| This Week’s Share │ Farm Updates │ Recipe |
A cut open beet, showing off its rich red color
This Week’s Share
Beets
Cucumbers
Carrots
Big Red Onions
Green Bunching Onions
Summer Squash
Kale/Collards/Chard
Parsley
For the holiday and to get some field tasks completed
NO SHARES Next week!!!
Easiest to view on computer or larger screen, so you can use the search feature!
U-Pick Items Available Now
Times open: 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
Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns
When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
-the gift that keeps on giving-still worth a visit for one more week.
We will have red signs leading the way to gates on either side of the field.Basil- large field across from parking area G2
Parsley-large field across from parking area G2
All items in the flower and herb garden by CSA pick-up can be picked now at this point in the season except thyme and oregano from the first beds as they try to get established their first year in their new homes
Farm Updates:
We are doing a hard press to get some large jobs complete here at the farm. Gearing up to lay the final Spring tasks to rest, and start to pick up some of the Fall to-do’s-whilst keeping up with the Summer must-have’s.
You will start to see the tables at pick-up look a bit different over this transition into summer, as the hauls will become more manageable we suspect.
It is hard to believe it is June as we are shifting to checking on the progress of crops like the tomatoes, and peppers more frequently. It does bring us so much joy and inspiration to keep moving forward as we see small fruits of our labors being created by the plants we have been nurturing for so long.
Next week we hope to see some sweet treats hitting the shares- Korean melons!
**Again don’t forget, for the holiday and to get some field tasks completed, please note we will not have shares next week!!!!
NO SHARES JULY 5- JULY 8
New item hitting the Clagett farm store, Honey.
Honey is available from our apiary at the farm that has grown in size quite a bit this year. More than doubling our previous amount of hives. We are now at 14 hives! This small harvest is just a taste of what we hope to be able to harvest in the Fall if the health of our hives allow us to share from their winter stockpiles.
Pre-order to secure your bottle for the next time you pick up, limited supplies until Fall.
Grass-fed Beef from our farm is still in stock-but moving quickly!
GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted
Buy Fresh Buy Local Spotlight
Buy Fresh Buy Local Spotlight
Morris Hill Farm will be coming by again this weekend!
For the remainder of the season we will start to see them every other week at our Saturday farm CSA pick-up’s
They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).
They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.
They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).
They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.
Recipes:
Parsley and Beet Salad
Ingredients
Makes 6 (first course) servings
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
1/4 cup extra-virgin olive oil plus more for drizzling
2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)
1/4 small red onion
1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired
Directions
Step 1
Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
Step 2
Trim beets, leaving 1 inch of stems attached, then peel.
Step 3
Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.
Step 4
Thinly slice onion with slicer.
Step 5
Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.
-The Clagett Crew