Freshly picked cantaloupe, they are fully ripe and ready to eat! Photo by Elissa
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
For this week only:
Kale Collards, and Chard are open for U-pick after next week we must incorporate them back into the soil and plant the cover crop. We must do this so we can effectively manage a pest named, the Harlequin bug.So grab the last of the Spring greens while they are here!
Grass-fed meat: we have a few briskets, and some roasts left in our freezer, and are expecting a big restock by the end of July!
This Week’s Share
Garlic Heads
Red/Yellow Onions
Melons
Potatoes
Green Bell Pepper
Summer Squash
Cucumbers-Slicing
Kale Collards and Chard
U-Pick:
Kale, Collards and Chard
Field D- all the rows closest to the 3 barns
Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**
** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)
BASIL-
Large quantities can be found in the uncovered high tunnel(no plastic) 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!
Regular Italian- Still time for some pesto!
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
Located in herb garden
Calendula
Basil
Parsley
Mulberries (tree is to the right of the garden)
Oregano
Thyme
Mint
Sorrel
Garlic Chives
Lemon Balm
Sage
Any Flowers in the garden
Recipes:
Summer Squash Casserole
Time: 45-60 mins
Servings: 4-6
2 tablespoons butter
1 large onion, sliced
1 1/2 pounds summer squash or zucchini, sliced into 1/2 inch rounds
1 red pepper, thinly sliced
1/2 teaspoon salt
1 garlic clove, minced
1/8 teaspoon cayenne pepper
2 tablespoons flour
1/2 cup milk
1/2 cup cream
4 tablespoons parmesan cheese, grated
1/2 cup saltine crackers, crumbled (optional)
Preheat oven to 350. In large skillet, cook onion for 5 minutes, stirring. Add summer squash and red pepper and salt and cook stirring until tender about 10 minutes. Stir in garlic and cayenne pepper. Sprinkle flour over veggies and mix. Add milk, cream and parmesan and remove from heat. Put into casserole, top with crackers and more cheese, and bake until bubbling, about 20-30 minutes.
Coming Soon
A Midsummer’s Display
This week we are really seeing the shift to summer as the greens fade further away with the extreme heat. We are seeing a lot of great things shaping up for summer. Next week we should see some more peppers start to emerge, and hopefully the tomatoes!
The crew is all feeling the summer demand catch up to us but are digging in to get the Fall season started off as great as our summer crops!
Sweet potatoes are in, the winter squash have germinated wonderfully-and also is one of the largest plantings we have ever done. And while one greens field goes to rest this coming week, we will be getting our Fall transplants started to plant for our greens crop later this year.
Also, so far this year we have reached up to 5,000 pounds of food donated already!!!
Enjoy!
-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.