Freshly picked from our 1st wave of tomato plantings for the season!
BHN- Classic tomato Flavor-red slicer
Gin- Fizz-rich and fruity flavor like most orange varieties, and a beautiful red striping on the bottom
Ozark Pink-mildly sweet, aromatic, is more uniform in shape so will have a longer shelf life
Carbon-vibrant, sweet, Smokey flavor, green shoulders still when ripe and a rich pink at the bottom
│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
Winding up to peak harvest season, with the emergence of the first wave of tomatoes expect to have our share of tomatoes grow each week! So watch out for some big tomato weeks coming your way.
Our store has been updated!
Beef Sausage Grillers , Delmonico’s, and few other tasty cuts have been added, with Garlic to buy by the pound in tow!
Keep track of your share’s for the season! The page is easy to view from a larger screen, the names will be listed by First name with the Last initial. Please let us know if you need help finding yourself!
This Week’s Share
Garlic Heads
Red/Yellow Onions
Tomatoes
Shishito Poblano Jalapenos
Potatoes
Green Bell Peppers
Summer Squash
U-Pick:
This season is going really well so we are expecting to have u-pick tomatoes this year as planned in a few weeks time, I know many are eager but please be patient!
This will be done when we are unable to keep up with the amount of tomatoes in the field. For now, let’s enjoy the large amounts to be spread amongst all of our shareholders at pick-up, and our wonderful partners at the food pantries!
Cut Flowers- found in several locations on the farm!
G2-next to larger parking lot left of the CSA pickup
NEW! Sunflowers and tithonia!- please note there will be about 5 more rows of sunflowers to come!
**Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.
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-
FIELD D-nearest entrance, red signs will mark this area!
the planting of regular basil in the high tunnel looks as though heavy picking and heat have taken a toll on the plants
Still in the uncovered high tunnel in good amounts
Sweet Thai
Holy Basil- Great dried for tea!
Located in herb garden- which needs major weeding in some areas, we are working on it!
Brown Eyed Susan’s at at least 7ft in our flower and herb garden!
Calendula -Will be cleared out soon
Basil -also looking a bit tired from this heat
Parsley
Oregano
Thyme
Mint
Sorrel
Garlic Chives
Lemon Balm
Sage
Dill
Cilantro
Any Flowers in the garden
Recipes:
Blistered Shishito Peppers
Time: 15-20 mins
Servings: 2—4
How to Cook Shishito Peppers
Blistered shishito peppers are so easy to cook that you’ll know this recipe by heart after your first try. I offer exact amounts of peppers and oil below, but you really just need enough peppers to cover the base of your skillet and enough oil to lightly coat the peppers.
Here are a few tips:
Wash and pat the peppers dry before starting. You don’t want any splatters when you add them to the pan.
Toss the peppers in oil before cooking, rather than heating oil in the skillet. Shishitos are irregularly shaped, so there’s no way the oil will get into all the crevices otherwise.
Warm your skillet over medium until it’s so hot that a drop of water sizzles and quickly evaporates. Most recipes will tell you to cook the peppers over high heat, but that’s too hot for olive oil (especially in cast iron).
Then, add the oiled peppers. Let them rest for a minute at a time before stirring, so they get a chance to char. Stir every minute until the peppers are tender and blistered in spots. Popping sounds are good! This will take about ten minutes.
That’s it! Transfer them all to a serving dish, and finish them off with a spritz of lemon juice and a generous sprinkle of salt. I’ve tried other flavorings, but shishitos are really best when they’re simply dressed.
.Sourced from Cookieandkate.com
Coming Soon
Last week, we saw a full transition to summer crops! The color on the benches has intensified between the tomatoes and eggplant. We are really starting to enjoy seeing the bounty on the counter when we return home with a share. Any of you have any snapshots of your veggies or what your cookin’ up so far this summer? We would love to share them on the blog for everyone to see too! Email them to clagettfarm@cbr.org
For the next few weeks expect share amount to get a bit larger, especially in terms of peppers, tomatoes, and those delicious onions! Canning and freezing will be good ways to help use up some extras to take into the winter season.
Soon we should start seeing the rest of the summer goodies like the rest of the peppers from the sweetest of sweet to our hottest of hot chilies and the okra!
What’s awesome about a lot of these crops is they will keep providing for us until our first frost! Overlapping beautifully with some of those Fall favorites and the emergence of the greens again.
-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.