| This Week’s Share │ Farm Updates │ Recipe |
This Week’s Share
Garlic
Onions
Potatoes
Summer Squash
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes
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’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
In Field D, the large field by the entrance in front of the 3 large barns
Chili’s On U-pick!
Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.
Sunflowers!
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 - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.
Basil- Italian ,Greek Fino verde, and Thai (purple)
Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line
Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.
All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.
Farm Updates:
Half way through the season and everything has been going so well!
We have harvested over 55,000 pounds of food so far- and donated about 17,000 pounds to our local food pantry partners. That’s a lot of fresh produce.
The next 13 weeks will start mirroring the shares from the first 13. In that, greens and roots will make a triumphant return, along with the Fall all-stars, sweet potatoes and winter squash.
But before we get to the last few weeks of the shares, let’s enjoy all of these plentiful treats that summer gives us. From the okra, to the green beans. Seasonal eating does bring a certain magic to each item as it graces the tables each week.
This week we will probably be seeing that last heavy week of tomatoes and will be shifting more towards a reasonable amount each week. As the first set start to wind down this will allow us to shift into our next field to take us into the next weeks of tomatoes. Be prepared for the sizes and shapes to get a bit more diverse.
Buy Fresh Buy Local Spotlight
Morris Hill Farm
Eggs | Poultry | Pork | and More!
Food and Farm Fest 2023
Saturday, October 14
Noon-4:00 p.m.
Hayrides | Local Chefs & Craft Beverages | Live Music | & More
This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
Reminders will come as we move closer to this week.
GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted
Recipes:
Southern Fried Okra
Ingredients
2 lbs Okra (fresh or frozen) cut into 1/2 inch pieces
1/8 cup buttermilk
1 tsp seasoning salt
1/2 tsp ground black pepper
3 tbsp all purpose flour
1/2 cup cornmeal
2 cups vegetable oil to fry with
Instructions
Drizzle buttermilk over okra.
Season okra with seasoning salt and black pepper.
Mix with hands to thoroughly coat okra.
Sprinkle all-purpose flour over okra, mix with hands to evenly coat.
Mix in yellow (or white) cornmeal.
Make sure the okra aren’t sticking together.
Heat oil in deep frying pan.
Carefully drop okra into the deep fryer.
Fry for approximately 2 to 3 minutes, or until okra are golden brown.
Remove okra from the deep fryer with a slotted spoon.
Place okra on a paper towel-lined plate to absorb the excess oil.
Allow to cool.
Add salt to taste.
Enjoy!
-The Clagett Crew