Week 4 of 26: Summer squash is joining the veggie bounty!

This Week’s Share

Garlic Scapes
Red and Green Bunching Onions
Fennel
Summer Squash
Chinese Cabbage/Bok choi
Vitamin Greens (yukina savoy)
Kohlrabi/Turnips
Lettuce/Salad Greens
Kale/Collards/Chard


Coming reallly 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.

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

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

New! 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.
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

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:

Olivia helping to load some of the garlic scapes that will be rolling out this week

Oh rainy day and a little overcast, we can sure take those more regularly!

We enjoyed every scattered shower we had over this holiday weekend, and are overjoyed to cross moving irrigation lines off the to do list…for now.

We are gearing up for June as that is the month were the summer crops are calling for upkeep and attention. While the remaining Spring crops will be doing the same, in the final weeks getting prepared for their day of harvest.

As the year progresses we will do weekly, and for crops like squash ,daily harvests. But some crops you simply harvest once a season or every so often in what we refer to as our bulk harvests. This will happen very soon with our Garlic crop, and our onion shortly after- as we go to start pulling them from the fields and set them to cure in our barns for storage.

The garlic was planted last November, and each one will produce a garlic scape that we will pick off for the next week or so to help the bulb size up. The scent of garlic will be present moving forward. Moving on next to the potatoes- which are looking lovely as ever so far!

Also, so far this season we have donated records in greens, and even strawberries! With this past Saturday’s harvest donation weight of 1194 pounds, we are at now a grand total of 3390 pounds of donation weight. And that is mostly in greens, the tomatoes haven’t hit the scales yet.

Recipes:

Sauteed Napa Cabbage with Garlic scape Vinagrette

Author: Stacey from Eatthebite.com

  • Prep Time: 5 minutes

  • Cook Time: 3 minutes

  • Total Time: 8 minutes

  • Yield: 4-6 portions 1x

Sautéed organic Napa cabbage with garlic scape vinaigrette or homemade chili oil. Pick your topping for this healthy side dish!

INGREDIENTS

SCALE1x2x3x

INSTRUCTIONS

  1. Make sure your cabbage is washed thoroughly. Cut the bottom stem piece off and look inside. There may be dirt there and this is one of those vegetables that need a good rinsing and inspecting before continuing. 

  2. Lay the cabbage horizontally on the cutting board and run your knife across the head. Cuts should be about one inch apart or so. I did discard some of the yellow center bits, but if you like that keep it. 

  3. Melt olive oil and butter in a large pan on low-to-medium heat. 

  4. Transfer cabbage to the pan and toss with kitchen tongs to lightly coat the cabbage. 

  5. Place lid on the pan and set timer for about 3-4 minutes. We want to cook the cabbage until the leaves are soft, but there’s a little crunch to the white part. 

  6. Remove the lid and mix the cabbage. Test to make sure it’s cooked to your liking. 

  7. Sprinkle salt and pepper on cabbage then mix again. 

  8. Divide cabbage into two small serving bowls. 

  9. Spoon my Super Tangy Garlic Scape Vinaigrette over one bowl of cabbage and spoon my Homemade Chili Oil w/Sediment over the other bowl. Both flavors are totally awesome! Serve immediately.

-The Clagett Crew