One of our amazing farmers, Elissa Planz, is happy to show you that potatoes will be included in this weeks share! Even this blistering heat cannot keep her excitement to share our harvest with you.
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
The flower garden in the field to the left of the wash station is really starting to bloom! Remember, you are welcome to cut some flowers to bring them home and enjoy a piece of the farm at your house. This would be a great week to do so.
Got any great farm photos? Send them to us in a reply to this week’s email or tag us on Instagram #clagettfarm. We’d also love to get your recipe suggestions!
Onions Explained
We have been getting some questions about the difference between shallots, red onions, and yellow onions.
Shallots: They are milder in flavor and lighter in color than red onions but more assertive then yellow, and they have a hint of a garlic flavor. They are often seen in French dishes but also indispensable to Asian dishes and more.
Red onions: Though they can be pungent and spicy, red onions are great for eating raw, bringing crunchiness and brightness to a variety of dishes.
Yellow onions: Nearly 90 percent of onions grown in the United States are yellow onions. Their deep but not-too-strong flavor makes them endlessly versatile in cooking. They are assertive when raw and deeply sweet when cooked.
This Week’s Share:
Garlic
Potatoes
Onions ( red, yellow, or shallots)
Cucumber
Squash
Kale, collards, or chard
Other items ( such as beans, melons, cabbage, fennel, and some other items in short supply, so you will have to see what extras you get when you show up!)
U-Pick:
In the fields:
Kale and collards
In our herb and flower garden behind the washing station:
Anise hyssop (licorice flavor; makes a nice tea)
Basil (Genovese, Greek, Thai, Round Midnight, Lemon, and Tulsi)
Coriander
Garlic chives
Onion chives
Lemon balm
Mint
Nasturtium (peppery, edible leaves and flowers)
Oregano
Sage
Shiso
Sorrel
Thyme
Lilies (their fragrance is as gorgeous as their looks!), Echinacea, Yarrow, and other flowers
Blackberries (a few short rows to the right as you approach the CSA pickup)
In field G2, which is beside the parking area, next to the washing station:
Parsley
More basil of various types (This is a great time to pick basil—freeze pesto for your winter pasta and dry Tulsi for tea.)
Zinnias, Cosmos, and Cleome flowers
Recipes:
INDIAN CABBAGE AND POTATO CURRY
“Check out this wonderful Indian recipe from Esther Schultz that we found on thewolesomefork.com. Great way to use your potatoes, onions, and cabbage this week.”
INGREDIENTS
1 tbsp coconut oil
1 tsp cumin seeds
1 tsp mustard seeds
1 onion, finely sliced
¼ tsp garlic powder
¼ tsp cayenne
½ tsp ground turmeric
1 tsp ground coriander
1 lb gold potatoes*, diced into ½” cubes
½ small head green cabbage, cored and sliced (about 12–14 ounces)
½ cup diced fresh tomatoes
¼ tsp salt
¼ cup chopped cilantro
Salt and pepper to taste
*Don't peel the potatoes unless they have thick skins
INSTRUCTIONS
Heat the coconut oil in a large skillet over a medium heat.
Add the cumin and mustard seeds and cook for 1–2 minutes.
Add the onions, stir well to combine, and cook for a further 2 minutes.
Stir in the garlic powder, cayenne, turmeric, and coriander and cook for 1 minute.
Add the potatoes, cabbage, tomatoes, ¼ tsp salt, and ¼ cup water.
Stir well, reduce heat to low, cover, and cook until the potatoes are tender, about 30–35 minutes. Check it every now and then to make sure it is not sticking. If it is, add another tbsp water.
Once cooked, remove from the heat, stir in the cilantro, and add salt and freshly ground black pepper to taste
Coming Soon:
The kale, collards, and chard are starting to get attacked by the Harlequin bug. This bug is most prolific in the month of July and starts to mark the end of kale and collards. We will fight as long as we can for you, but the end is soon.
Garlic bulbs from now until the end of the season!
A steady but modest supply of squash and cucumbers for the foreseeable future. In a few weeks, the amount of squash and cucumbers should increase again.
The tomatoes are really starting to come along and we should have plenty for everyone soon.
Potatoes will continue for the next couple of weeks.
Onions will continue for the upcoming weeks, but the tops will start to die back and there will just be the bulbs.
Peppers, eggplants, and okra are still pretty small. I wouldn’t expect those until the end of July.
Chili peppers are starting to make their way into the picture, and we would expect them in a couple of weeks.
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.