Week 15 of 26: A shift to late summer

This Week’s Share

Garlic
Onions
Summer Squash
Eggplant | Okra
Bell and Sweet Peppers
Tomatillos | Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Another week, and the end of the summer season is coming. The cooler nights are starting to remind us Fall is real and is indeed right around the corner. In a few weeks we will begin to see the benches transition back into our specialty greens, those lettuces, and an abundance of roots. And of course, with their seasonal debut’s in the last few weeks, the winter squash and sweet potatoes.

As we wind down from peak summer, we do still expect to see tomatoes in some variety for a few more weeks. Since we do have another small patch of larger slicing tomatoes to shift towards now that the first has started to fade. The cherry tomato section seems to be doing quite well now that they are standing upwards-for the most part.

Peppers also seem like they will hang out for September, however the amounts will not be the same so now is a great time to start preserving them. Eggplant have been getting quite tired so pretty soon we expect these to drop in production. Okra is still plentiful, and there is an amazing amount of chili’s to be hand- we expect the frost to be their end.

The Fall fields are shaping up well and we are quite happy with where we are at, some years this has not been the case. It is a tough season to get to thrive when the plants are at their most sensitive and the weather is at it’s most brutal through the months of July and August. But we are almost through it and a lot of plants are seeded or transplanted ahead of this expected rain.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local

Morris Hill Farm

Poultry | Pork | Eggs | & More

Recipe:

Salsa Verde

Ingredients

  • Pint of Tomatillos

  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)

  • 2 garlic cloves, minced

  • 1 bunch cilantro

  • salt and pepper to taste

Instructions

  1. Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.

  2. . Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.

-The Clagett Crew

Week 14 of 26: Shades of Summer

This Week’s Share

Garlic
Onions
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

Cherry Tomatoes

NOW ON U-PICK!
Right next to the CHILI”S by barns
Sungolds (orange)
Bumblebee (striped mix of colors)
Garden peach (small orange little fuzzy)
Verona (Red Roma plum type)

Please note: The tomatoes are still in process of being twined so tread carefully through some of the rows.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

The speed summer flashes by is almost unreal as each week feels like a blink of an eye. We are already half way through August and the tomatoes are not letting up in our first field quite yet. Our field tour has us predicting tomorrow’s haul of tomatoes to be quite heavy!

In other news all the other crops are plucking along quite well. However, we do suspect our eggplant is getting pretty tired and may start to show signs of falling off first this season as it seems to have felt the heat a bit more this summer than we would have liked. We still expect a few good weeks with them but for the eggplant lovers please enjoy them while they are here. This wet weather and high humidity is hard on our next tomato crops but we will keep pressing to get them off the ground to allow good airflow and letting the plants dry out properly after a period of rain. Doing this will keep diseases in the plant at bay for as long as possible so we can enjoy summer crops up until frost comes.

The Fall also is still developing well as the greenhouse area is a packed house of greens, and crops like the sweet potatoes are creating a wonderful full lush carpet of vines. The winter squash is also growing well and the crew has done an amazing job keeping up weeding that enormous field.

Food and Farm Fest 2023

Saturday, October 14
Noon-4:00 p.m.

Hayrides | Local Chefs & Craft Beverages | Live Music | & More

This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
 Reminders will come as we move closer to this week.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Ingredients

  • 1 medium-large eggplant, sliced 1/3 inch thick

  • olive oil to brush on

  • 1 red bell pepper

  • 2 garlic cloves- finely minced

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons olive oil

  • 2 tablespoons capers

  • 1/2 teaspoon salt

  • 1/4 cup Basil leaves, packed, then cut into ribbons.

Crostini ( optional)

Instructions

  1. Heat grill to medium-high heat.

  2. Slice eggplant into ⅓ inch thick rounds and brush both sides with olive oil.

    If making crostini, slice baguette into ½ inch thick disks. Brush both sides with olive oil.

  3. Once grill is hot, grill eggplant slices, 4-5 minutes on each side, until noticeable grill marks appear, turning heat to medium if necessary, stack eggplant in a bowl and cover tightly with foil so they steam and cook through.

  4. Grill the red pepper on all sides over medium high heat until lightly charred and tender. Place with the eggplant under the foil.

  5. Grill the baguette slices. ( If making this ahead, wait until close to serving time to grill the bread. Alternatively you make bake the bread on a sheet pan in a 375 F oven until crisp and do this the day before.)

  6. Uncover the eggplant and let cool, then dice in to small ⅓ inch prices and place in a medium bowl. Dice the bell pepper. Add the finely minced garlic, balsamic vinegar, olive oil, capers, and salt. Taste and add salt if necessary, remembering the bread will dilute the some of the salt.

  7. Right before ready to serve, stir in the basil ribbons. To make ribbons, stack the basil leaves uniformly. Roll up from point end to stem end. Thinly slice the roll.

  8. Serve the grilled baguette alongside the eggplant caponata or place a tablespoon or two on each piece of bruschetta, garnishing with more basil.

-The Clagett Crew

Week 13 of 26: Half way through the season

This Week’s Share

Garlic
Onions
Potatoes
Summer Squash
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

In Field D, the large field by the entrance in front of the 3 large barns

Chili’s On U-pick!

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Half way through the season and everything has been going so well!

We have harvested over 55,000 pounds of food so far- and donated about 17,000 pounds to our local food pantry partners. That’s a lot of fresh produce.

The next 13 weeks will start mirroring the shares from the first 13. In that, greens and roots will make a triumphant return, along with the Fall all-stars, sweet potatoes and winter squash.

But before we get to the last few weeks of the shares, let’s enjoy all of these plentiful treats that summer gives us. From the okra, to the green beans. Seasonal eating does bring a certain magic to each item as it graces the tables each week.

This week we will probably be seeing that last heavy week of tomatoes and will be shifting more towards a reasonable amount each week. As the first set start to wind down this will allow us to shift into our next field to take us into the next weeks of tomatoes. Be prepared for the sizes and shapes to get a bit more diverse.

Buy Fresh Buy Local Spotlight

Morris Hill Farm

Eggs | Poultry | Pork | and More!

Food and Farm Fest 2023

Saturday, October 14
Noon-4:00 p.m.

Hayrides | Local Chefs & Craft Beverages | Live Music | & More

This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
 Reminders will come as we move closer to this week.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Southern Fried Okra

Ingredients

  • 2 lbs Okra (fresh or frozen) cut into 1/2 inch pieces

  • 1/8 cup buttermilk

  • 1 tsp seasoning salt

  • 1/2 tsp ground black pepper

  • 3 tbsp all purpose flour

  • 1/2 cup cornmeal

  • 2 cups vegetable oil to fry with

Instructions

  1. Drizzle buttermilk over okra.

  2. Season okra with seasoning salt and black pepper.

  3. Mix with hands to thoroughly coat okra.

  4. Sprinkle all-purpose flour over okra, mix with hands to evenly coat.

  5. Mix in yellow (or white) cornmeal.

  6. Make sure the okra aren’t sticking together.

  7. Heat oil in deep frying pan.

  8. Carefully drop okra into the deep fryer.

  9. Fry for approximately 2 to 3 minutes, or until okra are golden brown.

  10. Remove okra from the deep fryer with a slotted spoon.

  11. Place okra on a paper towel-lined plate to absorb the excess oil.

  12. Allow to cool.

  13. Add salt to taste.

  14. Enjoy!

-The Clagett Crew

Week 12 of 26: More tomatoes and peppers!

This Week’s Share

Garlic
Potatoes
Onions
Eggplant
Slicing Cucumbers
Summer Squash
Sweet and Bell Peppers
Chilis/Okra
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

sUNfLOWERS ARE ON u-PICK

These beauties are just starting to emerge, and can be found in field D which is located as you enter from the main entrance directly in front on the 3 large barns

Hopefully you can’t miss it!

Watch the fence - we will aim to keep it off but best to slip through as if it is on.

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- this little treats can be found all the way to the far left of the flowers in the last row of landscape fabric next to the dill/cilantro weedy row.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Peak season is upon us, and all of the summer goodies are popping in, and some are getting quite comfortable in quantities- like the tomatoes.

Each week this number in the tomatoes has climbed and we do suspect this week to again have that share grow for each of you. So if there were a week to prepare to make sauce (or make some freezer space) this is definitely one of them. After which we will start winding down some until the plants stop producing in the Fall. As we keep going we will start to get into the next set of tomatoes that will introduce another whole list of varieties sizes and shapes.

The peppers are almost all here and accounted for as we wait for a couple more late ripeners to join the bunch. Poblanos and Shishito’s are both mild peppers, and so far this season have lived up to that reputation!

The remaining mixture of our chili’s so far are the classic Jalapeno, as well as, some hotter varieties like the serrano, the specialty cayennes and the cool Chinese five star.

And did you notice some of the Bell peppers are turning colors? In the photo below, you can see the light green “Flavor burst” peppers transition to it’s sweeter orange-self. All peppers start green, but depending on type and variety they will ripen or change color at different time’s.

The chaos of summer is well underway but the peaceful Fall is growing well inside the greenhouse under layers of shade cloth and many types of fans to cool them down. They all are doing well after that stressful week of heat and everything, crew included, at the farm is looking forward to a bit of a break this week ahead.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Vera Cruz Tomatoes

Ingredients

  • 4 firm ripe tomatoes

  • 3 slices bacon

  • ¼ cup chopped onion

  • 8 ounces fresh spinach, stems snipped

  • ½ cup sour cream

  • ¼ teaspoon hot pepper sauce

  • salt to taste

  • ½ cup shredded Mexican cheese blend

Instructions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.

  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.

  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.

  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

    Sourced from     Allrecipes.com

-The Clagett Crew

Week 11 of 26: Feeling the heat ,as the harvest list grows

This Week’s Share

Garlic
Potatoes
Onions
Slicing Cucumbers
Summer Squash
Sweet and Bell Peppers
Chilis/Okra
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Cilantro/Dill- A bit did make it through this heat wave and can be found at the far left of the field next to the black fabric- its getting weedy but it is still there!

  • New! Ground Cherries- this little treats can be found all the way to the far left of the flowers in the last row of landscape fabric next to the dill/cilantro weedy row.

Farm Updates:

Certainly been feeling the heat the past couple of weeks at the farm, and it will be turning it up a bit later this week, with days that will feel over 100 degrees. Everything and everyone is holding on well, and the popsicles are seeming endless. As the crew gears up for the last press on tomatoes this season, we are also shifting a lot of attention to ensuring Fall transplants get the love they need. Because they also are feeling this heat.

Adding 3 more crops to our summer harvest list with the sweet peppers, hot peppers and the okra- the juggle grows. As we keep pressing forward into summer this will be the core of our spread with some other goodies like tomatillos, and some cherry and other specialty tomato varieties.

We are in the thick of tomato season- this is indeed salsa making time. Our heavy weeks are upon us- expect to be heading home with a few pounds of tomatoes this week.

Also at pick-up during these weeks our “damaged” produce bin will be very full with tomatoes who just didn’t make the cut- feel free to help yourself to a few!

Honey is going fast!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Marinated Cucumber, Onion, and Tomato Salad

Ingredients

1 cup water

½ cup distilled white vinegar

¼ cup vegetable oil

¼ cup sugar

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

2 cucumbers, peeled and sliced 1/4-inch thick

2-3 tomatoes, cut into wedges

1 onion, sliced and separated into rings

Instructions

1. Gather all ingredients.

2. Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth.

3. Add cucumbers, tomatoes, and onion and stir to coat.

4. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

5. Enjoy!

-The Clagett Crew

Week 10 of 26: The thick of summer, the bounty continues

This Week’s Share

Garlic
Potatoes
Red Onions
Slicing Cucumbers
Yellow Onions
Summer Squash
Green Bell Peppers
Eggplant
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Cilantro/Dill- A bit did make it through this heat wave and can be found at the far left of the field next to the black fabric

Farm Updates:

Tomato season is upon us, and we are going to go through quite the selection of varieties through the weeks. In wave one will have a few heirlooms as well as some classic red tomatoes coming in this week. Storing fresh tomato guide here. We will have another tomato field to fall back to once we start seeing yield diminish in the the first- where the varieties will continue to expand.

Be mindful heirlooms can be a bit oddly shaped- and come in more colors than red (like orange and pink, or striped!). There is nothing wrong with them and these varieties have been carried down untouched for a reason, in that breeding uniformity reduces flavor. Because these precious tomatoes do not have to travel far we are able to carefully bring them to our CSA shareholders to enjoy.

We will keep gearing up this season with the summer goodies. Hotter and sweeter peppers are to come soon as we wait for some color changes to start happening on the green abundance we see on the plants themselves.

Next big summer item to hit the bench will be the okra!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Roasted Eggplant Stacks

Ingredients

2 Eggplants
2 cups of tomato sauce
1 cup pesto
Fresh mozzarella ball
handful of Basil
handful of bread crumbs
Salt/pepper

Instructions

  1. Sliced the eggplant and roasted them on a sheet at 400 with olive oil , a good sprinkle of salt/pepper- for about 15 mins per side= 30 mins total

  2. Once roasted you can start making stacks in a dish.
    Starting with roasted eggplant, then adding some tomato sauce and layered the roasted eggplant with fresh pesto, more tomato sauce, basil and sliced mozzarella and a little bit of breadcrumbs

  3. Bake at 400 degrees for 12-15 mins or until cheese is brown and melted

  4. After removing from oven adding remaining basil, adding a drizzle of olive oil if desired.

-The Clagett Crew

Week 9 of 26: Welcome back, summer has arrived with more than just the heat

This Week’s Share

Garlic
Potatoes
Radishes
Red Onions
Summer Squash
Green Bell Peppers
Eggplant
Melons
Basil

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

Farm Updates:

We missed you all dearly- because without people to eat our delicious vegetables the cycle just is not quite complete. So welcome back, and get your first taste of summer bounties this week!

While you were away, we were able to bite into some really large, looming tasks, and got quite a lot done. Leaving us feeling accomplished. Normally the goal by July first is to have 1 line of twine on the first set of tomatoes, and we have surpassed that by quite a bit.

The veggie crew came together n a big way this week, getting the posts fully in our first set of tomatoes, and twined with 2 lines going upwards to hold them upright, some even 3! Not just that but our second set of tomatoes (and chili peppers) are mulched with posts and almost fully twined. This will be important to ensure we cant fight off disease and rotting on the ground and improve our tomato haul over the course of the season.

The potatoes are indeed beautiful, and they should be here for a few weeks in our shares along with our onion crops which will keep going with the Reds and shift to our yellows soon!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Morris Hill Farm
Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Summer squash “Crab” Cakes

Ingredients

2 Cups grated zucchini/summer squash

2 tbs. grated onion

1 egg

1 cup of seasoned breadcrumbs

1 Tbs Worcestershire sauce

2 1/2 tsp. Old Bay

1 Tbs. Parsley

Instructions

  1. Combine all prepper ingredients to then form into thin “crab” cake like patties

  2. Warm a frying pan on med-high heat in with some oil, cook on each side until browned a bit.

  3. Enjoy!

-The Clagett Crew

Week 8 of 26: Colorful roots, before next week's break

This Week’s Share

Green Garlic
Carrots
Beets
Cucumbers
Purple Top Turnips
Big Red Onions
Green Bunching Onions
Korean Melons
Summer Squash
Kale/Collards/Chard
Tokyo Bekana

For the holiday and to get some field tasks completed
NO SHARES next week

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
Farm will also be closed over the week of July 4-including u-picking, be prepared to snag extras while here this week!

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

  • Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns LAST WEEK
    When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

  • Strawberries-located right across from the CSA pick-up in the tall fenced in field, below the uncovered greenhouse- This will be the last week!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    All the items located in the Flower and Herb garden will be open to cut,     except oregano and thyme!

Farm Updates:

The garlic harvest begins and will continue over break. As we also checked off a huge task of weeding, mulching, and getting posts up in our first round of tomatoes-with some twine to keep them up off the ground as they start their upward climb!

Putting in some long days we hope to take also a moment as we gear up to go next for our potatoes, all of the remaining onions, more melons. Then of course, the second round of squash and cucumbers are brewing. Eggplants and peppers are right around the corner as the fruits will need just another couple weeks to size up, and green tomatoes have been spotted.

So let’s raise our veggie baskets in preparation of summer’s harvest!

As we get into the last week before break, we suspect we will be hitting over 10,000 pounds of food donated so far to partnering food pantries and schools this season. For perspective last year our grand total was 23,000 donated, and we are just starting to get into heavier items.

**Again don’t forget, for the holiday and to get some field tasks completed
No shares next week!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Morris Hill Farm
 For the remainder of the season we will start to see them every other week at our Saturday farm CSA pick-up’s - Their next weekend will be July 15
Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

HONEY ROASTED BEETS & CARROTS

INGREDIENTS

  • 4 medium beets

  • 4 large carrots

  • 1 Tbsp. olive oil

  • 1/2 tsp. sea salt

  • 1 Tbsp. butter

  • 2 Tbsp. honey

  • 1 Tbsp. fresh herbs

INSTRUCTIONS

  1. Preheat the oven to 450°.

  2. Wash and peel the carrots and beets. Chop the vegetables into even 1/2 inch pieces.

  3. Add the beets and carrots to a sheet pan and toss with olive oil and salt.

  4. Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.

  5. Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.

  6. Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.

  7. Return to the oven for 5 minutes. Serve tossed with fresh herbs.

-The Clagett Crew

Week 7 of 26: Summer Solstice bringing the beets and the rain

A cut open beet, showing off its rich red color

This Week’s Share

Beets
Cucumbers
Carrots
Big Red Onions
Green Bunching Onions
Summer Squash
Kale/Collards/Chard
Parsley

For the holiday and to get some field tasks completed
NO SHARES Next week!!!

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

  • Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns
    When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

  • Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
    -the gift that keeps on giving-still worth a visit for one more week.
    We will have red signs leading the way to gates on either side of the field.

  • Basil- large field across from parking area G2

  • Parsley-large field across from parking area G2

All items in the flower and herb garden by CSA pick-up can be picked now at this point in the season except thyme and oregano from the first beds as they try to get established their first year in their new homes

Farm Updates:

We are doing a hard press to get some large jobs complete here at the farm. Gearing up to lay the final Spring tasks to rest, and start to pick up some of the Fall to-do’s-whilst keeping up with the Summer must-have’s.

You will start to see the tables at pick-up look a bit different over this transition into summer, as the hauls will become more manageable we suspect.

It is hard to believe it is June as we are shifting to checking on the progress of crops like the tomatoes, and peppers more frequently. It does bring us so much joy and inspiration to keep moving forward as we see small fruits of our labors being created by the plants we have been nurturing for so long.

Next week we hope to see some sweet treats hitting the shares- Korean melons!

**Again don’t forget, for the holiday and to get some field tasks completed, please note we will not have shares next week!!!!
NO SHARES JULY 5- JULY 8

New item hitting the Clagett farm store, Honey.

Honey is available from our apiary at the farm that has grown in size quite a bit this year. More than doubling our previous amount of hives. We are now at 14 hives! This small harvest is just a taste of what we hope to be able to harvest in the Fall if the health of our hives allow us to share from their winter stockpiles.

Pre-order to secure your bottle for the next time you pick up, limited supplies until Fall.

Grass-fed Beef from our farm is still in stock-but moving quickly!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Buy Fresh Buy Local Spotlight

Morris Hill Farm will be coming by again this weekend!
For the remainder of the season we will start to see them every other week at our Saturday farm CSA pick-up’s


They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Parsley and Beet Salad

Ingredients
Makes 6 (first course) servings

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil plus more for drizzling

2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)

1/4 small red onion

1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

Directions

Step 1

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Step 2

Trim beets, leaving 1 inch of stems attached, then peel.

Step 3

Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.

Step 4

Thinly slice onion with slicer.

Step 5

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.

-The Clagett Crew

Week 6 of 26: Cucumbers have arrived

A look into one of the cucumber bins

This Week’s Share

Cucumbers
Garlic Scapes
Farao Cabbage
Red and Green Bunching Onions
Summer Squash
Kohlrabi/Turnips/Fennel
Lettuce/Salad Greens
Kale/Collards/Chard

For the holiday and to get some field tasks completed, please note we will not have shares the week of July 4
NO SHARES JULY 5- JULY 8

Sunset over the cow pasture

The share balance look-up is finally ready and is being rolled out this week!
Please let us know if this needs any adjusting by emailing the farm or chatting with us at pick-up.

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.

While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

  • Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns
    When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

  • Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
    Probably the last week- so get here while they are still around!
    We will have red signs leading the way to gates on either side of the field.

    Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

  • Basil
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    Also note much more Basil and Parsley can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

Farm Updates:

Potatoes are flowering nicely.

What a season so far, we have been already using every container we have to keep up with our harvest amounts.

The haze last week from wildfires up north and the lack of rain here at the farm, certainly had us feeling overwhelmed. Yet our field tour however keeps us optimistic with what we are still able to keep growing as a farm team.

The summer tasks are still stacking high and Fall seeding believe it our not is right around the corner for us.

But for the next few weeks, let’s just savor the last bit of Spring we have. Make sure every green you take home you start saying your goodbye’s until Fall when it’s cooler again.

All the summer crops are looking amazing so far, potatoes, peppers, tomatoes, eggplant, okra…- we expect them to start trickling in after the July 4th week and building up the full August summer spread.

**Again don’t forget, for the holiday and to get some field tasks completed, please note we will not have shares the week of July 4
NO SHARES JULY 5- JULY 8

Featured Farm starting this weekend

Starting this Saturday June 17, we will be hosting Morris Hill Farm, with many types of pork and poultry options to help expand the offerings to our community, with producers you can trust.
Providing you all with an easier way to buy fresh and buy local, as often as you can.

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

They will not be at every Saturday pick-up moving forward but we hope quite a few! We will keep you posted on their next visit here.

Father’s Day is coming!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Cucumber and Red Onion Salad

Ingredients

  • 2 cucumbers

  • 1 red onion sliced- or a bunch of the smaller heads we have

  • ⅓ cup apple cider vinegar

  • ¼ cup water

  • 1 tablespoon granulated sugar

  • 1 teaspoon fine sea salt

  • 1 teaspoon ground black pepper

Instructions

  • Slice each cucumber in ¼-inch slices and add to a large bowl.

    2 cucumbers

  • Add in the sliced red onion (sliced into half moons) and toss to combine.

    1 red onion

  • In a mason jar or small bowl, whisk together the apple cider vinegar, water, sugar, salt, and pepper.

    ⅓ cup apple cider vinegar,¼ cup water,1 tablespoon granulated sugar,1 teaspoon fine sea salt,1 teaspoon ground black pepper

  • Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.

  • Keep in the fridge until ready to serve.

Sourced from thecookierookie.com

-The Clagett Crew

Week 5 of 26: Another cabbage variety, and the squash is not in short supply!

Another wonderful cabbage variety referred to as ‘farao’

This Week’s Share

Garlic Scapes
Farao Cabbage
Red and Green Bunching Onions
Summer Squash
Chinese Cabbage/Bok choi / Yukina Savoy
Kohlrabi/Turnips/Fennel
Lettuce/Salad Greens
Kale/Collards/Chard

More greens and an amazing crew hard at work keeping up with the harvesting of these plants!


Coming soon, next week this should be ready, now that all new CSA shareholders just joining on are in!—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

Times open: Tuesday’s-Saturday 9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns

When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

  • Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
    ***Look to the varieties below the uncovered greenhouse, we may have one more strong week of strawberries and they will be saying goodbye for the season! That counts almost 6 weeks of wonderful berries in this region- what a season!
    We will have red signs leading the way to gates on either side of the field.

    Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

  • NEW!!!!! BASIL!!
    We know many have been itching to harvest this crop as it is looking lovely but as this plant grows it is important that as we share with everyone that we harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    Also note much more Basil and Parsley can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

Farm Updates:

Just a few pounds of squash to kick off this weeks harvest, rather more like a ton.

The numbers are climbing each week for our harvest, and the team is starting to feel the weight. We are all taking a moment to breathe as each week the greens bins will start transitioning to heavy summer crops. And doing our proper stretches.

Next up to make an appearance. Cucumbers.

One of our all time favorites to have while the greens are still around. The dill crop is finally seeded, so fingers crossed it was made in time of our peak cucumber harvest. The ultimate pickling herb.

We expect each week to keep seeing more greens, some you have seen already. As well as, a few more surprise goodies in store!

THE BEEF IS HERE!

GROUND | STEAKS | ROASTS | & MORE

Some bulk portions are still available if any are still interested!
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Grilled Summer Squash

Ingredients

  • 4 pieces summer squash

  • ½ cup extra virgin olive oil

  • 2 cloves garlic(, crushed- also could grill some garlic scapes whole on-top of the grill, squash adjacent

  • salt and pepper to taste

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.

  3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil and season with salt and pepper.

  4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

One of our all time favorites at the farm, but found this sourced from Allrecipes.com

-The Clagett Crew

Week 4 of 26: Summer squash is joining the veggie bounty!

This Week’s Share

Garlic Scapes
Red and Green Bunching Onions
Fennel
Summer Squash
Chinese Cabbage/Bok choi
Vitamin Greens (yukina savoy)
Kohlrabi/Turnips
Lettuce/Salad Greens
Kale/Collards/Chard


Coming reallly soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

Times open: Tuesday’s-Saturday 9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

New! Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns

When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
We will have red signs leading the way to gates on either side of the field.

Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. If you cut at the soil, it will hurt the plant, and will not regrow.

Also note much more can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

  • Also by the CSA pick-up area our native mulberry tree has ripe purple berries that are quite delicious.

Farm Updates:

Olivia helping to load some of the garlic scapes that will be rolling out this week

Oh rainy day and a little overcast, we can sure take those more regularly!

We enjoyed every scattered shower we had over this holiday weekend, and are overjoyed to cross moving irrigation lines off the to do list…for now.

We are gearing up for June as that is the month were the summer crops are calling for upkeep and attention. While the remaining Spring crops will be doing the same, in the final weeks getting prepared for their day of harvest.

As the year progresses we will do weekly, and for crops like squash ,daily harvests. But some crops you simply harvest once a season or every so often in what we refer to as our bulk harvests. This will happen very soon with our Garlic crop, and our onion shortly after- as we go to start pulling them from the fields and set them to cure in our barns for storage.

The garlic was planted last November, and each one will produce a garlic scape that we will pick off for the next week or so to help the bulb size up. The scent of garlic will be present moving forward. Moving on next to the potatoes- which are looking lovely as ever so far!

Also, so far this season we have donated records in greens, and even strawberries! With this past Saturday’s harvest donation weight of 1194 pounds, we are at now a grand total of 3390 pounds of donation weight. And that is mostly in greens, the tomatoes haven’t hit the scales yet.

Recipes:

Sauteed Napa Cabbage with Garlic scape Vinagrette

Author: Stacey from Eatthebite.com

  • Prep Time: 5 minutes

  • Cook Time: 3 minutes

  • Total Time: 8 minutes

  • Yield: 4-6 portions 1x

Sautéed organic Napa cabbage with garlic scape vinaigrette or homemade chili oil. Pick your topping for this healthy side dish!

INGREDIENTS

SCALE1x2x3x

INSTRUCTIONS

  1. Make sure your cabbage is washed thoroughly. Cut the bottom stem piece off and look inside. There may be dirt there and this is one of those vegetables that need a good rinsing and inspecting before continuing. 

  2. Lay the cabbage horizontally on the cutting board and run your knife across the head. Cuts should be about one inch apart or so. I did discard some of the yellow center bits, but if you like that keep it. 

  3. Melt olive oil and butter in a large pan on low-to-medium heat. 

  4. Transfer cabbage to the pan and toss with kitchen tongs to lightly coat the cabbage. 

  5. Place lid on the pan and set timer for about 3-4 minutes. We want to cook the cabbage until the leaves are soft, but there’s a little crunch to the white part. 

  6. Remove the lid and mix the cabbage. Test to make sure it’s cooked to your liking. 

  7. Sprinkle salt and pepper on cabbage then mix again. 

  8. Divide cabbage into two small serving bowls. 

  9. Spoon my Super Tangy Garlic Scape Vinaigrette over one bowl of cabbage and spoon my Homemade Chili Oil w/Sediment over the other bowl. Both flavors are totally awesome! Serve immediately.

-The Clagett Crew

Week 3 of 26: U-Pick Strawberries, and the greens continue!

A beautiful head of Chinese Cabbage

This Week’s Share

Strawberries
Green Onions
Chinese Cabbage
Bok Choi
Kohlrabi
Lettuce/Salad Greens
Kale/Collards/Chard
Turnips/Radishes


Coming soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now
Please only pick items seen on this list!
Times open: Tuesday’s-Saturday 9:00-5:00 p.m.- CSA shareholders only
As much as you would like, but please remember we are sharing with all of our CSA!

Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
We will have red signs leading the way to gates on either side of the field.

Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

NEW! Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. If you cut at the soil, it will hurt the plant, and will not regrow.
Also note much more can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

  • Also by the CSA pick-up area our native mulberry tree has ripe purple berries that are quite delicious.

Farm Updates:

It certainly has been a dry Spring! We have been very busy keeping up with the job of irrigating what we can and when we can do it- and thankfully we are still seeing greens pouring in and many left still looking wonderful in the field.

That said huge bulk crops like garlic, that have not been able to be watered the same way due just how many rows of garlic we would need to water— heads are sizing up slow. But we hope to see a lot of good things as it’s that time of year when the plant starts to flower and by picking them we can push energy back into the bulb. Those flowers will be edible and will make their way into your shares coming soon! The are commonly known as Garlic Scapes.

This year, we are getting extra help this season with our friends over at The Arc of Prince George’s County- a day program for adults with disabilities. They have been coming out since late April every Tuesday morning and have helped with many tasks around the herb and flower garden and also getting us ready with fresh bins for harvest!

The Arc volunteers enthusiastically helping to prep holes in the U-pick flowers by the large parking area

Recipes:

Kohlrabi Slaw

  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks

  • 1 cup carrots (about 2 large carrots), julienned or shredded

  • 1 apple, cut into matchsticks

  • 2 green onions, thinly sliced

  • 2 tablespoons chopped parsley

  • 2 tablespoons olive oil

  • 1 tablespoon white wine vinegar

  • 1 tablespoon maple syrup, honey or sugar

  • ½ tablespoon Dijon mustard

  • ½ teaspoon kosher salt

    Instructions

    1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.

    2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

Sourced from A Couple Cooks

-The Clagett Crew

Week 2 of 26: The Strawberries are coming in strong

Filled pints of strawberries on display

This Week’s Share

Strawberries
Green Onions
Lettuce
Salad greens
Bok Choi
Kale/Collards
Kohlrabi
Turnips/Radishes

Important Updates!
Annapolis Thursday pick-up:
 Location will slightly shifted to some tents temporarily, just outside of the parking garage still located on the back loop behind the building. You should see my blue CBF tent with the bounty of veggies underneath.

Clagett Saturday pick-up:
Kindly note that there will be a private memorial lunch near our vegetable pick-up location, and we kindly ask for your understanding and cooperation during this time and minimize foot traffic over by the restrooms in the red shed that you drive pass on the way up to the pick-up.


Coming soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

All Items are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

Please only pick items seen on this list

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

Farm Updates:

The lettuce weeks are upon us!

What a first week, and what a hull we had to start off the season. On top of that wonderful hull, we were also able to donate our first week, over 600 pounds of fresh produce to our local food pantry Shabach.

We will have more to come of this crop ,as well as, a few varieties of Asian greens. Plus many other goodies along the way. The fields are growing so fast- faster than we have ever seen.
So we will just keep on planting, so we can keep on harvesting!

As crops are becoming ready earlier than expected we will keep adapting each week and hope also the summer crops are going to do the same for us.

The summer crops are all transplanted in and some of the early summer squash are itching for their debut. So more will come for the next chapters of our season and what the weather will bring us. But for now- lets enjoy this Spring bounty!!!!!

We predict U-pick strawberries in a couple of weeks once we are into the “peak season”

Olivia our Crew leader excited with the huge hull of harvested spinach bins

Also check out our bulk beef options for pre-order while supplies last! Available in the farm store link below

Recipes:

One of our favorites right now is adding in greens for breakfast! And why not cut them fancy?

Ingredients
2 Heads Asian Green Heads
2 tablespoons Olive oil (or bacon fat after cooking backing is quite nice)
pinch of salt

Directions
1. After rinsing the greens, cut them in half length wise. If using olive oil, drizzle onto greens. If using bacon fat do not drizzle anything- that will be in the pan for you already.
2. Turn skillet/pan on to high heat, and once hot add the heads in, cut side down. This allows the most leaves to touch the pan and get a nice crispy texture.
3. Once they start to turn bright green after a minute or two, flip the heads to the other side- and cook for another couple of minutes.
4. Pull off the heads from the heat once they have the desired “charring” and enjoy!

Our bok choi rows in one of the many beds we have to pick from this Spring

-The Clagett Crew

Week 1 of 26: It’s the first week of CSA shares!

This Week’s Share

Green Garlic
Lettuce Heads
Pak Choi
Turnips/Radishes
Arugula
Kale/Collards
Three potted “seedlings”

We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

All Items are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

Farm Updates:

Spring is always a very busy time, much like summer’s harvest. Just we spend our time investing in the fields. These first few months in the vegetables are spent with a lot of planning, and lots of seeding. Eventually also layered in with weeding, planting, and maintaining the crops. This all layered into also getting the new homes in the fields ready for the season ahead. Preparing the fields can be quite the dance as you get into fields at just the right time before, and after each rain to minimize the damage done by tillage or tractor work.

Each year a farmer has to choose when to take a chance and start planting to get the best harvest, or earliest crops as possible. We have been fairly lucky this Spring- a bit dry overall, but the warmer nights did come early this year, with just one cold night scare.

We are quite happy with how well the crops are shaping up as with the earlier warm weather has sent plants into growing mode. Each week ahead we hope to have quite a spread available to pick-up.

And, of course, coming soon, those delicious strawberries.

They are ripening also a bit earlier due to the warmer weather!

We expect to see these along side all of our other Spring bounties for as long as the season allows —starting possibly Week 3, stay tuned for updates.

CSA shareholders can add- on items from some of the other happenings outside the vegetable CSA program- like our grass-fed beef and lamb products, and now also the native tree’s! Pick-ups are for at the farm only

For any interested we will be opening bulk beef sales May 15
For updates on Grass-fed meat sales throughout the year, sign up here!

Recipes:

Sourced from foolproofliving.com

Spring is a time for an abundance of greens, and we will have a few this week that are wonderful fresh and as they are uncooked in a spring salad!

With this week’s share the butter head lettuce’s will make a wonderful base to add some extras from the share like the radishes, or bits of green garlic sprinkles. For those looking to add some color, the calendula and chive flowers on u- pick have that extra bit of color that could make a nice addition.

For more ideas on how to make a more exciting spring salad based off the farm goodies, we found this wonderful resource to get more inspiration here.

And of course, we will be there at pick-up to help with any inspiration of how to best make use of your first share!

With so much excitement from all of us at the farm- let’s have a wonderful season, and we look forward to harvesting veggies for you all each week!

The 2023 season has officially started

-The Clagett Crew

Our Veggie CSA starts in two weeks

Reminder, for the start of the season coming up!

Week One Pick-up Date’s and Time’s

Wednesday May 10 -Clagett Farm, 3:00-6:00 p.m.
Thursday May 11- Annapolis, 4:00-6:00 p.m.
Friday May 12- Davidsonville, 4:00-6:00 p.m.
Saturday May 13- Clagett Farm, 1:00-4:00p.m.

It is that time of year! The veggies are ready for harvest here at the farm and we are ready to kick off our season being able to provide organic, fresh, healthy, veggies to you all each week. This first week of shares will kick off the weekly blog post and emails that will go out to each shareholder who purchased, and those who have added additional emails to that list here.

For this first week, we suggest to bring simply a few reusable bags for greens like lettuce, and salad greens, and things maybe like green garlic and radishes/turnips. As those are possibly what we may see in our first share! Plus a way to take home some small baby veggies or flower transplants to take home for your own garden.

Please enter from the Old Marlboro Pike entrance, if possible, to reduce traffic on our farm residential road cutting through the farm with our entrance at Ritchie Marlboro Road.

To get there when coming from the beltway direction, simply continue straight and turn right at the stop light by Royal Farms, and less than a mile down Old Marlboro Pike you will find the front entrance on the right. This is where all directions will come from this year as we coordinate how to get around the farm to keep things easier to understand for everyone.

For more details for how to gather your share after you park, we are happy to get you up to speed once you arrive for your first share.

Veggie Updates: What’s Happening in the vegetable fields?

This is the second wave of this greenhouse reaching capacity, seen here filled with the summer wave of transplants.

We have been off to a strong start this season, even with the weeks of no rain putting a great pressure on our irrigation labor and on the well itself as each field cannot be watered at the same time being so spread out on the farm. The whole team has been juggling all of this successfully with wonderful coordination and they still keep on planting for the season.

Lots has already gone into the ground for the Spring season, and we will continue to do direct seeding rotations as the season progresses. We are currently working to plant the remaining summer crops in the ground that were just filling the greenhouse, as the last frost scare is hopefully behind us.

It really is quite a magically exhausting time here at the farm as the Spring, with all the hard presses on planting, working the fields, and keeping up with the drought tolerant weeds waking up trying to compete with the crops.— This the the time the farm is filled with so much potential to harvest more fresh produce for our community- which is what we are all about!

Other Updates at the Farm

We will still have some wonderful lamb cuts available from this Spring, and will be opening up bulk beef sales May 15 for our larger options 25,50, and 100 pound portions.

Also expecting later in the month to get all beef cuts remaining inventoried and updated in the farm store. Reminder to get yourself on the meat mailing list for announcements to updates to the store.

Our online farm store will be open all season alongside our CSA pick-ups for pre-orders and walk-up’s for you to add-on to your share from our other wonderful farm offerings, like our raw honey when it is in season and native tree’s!

New this year also- you will start seeing our lamb cuts and possibly more products this season will make an appearance at the
Chesapeake’s Bounty in North Beach, MD.
North Beach Market Hours: 9:30am -6pm, 7 days a week

This is a wonderful place offering Bay-Friendly products from small producers growing mindfully. And we cannot be more delighted to take part!

We look forward to seeing you all soon! If you have any more question please reach out to us at Clagettfarm@cbf.org.

New CSA location: Davidsonville, MD

This season, we will have a new CSA pick-up!

The Vineyards at Dodon
391 Dodon Road, Davidsonville, MD, 21035
dodonvineyards.com

Every Friday starting May 12, 4:00-6:00pm

Rolling acres of grapevines at the vineyard. Photo by Benson Lau. 

We cannot be more excited about our new CSA pickup location: The Vineyards at Dodon! This is not just any vineyard—it’s one that uses agroecological agriculture practices to achieve a more harmonious balance with nature, much like we do at Clagett Farm.  
 
While adding this location provides easier pickup for a number of CSA shareholders who may find our other locations just a little too far, it also allows us to collaborate with another farmer and welcome new customers who value regenerative agriculture practices. Our new pickup location will strengthen our farm and community network while continuing to support those who want to Buy Fresh Buy Local responsibly—and conveniently. 

The pickup will be a similar “market-style” experience like we offer right at Clagett Farm, where you can bag your own share and customize some of the categories offered for each shareholder that week. You also will be allowed the same opportunities to U-Pick at the farm when available throughout the season!

Have you already purchased for another location but wish to transfer your share here? Please contact the farm by emailing Clagett@cbf.org

Spring Open House Event

Come join us at the farm!

Saturday April 15
1:00-4:00p.m.

Meet the Farmers | Local Artisans | Hayride Tours | Baby Lambs

Join us for a Spring open house!

The weather is warming up, and we just cannot wait to see everyone

The farm will be open for the community at this family friendly event to come out and meet the farmers who make everything happen.

You’ll have the opportunity to see how the vegetables and trees are grown, how animals are raised, how the CSA program works, purchase from our farm store and check out our pop-up Artisan Market!

Local artisans will be found by our farm store happenings with appearances from a soap maker, jewelers, fine artists, herbalist, and a local baker!

Hayrides will be running during the duration of the event to help navigate the large farm as we would love to show off the pastures, greenhouse, and native tree nursery.

You will get to see just about everything we have here at the farm, so be sure to dress ready for the occasion, as the event will be outdoors.

Know you will be heading out for a visit?
Let us know by registering for the event below!

Week 26 of 26: The bittersweet last week!

This Week’s Share

Garlic Heads
Sweet Potatoes
Baby Turnips
Arugula/Spicy Mix
Curly Kale*
Head Lettuce*


*Floating lotus Farmstead grown produce

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:

The last week!

For our last week we were able to diversify your last share of the year with some wonderful produce from a farm just down the road, Floating Lotus Farmstead! A trade made possible by the wealth of garlic we grow at the farm each year.

While this is making up for some drought issues and deer issues we had, it is a wonderful opportunity to shine some light on some other awesome growers in our area. The more we can build up our community, farmer’s included, the easier it can be to buy fresh and buy local.

On deck from us, is the delicious sweet potatoes, garlic heads, salad greens, and those cute baby turnips! We will also pull whatever other goodies we may find out for our final harvest week.


Looking back, it’s been quite a record year.

75,000 pounds of produce harvested this year
23,000 pounds of produce donated to local food banks and pantries

For comparison last year we pulled about 60,000 pounds and donated 16,000.

So many fun days to look back on this year, with quite record hauls of produce in a few of them. Thank you all who helped make this happen, it was no small feat!

Ground | Roasts | Livers
Lots of goodies for the winter months!

After our last CSA pick-up our winter hours will continue- By appt only

For updates on Grass-fed meat sales throughout the year, sign up here!

Bulk Lamb- Tentative Dates
Sales Open- December 15
Pick-up at Farm- December 20

Recipes:

Freezing Garlic

Great way to store for over winter!

Freezing fresh garlic is a fantastic option. Here are the best ways to do it:

  • Unpeeled whole garlic cloves — Place unpeeled garlic cloves directly in the freezer after harvesting or purchasing. When you need to use them, thaw them out, unpeel, and consume.

  • Chopped and formed into a block — Chop peeled garlic cloves into even pieces. You can form it into a block or any shape you wish, so long as you wrap it very tightly in a plastic bag or wrap. Minced garlic is fine too. Then freeze garlic. When you need to use it, you can grate the frozen garlic and use it as garlic paste or simply break off a piece.

  • Garlic cloves pureed in oil — Blend peeled garlic cloves in a food processor or blender with an oil of your choice. I like to use a high-quality olive oil. Because the oil won’t freeze completely, you can easily scrape some pureed garlic off for use in cooking.

No matter which method you choose, it’s vital that you freeze garlic as soon as you’re finishing preparing. Don’t put it in the fridge or leave it out, for risk of botulism.

Sourced from Epicgardening.com

COMING SOON:

It is always bittersweet the last week of CSA for us, while we do look forward to some periods of rest, we also start finding ourselves missing the bounty each week on the benches. It does make one appreciate the season’s when they come, strawberries, garlic heads, tomatoes and all those summer treats….distance can make the heart grow quite fond.

Then of course, seeing each of you all ,as you collect goodies each week. It is a treat being able to mingle with a lot of you all during our CSA pick-up’s about food, and all things related. We have a very wonderful farm community filled with fascinating shareholder’s!

Being able to provide quality local food for our community, brings us all a lot of purpose to our days here and we truly appreciate your support. Especially as we all in the farming community, do find ourselves being tasked with how to keep improving our agriculture practices around our entire watershed.

So as we enter into our “off season” here at this farm, we encourage you all to try and Buy Fresh, and Buy local as often as you can!

We will have one more email next week with a quick survey about our 2022 season, and how to improve for next year, we would love hear back. Thanks!

Happy Holidays and New Year!

-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 25 of 26: Chilling down for our last two weeks

This Week’s Share

Garlic Heads
Sweet Potatoes
Radishes/Baby Turnips
Arugula/Spicy Mix
Tokyo Bekana
Baby Bok Choi
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:

Next week is the last share for 2022!

We expect to have a sweet potatoes for the last week, as well as, most of what you see on the bench this week. The Tatsoi will be parting ways but we will be pairing it this week with it’s fancier relative Baby Bok choi heads to add to the excitement.

We also hope to have a surprise item or two for you all from a local guest farmer to help alleviate some of that loss we had during that dry spell during seeding, and bit later with deer pressure. Plans are still in progress, stay tuned for what’s to come for next week!

As we wind down, we will need some time to get organized for next season- if you would like to ensure you get included in all the updates send out after the holiday season. Sign up for here for updates on our 2023 season

Ground | Roasts | Livers
Lots of goodies for the winter months!

After our last CSA pick-up our winter hours will continue- By appt only

For updates on Grass-fed meat sales throughout the year, sign up here!

Bulk Lamb- Tentative Dates
Sales Open- December 15
Pick-up at Farm- December 20

Recipes:

Tokyo Bekana Slaw

“Tokyo Bekana is an Asian green with really tender leafy greens and crisp ribs much like bok choi. To store this green, wrap it loosely in a plastic bag and keep it in the refrigerator for at least a week. I have had this head wrapped in my refrigerator for 5 days and it is still perfect.

You can use the tender  leaves of Tokyo Bekana  as a salad green. The leaves are sweet and crisp. The lower part of the plant will hold up to a stir frying or sauteing. You can use the whole plant in stir frying, oh, soup too!.  The leaves will collapse, but still be delicious. I made a slaw and ate it over rice.

To make the slaw I cut up the vegetables we got last week which were; Tokyo Bekana, hakurei turnips, a few pea shoots, and a walking onion.

Then I made one of my favorite dressings. It’s a miso based dressing.

Miso dressing:

  • 3 Tablespoons white miso paste

  • 3 Tablespoons rice wine vinegar

  • 1 Tablespoons low sodium soy sauce or tamari

  • 1 1/2 tablespoons maple syrup

Just mix that up and toss with your salad. You might not need it all. I like a lot of dressing if I am eating it with grains or rice. Nuts are nice with this salad too.”


Sourced from Red Wagon Farm

COMING SOON:

Above you see the curing room in all it’s beauty. This room is how your sweet potatoes go through the curing process, where all those ends seal up and aid for better storage. Cured sweet potatoes kept in a root cellar, cool dark pantry or basement/garage setting can last up to six months. And most importantly get that next level of sweetness we all love.

We did complete the harvest officially as of Tuesday morning for the sweet potatoes. Which we all are verry excited so we can fully shift to our garlic planting for the end of this week. Not being able to quickly get the potatoes out did actually do these some help as they did seem more on the larger side than parts of the field we had gotten to earlier during that cold snap.

As for the final week, we expect we will have Arugula, Tokyo Bekana heads, Garlic, Sweet potatoes, Baby Turnips, and some lovely surprise guest items to round of our last share!

-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.