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