| This Week’s Share │ Farm Updates │ Recipe |
A beautiful head of Chinese Cabbage
This Week’s Share
Coming soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.
To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!
Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season
U-Pick Items Available Now
Please only pick items seen on this list!
Times open: Tuesday’s-Saturday 9:00-5:00 p.m.- CSA shareholders only
As much as you would like, but please remember we are sharing with all of our CSA!
Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
We will have red signs leading the way to gates on either side of the field.
Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store
NEW! Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. If you cut at the soil, it will hurt the plant, and will not regrow.
Also note much more can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”
Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible
Sorrel-harvest at the base and will regrow
Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible
Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more
Other cut flowers as they start to bloom for your vase at home
Also by the CSA pick-up area our native mulberry tree has ripe purple berries that are quite delicious.
Farm Updates:
It certainly has been a dry Spring! We have been very busy keeping up with the job of irrigating what we can and when we can do it- and thankfully we are still seeing greens pouring in and many left still looking wonderful in the field.
That said huge bulk crops like garlic, that have not been able to be watered the same way due just how many rows of garlic we would need to water— heads are sizing up slow. But we hope to see a lot of good things as it’s that time of year when the plant starts to flower and by picking them we can push energy back into the bulb. Those flowers will be edible and will make their way into your shares coming soon! The are commonly known as Garlic Scapes.
This year, we are getting extra help this season with our friends over at The Arc of Prince George’s County- a day program for adults with disabilities. They have been coming out since late April every Tuesday morning and have helped with many tasks around the herb and flower garden and also getting us ready with fresh bins for harvest!
The Arc volunteers enthusiastically helping to prep holes in the U-pick flowers by the large parking area
Recipes:
Kohlrabi Slaw
3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks
1 cup carrots (about 2 large carrots), julienned or shredded
1 apple, cut into matchsticks
2 green onions, thinly sliced
2 tablespoons chopped parsley
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon maple syrup, honey or sugar
½ tablespoon Dijon mustard
½ teaspoon kosher salt
Instructions
Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.
Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.
Sourced from A Couple Cooks
-The Clagett Crew