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