| This Week’s Share │ Farm Updates │ Recipe |
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