Week 23 of 26: Sweet Potatoes and Fall Greens

We are truly settling into fall with all of these glorious sweet potatoes! They certainly bring a warmth to these cooler, shorter days. Photo by Jared Planz

Announcements:

Meat Sales Update

We have sold out of ground beef for the season. However, we still have a few specialty cuts on hand. We have New York Strip, Delmonico, and a couple pieces of Filet Mignon. These cuts are available for cash only and all cuts are under $10 per cut. In order to purchase, please inquire when picking up your share (for on farm only).

PURCHASE garlic

6/2 Event Invoice
sold out
6/2 Event Invoice
$112.00
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Volunteer Group Highlights

Hannon Armstrong

Hannon Armstrong brought 12 people to help around the farm on Tuesday. They were wonderful help with harvesting our bounty of sweet potatoes! You may remember Hannon Armstrong as the group that sponsored our recent acquisition of six wonderful bee hives.

Elysian Energy

Elysian Energy brought 10 people to help around the farm on Monday. They tactically harvested ginger from the greenhouse, finished picking the winter squash in the field, cleaned garlic, and even helped clean up in the tree nursery!

This Week’s Share:

Our beautiful display of peppers!

  • Garlic

  • Sweet Potatoes

  • Ginger

  • Salad greens

  • Winter squash

  • Kale and collards

  • Turnips

  • Bok choi and Tat soi

  • Eggplant

  • Peppers — green bells and sweet

  • Optional chili peppers, okra, poblanos

U-Pick:

  • Hot (and not so hot) chili peppers

  • Basil (Genovese, Greek, Thai, Round Midnight, Lemon, and Tulsi)

  • Garlic chives

  • Lemon balm

  • Mint

  • Oregano

  • Parsley (Last week for rows in G2 field)

  • Sage

  • Shiso

  • Sorrel

  • Thyme

  • Last week for Flowers (Zinnias, Gomphrena, Tithonia, and others)

While picking okra, the staff crowded around in amazement at this bumble bee’s work ethic. Look at all of that pollen!

Photo by: Elissa Planz

Recipe:

Sweet Potato Hash

Check out this wonderful sweet potato hash recipe from Chefling.com:

Ingredients

1 large sweet potato peeled, and diced 1/4"

1/2 large red pepper diced 1/4"

1/2 large green pepper diced 1/4"

2 Tbsp diced shallots

1/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/4 tsp dried thyme

1/2 tsp dried parsley

dash cayenne pepper

3–4 Tbsp olive oil

Cooked in seven simple steps!

  1. Heat 3 tablespoons olive oil in a large skillet

  2. Add potatoes, peppers, shallot and spices

  3. Sauté 5 minutes, stirring halfway through

  4. Cover skillet and sauté for 5 minutes, stirring 3 times (this will steam potatoes)

  5. Remove cover and continue cooking for about 10 minutes until potatoes and peppers are soft (add more olive oil if needed)

  6. Adjust seasonings if needed

  7. Add cooked egg on top if desired

Coming Soon:

  • Salad greens are amazing, and you’ll have them until the end. The arugula and spicy mix have more heat these days, so consider a creamy, mellowing/sweet salad dressing.

  • Sweet potatoes should continue until the end of the season, and they are another great crop that last for quite a few months. Try to store them in a cool, dry place away from other vegetables and resist the urge to wash them. ( It’s nice to use up smaller ones first as they tend to dry out faster.)

  • Lettuce heads will start to appear in two weeks.

  • Heads of bok choi and tat soi at least one more week.

  • Daikon radishes and purple-top turnips.

  • Peppers, eggplant, chilies, and okra continue, albeit a little more slowly with these shorter days and cooler night

  • Fennel will be starting next week.

  • Smaller Chinese cabbage will be available in the next couple of weeks.

  • Cabbage leaves (our cabbage may not fully head up in time for the season, but fear not—we should be able to give out some cabbage leaves soon!

  • Garlic

Thank you for Supporting our Farm!

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.