| This Week’s Share │ Farm Updates │ Recipe |
Peashoots look ready for cutting!
This Week’s Share
Garlic
Onions
Hakurei Turnips
Arugula | Toyko Bekana | Peashoots
Kale | Collards
Summer Squash
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:
Winding down into the last six weeks, we will continue to see our greens showing up more and more and will carry on until the end. For a couple weeks also we will do what we can to harvest what we can from what summer crops remain like the peppers and eggplants.
Moving on for the next few weeks we will see more unique roots emerge like rutabagas, and some other cool turnip and radish varieties. We also we be getting into a big job once the fields dry out some, pulling up the sweet potatoes for our final weeks of this main season.
We also have pretty big updates about some cool new additions to the farm.
If you enter from the front of the farm and have noticed our activities around the three patches of soil.
It's not a coincidence that they closely resemble the areas inside of a high tunnel or greenhouse. In the upcoming weeks, all of us at the farm will come together to work tirelessly as the final pieces arrive to construct the outer shell around them. These will be big components to the addition of our very first Winter CSA ,starting this December!
We are excited to take steps to keep offering fresh organic produce to our community all year long. Shares will just be located directly at the Farm for the winter season for a selected 8 weeks over December- March.
PLEASE NOTE: Saturday Shareholders
Food and Farm Fest is being held Saturday October 14, the CSA will be shifted to the next day Sunday October 15 1:00-4:00p.m.**** This reminder will keep getting larger and we will make messages at pick-up!
Boneless Ribeye’s and N.Y. Strips
GROUND | STEAKS | ROASTS | HONEY
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Morris Hill Farm
Pre-order by next Wednesday 10/4 by noon!!!
Drop off-will be next week
Poultry | Pork | Eggs | & More
Recipe:
Peashoot Pesto
Ingredients
1 cup peas (can be frozen)
2 cups fresh pea shoots
1-2 small garlic cloves, peeled
salt and pepper to taste
1 teaspoon lemon juice
⅓ cup extra virgin olive oil (you may not need it all)
Directions
Place peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse a few times until everything is coarsely chopped.
While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto (you may not need all of the olive oil). Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.
Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!
-The Clagett Crew