Summer Squash season has begun!
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
Our grass-fed meat inventory has been updated with what’s in the freezer
Pre-order now to grab along with your next vegetable CSA pick-up!
Right now we have a few different steak cuts available as well as some roasts! We also expect to have more ground beef and more steak cuts available mid July!
U-Pick Strawberries in field b4 seemed to have slowed down it seems, while berries are still there the hunt gets harder. Hopefully the later ripening variety pull through and those hot days didn’t damage too many flowers on the plants. Stay tuned!
Remember share’s will start growing in size and weight, it is convenient to try to bring a few bags or even boxes to use to take your share home.
This Week’s Share
Garlic Scapes
Green Onions
Fennel
Kohlrabi
Salad Greens
Kale Collards and Chard
Summer Squash
U-Pick:
Strawberries up in B4 will be open Monday-Saturday, Stay tuned for updates!
Located in herb garden
Calendula
Mulberries (tree is to the right of the garden)
Oregano
Thyme
Mint
Sorrel
Garlic Chives
Lemon Balm
Sage
Any Flowers in the garden
Recipes:
Pasta with Tomatoes and Kale
Prep Time: 5-10mins
Cook Time: 15 mins
Total Time: 20-30mins
Yield: 4 servings
2 tablespoons olive oil
2 tablespoons butter
1 bunch green onions, including half of the greens, thinly sliced
1 cup thinly sliced kale
2 ½ teaspoons grated lemon zest
1 tablespoon finely chopped thyme
Salt and ground black pepper
2 medium summer squash or zucchini, sliced into ¼-inch thick half moons
1-pound dried pasta
2 tablespoons minced basil
½ cup halved cherry tomatoes
Freshly grated Parmesan, optional
While water is heating for the pasta, heat half the oil and butter in a wide skillet over low heat. Add the green onions, kale, lemon zest, thyme, and few pinches salt and cook slowly, stirring occasionally.
When the water boils, salt it, add the summer squash, and cook until partially tender, 3 to 4 minutes.
Scoop it out, add it to the kale and green onions, and continue cooking.
Cook the pasta, drain it, and then add it to the pan.
Raise the heat and stir in the remaining oil, basil, tomatoes, fresh pepper to taste, and a few tablespoons cheese.
Divide among pasta plates and grate a little cheese over each portion.
Coming Soon
As the heat keeps rising, we will see the greens start to fade away, so please savor them while they last and keep cranking out those tasty salads!
The Kale and Collards are still going strong so expect hearty bunches in this department.
In the coming weeks we will see the emergence of summer crops, like our cucumbers!
Here is a snapshot of our seasonal vegetable crew for the 2022 season. From the left to right we have Gabi, Michael, and Olivia.
Each one will be doing their part to keep this veggie train moving! Many thanks go out to them as they are the backbone to our success doing a bulk of their day in the field, maintaining the crops.
-See you soon
-The Clagett Crew
Thank you for Supporting our Farm!
CLAGETT FARM
Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.
ANNAPOLIS
Thursdays, 4:00-6:00 P.M.