Week 15 of 26: Summer days nearing an end

This here is a picture of our lush cover crop mix in the field in front of the 3 barns, in front you will notice the sunflower that is apart of the mix! Also included are Sudex, a hybrid grass, Sun Hemp (which also will make yellow but small flowers)

We use this to help do so many things to benefit the health of the soil!

From creating biomass for creating organic matter, reducing soil erosion , and certain plants have different relationships to the life below the surface helping things like nitrogen stay in the plant soil system.

By the end of the season all of our fields will be planted with some mixture of cover crop before these cooler nights slow growing down to a screeching halt. Check out this article that does a good job looking at Summer Cover Crops.

Announcements:

Summer is fading and may only be holding strong for a couple of weeks, us here at the farm have shifted a lot focus to getting Fall crops full swing.

While we have had many successes this year with this crops we have seen some upset in our last planting of cucumbers, and not with the groundhog as we thought.

It would seem this part of the field gets more shade than cucumbers would like at this time of year-especially as the sun seems to be going down earlier and earlier. Sadly only a partial row or two are really putting off any fruit, so we may not see these guys graze the bench again until next Spring.

So while we patiently await our emergence of the greens and roots, savor the tomatoes and sweet peppers that are abundant right now in the share

Shew! Cornito Rosso our red sweet pepper is a show stopper this year! Thanks for pausing at the end to take this bright and colorful photo Olivia!


GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in 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!

This Week’s Share

Garlic Heads
Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply for these items
Wednesday from 3-8pm
Saturday from 1-8pm

  • Large and Cherries Tomatoes!
    Remember however this field will be our tomato field for the rest of the season, while prolific now it will be key not to pick green tomatoes.
    Also Note:     Average hull may weigh about 25-30 pounds of tomatoes but we do expect any more per one family may affect how the field is shared between 250 families so while you may be first to the field keep in mind those who cannot be.

  • Chiles
    Located in Field G2 next to sunflowers

    They mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

These Items may be picked Monday-Saturday 8am-8pm

  • NEW! OKRA!
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. And we will place the same red signs about half way down where we wish for everyone to stop picking. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. 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

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Baked Eggplant
parmesean

Ready In: 1hr 30mins

Serves: 8

INGREDIENTS

DIRECTIONS

  • Preheat oven to 375°F

  • Brush 2 baking sheets with oil; set aside.

  • In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

  • In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

  • Bake until golden brown on bottom, 20 to 25 minutes.

  • Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

  • Remove from oven; raise oven heat to 400°F.

  • Spread 2 cups sauce in a 9-by-13-inch baking dish.

  • Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

  • Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.

  • Let stand 5 minutes before serving.

  • Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

  • Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

  • Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.

  • Simmer, stirring occasionally, until thickened, 15 minutes.

  • Season with salt and pepper.

    Sourced from Food.com

COMING SOON:

We will keep up with the ever steady need to harvest crops as they are ready this time of year, while we continue maintaining the little baby Fall crops that are germinating.

So if we are not with a harvest bin, we probably are out in the Fall field weeding. Now as we get to those cooler days we can sigh in relief that we can finally keep up with the rate of growth compared to that of the weeds during summer.

Also, our excitement for items like salad greens, lettuce, turnips, and other delicious greens is growing harder to contain.

-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.