| This Week’s Share │ Farm Updates │ Recipe |
This Week’s Share
Garlic
Sweet Potatoes
Red Cabbage
Bok Choi
Radishes | Turnips
Lettuce | Arugula
Kale | Collards
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
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:
Next week we will be getting into something newer we have been growing the last few years in some of our extra retired high tunnel space that many of you will be excited to see again this year. Our fresh ginger!
Growing in this space allows us to create a warmer environment in the cooler Spring and Fall to the give this crop the right amount of time in the sunlight to produce a sizeable bulb.
The last weeks we will see a lot of the goodies like the sweet potatoes, Kale’s, lettuce, whatever roots we have left in our Fall field will be coming back in from harvest, holding strong. And until frost really strikes us, we will still be pulling peppers too. Eggplant has been fading hard the last week, so if we find any this will certainly be the last week.
We are excited to have a lot of really awesome share’s to send you all off into the winter season remembering us fondly. Let’s savor the last of these few weeks!
Not ready for the fresh veggies to end?
Be sure to secure your Winter CSA before space runs out!
(Less than 10 shares remain)
Buy Fresh Buy Local
Bulk Beef Options Available Now
Same great amazing individual cuts just with amazing saving
our options range from just $10-$12 per pound
We only have 20 bottles of honey remaining, now is the time to secure yours before the holiday season
Morris Hill Farm
Pork | Poultry | Eggs | & More
Holiday Turkeys Available!
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
,or by appt once turkeys are dropped off if needed email us at Clagett to arrange
Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.
Drop-off will be next week for all non-turkey orders
Recipe:
Chinese Cabbage and Apple Salad
Ingredients
1 Chinese cabbage
1-2 small apples
Wasabi Salad Dressing
3 tbsp rice wine vinegar
2 tbsp vegetable oil
½ tbsp sugar
1 tsp wasabi paste (note 3)
Garnish (optional)
Small green salad leaves
Instructions
If the stalk (whiter part) of the cabbage leaves are very wide, halve them vertically. Shred the leaves crosswise and put them in a bowl.
Sprinkle two pinches of salt over the cabbage, mix and leave for 5 minutes to wilt the cabbage.
While wilting the cabbage, add all the Wasabi Salad Dressing ingredients to a jar , put the lid on and shake well until the sugar is dissolved and there are no wasabi lumps.
Quarter the apple vertically and remove the core. Then slice the apple thinly (about 3mm / ⅛" thick), perpendicular to the first cut so that every apple piece has a band of red skin.
Squeeze the water out of the cabbage as much as possible and transfer to a mixing bowl.
Put the apple pieces with the cabbage and mix, ensuring that the apple pieces are scattered evenly.
Pour the Wasabi Salad Dressing over and mix well ensuring that salad pieces are well coated in the dressing.
Transfer the salad to a large bowl to share or individual bowls. Scatter green leaves (if using) to decorate.
Recipe Notes
1. used about a quarter of the whole Chinese cabbage which was not very large.
The weight of my apple was about 160g / 5.6oz. After removing the core, it weighed 130g / 4.6oz.
2. I made wasabi paste from wasabi powder. It had a very strong kick when freshly made. If you are using wasabi paste in a tube, you may need to adjust the quantity as the heat varies.
3. If you are unsure of how much kick you can tolerate, you may start with smaller quantity of the wasabi in the dressing. Taste test, then adjust to your liking.
-The Clagett Crew