A morning sunrise on the way to harvest vegetables. These calm mornings full of bird songs and morning light have been a wonderful way to start the day. Photo by Jared Planz
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Final Share │
Announcements:
Next week will be the last share
Remember, you can come and collect a maximum of two shares at a time. Feel free to come both Wednesday and Saturday if you would like, to collect any extra shares remaining.
Meat Sales SOLD OUT!
We aim to continue to provide individual meat sales next season.
Wreath Sale Coming Soon
We are happy to announce that we will be selling handmade holiday wreaths again this season.
Pre-order should begin next week for you to reserve a wreath for this holiday season.
Our wreaths are made from foliage harvested from the farm with a mix of flowers either grown here or sustainably purchased from other growers.
CBF Proudly announces OUR New CEO
Hilary Harp Falk
We are thrilled to announce that the CBF Board of Trustees has selected Hilary Harp Falk, a proven expert in large-scale ecosystem restoration, leading organizational change, and coalition building, to be CBF’s next President and CEO.
Photo by Dave Harp
PURCHASE Additional GARLIC BELOW
Garlic is still available for purchase in larger amounts as well and will be cleaned off like before.
This Week’s Share:
Garlic
Sweet potatoes
Spicy mix and Tokyo Bekana
Purple top turnips
Kale and collards
Eggplant
Sweet peppers
Optional chili peppers and poblanos
A nice glimpse of the salad green beds we will be harvesting this week. Also in the background, you can catch Alex and Elissa getting ready for some harvesting!
Photo by Jared Planz
U-Pick:
Some new additions! They will be marked with the same red signs that you saw for the strawberry U-picking we had in the spring.
Sunchokes aka Jerusalem Artichokes (Find these across from the field with three barns, near the main office. The tall stalks that have died back are hiding these treasures below. You can park in the grass along the road, but be sure to leave room for traffic to move past. More info on these below.)
Hot/mild chili peppers
Garlic chives
Lemon balm
Parsley
Sage
Shiso
Sorrel
Thyme
what are sunchokes and how do you harvest them?
Here you can see Jared in our row of sunchokes, also called Jerusalem artichokes. They are a root vegetable that can be found in the tuberous rhizomes of these lovely, yellow flowering plants—which are related to sunflowers. You may have noticed these beautiful blooms earlier in the summer months. These tubers look a lot like ginger, but have a whole different taste profile. The sunchokes are similar to potatoes but with a much nuttier flavor. Unlike potatoes, can be consumed raw as well as cooked.
To harvest, just pull up and place the dried stalks aside. You will then want to dig in the area below to gather up the beautiful little roots. See them pictured above!
RECIPE:
Green Curry Lentil Soup
This soup packs in all the ingredients that would make your doctor happy (lentils, sweet potatoes, leafy greens!) but is bolstered by fiery Thai green curry paste to keep things interesting. Store-bought Thai curry pastes can vary widely in flavor and intensity from brand to brand, so there are also lots of aromatics like onion, ginger, and garlic to ensure there’s plenty of flavor to balance the earthy lentils.
Photo by Laura Murray, Food Styling by Susie Theodorou
INGREDIENTS
2 Tbsp. virgin coconut oil
1 small onion, chopped
2 garlic cloves, finely chopped
1 one-inch piece ginger, peeled and finely chopped
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus mor
¼ cup Thai green curry paste
1 medium sweet potato, peeled and cut into half-inch cubes
¾ cup brown or green lentils
4 cups low-sodium chicken or vegetable broth
1 13.5 oz. can unsweetened coconut milk, shaken well
4 cups (loosely packed) baby spinach leaves
½ tsp. fish sauce (or more to taste)
Small handful cilantro leaves with tender stems and lime wedges (for serving)
PREPaRATION
Step 1
Heat oil in a large saucepan over medium heat. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften—about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan—about 3 minutes.
Step 2
Stir sweet potato and lentils into onion mixture. Add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy—about 20–25 minutes.
Step 3
Add coconut milk to soup; return to a simmer. Add spinach and fish sauce. Cook just until spinach is wilted—about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
Step 4
Ladle soup into bowls and top with cilantro. Serve with lime wedges.
Final share:
Salad greens
Bok choy and tatsoi
Sweet potatoes
Root medley
Peppers, sweet/mild/hot
Cabbage leaves
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.