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