| 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
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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:
Another week, and the end of the summer season is coming. The cooler nights are starting to remind us Fall is real and is indeed right around the corner. In a few weeks we will begin to see the benches transition back into our specialty greens, those lettuces, and an abundance of roots. And of course, with their seasonal debut’s in the last few weeks, the winter squash and sweet potatoes.
As we wind down from peak summer, we do still expect to see tomatoes in some variety for a few more weeks. Since we do have another small patch of larger slicing tomatoes to shift towards now that the first has started to fade. The cherry tomato section seems to be doing quite well now that they are standing upwards-for the most part.
Peppers also seem like they will hang out for September, however the amounts will not be the same so now is a great time to start preserving them. Eggplant have been getting quite tired so pretty soon we expect these to drop in production. Okra is still plentiful, and there is an amazing amount of chili’s to be hand- we expect the frost to be their end.
The Fall fields are shaping up well and we are quite happy with where we are at, some years this has not been the case. It is a tough season to get to thrive when the plants are at their most sensitive and the weather is at it’s most brutal through the months of July and August. But we are almost through it and a lot of plants are seeded or transplanted ahead of this expected rain.
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Recipe:
Salsa Verde
Ingredients
Pint of Tomatillos
1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
2 garlic cloves, minced
1 bunch cilantro
salt and pepper to taste
Instructions
Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
. Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.
-The Clagett Crew