| This Week’s Share │ Farm Updates │ Recipe |
Filled pints of strawberries on display
This Week’s Share
Strawberries
Green Onions
Lettuce
Salad greens
Bok Choi
Kale/Collards
Kohlrabi
Turnips/Radishes
Important Updates!
Annapolis Thursday pick-up:
Location will slightly shifted to some tents temporarily, just outside of the parking garage still located on the back loop behind the building. You should see my blue CBF tent with the bounty of veggies underneath.
Clagett Saturday pick-up:
Kindly note that there will be a private memorial lunch near our vegetable pick-up location, and we kindly ask for your understanding and cooperation during this time and minimize foot traffic over by the restrooms in the red shed that you drive pass on the way up to the pick-up.
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
All Items are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store
Please only pick items seen on this list
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
Farm Updates:
The lettuce weeks are upon us!
What a first week, and what a hull we had to start off the season. On top of that wonderful hull, we were also able to donate our first week, over 600 pounds of fresh produce to our local food pantry Shabach.
We will have more to come of this crop ,as well as, a few varieties of Asian greens. Plus many other goodies along the way. The fields are growing so fast- faster than we have ever seen.
So we will just keep on planting, so we can keep on harvesting!
As crops are becoming ready earlier than expected we will keep adapting each week and hope also the summer crops are going to do the same for us.
The summer crops are all transplanted in and some of the early summer squash are itching for their debut. So more will come for the next chapters of our season and what the weather will bring us. But for now- lets enjoy this Spring bounty!!!!!
We predict U-pick strawberries in a couple of weeks once we are into the “peak season”
Olivia our Crew leader excited with the huge hull of harvested spinach bins
Also check out our bulk beef options for pre-order while supplies last! Available in the farm store link below
Recipes:
One of our favorites right now is adding in greens for breakfast! And why not cut them fancy?
Ingredients
2 Heads Asian Green Heads
2 tablespoons Olive oil (or bacon fat after cooking backing is quite nice)
pinch of salt
Directions
1. After rinsing the greens, cut them in half length wise. If using olive oil, drizzle onto greens. If using bacon fat do not drizzle anything- that will be in the pan for you already.
2. Turn skillet/pan on to high heat, and once hot add the heads in, cut side down. This allows the most leaves to touch the pan and get a nice crispy texture.
3. Once they start to turn bright green after a minute or two, flip the heads to the other side- and cook for another couple of minutes.
4. Pull off the heads from the heat once they have the desired “charring” and enjoy!
Our bok choi rows in one of the many beds we have to pick from this Spring
-The Clagett Crew