Week 10 of 26: The thick of summer, the bounty continues

This Week’s Share

Garlic
Potatoes
Red Onions
Slicing Cucumbers
Yellow Onions
Summer Squash
Green Bell Peppers
Eggplant
Tomatoes

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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

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Cilantro/Dill- A bit did make it through this heat wave and can be found at the far left of the field next to the black fabric

Farm Updates:

Tomato season is upon us, and we are going to go through quite the selection of varieties through the weeks. In wave one will have a few heirlooms as well as some classic red tomatoes coming in this week. Storing fresh tomato guide here. We will have another tomato field to fall back to once we start seeing yield diminish in the the first- where the varieties will continue to expand.

Be mindful heirlooms can be a bit oddly shaped- and come in more colors than red (like orange and pink, or striped!). There is nothing wrong with them and these varieties have been carried down untouched for a reason, in that breeding uniformity reduces flavor. Because these precious tomatoes do not have to travel far we are able to carefully bring them to our CSA shareholders to enjoy.

We will keep gearing up this season with the summer goodies. Hotter and sweeter peppers are to come soon as we wait for some color changes to start happening on the green abundance we see on the plants themselves.

Next big summer item to hit the bench will be the okra!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Roasted Eggplant Stacks

Ingredients

2 Eggplants
2 cups of tomato sauce
1 cup pesto
Fresh mozzarella ball
handful of Basil
handful of bread crumbs
Salt/pepper

Instructions

  1. Sliced the eggplant and roasted them on a sheet at 400 with olive oil , a good sprinkle of salt/pepper- for about 15 mins per side= 30 mins total

  2. Once roasted you can start making stacks in a dish.
    Starting with roasted eggplant, then adding some tomato sauce and layered the roasted eggplant with fresh pesto, more tomato sauce, basil and sliced mozzarella and a little bit of breadcrumbs

  3. Bake at 400 degrees for 12-15 mins or until cheese is brown and melted

  4. After removing from oven adding remaining basil, adding a drizzle of olive oil if desired.

-The Clagett Crew