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