CBF Educator Kris Belessis returns for the day to help the farm team plant a field of peppers. We use rye straw as a mulch to prevent weeds, retain moisture, protect the soil from erosion, and feed our soil microbes. That dead grass is doing important work! Photo by Carrie Vaughn.
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
Oysters and Flowers
ANNAPOLIS OYSTER SALE
You can order oysters for pickup with your share in Annapolis on May 27! Eating farmed oysters is unambiguously great for the environment. Oysters spend their lives clarifying the Chesapeake Bay (leaving the sediment and pollution on the Bay floor), and by purchasing them, you are helping watermen grow more. Order online by noon May 26.
**IMPORTANT: When checking out, choose Local Delivery for your shipment method and please write “CBF EVENT” in the Notes section at the bottom of the page.
If you were a shareholder last year, you might have seen some of Bahiyyah’s gorgeous flower bouquets. You can purchase a subscription here and get them every week at any of our CSA pickups! We might also have a bouquet or two for sale on the spot, so keep some cash in your car just in case.
If you’re picking up your share at Clagett Farm, please wear masks inside the washing station. Some of our members are at greater risk of illness from COVID-19 and will not feel safe if everyone is not masked. Let’s make sure everyone feels welcome!
You no longer need to wear masks when you are U-Picking at a distance from others in the field. Please keep your mask handy in the herb garden during pickup hours in case people are picking near you.
Last week you received a couple seedlings from us. We’ll take those pots back when you’re finished to reuse next year. Thanks!
This Week’s Share:
Greens, Garlic, Roots, and Strawberries
Because we’re sending this email to you on Tuesday, rather than after we harvest on Wednesday, we can’t tell you yet what quantities you’ll get of each item or what choices you might have. Hopefully getting the information early will make up for the lack of specificity.
Strawberries (small container)
Lettuce (bag with a few small heads)
Kale and/or collards (small bag)
Green garlic (a robust handful)
Pink Beauty radishes (a few)
Hakurei turnips (these are in their prime right now – try slicing raw into your salad)
We’re not sure yet if you’ll also have other greens options or another seedling
U-Pick:
Spring Herbs
In our herb garden behind the washing station:
Cutting celery
Onion chives with edible flowers (the flowers have a strong onion flavor – try breaking them apart and sprinkling into your salad)
Garlic chives
Lemon balm
Mint
Oregano
Sage
Sorrel
Thyme
Growing wild on the farm:
Stinging nettle
Recipe:
Green Garlic Salad Dressing
Instructions
In a blender, pulse the chopped garlic into small pieces.
Add the remaining ingredients and blend until smooth.
Taste and adjust ingredients to your liking.
Makes about one cup dressing.
Ingredients
2 stalks green garlic, roughly chopped (trim off the roots and yellow bits)
½ cup olive oil
2 tablespoons vinegar (try apple cider or champagne)
1 teaspoon Dijon-style mustard
Honey to taste (try a tablespoon)
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon salt
¼ teaspoon black pepper
Coming Soon:
Our Educated Guess of What You’ll See in the Next Week or Two
Summer squash (mostly zucchini) begins in week 3 or 4
Green beans from our greenhouse beginning week 3 or 4
Garlic scapes, weeks 4 and 5
French breakfast radishes, weeks 3 and 4
Bok choi, weeks 4 and 5
Kohlrabi, weeks 4 to 6
Continuing for several more weeks: strawberries, lettuce, turnips (Hakurei will transition to Purple-top), kale, collards, and various salad greens.
We hope to have strawberries available for U-Pick very soon! Also coming soon to U-Pick—cilantro, dill, basil, and flowers.
Thank you for being our members!
CLAGETT FARM
Wednesdays, 3:00-7:00 P.M.
Saturdays, 1:00-4:00 P.M.
DUPONT CIRCLE DC
Wednesdays, 5:00-7:00 P.M.
ANNAPOLIS
Thursdays, 4:00-6:00 P.M.