| This Week’s Share │ Farm Updates │ Recipe |
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
Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.
To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.
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.
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.
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.
Drizzle icing over cooled cookies with a fork.
-The Clagett Crew