drill!

Don't miss this opportunity as we have been in growing demand. Same times and locations for this coming year, and amazing fresh veggies—Spring Summer and Fall!
Secure your share now and make every season a celebration of delectable, farm-fresh delights

Tips when renewing your share for 2024

  1. After you select your pick-up location you will be able to select your desired share option

    (26 or 13 weeks, apply here if you wish to request Reduced Price Share)

  2. Be sure to select -YES- as a returning shareholder to receive discount automatically before checking out

  3. Checkout! (if having issues seeing your cart, on desktops it will be a cart icon at the top right corner and the bottom black bar will appear on your phone)

Pick-up Locations

Clagett Farm Share | Annapolis Share | Davidsonville Share

Please join our meat mailing list to get special meat updates

-Olivia (she/they) and Will (he/him)

Week 2 of 8: First Snow

Beautiful winter lettuce coming to your kitchen this week!

This Week’s Share

Garlic
Winter Squash*
Apples*
Kale
Collards/Chard
Baby Bok Choi
Lettuce
Arugula/Spicy Mix

Pick-up will be, Saturday December 16 1:00-3:00 p.m.

All Winter CSA pick-up dates here

*Winter squash from Potomac Vegetable Farms, apples from our donation partner Shabach through West Virginia state surplus

Farm Updates:

Hey everyone from Olivia and Will!

We are looking forward to the second week of the winter shares, and hope you’re excited for some different vegetables this week. It was awesome to harvest all of the greens from outside two weeks ago, and now to see all our indoor crops that have been slowly bulking up over time looking ready to cut.

You’ll see a different variety of bok choi this week; it is naturally smaller and denser, and has a wide green stem instead of a straight white stem. We find it really fun to experience different varieties of the foods we already know and love, it keeps things interesting in the kitchen. There is also so much gorgeous multicolored lettuce this week, so get artistic making a big salad!

Below is a side by side comparison showing the day this tunnel was planted full of seedlings on Halloween, and how it looks today, right before its first harvest!

Outside of the vegetables, we’ve been doing a lot of maintenance and organization - pulling irrigation lines and supplies from fields, organizing and cleaning spaces across the farm, and inventorying supplies. It’s a lot of little tasks that set us up for success in the spring/summer when we need to focus entirely on the growing and harvesting side of farming.

This past week, we woke up to the first dusting of snow on the ground. It wasn’t a lot, but it didn’t melt immediately, and it was the first true test of how cold resilient our mature plants actually are. …

We’re happy to say that all the kale and collards outside were snug up under their row cover, and everything indoors were a little grumpy but cheered back up with some sun later in the day. And the greens seemed even sweeter from it!

High tunnel full of vegetables with snow outside and a man inside

Vegetables inside are warm and protected while the snow outside still hasn’t melted.

Butterkin squash pie:

This week you’re taking home Olivia’s favorite ever winter squash, the butterkin, which we sourced from our farmer friends who have been growing over in Vienna, Virginia for almost 60 years.

This squash is a pie pumpkin crossed with a butternut squash. It is round and looks like a short tan pumpkin, but the flesh inside has all the sweetness and firm texture of the best butternut you’ve ever eaten.

You can roast it in the oven with the peel still on and then scoop out the flesh to blend into a soup, vegan mac-n-cheese, or a simple side dish with brown sugar. You can toast the seeds with some spices for a crunch soup topping too. You can peel and cube and caramelize it in the oven to toss with pasta or over rice. OR if you’re ready to get fancy, you can make an amazing alternative to pumpkin pie for whatever holiday meal you might be having this year. Options galore! Recipe above - enjoy!

More Farm Updates

Lamb options are still available but they are selling fast!
Ground beef bundles will last the rest of the year 10 for $70
We are also offering roast bundles that are perfect center pieces to share with families over the holidays
Briskets | Chuck | Rump | London Broil

Please join our meat mailing list to get special meat updates

-Olivia (she/they) and Will (he/him)

Week 1 of 8: First Winter Share!

This Week’s Share

Garlic
Winter Squash
Spicy Mix | Arugula
Turnips | Radishes
Carrots
Kale | Collards
Onions

Pick-up will be, Saturday December 2 1:00-3:00 p.m.

All Winter CSA pick-up dates here

Farm Updates:

We’ve had some cold nights here, and our main growing season has officially ended. The winter season is upon us! It’s typically a season where we get a lot of clean-up and improvement projects done before the main growing season next year.

So with that, we’ve been glad to have some time off and slowdown in the field, because there’s plenty to stay busy with now that we are adding growing and harvesting more food into the mix!

Managing the temperature and moisture levels of all our winter growing crops is a big task for us right now. During the day, we need to open greenhouses/vents and remove row cover (a light permeable fabric that keeps crops snuggly and warm, photographed below) if it hits a certain temperature to regulate temperature and humidity.

Then at night, depending on temperature, we may need to close all the tunnels and replace row cover. Shew! But we cannot be more thrilled to have fresh food going into these colder months.

A panorama of row cover in a high tunnel

Coming up, we’re going to be working more on putting up the third and final high tunnel. As for the rest, we have kept putting the final details on the 2 others structures that are complete.

We recently installed solar panels so that we can run the vents, fans, thermostat and other electrical bits in all of the tunnels from one source. Soon, we’ll install some side cranks and some vents to the middle tunnel as well. Seeing the landscape change with the building of these tunnels is extremely exciting – it is wild to see what a few of people, some hard work and time can do!

Solar panels mounted to a brace made of wooden pallets

A note from your farmers:

 We want to thank you again for participating in this new endeavor!

While we know you may already be aware of how valuable to purchase your food this way. There are other ways to buy your produce that offer convenience and ease, but you have made an intentional choice to buy into a CSA program where you get your food directly from the farm – a powerful choice that has so many benefits for the farmers, the natural world, and to you.

  • For farmers - CSAs allow farmers to spend less time on marketing and sales, meaning they can spend more time growing fresh, high quality food.

  • For the natural world – Clagett uses regenerative practices and focuses on environmental conservation and resilience.

  • For you and your community – purchasing directly from a farm means that you get direct access to fresh great-tasting and nutritious food. Not to mention a direct understanding of where and how your food is grown. As well, at Clagett we are also committed to improving accessibility of fresh produce for our neighbors who need food assistance through donations. 

Your choice allows us to keep this connection growing stronger each season. And with that we are excited to step into this new season to hand out some winter favorites and some tasty items that may be new to you!

More Farm Updates

We currently have lots of grass-fed beef cuts available for the chilly months
Lamb is also available for pre-order now!

Please join our meat mailing list to get special meat updates

See you at the first pickup Saturday!

-Olivia (she/they pronouns) and Will (he/him)

PS: We couldn’t do it without the entire team, especially Dave on equipment and maintenance, Elissa on marketing and sales, Jared guiding us and dreaming big for environmental impact, and Alex keeping both the Bay and our animals healthy!

Week 26 of 26: Last week of the main season!

This Week’s Share

Garlic Cloves
Sweet Potatoes
Tatsoi | Bok Choi
Turnips
Arugula
Kale | Collards | Cabbage
Poblanos

Clagett Farm Pick-up’s
Wednesday 3:00 - 6:00 p.m.
Saturday 1:00 - 4:00 p.m.

Annapolis Pick-up
Thursday 4:00-6:00 p.m.

Davidsonville Pick-up
Friday 4:00- 6:00 p.m.

Please do not take more than 2 shares per pick-up! We try our best to accommodate doubles at the end but triples or more are just not possible!

Farm Updates:

Well, that is a wrap for 2023, and what a spectacular season. We had a wonderful team this season and it was reflected in so many of the successes. It is bittersweet as always to be here in the this week and know after a week off we will miss seeing you all and picking food for you!
Always enjoying a highlight reel down memory lane, here are some of our favorite moments of 2023 below.

This season we felt incredibly proud of the share’s each week and we hope you also enjoyed the bounty we saw this year! From our endless onions and peppers, the eggplant that wouldn’t quit, so many greens, weeks of tomatoes that make you feel lost in time and salsa.

We truly appreciate your support and we hope to see you again for another season of fresh local food grown by us.

Information about shares will go out to this same mailing list in mid-January so be on the look-out if you wish to sign-up for the 2024 Main season CSA.

Thank you all so much for your support buying fresh and local food, and allowing us to keep doing what we love, farming!!

More Farm Updates

Winter CSA is Sold Out!

FYI: For those who have purchased, we will have an option to have bagged share’s left for the days following pick-ups to make this more flexible that can be pick-up at your convenience.

Emails will be coming shortly to get everyone on the Winter CSA updates!
See the dates here if you need to still mark them in your calendar!

Buy Fresh Buy Local

Other Add-on’s from our farm!

Beef still available while supplies last, and bulk Lamb is going on sale next week!
Please join our meat mailing list to get special meat updates

Morris Hill Farm

Holiday Turkeys Available
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
or by appt once turkeys are dropped off if needed email us at Clagett to arrange

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Happy Holidays and New Year!!!

-The Clagett Crew

Week 25 of 26: More greens and bit of fresh ginger, and another week left

This Week’s Share

Garlic
Sweet Potatoes
Fresh Baby Ginger
Savoy Cabbage
Bok Choi
Turnips
Spicy Mix | Lettuce
Kale
Green, Mild & Hot peppers

Clagett Farm Pick-up’s
Wednesday 3:00 - 6:00 p.m.
Saturday 1:00 - 4:00 p.m.

Annapolis Pick-up
Thursday 4:00-6:00 p.m.

Davidsonville Pick-up
Friday 4:00- 6:00 p.m.

Please do not take more than 2 shares per pick-up! We try our best to accommodate doubles at the end but triples or more are just not possible!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

  • Parsley

  • Oregano

  • Flowers

Farm Updates:

We have one more week after this, it’s almost surreal! Such a bounty and for our final week we will clear out what remains from our Fall fields to send you off with as many Fall goodies as we can. It’s been a treasure to not have had a hard frost to take out all the peppers quite yet. Expect next week to have a bountiful mix of all the green goodies we have grown this Fall from the kale, salad greens, cabbages and the many root varieties.

Not ready for the fresh veggies to end?

Be sure to secure your Winter CSA before space runs out!
WE ARE ALMOST SOLD OUT!

We will have an option to have bagged share’s left for the days following pick-ups to make this more flexible that can be pick-up at your convenience.

Buy Fresh Buy Local

Bulk Beef Options Available Now

Same great amazing individual cuts just with amazing savings
our options range from just $10-$12 per pound

Morris Hill Farm

Pork | Poultry | Eggs | & More

DROP OFF THIS WEEK

Also note: Holiday Turkeys Available
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
or by appt once turkeys are dropped off if needed email us at Clagett to arrange

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Recipe:

Roasted Savoy Cabbage

INGREDIENTS

  • 1 head of savoy cabbage

  • salt and pepper

  • 3 tbsp. rapeseed or groundnut oil

  • 300ml (1¼ cup) beef or vegetable stock

  • 2 tbsp. butter

  • 2 tbsp. dry breadcrumbs

  • 2 tbsp. grated Parmesan

  • a few sprigs of thyme, leaves stripped

Instructions

1. Remove the outer leaves from the cabbage and trim the base. Cut it crosswise into quarters.

2. Preheat the oven to 180C/350F

3. Heat 2 tbsp. of the oil in an ovenproof casserole or skillet with a lid (or borrow a just about fitting lid from another pan). Arrange the cabbage quarters in the skillet and cook over medium-high heat for 5 minutes on each cut side, until charred.

4. Turn them cut sides up, lower the heat and add the stock and butter. Cover with a lid and transfer to the oven for 20 minutes.

5. In the meantime toss together the breadcrumbs, Parmesan, thyme and the remaining tablespoon of oil. After the 20 minutes lift the lid from the cabbage dish, sprinkle the breadcrumb mix over the quarters and return to the oven, uncovered, for another 10 minutes.

6. Serve as a side with fish, sausages, pork or just on its own with crusty bread.

-The Clagett Crew

Week 24 of 26: Two Weeks Remain

This Week’s Share

Garlic
Sweet Potatoes
Red Cabbage
Bok Choi
Radishes | Turnips
Lettuce | Arugula
Kale | Collards
Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

Next week we will be getting into something newer we have been growing the last few years in some of our extra retired high tunnel space that many of you will be excited to see again this year. Our fresh ginger!

Growing in this space allows us to create a warmer environment in the cooler Spring and Fall to the give this crop the right amount of time in the sunlight to produce a sizeable bulb.

The last weeks we will see a lot of the goodies like the sweet potatoes, Kale’s, lettuce, whatever roots we have left in our Fall field will be coming back in from harvest, holding strong. And until frost really strikes us, we will still be pulling peppers too. Eggplant has been fading hard the last week, so if we find any this will certainly be the last week.

We are excited to have a lot of really awesome share’s to send you all off into the winter season remembering us fondly. Let’s savor the last of these few weeks!

Not ready for the fresh veggies to end?

Be sure to secure your Winter CSA before space runs out!

(Less than 10 shares remain)

Buy Fresh Buy Local

Bulk Beef Options Available Now

Same great amazing individual cuts just with amazing saving
our options range from just $10-$12 per pound

We only have 20 bottles of honey remaining, now is the time to secure yours before the holiday season

Morris Hill Farm

Pork | Poultry | Eggs | & More

Holiday Turkeys Available!
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
,or by appt once turkeys are dropped off if needed email us at Clagett to arrange

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Drop-off will be next week for all non-turkey orders

Recipe:

Chinese Cabbage and Apple Salad

Ingredients

  • 1 Chinese cabbage

  • 1-2 small apples

Wasabi Salad Dressing

  • 3 tbsp rice wine vinegar

  • 2 tbsp vegetable oil

  • ½ tbsp sugar

  • 1 tsp wasabi paste (note 3)

Garnish (optional)

  • Small green salad leaves

Instructions

  1. If the stalk (whiter part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.

  2. Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.

  3. While wilting the cabbage, add all the Wasabi Salad Dressing ingredients to a jar , put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.

  4. Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.

  5. Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.

  6. Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.

  7. Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.

  8. Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.

    Recipe Notes

    1. used about a quarter of the whole Chinese cabbage which was not very large.

    The weight of my apple was about 160g / 5.6oz. After removing the core, it weighed 130g / 4.6oz.

    2. I made wasabi paste from wasabi powder. It had a very strong kick when freshly made. If you are using wasabi paste in a tube, you may need to adjust the quantity as the heat varies.

    3. If you are unsure of how much kick you can tolerate, you may start with smaller quantity of the wasabi in the dressing. Taste test, then adjust to your liking.

-The Clagett Crew

Week 23 of 26: Sweet Potatoes are here!

This Week’s Share

Garlic
Sweet Potatoes
Head Cabbage
Lettuce
Radishes
Spicy Mix
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

The night time temperatures sure have taken a dip with some getting into the low 40’s which started setting into motion the frost race. But looking ahead we don’t seem to be dipping much lower for the next 2 weeks. This relieves a lot of pressure off of trying to strip peppers or eggplant, and allows us more time getting more beautiful greens from the fields.

The first frost will put to rest many crops in our growing region. It can also bring about a magical change in all of the crops that can take a little bit of a chill. As the plants go to protect themselves they convert their usual carbs into sugars. Making this the season that greens and many other vegetables taste their absolute best.

For the next 3 weeks, we will keep giving out sweet potatoes now that we have a good amount curing this week. We will have more lettuce and other salad green delights to come now that new bed’s are ready for a fresh trim! Bok Choi and some other cabbages are coming your way along side the usual mix of garlic heads, greens and mix of whatever roots we have remaining to close out what has been the most bountiful season.

We are still doing some final tallying and the sweet potatoes certainly will add some weight— but we have cleared 75,000 pounds of food harvested and have cleared 20,000 pounds donated.

We are looking forward to a holiday break this season without a doubt, but more than that we are more than excited to get back into the field after a break, doing what we love most, providing fresh food for our community for our next new adventure, our Winter CSA.

Be sure to secure your Winter CSA before space runs out, 15 spots left!

Winter CSA FAQ’s

Buy Fresh Buy Local

Bulk Beef Options Available Now

Incredible savings when buying in bulk, options ranging from $10-$12/pound, and we offer 25 pound options up to a full “traditional” quarter of a cow at 100 pounds.

Morris Hill Farm

Holiday Turkeys Available!
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
(,or by appt once turkeys are dropped off if needed email us at Clagett to arrange)

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Drop-off will be this week for all of last week’s pre-order’s, pick-up with us in the Clagett Farm Store

Recipe:

Southern Candied Sweet Potatoes

Ingredients

  • 2 lbs sweet potatoes peeled and sliced about 1/2 inch thick

  • ½ teaspoon salt

  • ½ cup butter

  • ¾ cup packed brown sugar

  • ½ cup white sugar

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 2 Tablespoon orange juice

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.

  • Lay Sweet Potatoes flat in a 13×9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.

  • Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.

  • Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.

  • Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.

  • Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

-The Clagett Crew

Week 22 of 26: Beet, cabbages- and Farm Fest

Chinese Cabbage

This Week’s Share

Garlic
Chinese Cabbage
Beets | Turnips
Watermelon & Daikon Radishes
Arugula | Bekana
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

REMINDER: This Saturday’s CSA will be shifted the follwoing day

Sunday October 15 1:00- 4:00 p.m.

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

Fall really is settling in now and entering our radar is racing the frost to pull out crops that cannot take those cold temperatures. Starting with the most sensitive one’s like the eggplant and peppers and getting them held in a more stable temperature. And at the same time doing a harder press this week to get the sweet potatoes out for the final weeks of the main season.

This last four weeks we expect a bounty of greens and do expect to have some more cabbages to shares for a couple weeks. Also looking ahead at exciting crops the premium lettuce heads and bok choi. Overall, we are very happy with the crops and how the final weeks will shake out and look forward to showing off for our last few harvests before a little holiday break before our next new adventure- the Winter CSA (learn more here).

 

Food and Farm Fest this Saturday

Noon to 4:00 p.m.

REMINDER SATURDAY CSA MOVED TO SUNDAY October 15 1:00- 4:00 p.m.

Rain or shine we will we having a good time here at the farm and we hope you can join us. Between the hayrides and the craft brews and endless food, and live music- we should have something fun for everyone in the bunch.

 

Buy Fresh Buy Local

Boneless Ribeye’s and N.Y. Strips

Morris Hill Farm

Poultry | Pork | Eggs | & More

Drop-off will be next Wednesday- Week 23

Recipe:

Chinese Cabbage Stir fry

Ingredients

  • 2 tablespoons oil

Directions

  1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

  2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

-The Clagett Crew

Week 21 of 26: Five more weeks remain!

Chard, Kale and Collards on display

This Week’s Share

Garlic
Onions
Watermelon Radish
Arugula
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes- whatever the rain has left for us, its been a rough week for tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

coming soon!

The fields are still a bit too wet to drive our heavy tractor equipment into the field to dig sweet potatoes as it would make quite a mess.

Being too eager though, the crew went in to dig in by hand to start getting these beauties safe in the curing room to start this next phase before they get to the CSA tables.

In this curing process they convert their starches to sweeter sugars that create a much sweeter sweet potato that are ready to store. It will take at least a week for them to go through this stage so look forward to them for the last few weeks as we secure enough to hand out to everyone.

With five weeks left of our main season this year and we are really diving into all the greens this week as we will officially be adding in the Collards and some of the Chard will be making an appearance. The greens will be around in some variety of salad and cooking greens for the remainder of the shares in good amounts.

We will keep going through more cool roots also apart from those sweet potatoes for the remainder of the Fall- like our rutabagas coming soon!

The five weeks of greens do not have to end!

 

Spots are filling quickly be sure to secure a share

Winter CSA

8 Weeks | December - March

 

Boneless Ribeye’s and N.Y. Strips

GROUND | STEAKS | ROASTS | HONEY

Morris Hill Farm

Poultry | Pork | Eggs | & More

Drop off-will be this week

Recipe:

Roasted Watermelon Radishes

Ingredients

  • 1 bunch watermelon radishes trimmed and quartered

Directions

  1. Preheat oven to 375F.

  2. Toss cut radishes with melted oil and salt on a sheet pan.

    1 bunch watermelon radishes, 2 Tablespoon oil,1 teaspoon kosher salt

  3. Roast 30 minutes, tossing halfway through, until slightly browned.

  4. Toss radishes with pepper, parsley and lemon juice and zest.

    ¼ teaspoon black pepper,1 lemon,2 Tablespoon fresh parsley

-The Clagett Crew

Week 20 of 26: Six more weeks, and introducing our new Winter CSA

Peashoots look ready for cutting!

This Week’s Share

Garlic
Onions
Hakurei Turnips
Arugula | Toyko Bekana | Peashoots
Kale | Collards
Summer Squash
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes- whatever the rain has left for us, its been a rough week for tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

Winding down into the last six weeks, we will continue to see our greens showing up more and more and will carry on until the end. For a couple weeks also we will do what we can to harvest what we can from what summer crops remain like the peppers and eggplants.

Moving on for the next few weeks we will see more unique roots emerge like rutabagas, and some other cool turnip and radish varieties. We also we be getting into a big job once the fields dry out some, pulling up the sweet potatoes for our final weeks of this main season.

We also have pretty big updates about some cool new additions to the farm.

If you enter from the front of the farm and have noticed our activities around the three patches of soil.

It's not a coincidence that they closely resemble the areas inside of a high tunnel or greenhouse. In the upcoming weeks, all of us at the farm will come together to work tirelessly as the final pieces arrive to construct the outer shell around them. These will be big components to the addition of our very first Winter CSA ,starting this December!

We are excited to take steps to keep offering fresh organic produce to our community all year long. Shares will just be located directly at the Farm for the winter season for a selected 8 weeks over December- March.

PLEASE NOTE: Saturday Shareholders

Food and Farm Fest is being held Saturday October 14, the CSA will be shifted to the next day Sunday October 15 1:00-4:00p.m.**** This reminder will keep getting larger and we will make messages at pick-up!

Boneless Ribeye’s and N.Y. Strips

GROUND | STEAKS | ROASTS | HONEY

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by next Wednesday 10/4 by noon!!!

Drop off-will be next week

Poultry | Pork | Eggs | & More

Recipe:

Peashoot Pesto

Ingredients

  • 1 cup peas (can be frozen)

  • 2 cups fresh pea shoots

  • 1-2 small garlic cloves, peeled

  • salt and pepper to taste

  • 1 teaspoon lemon juice

  • ⅓ cup extra virgin olive oil (you may not need it all)

Directions

  1. Place peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse a few times until everything is coarsely chopped.

  2. While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto (you may not need all of the olive oil). Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.

  3. Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!

-The Clagett Crew

Week 19 of 26: Greens are back in the mix

Arugula looking ready to cut

This Week’s Share

Garlic
Onions
Arugula | Toyko Bekana
Winter Squash
Summer Squash
Eggplant | Green Peppers
Chilis & Mild peppers
Cherry Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Basil- Italian ,Greek Fino verde, and Thai (purple)

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- New!- you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant

Farm Updates:

Here at the farm, the end of September is upon us, and the official arrival of fall is imminent. While summer still lingers, we're still able to savor the last tastes of our favorites, including cherry tomatoes, eggplant, and all of our various peppers.

This week marks a transition as we bid adieu to the larger tomatoes and ripe, sweet peppers, for embracing the flavors of fall with open arms.

We're excited to introduce back into the mix, two crisp and vibrant salad greens—Arugula and Tokyo Bekana. Bringing a touch of autumn to our plates while the warmth of summer still graces our fields.

Over the next seven weeks, we'll witness the true essence of fall gradually unfolding. Next in line are the earthy Hakurei turnips, then surely will be followed by an abundance of Kale and Collards the weeks after. Then we should arrive at our all star fall roots the sweet potatoes to finish off our final few weeks.

Yet, as the seasons shift, so do the challenges. Our lush greens are a tempting prize for local wildlife like deer and groundhogs, prompting us to continue our diligent work on expanding our hardwire fencing, the true defense against these crop-loving visitors. Balancing also the need for crop rotation to promote soil health with this desire to safeguard our harvest within secure infrastructure is a challenge faced by many small farmers. For now, we've done our best to fit as much as possible within our best fences, ensuring a safe season ahead.

Stay tuned as we navigate the changing seasons!

Boneless Ribeye’s have been added!

GROUND | STEAKS | ROASTS | HONEY

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by Wednesday 9/20 by noon!!!

Drop off-will be this week, so stop by our freezer at Clagett to pick up your order

Poultry | Pork | Eggs | & More

Recipe:

Apples and Pecans Arugula salad

SALAD

  • 1/2 cup raw pecans

  • 7 ounces arugula (organic when possible)

  • 2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)

  • 1/4 red onion (thinly sliced)

  • 2 Tbsp dried cranberries (optional)

DRESSING

  • 1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)

  • 1 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • 3 Tbsp olive oil

Instructions

  • Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

  • Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

  • While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

  • Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.

  • Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).

  • Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

-The Clagett Crew

Week 18 of 26: Fall is nearly here

winter squash bin

This Week’s Share

Garlic
Onions
Winter Squash
Summer Squash
Eggplant | Okra
Green Peppers
Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This may be the last week for this chance as the plants fade into Fall.

  • Chili’s will be closest towards the barns

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Whatever cut flowers remain

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

We are super excited to announce our brand new Instagram account @cbfclagettfarm!

Please come give us a follow and check out not just a glimpse of how this all comes together but all the cool work being done at the farm and by CBF as a whole. We hope to also give shout outs to other amazing producers in our watershed along the way to help make buying fresh and local even easier, with producers you can trust.

In the fields, the signs of summer gracefully giving way to fall are becoming more evident. Winter squash is taking the stage, reminding us of the natural rhythm of change.

This week, we're saying goodbye to some of summer's favorites—the large tomatoes and sweet peppers. Some green peppers that are just starting to ripen will remain, alongside those lovely red roma-like tomatoes from the cherries.

Eggplant is holding on for a bit longer, as is our mild peppers and chili peppers are in plentiful supply.

Looking ahead, next week, we'll head to the greens field with our harvest bins, marking the beginning of our greens season. Fresh salad greens like arugula and Tokyo bekana are making a comeback, having thrived with recent rainfall.

With the gradual transition from summer to fall, we take a moment to pause and prepare for the final eight weeks of our CSA journey. These weeks promise a selection reminiscent of the vibrant Spring, complemented by the delightful addition of sweet potatoes.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by Wednesday 9/20 by noon!!!

Drop off-will be next week during Week 19

Poultry | Pork | Eggs | & More

Recipe:

Iced Pumpkin Cookies

Ingredients

  • 2 ½ cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 ½ cups white sugar

  • ½ cup butter, softened

  • 1 cup canned pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

    Icing:

    • 2 cups confectioners' sugar

    • 3 tablespoons milk

    • 1 tablespoon melted butter

    • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

  2. To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

  3. Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

  4. Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

  5. Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.

  6. Drizzle icing over cooled cookies with a fork.

-The Clagett Crew

Week 17 of 26: Easing out of summer

The cover crop from our Spring field is chest high

This Week’s Share

Garlic
Onions
Winter Squash
Summer Squash
Eggplant | Okra
Green & Sweet Peppers
Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Want to volunteer to help weed the flower and herb beds? email us at clagettfarm@cbf.org. We would love a hand!

Farm Updates:

As expected the heat did return this week, and watering the small and emerging crops has been hitting top of the to do list. In more exciting news though, so will be starting to pull all of the ripe winter squash from the field!

This is another crop we sort of do all at one time over the course of a couple of weeks and the crop can then be stored. Some of these varieties can last quite a long time in a cool dry place. We will have several varieties and they will ripen at different stages so we will have few selections up for grabs starting this week like pie pumpkins and blue hubbards.

Seeing our bench grasp onto summer for as long as possible with the crops that do remain. We expect our beloved larger tomatoes to fade out next week or so, but those cherries seem to have some more time left.

Eggplant has done a nice job hanging on as we have gently harvested them along for a couple weeks and should hopefully have a couple more. While our sweet peppers will slowly start to decline in numbers they should still be around for a bit longer.

As each week passes we will spend less time in those summer fields and more time with greens and roots that are ready from our Fall plantings.

Nine week remain, please remember you can only use up 2 share credits per week as we wind down into the final weeks.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm

Pick-up on Wednesday and Saturday this week
Pre-order by Wednesday 9/6 by noon!!!

Poultry | Pork | Eggs | & More

Recipe:

Ingredients

  • 4-5 Sweet Peppers

  • 7 oz Cream cheese

  • 1 tbsp Everything bagel seasoning (or more to taste)

Instructions

  1. Cut the mini bell peppers in half and remove the seeds.

  2. Fill the pepper halves with cream cheese.

  3. Sprinkle with everything seasoning.

Sourced from wholesomeyum.com

-The Clagett Crew

Week 16 of 26: August is coming to an end

This Week’s Share

Garlic
Onions
Summer Squash
Eggplant | Okra
Bell and Sweet Peppers
Tomatillos | Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

The end of August does bring a time of some peace at the farm, with some breaths of cool fresh air. The remnants of chaos can be seen in the fields but you can also see and hear many things outside making their winter plans for the year as the shorter days send signals of change.

These cooler nights really do allow for some recovery from the summer heat, but with it we will see our summer crops start to lessen each week. In their stead will be some items we saw in our Spring weeks like our wonderful lettuces and roots like those radishes, and turnips- with even cooler varieties to come.

And soon it’s highly probable these Fall signals will be reaching the winter squash patch as some varieties will start to ripen at different times in the next few weeks and into October. And those sweet potatoes are shaping up nicely so far and usually wrap up as the main star in the final weeks. Both of which pair amazingly with our honey!

As we keep harvesting summer and getting into Fall we have much to still do at the farm. One of which will be to keep chipping away at making sure we get crops cleaned out from the season as they stop yielding for us, in order to apply cover crop. Another is getting all our Fall crops in a good place as each day we lose more and more daylight and plants will also slow down in growing.

But for a few more weeks let’s savor things like the taste of a freshly ripened tomato, and a full bite of a crisp sweet pepper.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm

Our partnership will be evolving!
Now their products will be available for pick-up both our Wednesday and Saturday Clagett CSA times to make buying local more accessible more days of the week.

All orders must be done through pre-ordering ahead of time

Now until next Wednesday (Week 17) at noon you will be able to make pre-orders to pick-up from us at the Clagett Farm Store area the day of your CSA pick-up.

Weeks will still alternate so be sure to gather up some goodies!

Poultry | Pork | Eggs | & More

Recipe:

Baked Feta & Tomato Pasta

Ingredients

  • 2 pints cherry or grape tomatoes

  • 4 cloves garlic, halved lengthwise

  • 1/2 cup extra-virgin olive oil, divided

  • Kosher salt

  • 1 block (7 ounces / 200 grams) Greek feta cheese

  • 1/2 teaspoon crushed red pepper flakes

  • Freshly ground black pepper

  • 12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini

  • Fresh basil leaves, for serving

Instructions

1. Position a rack in the middle of the oven and preheat to 400 degrees.

2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

4. Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Sourced from Thewashingtonpost.com

-The Clagett Crew