With the help of our worksharer’’s and crew on Saturday we brought in 355 pounds of greens! GREAT WORK EVERYONE!!!
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
In two weeks, we will be taking a pause for the CSA, this break is too give the crops a little bit more time in between our Spring to Summer season transition. This also is a good week since many may be traveling this July 4th Holiday.
This also gives the crew some time to catch our breath!
We will be closed for these pick-up’s
Wednesday June 29th
Thursday June 30th
Saturday July 2nd
Grass-fed beef is for sale by the piece, current stock is going fast!
We are expecting to have more available by the piece in mid July: expecting ground beef, delmonico steak’s, and possibly some beef sausage grillers!
Check out what is available for pre-order at your next CSA pick-up time below
Please keep visiting the strawberry fields in B4 and also the field across from the parking lot by the uncovered high tunnel. The season is on the tail end so hurry to see what still remains!
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.
Now is also a good time to think about a plan about preserving some of the extras when you can, it comes in handy during those winter months when the fresh veggies start becoming harder to find.
Would you like to be added to the weekly mailing list or are you having issues receiving the emails at all? Please contact clagettfarm@cbf.org and we can add you to the list!
This Week’s Share
Fresh Garlic Heads
Green Onions
Cucumbers
Hakurei Turnips
Radishes
Kale Collards and Chard
Summer Squash
U-Pick:
New to the list!
BASIL
several varieties available (regular italian, greek, purple, holy basil great for tea and some lemon basil
When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the “Y” helps prevent diseases from getting to the plant easier- Don’t be afraid to ask us for help explaining this at pick-up
***please note****This is the same area as the parsley that I had planted for u-pick as well, but an early war with the resident ground hog family and the weeds- we may not see much this year but the battle wages!
This can be found in the uncovered high tunnel in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking.
Zinnia’s are starting to really show off their blooms!
Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
They are planted into black fabric which should help locate them but they will also have a red sign to flag them for everyone
There are several annual varieties growing here, so grab some scissors and a jar of water and help yourselves!
Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Strawberries remain open Monday-Saturday. We are seeing the tail end of season so hurry if you still wish to grab a quart or two this season. B4 and the fields across the parking lot are open to all!
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:
Crisp and Crunchy Chicken Salad
Prep Time: 10-15mins
Cook Time: 20 mins
Total Time: 25-35mins
Yield: 4 servings
Ingredients
4 skin-on, bone-in chicken thighs (about 1½ pounds total)
Kosher salt
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 bunch scallions
3 small cucumbers
1 bunch small radishes
1 kohlrabi or ½ fennel bulb, 4-inch piece daikon, 1 watermelon radish, or 1 medium beet, trimmed
3 tablespoons (or more) red wine vinegar
Handful of salted pita chips, lightly crushed (for serving)
Preparation
Step 1
Heat a medium heavy skillet, preferably cast iron, over medium.
Step 2
Meanwhile, place chicken thighs, skin side down, on a work surface. Using a paring knife and working one at a time, cut a ½"-deep slash on both sides of thigh bone. This will help the thighs cook a little more quickly and evenly. If there is excess skin extending beyond thigh meat, trim and add to skillet to render. (If you don’t have any extra chicken fat, a drizzle of olive oil, 1 tsp. schmaltz, or 1 tsp. coconut oil can be used to grease pan.)
Step 3
Season chicken on both sides with salt and sprinkle with mustard and fennel seeds, patting to adhere. Cook chicken, skin side down, in pan, without turning, until skin is very deeply browned and crisp and chicken is about 75% cooked through, 18–20 minutes. The goal during this stage is to allow the chicken skin to render most of its fat, which you can’t really rush. Some seeds will end up sizzling in the pan instead of staying stuck to the chicken, which is fine and flavors the oil. If it looks or smells like they’re burning, though, skim them out with spoon. Turn chicken and cook on second side until just cooked through, 3–4 minutes longer. Transfer to a platter and let rest 10 minutes.
Step 4
While chicken is cooking and/or resting, cut scallions crosswise into ½" pieces; you can go most of the way up to the dark green tips. Cut cucumbers into 1" pieces. Slice radishes and kohlrabi thin enough to be flexible but still crunchy (use a mandoline if you have one, but they should not be paper thin, or else they’ll get floppy when dressed). Transfer vegetables to a salad bowl you’re planning to serve from and add vinegar and a pinch of salt; toss to combine.
Step 5
Cut chicken into 2 long strips by cutting along both sides of the bone. (If your knife blade is dull, use a serrated knife, which will saw through the skin without separating it from the flesh.) Slice off whatever meat is attached to the topside and underside of bone. Cut chicken crosswise into 1½–2" pieces.
Step 6
Gently toss warm chicken and pita chips into bowl with vegetables. Taste salad and season with more vinegar and/or salt, as needed.
Sourced from Bonappetit.com
Coming Soon
We have been so appreciative of all the timely rain this last couple of weeks, the plants have been very thankful
We are due for a couple more strong weeks of greens, and then our summer crops will start trickling in throughout July starting with those glorious melons!!! THEN TOMATOES!….. then our onions potatoes, eggplant peppers and OKRA! Shew, are you guys ready? WE SURE ARE!
Tomatoes are mulched and ready for twining. Potatoes have been hilled to keep forming more room for those delicious roots. And the melons have thrived so far this season, I spy a small cantaloupe forming!
Highlight: Where else our harvest goes!
Berwyn Heights Elementary School donation
We are rocking and rolling this year!
So much so, that not only have our shares been large, so has the amount we are able to donate to our community.
Not only this year are we coordinating again with Shabach Emergency Empowerment Center, through our long time partnership with the Capital Area Food Bank. We are coordinating through our friends at PGC Food Rescue getting food to those most in need while it is still fresh!
About 600 pounds was donated last Thursday to Berwyn Heights Elementary School to be given out directly to students families at pick-up.
We also have been able to give out to another location more in our own neighborhood with Cornerstone Baptist!
So far this year we have totaled 2000 pounds of produce donated!!!
One of the youngest children of one of the families visiting to see what strawberries were afoot while taking a tour of the farm
On top of that, we have also been partnering with CSA members this year to help coordinate with two separate Afghan refugee families who have been on the receiving end of a total of 6 donated shares.
Shares of which where donated by other members of the CSA!
It brings us a lot of joy to keep building stronger ties within our community in Prince George’s County. It takes everyone’s support to make these connections happen. Thank you all!!!
Summmer, we feel you creepin’ up. Stay cool everyone! 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.