| This Week’s Share │ Farm Updates │ Recipe |
Chard, Kale and Collards on display
This Week’s Share
Garlic
Onions
Watermelon Radish
Arugula
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers
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
Front Half Cherry Tomatoes- whatever the rain has left for us, its been a rough week for tomatoes
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:
coming soon!
The fields are still a bit too wet to drive our heavy tractor equipment into the field to dig sweet potatoes as it would make quite a mess.
Being too eager though, the crew went in to dig in by hand to start getting these beauties safe in the curing room to start this next phase before they get to the CSA tables.
In this curing process they convert their starches to sweeter sugars that create a much sweeter sweet potato that are ready to store. It will take at least a week for them to go through this stage so look forward to them for the last few weeks as we secure enough to hand out to everyone.
With five weeks left of our main season this year and we are really diving into all the greens this week as we will officially be adding in the Collards and some of the Chard will be making an appearance. The greens will be around in some variety of salad and cooking greens for the remainder of the shares in good amounts.
We will keep going through more cool roots also apart from those sweet potatoes for the remainder of the Fall- like our rutabagas coming soon!
The five weeks of greens do not have to end!
Spots are filling quickly be sure to secure a share
Winter CSA
8 Weeks | December - March
Boneless Ribeye’s and N.Y. Strips
GROUND | STEAKS | ROASTS | HONEY
Morris Hill Farm
Poultry | Pork | Eggs | & More
Drop off-will be this week
Recipe:
Roasted Watermelon Radishes
Ingredients
1 bunch watermelon radishes trimmed and quartered
2 Tablespoon coconut oil or other neutral oil
1 teaspoon kosher salt
¼ teaspoon black pepper
2 Tablespoon fresh parsley finely chopped
1 lemon juice and zest
Directions
Preheat oven to 375F.
Toss cut radishes with melted oil and salt on a sheet pan.
1 bunch watermelon radishes, 2 Tablespoon oil,1 teaspoon kosher salt
Roast 30 minutes, tossing halfway through, until slightly browned.
Toss radishes with pepper, parsley and lemon juice and zest.
¼ teaspoon black pepper,1 lemon,2 Tablespoon fresh parsley
-The Clagett Crew