These mini to medium sized bok choi are tender, sweet, and convenient to eat! We are looking forward to a big harvest this week of baby Mei Qing Choi, which of course can be stir-fried to perfection or steamed whole and covered in a tasty glaze.
This Week’s Share:
Kale or Collards
Lettuce Heads
Delicata or Acorn Squash
Mixed Salad Greens
Baby Bok Choi
Sweet Peppers
Tomatoes
Potatoes
Recipe:
Stuffed Delicata Squash
This week you’re getting another delicata squash recipe! This is the first time we’ve grown these little babies at Clagett and I know it’s the first time many of you have ever seen these, but they have just been prolific in the field and beautiful. In this recipe the delicata are cut in half and roasted, then stuffed with beans, greens, and cheese and baked again. It’s super easy and flavorful, it can be full of meat or vegetarian, and you could even swap the delicata squash in the recipe for acorn squash instead if you prefer those. Both are great so go forth and enjoy this taste of fall!
WINTER CSA ON SALE
Spots in the Winter CSA are filling up really fast this year- if you want to keep your supply of Organic veggies going through the winter be sure to sign up ASAP. We have increased winter share spots to 100, but it seems like everyone is looking to secure their steady source for local veggies. Current members save $15 at checkout!
Common winter veg items include kale, collards, chard, lettuce, bok choi, arugula, salad greens, spinach, turnips, baby radishes, sweet potatoes, herbs, butternut squash, carrots, daikon radishes, kohlrabi, and sometimes onions, garlic, cabbage, beets, and broccoli.
Bi-weekly on-farm pickup, every other Saturday 12-2pm, starting December 5 and ending March 20.
Flexible scheduling: fill out the easy Share Request Form ahead of time to let us know when you need to skip a week, double up, or need us to leave your share packed in the cooler for you to get after the pick-up window!
New this year! We will have a pickup location at the CBF headquarters in Annapolis! Annapolis pick-up is the same bi-weekly Saturdays, 10am-12pm.
What’s on U-Pick?
In field “F”, through the gate, below the primary parking lot:
Sunflowers and zinnias are blooming! Get the before they’re gone!
In field “G” behind the pizza oven/parking lot:
Still lots of Italian basil, Holy basil (for tea), parsley, and dill!
Hot chili peppers: jalapenos, lemon jalapenos, buena mulata (purple) and red flame cayennes, sugar rush peach, fruity habaneros, red and green serranos, and a few sweet red pimento peppers.
Lots of zinnias and gomphrena still for your bouquets!
In the raised brick beds, also known as the Cleeland Garden:
These are still going strong so help yourself to a few stems of herbs and flowers:
Marigolds
Mint
Oregano
Parsley
Greek Basil
Sorrel
Thyme, Sage, and Lemon Balm (to allow for healthy growback for these plants, pick the largest leaves from the outside, do not cut from the stem of the plant!)
Reminder that U-picking hours are Monday-Saturday, 8am-6pm. Please do not come to the farm on Sundays, as we do not have staff on site who can be available in case of an emergency. If the main gates are closed when you arrive you can follow the paved road to the right, and then follow the curve of the road back to the left. This will take you in a loop around the main deer-fenced area and up to the wash station/parking lot.
Our stock of beef and lamb is low but will be replenished soon! All cuts of our grass-finished, dry-aged beef will be back in the store by early November. Lamb cuts will be back from the butcher in mid-December and can be purchased during our Winter CSA pick-ups on Saturdays, or ordered online ahead of time. In the meantime, enjoy the sale on ground beef- $10 per pound, plus save 5% when you buy 5 pounds, or save 10% when you buy 10 pounds.