These are our amazing Flavor burst Bell Peppers, they never disappoint.

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

Announcements:

Delicious new meat cuts have been added to our store
PRE-ORDER NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted

GROUND BEEF - SAUSAGE GRILLERS - DELMONICO RIBEYE

SIRLOIN - CHIP STEAK - FILET MIGNON

Our Farm Store

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!

Share Balance

Calling our star chefs waiting to make their debut!

You may enter into several categories of like Baked Goods, Sauces, and Beverages! Even having a category for compost!

Contests are free to enter and folks can register at https://dcstatefair.org/contests

Registration closes on September 1st Entry drop off will be September 10th @ Gateway DC in Southeast DC.
If anyone has any questions they can email Jaime@dcstatefair.org.

This Week’s Share

Garlic Heads
Red/Yellow Onions
Tomatoes
Summer Squash
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers
Eggplant

U-Pick:

Cut Flowers- found in several locations on the farm!

G2-next to larger parking lot left of the CSA pickup
Sunflowers and tithonia
**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.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
Zinnia’s
Salvia
Celosia
Any in the flower/herb garden

BASIL-
FIELD D-nearest entrance, red signs will mark this area!
This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!
Located in herb garden-
Which needs major weeding.

We have still not gotten to any weeding in the herb beds, as we have been tackling finishing off distributing the literal tons of food we have brought in the this past week. If anyone would like to help lend us a hand to catch up, we would love to count these towards workshare hours to give some extra goodies away as a thank you!
Email Clagettfarm@cbf.org to let us know if anyone interested in helping carry out this weeding mission.

Oregano
Thyme
Sage

Recipes:

Crockpot Tomato Sauce

Prep: 5-10 mins
Cook Time: 8 hours or more
Yield: 2-4 pints of Sauce

Ingredients

4 pounds tomatoes
2 cloves garlic
1/2 large onion (chopped)
1/2 teaspoon oregano
1/2 teaspoon basil
1 1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Toss all the ingredients into the crockpot (the tomatoes can go in whole or large chucks- we like to take the cores out at this step but everyone does this differently).
Cover and cook on low for several hours, stirring occasionally.
Once the tomatoes have broken down some, uncover; and continue cooking until you reach the desired consistency (expect it to take at least eight hours). The cook time will depend on how much water is in the tomatoes. If it's been a rainy summer, it'll take longer for the sauce to thicken. Paste tomatoes usually cook down the fastest because they have less water content.
For chunky tomato sauce: pick the tomato skins and cores out of the sauce as it cooks. For smooth tomato sauce: run the finished sauce through a food mill. If you don't have a food mill, scoop the tomato cores out; then, give the sauce a quick spin in a blender or food processor.
Pour your finished tomato sauce into jars, taking care not to fill past the headspace line.

To Can Your Sauce

Add one tablespoon of bottled lemon juice to each pint; two tablespoons to each quart. Modern tomatoes are not as acidic as they used to be, so this step is essential for safe canning.
Water bath can pints for 35 minutes, quarts for 40 minutes. Refer to the National Center for Food Preservation to learn more about the current recommendations.

To Freeze Your Sauce

Allow it to cool.
Then, transfer it to freezer-safe jars or bags, and place them in the freezer.
Use your sauce within one year, for the best quality. Thaw it in the fridge overnight, or speed up the process by thawing it in the microwave.

Tips

For the best flavor, caramelize the onions and garlic in a bit of olive oil on the stove before you add them to the crockpot.
Do your tomatoes seem to trickle in from the garden? Just freeze them until you have enough to make sauce. They can go in the freezer whole, and don't even have to be thawed before they go in the crockpot. This is also a good way to go if you're short on time. Just freeze your tomatoes until you have time to devote to sauce-making.
Prefer to make your tomato sauce on the stove? Here's a step-by-step tutorial to take you through the process.
Have lots of tomatoes on your hands? Use some of them to make homemade tomato paste, tomato juice and salsa.

COMING SOON:

Oooh yeah! that’s a much better temperature!

Well we certainly do have more potatoes coming for another week but the last set of rainstorms and on Tuesday morning a broken bolt on our beloved potato digger- we have had some setbacks. But rest assured, they will store just fine in the ground to make a special encore appearance for next week.

Also we will have more cucumbers growing and coming your way in a couple of weeks! And don’t you worry you’re favorite summer squash will pick up right where it left off here shortly as the next wave of squash will start to produce it’s fruit.

Those beloved Sun gold's should be making an all star showing this coming week as our next tomato fields start to show their stuff. We also have a beautiful cherry medley’s in store for you as always. So keep those sauce pots rolling, the drying racks rotating, and the freezer bags and jars in fresh supply. It’s that summer time peak harvest!

Partnership Highlight

Yet again we have received another great show of support from our partnership with Hannon Armstrong, an amazing company showing that we can keep having innovative, and great ideas, but in a cleaner more sustainable way.

You may remember them from last year helping us get the funds together to start our first Honey bee apiary. Setting us up with a total of 6 hives to start and allowing us to get all we need to maintain the hives and even extract some honey.

We have all been rewarded with the many fascinating things the honey bees have taught us, and opened up a whole world of what we just don’t know.

Shareholder’s also should stay tuned on the rewards these amazing creatures may be able to bring to our farm store this Fall!

Thank you HANNON ARMSTRONG (check out their climate podcast here)!!!

-The Clagett Crew

Week 12 of 26: Who keeps turning up the heat?!