Week 17 of 26: The seasons are blending beautifully

Main Season CSA Pick-up Schedule

Wednesday -Clagett Farm, 3:00-6:00 p.m.
Thursday - Annapolis, 4:00-6:00 p.m.
Friday - Davidsonville, 4:00-6:00 p.m.
Saturday - Clagett Farm, 1:00-4:00p.m.

This Week’s Share

Garlic Head
Tomatoes
Chinese Cabbage
Daikon Radishes
Arugula | Spicy Mix | Tokyo Bekana
Eggplant | Okra
Bell Peppers
Yellow Onions
Chili’s

Farm Updates

The mornings and early evenings are no longer just whispering of fall, now bringing in cooler temps settling into the chilly mid-50s. While rain has been scarce at the farm, it’s much easier to manage than June’s drought and intense heat. A nice shower would give both the greens and the farmers a welcome boost, but for now, we’re relying on our trusty drip line irrigation to keep everything thriving.

As we finish planting the last of the fall transplants, including the final rounds of lettuce, our focus is shifting toward helping the last succession of tomatoes ripen a bit faster. We’re getting a bit impatient, but we have a few tricks up our sleeve before frost arrives and we have to let them ripen off the vine.

This week, we are seeing the third succession finally see more ripe tomatoes than last week! Plus we’ve also secured the sides of our high tunnel to keep the two rows a little warmer overnight, and we’re pleased with the yield so far, especially considering this small trial almost slipped away from us during the busiest days of summer. For yields expect to see a bit more than last week for shares this week and next. We will keep you posted with the ripening report next week as we go.

Our eggplant, bell, chili peppers, and okra are hanging in just fine but will also start to slow down as the daylight hours keep disappearing.

And hats off to cucumbers this season—from the early high tunnel slicers to the continued field plantings through transplanting, we had 16 straight weeks of cucumbers. We hope everyone has enjoyed them and would love to hear what recipes became a summer staple for you.

Alongside this, we’re turning our attention to the soil, which is the heart of everything we do. We’re pulling out old drip lines, clearing fields from early summer crops, and preparing the ground for cover crops. These crops won’t be harvested but will be incorporated back into the soil, with a mix that offers benefits like weed suppression, pulling nitrogen from the air, and holding down our topsoil through winter to keep everything in place for the next season.

Looking ahead into the fall crops for our shares, next week we will start getting into the Kales and Collards!

With nine more weeks, we will start to see more and more of the cool weather crops, wrapping up with the arrival of sweet potatoes in the final weeks.

Keep the Share’s coming through the Winter Season!

Check out our next season’s offerings with shares starting back up in December

U-pick

U-pick Hours: Monday- Saturday 9:00-6:00 p.m. Closed Sundays
Please note you can drive around the gates if closed by continuing straight towards the Residence and then turning left at the corner of the fence to head back towards the 3 large barns

  1. Chili peppers - Located in the large field just as you enter the farm to the right just as you pass the large gate we will have the red signs (next to older tomato field)
    Jalapenos
    Shishito
    Cayenne
    Sweet Pimento

  2. The larger annual herb and flower field (Also referred to as Field G2)-
    Make use of this field while it is still here this week; it is being flagged to prepare for the cover crop.
    Basil: Italian (regular),
    Thai Basil (    purple flowers)
    Holy Basil (    Light white/purple flowers)
    Cut Flowers

  3. Directly in Herb Garden next to CSA pick-up
    Starting from the first oval brick bed nearest the picnic table, these herbs are ready to pick- Please ask if you would like a demo on how to cut best:

  • Parsley

  • Oregano

  • Thyme

  • Mint

  • Rosemary

Any flowers you see are up for grabs, just be mindful that we are a community sharing this space and opportunity.

More from the Farm

Grass-Fed Beef and Lamb cuts & Honey
Available now while supplies last

Walk-ins during pick-up are welcomed!!!
We accept cash or credit card

Bulk Beef Pre-orders are available now in the farm store and expected back on the farm by November 1

-The Clagett Crew
Please let us know if you have any questions by emailing us at Clagettfarm@cbf.org, or checking in with staff at pick-up!

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CBF offers many cool opportunities to take part in our watershed from here at the farm and our many other programs, see what’s happening on the CBF event calendar.