Announcements:
Welcome back! We hope everyone had a fun week off from the CSA and are coming back with empty fridges ready for new summer produce!
A note about the sign-in sheet: We have now updated the sign-in sheet, also known as the “share credit log.” It now has a column totalling the number of shares you have picked up so far- use this to help you determine if you should get doubles, or skip weeks as the season goes on! If you think we’ve got your tally wrong email us at clagettfarm@cbf.org. As a reminder: Please put a check in the box for every week you have picked up a share, and put two checks if you are picking up two shares to make up for a missed week. To keep it organized and clear for other customers and staff, please do not put X’s or dashes in the empty spaces, or add notes in the margins of the log. If you need help, any staff will be happy to assist. Thanks!
U-picking Note: In addition to the usual list of herbs and flowers in the Cleeland Garden and the G field, there are also now SUNFLOWERS in the F field (inside the gate below the main parking lot). Some are planted in rows past the cherry tomatoes (coming soon!) and some have reseeded from last years flowers. The field closest to the road is full of a flowering cover crop of buckwheat that will have to be mowed by the end of the week, so get those rogue sunflowers while they last. Ask a staff member for a jar to take them home if you don’t remember to bring your own vase!
This Week’s Share:
Slicing Tomatoes
Cherry Tomatoes
Red Onions
Garlic
Fennel
Squash
Carrots
Green Beans
This recipe makes so much sense. Fennel is one of those ingredients that can be overpowering eaten raw or alone, but added to other things just makes a dish go further in flavor and quantity! Make yourself a small batch of fresh tomato sauce this week to eat with spaghetti and see if you agree with fennel as a yummy secret ingredient. Fennel can also be sauteed alongside your green beans or squash, or pickled on it’s own!
Farm Notes:
We did take a little break away last week, and slowed down considerably during those three excruciating hot days. The plants and weeds never seem to take a holiday though, so we also kept up with harvesting the squash, cucumbers, and tomatoes, removed irrigation from the spring fields so they could be disced in, mulched our last planting of field tomatoes, and mowed the living aisles in our onion, eggplant, and sweet potato fields. Also, the garlic crop of 2026 is now all harvested and curing up in the barn! Curing is the process of drying the outer papery layers of the garlic head, which makes it shelf stable for months. We simply spread all the garlic plants out on pallets and big nets hanging from the barn ceiling. The hot, dry environment and air flow around the bulbs will cure them for storage, and we’ll spend the rest of the year cleaning the dirt off and clipping the long stems each week before they make their way to you! Enjoy them, they are a delicious labor of love.
Coming Soon…
New potatoes, eggplant, sweet peppers, bell peppers, and chili peppers are all coming our way soon. Thanks again for being a part of our farm community and making a great investment in your local watershed by sourcing your produce from us. We couldn’t do it without you!