*Another field mulched for the season- the sweet peppers are starting to grow their first set of flowers, the countdown begins!*

│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │

Announcements:

Next week we will be off for one week to help the summer crops have some extra time to grow some while we also have time to do some much needed field work, like tomato twining!

Please note that there will not be any pickups:
Wednesday, June 29
Thursday, June 30
Saturday, July 2

There are still a few grass-fed meat cuts available, Check what’s in stock below!
Pre-order now for easy pick-up!
We are expecting to have more available by the piece in mid-July, including ground beef, Delmonico steaks, and possibly some beef sausage grillers.

Our Meat Store

Well, that’s a wrap on strawberries for the year! You are welcome to still come visit the field across from the parking area at the farm pick-up, while on your way to the uncovered greenhouse full of many types of basil’s.

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.

This Week’s Share

Fresh Garlic Heads
Fresh Red/Yellow Onions
Cabbage
Cucumbers
Salad Greens
Kale Collards and Chard
Summer Squash

U-Pick:

*Standing at the start of the black fabric in the uncovered high tunnel*

BASIL-
Large quantities 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. Mind where you walk as their is a new bed of dill and cilantro seeded! Also note the basil in flower garden still needs more time, please do not pick!

Regular Italian- PESTO TIME IS NOW!!!
Greek-finer leaf basil
Round Midnight- similar taste to italian
Sweet thai
Holy Basil- Great dried for tea!

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 plant so there is a “Y” left behind 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!

Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
They are becoming easier to spot I hope but the red signs will still be there to mark them
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

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:

Simplest Cabbage Slaw

Total Time: 15 mins
Yield: 4-6 servings

INGREDIENTS

½ cup sour cream
½ cup buttermilk
2 tablespoons apple cider vinegar, plus more to taste
1 tablespoon sugar
1 teaspoon kosher salt, plus more to taste
1 small head cabbage, cored and finely shredded
1 small red onion, thinly sliced

INSTRUCTIONS

Whisk together the sour cream, buttermilk, vinegar, sugar, and salt. Taste. For more bite, add another teaspoon of vinegar. Stir and taste again. Adjust with more salt if necessary.
In a large bowl, toss together the cabbage and onion. Add the dressing and toss to coat. Taste. Adjust with more salt if necessary.

Author: Alexandra Stafford

Coming Soon

After our break comes an exciting month. July brings on all of the summer goodies; our melons, tomatoes, potatoes, okra, eggplant and sweet peppers!

Field D showing off a few different methods of weed management for organic growers.

Starting from the left you see the straw mulch which while very effective at retaining moisture, however, this is quite a back breaking task to get spread.

Then the flowers in the center are planted into black fabric which is a bit less labor intensive but not the most fun task to pull back up in the Fall.

Then finally our strip tilled rows with clover aisles on the far right. which allow us to keep more ground covered as well as lessen our amount of tillage.

At this time in the season we are starting to catch our breaths from planting in time for some of my favorite months, the peak summer harvest. While also some of the hottest weeks of the year, there is nothing quite like pulling in a ton of tomatoes in from the field.

We can expect possible one or two more weeks of the greens, but by July we must start tucking them in so we are no longer breeding pests in that field for the following year’s crop. Most of these green’s crops you will see again in the Fall, once we cool down again. After break I imagine we all will be looking forward to those cooler days, but while summer is here let’s just remember to enjoy it’s bounty.

See you soon, and catch you all again after break!

-The Clagett Crew

Week 6 of 26: Summer is brewing!