| This Week’s Share │ Farm Updates │ Recipe |
Chinese Cabbage
This Week’s Share
Garlic
Chinese Cabbage
Beets | Turnips
Watermelon & Daikon Radishes
Arugula | Bekana
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers
REMINDER: This Saturday’s CSA will be shifted the follwoing day
Sunday October 15 1:00- 4:00 p.m.
Easiest to view on computer or larger screen, so you can use the search feature!
U-Pick Items Available Now
Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.
In field D in front of the large three barns
Chili’s
In the field G2, Across from the side parking lot by the farm CSA pick-up
Flowers
Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line
In the herb and flower garden
Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!
Farm Updates:
Fall really is settling in now and entering our radar is racing the frost to pull out crops that cannot take those cold temperatures. Starting with the most sensitive one’s like the eggplant and peppers and getting them held in a more stable temperature. And at the same time doing a harder press this week to get the sweet potatoes out for the final weeks of the main season.
This last four weeks we expect a bounty of greens and do expect to have some more cabbages to shares for a couple weeks. Also looking ahead at exciting crops the premium lettuce heads and bok choi. Overall, we are very happy with the crops and how the final weeks will shake out and look forward to showing off for our last few harvests before a little holiday break before our next new adventure- the Winter CSA (learn more here).
Food and Farm Fest this Saturday
Noon to 4:00 p.m.
REMINDER SATURDAY CSA MOVED TO SUNDAY October 15 1:00- 4:00 p.m.
Rain or shine we will we having a good time here at the farm and we hope you can join us. Between the hayrides and the craft brews and endless food, and live music- we should have something fun for everyone in the bunch.
Buy Fresh Buy Local
Boneless Ribeye’s and N.Y. Strips
Morris Hill Farm
Poultry | Pork | Eggs | & More
Drop-off will be next Wednesday- Week 23
Recipe:
Chinese Cabbage Stir fry
Ingredients
2 tablespoons oil
6 oz. pork belly (170g, pork loin, or chicken, thinly sliced)
5 cloves garlic (smashed and cut in half)
5 dried red chilies (deseeded and roughly chopped)
1 1/2 lb. cabbage (680g, hand-shredded into bite sized pieces, washed, and thoroughly dried)
2 teaspoons Shaoxing wine
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon water
1/2 teaspoon Chinese black vinegar
Directions
In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.
Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!
-The Clagett Crew