Week 24 of 26: Fall greens and sweet potatoes still showing out this week!

Sunrises in the Fall are a true treat for the start of the morning at the farm.

This Week’s Share

Garlic Heads
Sweet Potatoes
Radishes
Arugula/Spicy Mix
Tokyo Bekana/Tatsoi Heads

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

Please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

Announcements:

Only 2 weeks remain after this week!
We expect to have sweet potatoes for another week after this as well. All the greens that remain have been hanging on just fine with the dip in temperatures, most of them are quite hearty to a light frost. The green’s also tend to not get quite as bitter with frost. This is because to survive the plants starts to convert it’s starches into sugars; so things tending to be bitter in the summer can be quite mild now.

Most of the green’s being offered in the share’s will be very useful for just about anything in the kitchen. To break away from just eating in salads, remember they are great addition to the sauté pan or stir fry’s!

Ground | Roasts | Rib-steaks | Garlic
Lots of goodies for the winter months!

U-Pick:

All Items may be picked Monday-Saturday 8am-8pm

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:


Tatsoi With Ginger and Garlic

Cook Time: 30 Mins

Serves: 4


TIME: 30 MINUTES (not including optional marinating time), SERVES: 4

Similar to bok choy with its mild, mustard flavor, it has a more tender, spinach-like leaf. Paired with ginger and green garlic, this is a particularly special Spring treat. We grow it in the Fall as well, where garlic cloves can be substituted for green garlic.

INGREDIENTS

1 - 2 lbs. Tatsoi, ends removed
2 tbls. fresh ginger, peeled and minced
2 tbls. green garlic, tender white parts minced (tops reserved for stock), or 2 - 3 garlic cloves, minced
3 tbls. Nama Shoyu, tamari or soy sauce
1 - 2 tbls. fish sauce
1 tbls. rice wine vinegar
1 tsp. toasted sesame oil
2 tbls. Wildbrine Spicy Kimchi Sriracha (or kimchi brine, or 1 tbls. regular Sriracha)
1 tbls. toasted sesame seeds, to garnish (opt.)

METHOD

  1. Bring a large pot of salted water to boil.

  2. Blanch the tatsoi for 1 minute, stirring to fully submerge. Remove from boiling water with a slotted spoon or tongs and immediately place in a large bowl of cold water. Drain in a colander and chop into bite sized pieces.

  3. Mix the remaining ingredients together in a large bowl. Add the tatsoi and toss to coat. Refrigerate for about 30 minutes to soak up the flavors.

  4. Sprinkle with toasted sesame seeds; Serve cold. Delicious the next day as well.

Sourced from Kneehigh Farm

COMING SOON:

The shares will continue to look much like they are for the remainder of the CSA as we continue to harvest the last of the green’s in the two remaining fields. As well as some other greens that have sized up enough despite the cold slowing things down quite a bit.

We did aid this effort with using a row cover, which is in the photograph in the right below, it is essentially like a large blanket to help warm up the soil and plants below.

Also doing a wonderful job adding some barrier to the ever-pressing deer and groundhogs feasts that intensifies just a bit more as we all head into the winter months.

You will also see, along with some weeds, our cover crop starting to germinate. This time of year, we are still harvesting but in order to not just have a bare field over the winter months, we do our best to do what is called interplanting of crops.

Simply, we walk the fields, or drive veeery carefully over the crops to broadcast seeds over plants we will harvest from for the remainder of the season. We have to do this in time to capture some growing time for these cover crop seeds, so they can actually size up to have some root structures for over winter. Helping us keep our soil were we want it, and providing a green filter for rainwater.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 23 of 26: Sweet potatoes have arrived!

This Week’s Share

Garlic Heads
Sweet Potatoes
Radishes
Tokyo Bekana/Spicy Mix
Tatsoi Heads

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

Please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

Announcements:

Only 3 weeks remain after this week!

Well that was a bit cold last week. It seemed each morning we found frost on the plants, meaning the peppers have bid their farewell. Those hot days are very much in the past as we are finding ourselves needing to wait to harvest until the sun thaws out the frozen plants.

Did you know if you harvest them when they are frozen they turn to mush? Meaning we have to wait until they thaw out while still rooted so that the plant can be harvested normally for us to enjoy

And of course, the sweet potatoes are here!

Olivia is really taking the charge and helping lead this forward as we keep pulling this harvest from the field. Sweet potatoes are a crop you harvest all at the same time and cure/store similar to how we do a bulk garlic, winter squash, potato, and onion harvest each time.

While we would never expect the curing room to magically fill up, she is giving us the impression that is how it works! So please give her personally any appreciation as you grab these tasty gems this week, it is well deserved!

This week the crew wanted to have some extra fun and dress up in family friendly costumes to celebrate Halloween this Saturday. So for those coming Saturday, feel free to join in and to show off your cool costumes!

Updated!
Ground | Roasts | Rib-steaks | Raw Honey

U-Pick:

All Items may be picked Monday-Saturday 8am-8pm

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Roasted Sweet Potatoes with Honey and Cinnamon

Prep Time : 15 mins

Cook Time: 45 mins

Serves: 4

Ingredients:

  • 4 sweet potatoes, peeled and cut into 1-inch cubes

  • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

  • 1/4 cup honey

  • 2 teaspoons ground cinnamon

  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.

  2. Lay the sweet potatoes out in a single layer on a roasting tray.

  3. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.

  4. Roast for 25 to 30 minutes in oven or until tender.

  5. Take sweet potatoes out of the oven and transfer them to a serving platter.

  6. Drizzle with more extra-virgin olive oil.

COMING SOON:

These last three weeks the shares will be very greens oriented! We will have some delicious arugula we expect next week. As well as larger heads of Tatsoi and Tokyo Bekana as they have kept growing from last week. There may also be a nice harvest of Bok Choi in one of the last weeks.

As for other exciting items like the sweet potatoes we will expect them again next week and will keep harvesting to assess how many more weeks we can share the bounty! Remember as we go that all sweet potatoes no matter the size are delicious, and the smaller one’s make wonderful quick roasters!

As we wrap up the season we are hiking up our garlic amounts, also note that these store extremely well. Usually until about February, if stored in a cool, dark place. So having some extra garlic to hold onto after the CSA ends may come in handy over the winter months.

Ask us more about some cool ways to store you garlic over winter at pick-up if you want to ensure a nice supply past February!

Happy Halloween!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 22 of 26: More Roots Abound!

Along with the greens, we will have a nice set of flavorful roots showing up again this week from the peppery radishes, the ginger, and the nuttiness of the sun chokes.

This Week’s Share

Garlic Heads
Fresh Ginger
Radishes
Tokyo Bekana
Spicy Mix/Tatsoi
Sun chokes/ Poblanos/ Green Peppers

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

Please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

Announcements:

Only 4 weeks remain after this week!

The season will keep winding down, as we just said goodbye to a couple more summer crops like okra and eggplant.

The sweet and green peppers are on the chopping block as well. The weather while fairly enjoyable has dipped pretty low some nights, creating some frosty conditions for low laying plants. Making it impossible for these summer crops to hold on any longer. Also calling to our attention to exciting but large bulk harvests like sweet potatoes needing to happen!

On a more aromatic note, the ginger will be staying for one more week as we seemed to have hit what would feel like a gold mine of ginger this year. Please note: they can go straight into the freezer to use for later, and there is no need to peel them!

There’s some buzzing going on at the farm store
Raw Honey!

U-Pick:

All Items may be picked Monday-Saturday 8am-8pm

  • Chiles
    Located in Field G2
    Help yourself to what may remain, they have not enjoyed the cooler nights

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Curried mushroom Soup

Cook Time: 45 mins
Serves: 4- 6

Ingredients

2 medium-sized acorn or butternut squash (about 4 pounds)
A little oil for the baking tray.
3 1/2 cups orange juice
2 tablespoons butter or oil
1 cup minced onion
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons dry mustard
1 tablespoons minced garlic
1/2 pound mushrooms, sliced
Cayenne to taste
Fresh lemon juice to taste
Yogurt for the top

Directions

  1. Preheat oven to 375°F. Split the squash in half lengthwise, remove the seeds, and place face-down on a lightly oiled baking tray. Bake until very soft (30 to 40 minutes). Cool, then scoop out the insides. Measure out 3 cups of squash, place it in a food processor or blender with 1 1/2 cups of the orange juice, and purée until smooth. (You may need to do this in batches.) Transfer to a soup pot, and stir in the remaining orange juice.

  2. Melt the butter or heat the oil in a skillet, and add the onion, ginger, salt, and spices. Sauté over medium heat until the onion is very soft (about 8 minutes). Add a few tablespoons of water, if necessary to prevent the spices from sticking.

  3. Add the garlic and mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.

  4. Add the sauté to the squash mixture, scraping the skillet well to salvage all the little tidbits of flavor. Add cayenne and lemon juice to taste.

  5. Serve hot, topped with a little yogurt.

Sourced from Mollie Katzen

COMING SOON:

With these cooler nights, it has started the timer to get our sweet potatoes out of the ground. We try our best to give them the most time in the ground to let roots underground produce a larger amount of sweet potatoes.

As we start diving into harvesting the entire field this week or so the sweet potatoes will then go into a curing chamber for at least a week. Doing this allows the starches in in the potato to turn to sugars as well as allow all the ends to cure over from after harvest for better storage.

More greens and the remaining roots will be coming in from the Fall fields. Each green you have seen out on the benches, we have left a good portion in the field that will continue to size up to heads. With that they will bring on more versatile uses in the kitchen.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 21 of 26 Fresh Ginger returns!

Early morning sunrise by the sheep barn

This Week’s Share

Garlic Heads
Winter Squash
Fresh Ginger
Radishes
Spicy Mix/Tatsoi/Tokyo Bekana
Chilis/Mild peppers
Sweet/Bell Peppers/Eggplant

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

Please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

Announcements:

Only 5 weeks remain!

We are enjoying the weather this past week, while brisk, it has remained clear and allowed all the fields and our boots to dry out fully.

As we start getting our fields cleaned up from a bountiful summer’s harvest, we will be starting to incorporate cover crop into the last of the fields being used this year. Planting the cover crop before it gets too cold is vital to creating nice green cover for the soil over the winter. It will also give a wonderful addition of organic matter to the soil when it is reincorporated next Spring.

And believe it or not we are already getting ourselves together to plant the first crop for the 2023 season, GARLIC!!!

We have been making our way through the loft above the barn, that was filled to the brim of garlic, to find the perfect heads to use for seed in next year’s crop. Over the next few weeks we will all start being a bit more Garlic focused getting the field prepped and all of those cloves separated individually to be planted.

Cooking Webinar Tonight at 7pm

The Chesapeake Bay and watershed harbors a habitat unique to the East Coast of the United States. This environment has impacted and inspired local foods and recipes throughout generations. Join Library CEO Mary and Chef John as they take a tour from Hilary Harp Falk, CEO of the Chesapeake Bay Foundation, at the headquarters in Annapolis. From there, our hosts will travel to CBF’s Clagett Farm: a farm that explores and exemplifies farming practices that can be truly sustainable, both economically and environmentally. Back in the kitchen, Chef John, Mary and Hilary will whip up dishes inspired by the natural beauty of the Chesapeake that nourish our bodies.

Chesapeake Farm & Bay to Table is a partnership between Harford County Public Library and Our Common Table.


Bulk Beef
We will be opening up sales this Friday, October 14

More info will be on it’s way, and just so you get all the first meat updates throughout the year, even when our CSA ends, join our meat mailing list.

U-Pick:

All Items may be picked Monday-Saturday 8am-8pm

  • Chiles
    Located in Field G2, will be fading quickly with the cold weather!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Mustard Greens Soup with Almonds

Cook Time:

Serves: 4-6

This soup really celebrates the flavor of spicy mustard greens—and, as a bonus, it's vegan. (You may decide to make it the first time for someone who’s vegan, then find yourself turning to it over and over when there are no vegans at the table—it’s that good). It’s made creamy with potato and enriched with the wonderful flavor of toasted almond.

Ingredients

  • 2/3 cup (about 3 ounces) blanched (peeled) almonds (I always keep the slivered ones on hand, but you can use whole ones as well), plus a few extra for garnish if you wish

  • Salt

  • 2 medium fresh poblano chiles

  • 2 medium (about 1/2 pound total) boiling potatoes (the red- or white-skin variety or the multi-purpose Yukon gold, which are typically larger), not peeled, but cut into ½-inch cubes

  • 4 garlic cloves, peeled

  • 1 bunch (about 8 ounces) mustard greens, tough stems cut off

  • 3 cups vegetable stock or water, plus a little more if needed

Directions

Heat your oven to 325 degrees, spread the almonds onto a baking sheet, slide them into the oven and toast them until nutty-smelling and pale golden, about 15 minutes.

While the almonds are toasting, roast the poblanos over an open flame or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, 10 minutes for the broiler. Place the chilis in a bowl, cover with a kitchen towel and cool until handleably. Rub the blackened skin off the chilis and pull out the stems and seed pods. Briefly rinse the chilis to remove bits of skin and seeds.

While you’re waiting for the poblanos to cool, bring a large (4-quart) saucepan of heavily salted water to a boil over medium high. Scrape the toasted almonds into it, boil for about 5 minutes until noticeably softened, then use a slotted spoon to scoop them into a blender jar. Add the potatoes and garlic to the pot and cook until the potatoes are fork-tender, about 6 minutes.

When the potatoes are ready, use a slotted spoon to scoop out the potatoes and garlic into a bowl. Pick out the garlic cloves and add them to the blender, along with half of the potatoes.  Add about two-thirds of the mustard green leaves to the pot and cook for 1 minute, just until they soften and turn even brighter green. Use tongs or a slotted spoon to transfer the greens to a blender jar. Add one of the poblanos (torn into smaller pieces), the vegetable stock (or water) and the toasted almonds.  Process until completely smooth—with a high-powered blender, this should take about 2 minutes; typical blenders will take longer. Pour the blanching water out of the pot, then pour in the soup.

Chop the remaining poblano into ¼-inch pieces and add to the soup along with the other half of the potatoes. (You can reserve a tablespoon or two of poblano for garnish if you want.) Slice the remaining mustard green leaves into ½-inch pieces and  add to the soup. When the soup has simmered for a minute or two—the mustard greens need to soften to a pleasant tenderness—season with salt, usually about 1½ teaspoons. If the soup seems a little thicker than you’d like, thin it with a little extra vegetable stock or water.  Divide the soup among warm bowls and top each with a few pieces of poblano (and chopped toasted almond if you made extra).

Riffs on Mustard Greens Soup: You can replace the mustard greens with spinach, chard, kale or collard greens or wild greens like nettles and lamb’s quarters. If this soup is the main dish of your meal, you may want to add cubes of tofu or coarse shreds of cooked chicken just before serving.  Poaching shrimp in the soup makes it very special.

Sourced from Frontera.com

COMING SOON:

For the rest of the CSA we will keep seeing the greens pour in and each week we are seeing some size up quite nicely to use for the sauté pans and into soups. We will also be letting some keep going and form into nice heads of greens.

For example the Tokyo Bekana, you have been seeing for a few weeks as a salad greens similar to lettuce. We will let quite a few plants keep growing to their full potential, a lovely Chinese cabbage head. While this variety is typically is grown for its nice cut greens, we have found it doesn’t limit itself to excelling in just one department.

Sweet Potatoes are the last big star awaiting it’s big debut! We usually expect to hand these out during the last couple of weeks. For now, let just be grateful they have some more growing potential before the chilling frost comes by for it’s first long visit to the farm.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 20 of 26: Where did all those weeks go?

The sunset last Thursday coming back in from our Annapolis pick-up

Announcements:

Only 6 weeks remain!

Hurricane Ian certainly left a mark around the farm in terms of overall saturation. We all certainly have had our fill of soggy boots and cold hands and are looking forward to some drier days to help balance out the back to back days of rain we have been experiencing.

We are excited for how our final set of fields have been coming along and are going to start pulling everything we have from the bounty seeded in all of those fields.

And when we thought we had just one more strong week of winter squash, it looks as though we are in for a treat.

Apparently looks were very deceiving when looking at them all spread across the field. Just last week alone we brought back up about 2000 pounds of the remaining Acorn and Seminole winter squash varieties. Winter squash did no disappoint this season to say the least.
If you have had a chance to try some of them let us know which one is your favorite at pick-up!

Almost Sold Out!

Ground Beef | Chipped Beef | Sausage Grillers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders

UPDATE!!

We were able to snag an earlier spot with our butcher shop before the holidays!

NEW EARLIER DATES!
Beef
We will be opening up sales for this starting October 14
Expected Dates for Pick-up
Saturday October 22 , 1:00pm—4:00pm
Wednesday October 26 , 3:00pm—6:30pm

Lamb
Sales will open for these around December 15
Expected Date for Pick-up
December 20

More info will be on it’s way, and just so you get all the first meat updates throughout the year, even when our CSA ends, join our meat mailing list.

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

This Week’s Share

Garlic Heads
Turnips/Radishes
Peashoots
Salad Greens
Winter Squash
Chilis/Mild Peppers/Eggplant
Sweet/Bell Peppers

U-Pick:

All Items may be picked Monday-Saturday 8am-8pm

  • Chiles
    Located in Field G2, will be fading quickly with the cold weather!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

  • Okra- The field will remain there until it dries out a bit, and we will soon be focusing on getting cover crop seeded. The u-picking half has mostly very large okra, which to note the seeds can be useful. However, the trip out there will prove less productive.

  • Cut Flowers- are fading but still around

  • Field D- the large field across from the large 3 barns by the front entrance of the farm.- Always impressed with how long these flowers have shown out every year under black fabric, please enjoy there endless bounty until the need to seed cover crop grows stronger.
    Zinnia’s
    Salvia

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Peashoot soup

Cook Time: 20 mins

Serves: 2

Ingredients

  • 2 cups frozen peas

  • 1-2 cups pea shoots

  • 3 cups veg stock (or water with herbs or bullion)

  • 1 white or brown onion

  • 1 - 2 cloves garlic

  • 1 teaspoon of oil

  • 1 squeeze lemon (optional)

  • Salt and pepper

Directions

Step 1

Finely chop the onions and cook gently in a pan until translucent. Finely chop the garlic, add to the pan and cook gently until aromatic.

Step 2

Add the frozen peas and stir. Top with stock to around an inch over the peas. Bring to a bubble. Add half of the pea shoots and simmer for a few minutes until tender. Season with salt and pepper to your taste.

Step 3

Remove from heat and allow to cool down a little. Blend using a stick blender or your usual method. Add a squeeze of fresh lemon juice if you are using.

Step 4

Ladle into bowls, top with more fresh pea shoots, a drizzle of olive oil and a pinch of salt flakes.

Sourced from cookpad.com

COMING SOON:

Hoping for some sunnier days as we start diving into a season we all wish lasted just a bit longer. The colors will begin to change in the tree’s just as they have on the benches the past few weeks. The summer’s heat seems to have faded from our memories as now we yearn for warmth each week.

Fall brings our most favorite spreads as we will still see a bit of overlap from those last couple summer crops hanging on to each hour of sunlight they are able to grab.

The greens will keep raining in terms of the smaller salad greens. From the spicy mix, tatsoi, arugula, and tokyo bekana. We are hoping for the larger greens to size up more than what they have for the last couple of weeks.

Roots will keep also flowing in a bounty as we have more turnips and a couple types of radishes coming your way.

And of course, those wonderful sweet potatoes will be coming in for the final weeks.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 19 of 26: The Roots are showing off this week

Radishes are ready, you can always tell because you can see them size up at the surface of the soil just like you see above. Did you know they only take 21 days to grow from a seed to the sizes you see above? They are an amazing crop that provides a lot of nutrients and the green tops are wonderful cooked!

Announcements:

Only 7 weeks remain!

What a splendid rain we had this past weekend at the farm! We have been working hard to keep up with irrigating as best we can in each of our Fall fields to keep the crops happy. So while we wish it came a bit sooner, we are glad to have had it- and will hope to see it again periodically over the season. Fingers crossed!

As we keeping plucking along this will probably be our last strong week of winter squash and all of our varieties we grew this season. The Acorn winter squash will be plentiful this week after bringing in quiet the hull early this week.

We now will start the full dive into Fall with our roots and greens that we will have available each week in the share’s. The balance of Fall crops on the bench is starting to outweigh summer.

In Stock Now

Ground Beef | Chipped Beef | Sausage Grillers | Livers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Beef-expected February 2023
Lamb- expected January 2023
For more information ask us at your next pick-up!

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

This Week’s Share

Garlic Heads
Turnips/Radishes
Salad Greens
Sun chokes
Winter Squash
Eggplant
Chilis/Mild Peppers/Okra
Sweet/Bell Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- are fading but still around

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers are great for trying to save seed before the birds polish off what is left and tithonia still have some blooms left.
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Roasted Sunchokes

Prep Time: 5 mins

Cook Time: 20 mins

Serves: 4

Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.

Ingredients

  • 1 lb sunchokes (Jerusalem artichokes) *see recipe notes rinsed and scrubbed well, and cut into ½-inch thick slices

  • 1½ tablespoons extra virgin olive oil plus more for drizzling

  • ½ teaspoon Diamond Crystal kosher salt

  • freshly ground black pepper

  • 1-2 sprigs fresh thyme finely chopped

Instructions 

  • Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.

  • Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.

  • Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.

  • Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.

    Sourced from a beautiful plate.com

COMING SOON:

Each week that balance will keep growing on the Fall side. As more and more of the seeds we put in the fields come to the final chapter of their growing stages, to make their way onto your kitchen counters!

We will have a diverse set of greens starting with Peashoots next week. And in the weeks after greens from Tatsoi to more of that delicious spicy mix. As well as a great selection of roots to add some complexity to those roasting pans and soups to bring us into season where warm and cozy fills a lot of souls with joy.

And of course in our final weeks we still predict to get those tasty sweet potatoes out of the ground to be cured for a week to maximize their sweetness. Very exciting but also bittersweet as we get to the closing chapters of this season.

So please savor each item as it still remains available because frost is coming, and with that it will start eliminating the last summer crops. Also, making harvesting a much more chilling experience for the greens and ourselves.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 18 of 26: Ginger making it’s debut

Fresh ginger with the tops still attached, they are edible as well but with less of strong flavor as it’s pungent roots- great additions to soups, or finely chopped in a sauté pan—and even steeped for a nice hot tea.

Announcements:

Only 8 weeks remain!

Just a short wait longer and the shares will take their full Fall shift for the remaining weeks of the season with salad greens in a wide array of varieties like Spicy mix, Arugula, and Tatsoi. Also some tasty roots like turnips and radishes.


With that nice drier weather we were able to catch up last week and get everything in the ground. So now we can start doing some regular rain dancing to produce timely weather for the crops for the rest of the season. We will also be aiding this with as much irrigating as possible this week, just in case the weather has other plans.

In Stock Now

Ground Beef | Chipped Beef | Sausage Grillers | Livers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Beef-expected February 2023
Lamb- expected January 2023
For more information ask us at your next pick-up!

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

This Week’s Share

Garlic Heads
Fresh Ginger
Winter Squash
Eggplant
Chilis/Mild Peppers/Okra
Sweet/Bell Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- are fading but still around

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers are great for trying to save seed before the birds polish off what is left and tithonia still have some blooms left.
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Beef and Ginger veggie Stir-Fry

Prep time: approx. 30 mins
Cook Time: approx. 20 mins

Serves: 4-6

  • 1lb. skirt steak, trimmed, sliced against the grain into ¼"-thick strips, patted dry

  • 1tsp. sugar

  • 1tsp. toasted sesame oil

  • 1 Tbsp. soy sauce

  • 1tsp. kosher salt

  • 1 Tbsp. vegetable oil

  • 1 medium sweet onion (also add some sweet/mild/hot peppers to taste), sliced into ½"-thick rounds

  • 3" piece ginger, peeled, very thinly sliced

  • Freshly ground black pepper

  • 3 Tbsp. unsalted butter, cut into pieces

  • 1 Tbsp. fresh lemon juice

  • Cooked rice (for serving) or Rice noodles if preferred

Step 1

Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Step 2

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Step 3

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, peppers, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Step 4

Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Step 5

Divide rice/noodles among bowls and top with beef stir-fry.

COMING SOON:

Each remaining week, summer will continue to feel further away as more Fall goodies make there way to a harvestable size. Starting next week, we should start seeing some yummy roots starting to grace the bench in the way of turnips and radishes.

We will also be harvesting a fun root called Sunchokes next week. Upon first glance they will look much like the ginger but are much more like a starchy root vegetable like potatoes and turnips.

And we will have coming also a variety of salad greens and some braising greens to come starting next week as that second planting starts to catch up with our need for the greens!

Sweet potatoes continue to progress nicely and we still expect to have those for our last couple of weeks as always. Remember to keep savoring these weeks, they do seem to go by so fast!

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 17 of 26: Rainy days are becoming abundant, too abundant.

From left to right
Blue Hubbard- great pie pumpkin, sweet potato flavor, also slightly nutty
Baby Pam Pumpkins-also great pie pumpkin with sweet sugary flavor
Butternut Squash- classic, sweet potato/butterscotch flavor

Announcements:

Only 9 weeks remain!

If only all the rain recently could have come a few weeks ago a bit more on time with our first seeding of greens. Alas, while we did see poor germination in our first batch of fall direct seeding due to that dry spell, the second round has sprouted very successfully. We expect to see some salad greens and radishes to be ready in a couple of weeks.

We are very happy to see all these little new sprouts get this nice watering with this now frequenting rain. And also a bit anxious to get back into the fields to get some more transplants out for our final weeks for the CSA! We are unable to plant until the fields are dry enough to be worked. So start sending good weather vibes for the farm!

We have now moved on to the next phase of the winter squash harvesting and we will have quiet the selection coming in this week!
Butternuts, baby pumpkins, and more of those Blue Hubbard’s that made a surprise appearance last week

Limited stock!
GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Estimated to be available later on starting at the end of December with the Lamb, and the Beef will be available mid-February.
For more information ask us at your next pick-up!

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

This Week’s Share

Garlic Heads
Winter Squash
Green Tomatoes/Cherry Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

    The mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!


Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Baked Butternut Squash

Prep time: 5 mins
Cook Time: approx. 1 hour 30mins

Serves: 4-6

1 medium butternut squash (about 3 pounds)

  • 3 tablespoons

    olive oil, divided

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat the oven to 375°F.

  2. Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.

  3. Drizzle a 9x13-inch baking dish with 1 tablespoon of the olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  4. Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.

Recipe Sourced from thekitchn.com

COMING SOON:

So while we eagerly await for these fall greens to grow a bit faster, we will still have some yummy treats in store for you all to make the wait just a bit easier to manage.


One of those yummy treats are the abundance of winter squash that are ripening at the perfect time to be just that right ingredient for the cooler rainy days we have had. We are sure they will keep coming in handy as we keep paving our way into the true Fall season.

We also have taken a little peak at our ginger crop’s progress, and were are quite pleased to unearth a beautiful plump root forming to almost harvestable size! Expect these to start making an appearance very soon to the CSA benches.

The lush ginger crop is grown in the high tunnel structure inside of our native tree nursery, we do this because the crop needs a larger period of warmth than our climate provides. As these cooler nights are becoming more and more the new normal, the extra warmth trapped inside the plastic cover will keep the growth progressing to yieldable size roots.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 16 of 26: Cooler days, and cooler nights, will indeed bring Fall delights.

Spaghetti Squash will be bringing some beautiful yellow hues by the bench this week

Announcements:

Only 10 weeks remain!

We are coming to a close for the tomatoes this season.
Starting at the end of week 9 with our first fruits, they all have been a treat this year!
Like most years the tomatoes are seeing some late season blight as they did see quite a bit of rainy days over the course of the season. We try our best to prolong the inevitable, but with eating seasonally, a lot chapters come to an end to be missed until the following season.

Start preserving extras now while time still lasts for the rest of the summer goodies!
If you do not have time to do drying or canning, remember freezing works for quite a lot of the produce with minimum time in the kitchen! Ask us at pick-up if you need some advice on what goes best straight into a freezer bag to deal with later.

While the some chapters begin to close, we are going to see this week the first sign of the Fall season.

The Winter Squash is here!!!

We grow several varieties and as they ripen we will be giving these beauties out!


Limited stock!
GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders!

Lamb
Expected to be ready by the end of December
12 pound pack will be on offer, which will generally will be about a half of lamb.
We expect also to have some extra cuts to be added on or bought separately.

Beef
Expected to be ready by mid- February
Bundle options will include
25 pound Variety pack | 50 pound - Eighth | 100 pound- Quarter
More info will be coming soon, and with it a way to join an interest list to be included in our promotions for the grass-fed beef sales to receive an alert even once the CSA weekly newsletter ends!
Stay tuned.

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Spaghetti Squash
Green and Ripe Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

    The mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • Okra
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. And we will place the same red signs about half way down where we wish for everyone to stop picking. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Hot Pepper Relish

Prep time: 10 mins
Cook Time: 30 mins

Serves: 8

Ingredients

  • 3 cups hot chili peppers (chopped, – You can use a mix of peppers even the sweet’s!

  • 3/4 cup white wine vinegar

  • 1/2 cup sugar

  • 2 cloves garlic (chopped)

  • 1/2 small onion (chopped)

  • 2 tsp. yellow mustard seed

  • salt (to taste)

This easy hot pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We're talking steaks, chicken breasts, burgers, brats, even the good old hot dog.

It's one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest.

Let's talk about how to make hot pepper relish, shall we?

Directions

Boil the Ingredients. Add all ingredients to a large pan - vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt - and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.

Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers.

Cool the Pepper Relish. Add to a jar and allow to cool.

Boom! Done! Easy enough, isn't it? Your delicious pepper relish is ready to enjoy. How are you going to use yours?

Recipe Tips And Notes

  • Adjusting the Heat Factor. If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers.

  • Use Colorful Peppers for a Nice Looking Relish. I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn't quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.

  • Pepper Consistency. You can chop your peppers to make them chunkier if you prefer a chunkier relish, or use a food processor to process them finely. The choice is yours, but I find the best results when making all of the peppers a uniform consistency.

  • Seeds or No Seeds? You can remove the seeds from your peppers if you wish, but it is not necessary. Contrary to some belief, chili pepper heat is not in the seeds, but in the whitish pithy interior of the peppers. So, if you prefer to reduce the heat, core out the pepper insides before using. The seeds are edible and fine to use, though some dislike their consistency.

  • Preserving. Pepper relish will last a long time in the refrigerator properly sealed because of the acidity from the vinegar. This is a good recipe for water bath canning as well, if you'd like to store the hot pepper relish longer term in a pantry.

    Sourced from Yummly.com and CSA shareholder made and approved!!

COMING SOON:

So while summer fades, we will start seeing the Fall crops start agreeing much more with the cooler nights and days, and some of this delightful rain.

We did another round of seeding yesterday ahead of all this rain that included a lot of of favorites to keep the greens coming this Fall. Doing this will aid tremendously with germination. Something that has been a challenge recently with that dry spell we saw after so much consistent rain this year!

So, while the Fall will come in gradually to the benches- know that is coming in a force once this next round of seeding begins to strut it’s stuff.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 15 of 26: Summer days nearing an end

This here is a picture of our lush cover crop mix in the field in front of the 3 barns, in front you will notice the sunflower that is apart of the mix! Also included are Sudex, a hybrid grass, Sun Hemp (which also will make yellow but small flowers)

We use this to help do so many things to benefit the health of the soil!

From creating biomass for creating organic matter, reducing soil erosion , and certain plants have different relationships to the life below the surface helping things like nitrogen stay in the plant soil system.

By the end of the season all of our fields will be planted with some mixture of cover crop before these cooler nights slow growing down to a screeching halt. Check out this article that does a good job looking at Summer Cover Crops.

Announcements:

Summer is fading and may only be holding strong for a couple of weeks, us here at the farm have shifted a lot focus to getting Fall crops full swing.

While we have had many successes this year with this crops we have seen some upset in our last planting of cucumbers, and not with the groundhog as we thought.

It would seem this part of the field gets more shade than cucumbers would like at this time of year-especially as the sun seems to be going down earlier and earlier. Sadly only a partial row or two are really putting off any fruit, so we may not see these guys graze the bench again until next Spring.

So while we patiently await our emergence of the greens and roots, savor the tomatoes and sweet peppers that are abundant right now in the share

Shew! Cornito Rosso our red sweet pepper is a show stopper this year! Thanks for pausing at the end to take this bright and colorful photo Olivia!


GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply for these items
Wednesday from 3-8pm
Saturday from 1-8pm

  • Large and Cherries Tomatoes!
    Remember however this field will be our tomato field for the rest of the season, while prolific now it will be key not to pick green tomatoes.
    Also Note:     Average hull may weigh about 25-30 pounds of tomatoes but we do expect any more per one family may affect how the field is shared between 250 families so while you may be first to the field keep in mind those who cannot be.

  • Chiles
    Located in Field G2 next to sunflowers

    They mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • NEW! OKRA!
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. And we will place the same red signs about half way down where we wish for everyone to stop picking. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Baked Eggplant
parmesean

Ready In: 1hr 30mins

Serves: 8

INGREDIENTS

DIRECTIONS

  • Preheat oven to 375°F

  • Brush 2 baking sheets with oil; set aside.

  • In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

  • In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

  • Bake until golden brown on bottom, 20 to 25 minutes.

  • Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

  • Remove from oven; raise oven heat to 400°F.

  • Spread 2 cups sauce in a 9-by-13-inch baking dish.

  • Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

  • Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.

  • Let stand 5 minutes before serving.

  • Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

  • Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

  • Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.

  • Simmer, stirring occasionally, until thickened, 15 minutes.

  • Season with salt and pepper.

    Sourced from Food.com

COMING SOON:

We will keep up with the ever steady need to harvest crops as they are ready this time of year, while we continue maintaining the little baby Fall crops that are germinating.

So if we are not with a harvest bin, we probably are out in the Fall field weeding. Now as we get to those cooler days we can sigh in relief that we can finally keep up with the rate of growth compared to that of the weeds during summer.

Also, our excitement for items like salad greens, lettuce, turnips, and other delicious greens is growing harder to contain.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 14 of 26: It’s so colorful this time of year

Red Cornito Rosso And the orange Oranos sweet peppers are coming in plentiful

Announcements:

Yet again August goes by in a flash!

We have to now say goodbye to a few of our seasonal staff as they return to school for the year, Michael , Liana, and John- thank you for your hard work this summer. We will miss your presence on the team!

Those that remain are doing their stretches to get ready for the last of the summer and the entire Fall season harvest, which seems to be right around the corner.

We are starting to sell out of certain items, act fast!
PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

GROUND BEEF | SAUSAGE GRILLERS | DELMONICO RIBEYE

NY STRIPS | CHIP STEAK | FILET MIGNON

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

ALL TOMATOES OPEN

Large and Cherries!
Remember however this field will be our tomato field for the rest of the season, while prolific now it will be key not to pick green tomatoes.
Also Note: Average hull may weigh about 25-30 pounds of tomatoes but we do expect any more per one family may affect how the field is shared between 250 families so while you may be first to the field keep in mind those who cannot be.

Located Field D in front of 3 barns

Limited Windows of picking time apply!
Open This Week
Wednesday from 3-8pm
Saturday from 1-8pm

The rest of the items are open Monday-Saturday 8am-8pm

Keep an eye out for all our beautiful pollinators at the farm, like the Zebra swallowtail.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    **Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia
    Celosia

  3. Any in the flower/herb garden

  • BASIL-
    FIELD D-nearest entrance, red signs will mark this area!
    This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!

  • Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Pan-Fried Okra with Cornmeal Recipe


Prep: 10 mins

Cook: 28 mins

Yield: 4 servings

Ingredients

Ingredient Checklist

  • 6 tablespoons canola oil, divided

  • 2 pounds fresh okra, stems trimmed, cut into ½-inch pieces

  • 1 ½ teaspoons coarse sea salt

  • 1 teaspoon black pepper

  • ⅔ cup fine yellow cornmeal

  • ⅛ teaspoon cayenne pepper

Directions

Instructions Checklist

  • Step 1

    Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

Sourced form SouthernLiving.com

COMING SOON:

As we look ahead, summer is starting to show it signs of not lasting forever but The vast color in the share should be around a couple more weeks!

The cooler nights have slowed some things down, like our beloved summer squash. Alas, it will be bringing with it however those Spring greens and wonderous root vegetables.

Jared has done a great push to get as many seeds out directly into our Fall field and soon we will be transplanting what we started in flats as well!

Soon enough we will be seeing this beautiful overlap on the benches of the end of summer goodies and the bounty of a Fall harvest with staples like winter squash and sweet potatoes!

Last years Fall green’s field, a sight to look forward too soon!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 13 of 26: Half Way Point!

Eggplant looking gorgeous!

Announcements:

Half-way through the CSA!

50,000 pounds of produce harvested so far this season.
Good thing the new harvest bins came in time for that wave of tomatoes.
The last 2 weeks , in tomatoes alone, we picked well over 5000 pounds.

Right in the thick of it but we are remembering what those cooler days feel like now and we all are truly becoming revitalized to keep on going.

Delicious new meat cuts have been added to our store
PRE-ORDER NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted

GROUND BEEF - SAUSAGE GRILLERS - DELMONICO RIBEYE

SIRLOIN - CHIP STEAK - FILET MIGNON

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Tomatoes
Summer Squash
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers
Eggplant

U-Pick:

NEW! CHERRY TOMATOES ARE OPEN!

Limited Windows of picking time apply!
Open This Week
Wednesday from 3-8pm
Saturday from 1-8pm

Sungolds, Striped Cherries, Verona, Garden peach, Green Zebra

Please do not pick the larger tomatoes, tomatillos, or sweet peppers that are ripe or green as those will be used for the remainder of the season for the CSA share’s. We will try our best to mark the rows with our red signs.

We plan to be able to offer these times for next week as well!

The rest of the items are open Monday-Saturday 8am-8pm

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    **Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia
    Celosia

  3. Any in the flower/herb garden

  • BASIL-
    FIELD D-nearest entrance, red signs will mark this area!
    This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!

  • Located in herb garden-
    Which needs major weeding.

We have still not gotten to any weeding in the herb beds ,as we have been tackling finishing off distributing the literal tons of food we have brought in the this past week. If anyone would like to help lend us a hand to catch up, we would love to count these towards workshare hours to give some extra goodies away as a thank you!
Email Clagettfarm@cbf.org to let us know if anyone interested in helping carry out this weeding mission.

  • Oregano

  • Thyme

  • Sage

Recipes:

PICo DE GALLO
FRESH SALSA

Best Tomatoes for Pico de Gallo

Fresh tomato salsa is ideally made with firm, fleshy tomatoes. You can of course make the salsa with any kind of tomato, but the firm ones like the plum shaped “Roma’s” or our organic “Verona’s”

How to Pick and Handle Hot Peppers

When using fresh chili peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.

Be very careful while handling the chili peppers. If you can, avoid touching the cut peppers too much, and wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

If you like a salsa with less heat, remove the ribs and seeds from the peppers. But you can always set aside some of the seeds—if the salsa isn't hot enough, you can add a few for more heat.

How to Make and Store Fresh Salsa

This homemade salsa recipe is easy to make. You just need chopped up fresh tomatoes, chilis, onions, cilantro, some lime juice, and seasonings.

Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It's best eaten right after you make it. Chilled, the salsa should last about 5 days or so.

How to Serve Pico de Gallo

Use this homemade salsa Fresca as a dip for tortilla chips or serve it with tostadas, tacos, burritos, quesadillas, pinto or black beans.

Pico de Gallo vs. Salsa

Salsa, in Spanish, simply means "sauce" and can take a variety of forms. Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh salsa, it needs to be kept refrigerated and will keep for up to 5 days.

Other salsas, such as salsa verde, are often made with similar ingredients as pico de gallo but are cooked and/or pureed, giving them a saucier consistency.

Swaps and Substitutions

This homemade salsa recipe is for a rather traditional pico de gallo but you can always switch things up, depending on your tastes and the ingredients you have on hand.

  • Other tomatoes? We recommend firm, fleshy or Roma tomatoes for pico de gallo, but cherry tomatoes or others from your garden will work as well. If your tomatoes are especially juicy, cut them in half and squeeze out the juices before chopping. Also an addition of a Tomatillo will add a nice fresh green tomato zing that works nicely in salsa

  • Can't stand cilantro? Simply omit it.

  • No limes on hand? Try some lemon! While it will taste different, many salsa recipes do use lemon.

  • Can't handle heat? Reduce the amount of chilis, or simply omit them.

  • No red onions? Use yellow onions, scallions, or any other kind of onion you have on hand.

COMING SOON:

Oooh yeah! that’s a much better temperature!

Becca, a fellow shareholder, forwarded us this lovely snapshot of some farm goodies she gathered from the farm! We love seeing where the produce ends up, thanks for sending this in!

The whole team is sighing in relief from that heat wave we were feeling here and right at the peak of our first wave of tomatoes.

The first sign of the cooler days is always a good reminder the days of he summer bounty are limited, so start savoring these goodies while they are here and storing some if you can for the winter month’s!

We still have some more summer treats coming as those cucumbers are flowering quite nicely, to just keep the groundhog at bay that we have noticed enjoyed the squash in the same field at one particular side.

While they think we didn’t notice- we will be watching vveerry closely!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 12 of 26: Who keeps turning up the heat?!

These are our amazing Flavor burst Bell Peppers, they never disappoint.

Announcements:

Delicious new meat cuts have been added to our store
PRE-ORDER NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted

GROUND BEEF - SAUSAGE GRILLERS - DELMONICO RIBEYE

SIRLOIN - CHIP STEAK - FILET MIGNON

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

Calling our star chefs waiting to make their debut!

You may enter into several categories of like Baked Goods, Sauces, and Beverages! Even having a category for compost!

Contests are free to enter and folks can register at https://dcstatefair.org/contests

Registration closes on September 1st Entry drop off will be September 10th @ Gateway DC in Southeast DC.
If anyone has any questions they can email Jaime@dcstatefair.org.

This Week’s Share

Garlic Heads
Red/Yellow Onions
Tomatoes
Summer Squash
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers
Eggplant

U-Pick:

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    **Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia
    Celosia

  3. Any in the flower/herb garden

  • BASIL-
    FIELD D-nearest entrance, red signs will mark this area!
    This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!

  • Located in herb garden-
    Which needs major weeding.

We have still not gotten to any weeding in the herb beds, as we have been tackling finishing off distributing the literal tons of food we have brought in the this past week. If anyone would like to help lend us a hand to catch up, we would love to count these towards workshare hours to give some extra goodies away as a thank you!
Email Clagettfarm@cbf.org to let us know if anyone interested in helping carry out this weeding mission.

  • Oregano

  • Thyme

  • Sage

Recipes:

Crockpot Tomato Sauce

Prep: 5-10 mins

Cook Time: 8 hours or more

Yield: 2-4 pints of Sauce

Ingredients

  • 4 pounds tomatoes

  • 2 cloves garlic

  • 1/2 large onion (chopped)

  • 1/2 teaspoon oregano

  • 1/2 teaspoon basil

  • 1 1/2 teaspoon sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

Preparation

  1. Toss all the ingredients into the crockpot (the tomatoes can go in whole or large chucks- we like to take the cores out at this step but everyone does this differently).

  2. Cover and cook on low for several hours, stirring occasionally.

  3. Once the tomatoes have broken down some, uncover; and continue cooking until you reach the desired consistency (expect it to take at least eight hours). The cook time will depend on how much water is in the tomatoes. If it's been a rainy summer, it'll take longer for the sauce to thicken. Paste tomatoes usually cook down the fastest because they have less water content.

  4. For chunky tomato sauce: pick the tomato skins and cores out of the sauce as it cooks. For smooth tomato sauce: run the finished sauce through a food mill. If you don't have a food mill, scoop the tomato cores out; then, give the sauce a quick spin in a blender or food processor.

  5. Pour your finished tomato sauce into jars, taking care not to fill past the headspace line.

To Can Your Sauce

  1. Add one tablespoon of bottled lemon juice to each pint; two tablespoons to each quart. Modern tomatoes are not as acidic as they used to be, so this step is essential for safe canning.

  2. Water bath can pints for 35 minutes, quarts for 40 minutes. Refer to the National Center for Food Preservation to learn more about the current recommendations.

To Freeze Your Sauce

  1. Allow it to cool.

  2. Then, transfer it to freezer-safe jars or bags, and place them in the freezer.

  3. Use your sauce within one year, for the best quality. Thaw it in the fridge overnight, or speed up the process by thawing it in the microwave.

Tips

  • For the best flavor, caramelize the onions and garlic in a bit of olive oil on the stove before you add them to the crockpot.

  • Do your tomatoes seem to trickle in from the garden? Just freeze them until you have enough to make sauce. They can go in the freezer whole, and don't even have to be thawed before they go in the crockpot. This is also a good way to go if you're short on time. Just freeze your tomatoes until you have time to devote to sauce-making.

  • Prefer to make your tomato sauce on the stove? Here's a step-by-step tutorial to take you through the process.

  • Have lots of tomatoes on your hands? Use some of them to make homemade tomato paste, tomato juice and salsa.

COMING SOON:

Oooh yeah! that’s a much better temperature!

Well we certainly do have more potatoes coming for another week but the last set of rainstorms and on Tuesday morning a broken bolt on our beloved potato digger- we have had some setbacks. But rest assured, they will store just fine in the ground to make a special encore appearance for next week.

Also we will have more cucumbers growing and coming your way in a couple of weeks! And don’t you worry you’re favorite summer squash will pick up right where it left off here shortly as the next wave of squash will start to produce it’s fruit.

Those beloved Sun gold's should be making an all star showing this coming week as our next tomato fields start to show their stuff. We also have a beautiful cherry medley’s in store for you as always. So keep those sauce pots rolling, the drying racks rotating, and the freezer bags and jars in fresh supply. It’s that summer time peak harvest!

Partnership Highlight

Yet again we have received another great show of support from our partnership with Hannon Armstrong, an amazing company showing that we can keep having innovative, and great ideas, but in a cleaner more sustainable way.

You may remember them from last year helping us get the funds together to start our first Honey bee apiary. Setting us up with a total of 6 hives to start and allowing us to get all we need to maintain the hives and even extract some honey.

We have all been rewarded with the many fascinating things the honey bees have taught us, and opened up a whole world of what we just don’t know.

Shareholder’s also should stay tuned on the rewards these amazing creatures may be able to bring to our farm store this Fall!

Thank you HANNON ARMSTRONG (check out their climate podcast here)!!!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 11 of 26: The crops just keep on coming!

Did Jared seed 8 or 9 rows of squash…? This field germinated beautifully which is not something you can always count on when you direct seed crops throughout summer.
So we know it has been a bountiful squash year, just remember whatever amount of this crop you would like to send in with what we donate. The produce will go directly to another family at a food pantry that week!

Announcements:

  • If you are into making tomato sauce, now is the time! We will be putting out large shares of tomatoes this week, as well as, a well stocked “cull” section with tomatoes that didn’t quite make the cut. We allow shareholder’s to stock up as much as they would like on these!

  • LOTS of goodies in our meat freezer!
    Beef Sausage Grillers , Delmonico’s, and few other tasty cuts have been added, with Garlic to buy by the pound in tow!

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Red/Yellow Onions
Tomatoes
Summer Squash
Chilis/Mild Peppers/Tomatillos
Bell Peppers/Sweet Peppers
Eggplant

U-Pick:



Cut Flowers- found in several locations on the farm!

G2-next to larger parking lot left of the CSA pickup

Sunflowers and tithonia!- please note there will be about 5 more rows of sunflowers to come!
**Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will need to eventually need to get slowly broken down and cover crop will need to be seeded to reduce weed pressure and feed the soil! So please enjoy these while they last a couple more weeks!
Zinnia’s
Salvia
Celosia**

** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)

BASIL-
FIELD D-nearest entrance, red signs will mark this area!
the planting of regular basil in the high tunnel looks as though heavy picking and heat have taken a toll on the plants- we will keep this planting around for as long as possible but will also need to be worked into the soil to get a better planting for cover crops.

Still in the uncovered high tunnel in good amounts

  • Sweet Thai Basil

  • Holy Basil- Great dried for tea!

Located in herb garden- which needs major weeding in some areas, we are working on it!

  • Calendula -Will be cleared out soon

  • Basil -also looking a bit tired from this heat

  • Parsley

  • Oregano

  • Thyme

  • Sorrel

  • Sage

  • Dill

  • Cilantro

  • Any Flowers in the garden

Recipes:

Roasted Garlic Parmesan Zuchinni Squash and tomatoes

Prep Time: 10 mins

Cook Time: 30 mins

Yield: 6 servings

  • 2 small zucchini ( 1 lb), cut into 1/2-inch thick slices

  • 2 small yellow squash (1 lb), cut into 1/2-inch thick slices

  • 14 oz any cherry/smaller tomato slices , sliced into halves

  • 3 Tbsp olive oil

  • 4 cloves garlic , minced (1 1/2 Tbsp)

  • 1 1/4 tsp Italian seasoning

  • Salt and freshly ground black pepper

  • 1 cup (2.4 oz) finely shredded Parmesan cheese

  • Fresh or dried parsley , for garnish (optional)


    Instructions

    • Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.

    • In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.

    • Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

    • Recipe source: Cooking Classy

Coming Soon

Okra just as plentiful looking as the squash field we are harvesting from now. How tall will this variety reach? In the past we have had okra reach at least 12-14ft high! They are quite itchy but can create a cooler environment in the summer heat providing shade under its broad leaves.
Often providing a cool place for cool critters like tree frogs to hang out!

Shew! We are truly in the thick of it! As we have seen the emergence of many crops starting their upward climb towards their peak harvest, we have one more summer star to show it’s bounty. The beloved okra.

Our Fall is shaping up nicely with those essentials of winter squash, and sweet potatoes! We are getting ourselves back into the rhythm of taking care of those Fall transplants also, and hope to have quite a bounty of greens to provide once these days cool back down.

So while it may be hot and humid, we are very excited to keep a steady progression to one of the best harvests we have had in many years.

We have updated our tally and so far this season we have harvested over 40,000 pounds of fresh food, and we are just breaking into the heavy weights that come with tomatoes.

From our harvests, 12,000 of those pounds have gone off to our food pantries so far to help provide those in need in our own community!

While we are all feeling this in our backs and feet, we could not be prouder. Thank you guys for all your support and words of encouragements each week at pick-up!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 10 of 26: Tomato Days are here

Freshly picked from our 1st wave of tomato plantings for the season!
BHN- Classic tomato Flavor-red slicer

Gin- Fizz-rich and fruity flavor like most orange varieties, and a beautiful red striping on the bottom

Ozark Pink-mildly sweet, aromatic, is more uniform in shape so will have a longer shelf life

Carbon-vibrant, sweet, Smokey flavor, green shoulders still when ripe and a rich pink at the bottom

Announcements:

  • Winding up to peak harvest season, with the emergence of the first wave of tomatoes expect to have our share of tomatoes grow each week! So watch out for some big tomato weeks coming your way.

  • Our store has been updated!
    Beef Sausage Grillers , Delmonico’s, and few other tasty cuts have been added, with Garlic to buy by the pound in tow!

Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!

This Week’s Share

Garlic Heads
Red/Yellow Onions
Tomatoes
Shishito Poblano Jalapenos
Potatoes
Green Bell Peppers
Summer Squash

U-Pick:

This season is going really well so we are expecting to have u-pick tomatoes this year as planned in a few weeks time, I know many are eager but please be patient!

This will be done when we are unable to keep up with the amount of tomatoes in the field. For now, let’s enjoy the large amounts to be spread amongst all of our shareholders at pick-up, and our wonderful partners at the food pantries!

Cut Flowers- found in several locations on the farm!

G2-next to larger parking lot left of the CSA pickup
NEW! Sunflowers and tithonia!- please note there will be about 5 more rows of sunflowers to come!
**Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

Field D- the large field across from the large 3 barns by the front entrance of the farm.

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**

** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)

BASIL-
FIELD D-nearest entrance, red signs will mark this area!
the planting of regular basil in the high tunnel looks as though heavy picking and heat have taken a toll on the plants
Still in the uncovered high tunnel in good amounts

  • Sweet Thai

  • Holy Basil- Great dried for tea!

Located in herb garden- which needs major weeding in some areas, we are working on it!

Brown Eyed Susan’s at at least 7ft in our flower and herb garden!

  • Calendula -Will be cleared out soon

  • Basil -also looking a bit tired from this heat

  • Parsley

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Dill

  • Cilantro

  • Any Flowers in the garden

Recipes:

Blistered Shishito Peppers

Time: 15-20 mins

Servings: 2—4

How to Cook Shishito Peppers

Blistered shishito peppers are so easy to cook that you’ll know this recipe by heart after your first try. I offer exact amounts of peppers and oil below, but you really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.

Here are a few tips:

  • Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.

  • Toss the peppers in oil before cooking, rather than heating oil in the skillet. Shishitos are irregularly shaped, so there’s no way the oil will get into all the crevices otherwise.

  • Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates. Most recipes will tell you to cook the peppers over high heat, but that’s too hot for olive oil (especially in cast iron).

  • Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take about ten minutes.

That’s it! Transfer them all to a serving dish, and finish them off with a spritz of lemon juice and a generous sprinkle of salt. I’ve tried other flavorings, but shishitos are really best when they’re simply dressed.

.Sourced from Cookieandkate.com

Coming Soon

Last week, we saw a full transition to summer crops! The color on the benches has intensified between the tomatoes and eggplant. We are really starting to enjoy seeing the bounty on the counter when we return home with a share. Any of you have any snapshots of your veggies or what your cookin’ up so far this summer? We would love to share them on the blog for everyone to see too! Email them to clagettfarm@cbr.org

For the next few weeks expect share amount to get a bit larger, especially in terms of peppers, tomatoes, and those delicious onions! Canning and freezing will be good ways to help use up some extras to take into the winter season.

Soon we should start seeing the rest of the summer goodies like the rest of the peppers from the sweetest of sweet to our hottest of hot chilies and the okra!

What’s awesome about a lot of these crops is they will keep providing for us until our first frost! Overlapping beautifully with some of those Fall favorites and the emergence of the greens again.

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 9 of 26: Coming in HOT!

Announcements:

  • Green’s have put a close on the Spring season. We will focus on getting the last of those crops worked into the soil all over the farm and seed our mix of cover crop which includes sun hemp, sudax (sorghum-Sudan grass), millet, and sunflower. They will help feed our soil with healthy organic matter, as well as keeping the ground from being bare while not in use. We will see many of the favorites again once the weather cools down for Fall.

  • Also, while we have been aware of the shift in temperature for some time, the exciting summer crops are starting to ripen- like our tomatoes. We will start seeing them start to trickle in heavier and heavier as the field starts to fully sing that sweet song of ripening.

  • Farm Store still has some cuts in stock like Beef Kabobs and Chuck Roasts!

Expect to have updates to the store by next week!

This Week’s Share

Garlic Heads
Red/Yellow Onions
Tomato
Shishito Poblano
Melons
Potatoes
Green Bell Peppers
Summer Squash
Cucumber

U-Pick:

Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**

** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)

BASIL-
Large quantities can be found in the uncovered high tunnel(no plastic) in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking. Mind where you walk as their is a new bed of dill and cilantro seeded!

  • Regular Italian- Still time for some pesto!

  • Greek-finer leaf basil

  • Round Midnight- similar taste to Italian

  • Sweet Thai

  • Holy Basil- Great dried for tea!

When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the plant so there is a “Y” left behind helps prevent diseases from getting to the plant easier
Don’t be afraid to ask us for help explaining this at pick-up

Located in herb garden

  • Calendula

  • Basil

  • Parsley

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Any Flowers in the garden

Recipes:

Vegetarian Stuffed Bell Peppers

Time: 50 mins

Servings: 6

¼ cup olive oil,

½ lb sliced mushrooms

2 zucchini

1 diced onion

diced 2 tbsp seasoned vegetable base (like better than bullion)

2 cups brown rice

½ cup basil pesto

3 large red bell peppers, halved lengthwise, stems and seeds removed

⅔ cup grated Parmesan cheese

  1. Preheat oven to 450˚F. Heat 2 tbsp oil in large skillet set over medium-high heat; cook mushrooms, zucchini and onion for 5 to 7 minutes or until slightly softened.

  2. Stir in 1/2 cup water and 1 tbsp Seasoned Vegetable Base; cover and cook for 2 to 3 minutes or until vegetables are tender.

  3. Meanwhile, heat rice in microwave according to package directions. Toss rice with vegetable mixture and pesto.

  4. Drizzle remaining oil into 13- x 9-inch baking dish. Stir 1 cup water with remaining Seasoned Vegetable Base. Pour into baking dish.

  5. Please note I also like to cook the peppers by themselves for a few minutes prior to stuffing to make even more tender*
    Divide filling among pepper halves in prepared baking dish; sprinkle with Parmesan. Cover with foil; bake for 10 to 12 minutes or just until peppers are tender.

Coming Soon

Just a few garlic heads with the crew up in the loft of our barn

Onions being set to cure in the loft of the barns

Summer is a season all crops tend feel ready all at the same time, and we find ourselves very busy pulling in all those goodies we spent all winter planning to harvest.
We will keeping taking on each wave of crops as they come, but the crew was able to secure our onion and garlic crop for the year!
After a few weeks any onions or garlic we give out in the share will be able to be stored for quite a few months. so please take note of this as you collect your share if you feel overwhelmed with onions/garlic.

Start getting those sauce pans ready, before you know it we will be swimming in vegetables!

Stay Cool!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 8 of 26: Summer time, and the pickin’ is plenty

Freshly picked cantaloupe, they are fully ripe and ready to eat! Photo by Elissa

Announcements:

  • For this week only:
    Kale Collards, and Chard are open for U-pick after next week we must incorporate them back into the soil and plant the cover crop. We must do this so we can effectively manage a pest named, the Harlequin bug.

    So grab the last of the Spring greens while they are here!

  • Grass-fed meat: we have a few briskets, and some roasts left in our freezer, and are expecting a big restock by the end of July!

This Week’s Share

Garlic Heads
Red/Yellow Onions
Melons
Potatoes
Green Bell Pepper
Summer Squash
Cucumbers-Slicing
Kale Collards and Chard

U-Pick:

Kale, Collards and Chard
Field D- all the rows closest to the 3 barns

Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**

** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)

BASIL-
Large quantities can be found in the uncovered high tunnel(no plastic) in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking. Mind where you walk as their is a new bed of dill and cilantro seeded!

  • Regular Italian- Still time for some pesto!

  • Greek-finer leaf basil

  • Round Midnight- similar taste to italian

  • Sweet thai

  • Holy Basil- Great dried for tea!

When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the plant so there is a “Y” left behind helps prevent diseases from getting to the plant easier
Don’t be afraid to ask us for help explaining this at pick-up

Located in herb garden

  • Calendula

  • Basil

  • Parsley

  • Mulberries (tree is to the right of the garden)

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Any Flowers in the garden

Recipes:

Summer Squash Casserole

Time: 45-60 mins

Servings: 4-6

2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)

Preheat oven to 350.  In large skillet, cook onion for 5 minutes, stirring.  Add summer squash and red pepper and salt and cook stirring until tender about 10 minutes.  Stir in garlic and cayenne pepper.  Sprinkle flour over veggies and mix.  Add milk, cream and parmesan and remove from heat.  Put into casserole, top with crackers and more cheese, and bake until bubbling, about 20-30 minutes.

Coming Soon

A Midsummer’s Display

This week we are really seeing the shift to summer as the greens fade further away with the extreme heat. We are seeing a lot of great things shaping up for summer. Next week we should see some more peppers start to emerge, and hopefully the tomatoes!

The crew is all feeling the summer demand catch up to us but are digging in to get the Fall season started off as great as our summer crops!

Sweet potatoes are in, the winter squash have germinated wonderfully-and also is one of the largest plantings we have ever done. And while one greens field goes to rest this coming week, we will be getting our Fall transplants started to plant for our greens crop later this year.

Also, so far this year we have reached up to 5,000 pounds of food donated already!!!

Enjoy!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 7 of 26: Back and ready for more!

Fresh Green Beans are ready for the picking! Photo by Jared Planz

Announcements:

  • We are back! There will not be any scheduled breaks for the remainder of the season , just to note the final pick-up will be Saturday November 19th

  • This is the tail end of the spring season’s harvest so the share’s will start shifting from having less cool weather crops like the roots and cut greens to having summer crops like melons, green peppers, and fresh green beans!
    And ,of course those precious tomatoes should be making an appearance here very soon!

  • The Farm now has a Little Library!

Come visit our newest addition, thanks to a long time shareholder and also workshare volunteer, Norka Ruiz- Bravo! She knew it would make a perfect addition to the farm, and we would have to agree.

You can find this gem over down by the composting toilets while visiting during pick-up times. Please follow the rule of leaving and taking only one book to keep the system running smoothly. Please enjoy!

  • There are still a few grass-fed meat cuts available, Check what’s in stock below!
    Pre-order now for easy pick-up!
    We are expecting to have more available by the piece in a few weeks! This will including cuts like ground beef, Delmonico steaks, and some beef sausage grillers!

  • Remember share’s will start growing in size and weight, it is convenient to try to bring a few bags or even boxes to use to take your share home.

  • Now is also a good time to think about a plan about preserving some of the extras when you can, it comes in handy during those winter months when the fresh veggies start becoming harder to find.

This Week’s Share

Garlic Heads
Fresh Red/Yellow Onions
Radishes
Beans
Summer Squash
Cucumbers-Slicing
Salad Greens
Kale Collards and Chard

U-Pick:

Flowers from the short walk I made surveying the flowers in D. The picking seems endless!

Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**

** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)

BASIL-
Large quantities can be found in the uncovered high tunnel in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking. Mind where you walk as their is a new bed of dill and cilantro seeded!

  • Regular Italian- Still time for some pesto!

  • Greek-finer leaf basil

  • Round Midnight- similar taste to italian

  • Sweet thai

  • Holy Basil- Great dried for tea!

When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the plant so there is a “Y” left behind helps prevent diseases from getting to the plant easier
Don’t be afraid to ask us for help explaining this at pick-up

Located in herb garden

  • Calendula

  • Basil

  • Parsley

  • Mulberries (tree is to the right of the garden)

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Any Flowers in the garden

Recipes:

Sauteed Radishes with Green Beans

Total Time: 20 mins

Yield: 4 servings

Ingredients

  • 1 tablespoon butter

  • 1/2 pound fresh green ,trimmed

  • 1 cup thinly sliced radishes

  • 1/2 teaspoon sugar

  • 1/4 teaspoon salt

  • 2 tablespoons pine nuts, toasted (optional)

    Directions
    In a large skillet, heat butter over medium-high heat. Add beans; cook and stir 3-4 minutes or until crisp-tender.

    Add radishes; cook 2-3 minutes longer or until vegetables are tender, stirring occasionally. Stir in sugar and salt; sprinkle with nuts.

Sourced from Tastefromhome.com

Coming Soon

The next few weeks, are some of our favorites. The emergence of the summer bounty in crops like melons, tomatoes and sweet peppers , just to name a few, are right around the corner!

Everything for summer is shaping up beautifully for an amazing summer harvest! Many large summer tasks like mulching fields and tomato twining are wrapping up for the year and we are shifting our focus now to getting our Fall crops seeded, planted and starting to be maintained. Like the many sweet potato slips that were planted this past week!

Stay tuned as we patiently await for the summer crops to ripen, because once they start- the summer haul will be worth the wait!

The first succession of tomatoes are all adorned with many many green tomatoes, we are very excited for what is to come from some of our favorite varieties: Carbon’s (similar to Cherokee purples), B.H.N. a classic red slicer, and the Ozark Pink’s. New to the bunch is the Gin Fiz, excited to see what this one brings to the mix.

Look forward to seeing everyone again!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 6 of 26: Summer is brewing!

Another field mulched for the season- the sweet peppers are starting to grow their first set of flowers, the countdown begins!

Announcements:

  • Next week we will be off for one week to help the summer crops have some extra time to grow some while we also have time to do some much needed field work, like tomato twining!

    Please note that there will not be any pickups:
    Wednesday, June 29
    Thursday, June 30
    Saturday, July 2

  • There are still a few grass-fed meat cuts available, Check what’s in stock below!
    Pre-order now for easy pick-up!
    We are expecting to have more available by the piece in mid-July, including ground beef, Delmonico steaks, and possibly some beef sausage grillers.

  • Well, that’s a wrap on strawberries for the year! You are welcome to still come visit the field across from the parking area at the farm pick-up, while on your way to the uncovered greenhouse full of many types of basil’s.

  • Remember share’s will start growing in size and weight, it is convenient to try to bring a few bags or even boxes to use to take your share home.

  • Now is also a good time to think about a plan about preserving some of the extras when you can, it comes in handy during those winter months when the fresh veggies start becoming harder to find.

This Week’s Share

Fresh Garlic Heads
Fresh Red/Yellow Onions
Cabbage
Cucumbers
Salad Greens
Kale Collards and Chard
Summer Squash

U-Pick:

Standing at the start of the black fabric in the uncovered high tunnel

BASIL-
Large quantities can be found in the uncovered high tunnel in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking. Mind where you walk as their is a new bed of dill and cilantro seeded! Also note the basil in flower garden still needs more time, please do not pick!

  • Regular Italian- PESTO TIME IS NOW!!!

  • Greek-finer leaf basil

  • Round Midnight- similar taste to italian

  • Sweet thai

  • Holy Basil- Great dried for tea!

When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the plant so there is a “Y” left behind helps prevent diseases from getting to the plant easier
Don’t be afraid to ask us for help explaining this at pick-up

***please note****This is the same area as the parsley that I had planted for u-pick as well, but an early war with the resident ground hog family and the weeds- we may not see much this year but the battle wages!


Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
They are becoming easier to spot I hope but the red signs will still be there to mark them
There are several annual varieties growing here, so grab some scissors and a jar of water and help yourselves!

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia

Located in herb garden

  • Calendula

  • Mulberries (tree is to the right of the garden)

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Any Flowers in the garden

Recipes:

Simplest Cabbage Slaw

Total Time: 15 mins

Yield: 4-6 servings

INGREDIENTS

  • ½ cup sour cream

  • ½ cup buttermilk

  • 2 tablespoons apple cider vinegar, plus more to taste

  • 1 tablespoon sugar

  • 1 teaspoon kosher salt, plus more to taste

  • 1 small head cabbage, cored and finely shredded

  • 1 small red onion, thinly sliced

INSTRUCTIONS

  1. Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.

  2. In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.

Author: Alexandra Stafford

Coming Soon

After our break comes an exciting month. July brings on all of the summer goodies; our melons, tomatoes, potatoes, okra, eggplant and sweet peppers!

Field D showing off a few different methods of weed management for organic growers.

Starting from the left you see the straw mulch which while very effective at retaining moisture, however, this is quite a back breaking task to get spread.

Then the flowers in the center are planted into black fabric which is a bit less labor intensive but not the most fun task to pull back up in the Fall.

Then finally our strip tilled rows with clover aisles on the far right. which allow us to keep more ground covered as well as lessen our amount of tillage.

At this time in the season we are starting to catch our breaths from planting in time for some of my favorite months, the peak summer harvest. While also some of the hottest weeks of the year, there is nothing quite like pulling in a ton of tomatoes in from the field.

We can expect possible one or two more weeks of the greens, but by July we must start tucking them in so we are no longer breeding pests in that field for the following year’s crop. Most of these green’s crops you will see again in the Fall, once we cool down again. After break I imagine we all will be looking forward to those cooler days, but while summer is here let’s just remember to enjoy it’s bounty.

See you soon, and catch you all again after break!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 5 of 26: Food builds a community!

With the help of our worksharer’’s and crew on Saturday we brought in 355 pounds of greens! GREAT WORK EVERYONE!!!

Announcements:

  • In two weeks, we will be taking a pause for the CSA, this break is too give the crops a little bit more time in between our Spring to Summer season transition. This also is a good week since many may be traveling this July 4th Holiday.

This also gives the crew some time to catch our breath!

We will be closed for these pick-up’s
Wednesday June 29th
Thursday June 30th
Saturday July 2nd

  • Grass-fed beef is for sale by the piece, current stock is going fast!
    We are expecting to have more available by the piece in mid July: expecting ground beef, delmonico steak’s, and possibly some beef sausage grillers!
    Check out what is available for pre-order at your next CSA pick-up time below

  • Please keep visiting the strawberry fields in B4 and also the field across from the parking lot by the uncovered high tunnel. The season is on the tail end so hurry to see what still remains!

  • Remember share’s will start growing in size and weight, it is convenient to try to bring a few bags or even boxes to use to take your share home.

  • Now is also a good time to think about a plan about preserving some of the extras when you can, it comes in handy during those winter months when the fresh veggies start becoming harder to find.

  • Would you like to be added to the weekly mailing list or are you having issues receiving the emails at all? Please contact clagettfarm@cbf.org and we can add you to the list!

This Week’s Share

Fresh Garlic Heads
Green Onions
Cucumbers
Hakurei Turnips
Radishes
Kale Collards and Chard
Summer Squash

U-Pick:

New to the list!

BASIL
several varieties available (regular italian, greek, purple, holy basil great for tea and some lemon basil

When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the “Y” helps prevent diseases from getting to the plant easier- Don’t be afraid to ask us for help explaining this at pick-up


***please note****This is the same area as the parsley that I had planted for u-pick as well, but an early war with the resident ground hog family and the weeds- we may not see much this year but the battle wages!


This can be found in the uncovered high tunnel in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking.

Zinnia’s are starting to really show off their blooms!


Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
They are planted into black fabric which should help locate them but they will also have a red sign to flag them for everyone
There are several annual varieties growing here, so grab some scissors and a jar of water and help yourselves!

Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia

Strawberries remain open Monday-Saturday. We are seeing the tail end of season so hurry if you still wish to grab a quart or two this season. B4 and the fields across the parking lot are open to all!

Located in herb garden

  • Calendula

  • Mulberries (tree is to the right of the garden)

  • Oregano

  • Thyme

  • Mint

  • Sorrel

  • Garlic Chives

  • Lemon Balm

  • Sage

  • Any Flowers in the garden

Recipes:

Crisp and Crunchy Chicken Salad

Prep Time: 10-15mins

Cook Time: 20 mins

Total Time: 25-35mins

Yield: 4 servings

Ingredients

4 skin-on, bone-in chicken thighs (about 1½ pounds total)
Kosher salt
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 bunch scallions
3 small cucumbers
1 bunch small radishes
1 kohlrabi or ½ fennel bulb, 4-inch piece daikon, 1 watermelon radish, or 1 medium beet, trimmed
3 tablespoons (or more) red wine vinegar
Handful of salted pita chips, lightly crushed (for serving)

Preparation

Step 1

Heat a medium heavy skillet, preferably cast iron, over medium.

Step 2

Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a ½"-deep slash on both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. If there is excess skin extending beyond thigh meat, trim and add to skillet to render. (If you don’t have any extra chicken fat, a drizzle of olive oil, 1 tsp. schmaltz, or 1 tsp. coconut oil can be used to grease pan.)

Step 3

Season chicken on both sides with salt and sprinkle with mustard and fennel seeds, patting to adhere. Cook chicken, skin side down, in pan, without turning, until skin is very deeply browned and crisp and chicken is about 75% cooked through, 18–20 minutes. The goal during this stage is to allow the chicken skin to render most of its fat, which you can’t really rush. Some seeds will end up sizzling in the pan instead of staying stuck to the chicken, which is fine and flavors the oil. If it looks or smells like they’re burning, though, skim them out with spoon. Turn chicken and cook on second side until just cooked through, 3–4 minutes longer. Transfer to a platter and let rest 10 minutes.

Step 4

While chicken is cooking and/or resting, cut scallions crosswise into ½" pieces; you can go most of the way up to the dark green tips. Cut cucumbers into 1" pieces. Slice radishes and kohlrabi thin enough to be flexible but still crunchy (use a mandoline if you have one, but they should not be paper thin, or else they’ll get floppy when dressed). Transfer vegetables to a salad bowl you’re planning to serve from and add vinegar and a pinch of salt; toss to combine.

Step 5

Cut chicken into 2 long strips by cutting along both sides of the bone. (If your knife blade is dull, use a serrated knife, which will saw through the skin without separating it from the flesh.) Slice off whatever meat is attached to the topside and underside of bone. Cut chicken crosswise into 1½–2" pieces.

Step 6

Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed.

Sourced from Bonappetit.com

Coming Soon

We have been so appreciative of all the timely rain this last couple of weeks, the plants have been very thankful

We are due for a couple more strong weeks of greens, and then our summer crops will start trickling in throughout July starting with those glorious melons!!! THEN TOMATOES!….. then our onions potatoes, eggplant peppers and OKRA! Shew, are you guys ready? WE SURE ARE!

Tomatoes are mulched and ready for twining. Potatoes have been hilled to keep forming more room for those delicious roots. And the melons have thrived so far this season, I spy a small cantaloupe forming!

Highlight: Where else our harvest goes!

Berwyn Heights Elementary School donation

We are rocking and rolling this year!

So much so, that not only have our shares been large, so has the amount we are able to donate to our community.


Not only this year are we coordinating again with Shabach Emergency Empowerment Center, through our long time partnership with the Capital Area Food Bank. We are coordinating through our friends at PGC Food Rescue getting food to those most in need while it is still fresh!

About 600 pounds was donated last Thursday to Berwyn Heights Elementary School to be given out directly to students families at pick-up.
We also have been able to give out to another location more in our own neighborhood with Cornerstone Baptist!

So far this year we have totaled 2000 pounds of produce donated!!!

One of the youngest children of one of the families visiting to see what strawberries were afoot while taking a tour of the farm

On top of that, we have also been partnering with CSA members this year to help coordinate with two separate Afghan refugee families who have been on the receiving end of a total of 6 donated shares.

Shares of which where donated by other members of the CSA!

It brings us a lot of joy to keep building stronger ties within our community in Prince George’s County. It takes everyone’s support to make these connections happen. Thank you all!!!

Summmer, we feel you creepin’ up. Stay cool everyone! See you soon

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.