Week 25 of 26: More greens and bit of fresh ginger, and another week left

This Week’s Share

Garlic
Sweet Potatoes
Fresh Baby Ginger
Savoy Cabbage
Bok Choi
Turnips
Spicy Mix | Lettuce
Kale
Green, Mild & Hot peppers

Clagett Farm Pick-up’s
Wednesday 3:00 - 6:00 p.m.
Saturday 1:00 - 4:00 p.m.

Annapolis Pick-up
Thursday 4:00-6:00 p.m.

Davidsonville Pick-up
Friday 4:00- 6:00 p.m.

Please do not take more than 2 shares per pick-up! We try our best to accommodate doubles at the end but triples or more are just not possible!

U-Pick Items Available Now

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

In field D in front of the large three barns

  • Chili’s

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

  • Parsley

  • Oregano

  • Flowers

Farm Updates:

We have one more week after this, it’s almost surreal! Such a bounty and for our final week we will clear out what remains from our Fall fields to send you off with as many Fall goodies as we can. It’s been a treasure to not have had a hard frost to take out all the peppers quite yet. Expect next week to have a bountiful mix of all the green goodies we have grown this Fall from the kale, salad greens, cabbages and the many root varieties.

Not ready for the fresh veggies to end?

Be sure to secure your Winter CSA before space runs out!
WE ARE ALMOST SOLD OUT!

We will have an option to have bagged share’s left for the days following pick-ups to make this more flexible that can be pick-up at your convenience.

Buy Fresh Buy Local

Bulk Beef Options Available Now

Same great amazing individual cuts just with amazing savings
our options range from just $10-$12 per pound

Morris Hill Farm

Pork | Poultry | Eggs | & More

DROP OFF THIS WEEK

Also note: Holiday Turkeys Available
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
or by appt once turkeys are dropped off if needed email us at Clagett to arrange

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Recipe:

Roasted Savoy Cabbage

INGREDIENTS

  • 1 head of savoy cabbage

  • salt and pepper

  • 3 tbsp. rapeseed or groundnut oil

  • 300ml (1¼ cup) beef or vegetable stock

  • 2 tbsp. butter

  • 2 tbsp. dry breadcrumbs

  • 2 tbsp. grated Parmesan

  • a few sprigs of thyme, leaves stripped

Instructions

1. Remove the outer leaves from the cabbage and trim the base. Cut it crosswise into quarters.

2. Preheat the oven to 180C/350F

3. Heat 2 tbsp. of the oil in an ovenproof casserole or skillet with a lid (or borrow a just about fitting lid from another pan). Arrange the cabbage quarters in the skillet and cook over medium-high heat for 5 minutes on each cut side, until charred.

4. Turn them cut sides up, lower the heat and add the stock and butter. Cover with a lid and transfer to the oven for 20 minutes.

5. In the meantime toss together the breadcrumbs, Parmesan, thyme and the remaining tablespoon of oil. After the 20 minutes lift the lid from the cabbage dish, sprinkle the breadcrumb mix over the quarters and return to the oven, uncovered, for another 10 minutes.

6. Serve as a side with fish, sausages, pork or just on its own with crusty bread.

-The Clagett Crew