Spaghetti Squash will be bringing some beautiful yellow hues by the bench this week

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

Announcements:

Only 10 weeks remain!

We are coming to a close for the tomatoes this season.
Starting at the end of week 9 with our first fruits, they all have been a treat this year!
Like most years the tomatoes are seeing some late season blight as they did see quite a bit of rainy days over the course of the season. We try our best to prolong the inevitable, but with eating seasonally, a lot chapters come to an end to be missed until the following season.

Start preserving extras now while time still lasts for the rest of the summer goodies!
If you do not have time to do drying or canning, remember freezing works for quite a lot of the produce with minimum time in the kitchen! Ask us at pick-up if you need some advice on what goes best straight into a freezer bag to deal with later.

While the some chapters begin to close, we are going to see this week the first sign of the Fall season.

The Winter Squash is here!!!

We grow several varieties and as they ripen we will be giving these beauties out!

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

Our Farm Store

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

FYI: For any of those who are interested in bulk Beef or Lamb orders!

Lamb
Expected to be ready by the end of December
12 pound pack will be on offer, which will generally will be about a half of lamb.
We expect also to have some extra cuts to be added on or bought separately.

Beef
Expected to be ready by mid- February
Bundle options will include
25 pound Variety pack | 50 pound - Eighth | 100 pound- Quarter
More info will be coming soon, and with it a way to join an interest list to be included in our promotions for the grass-fed beef sales to receive an alert even once the CSA weekly newsletter ends!
Stay tuned.

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

This Week’s Share

Garlic Heads
Spaghetti Squash
Green and Ripe Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

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

Chiles
Located in Field G2 next to sunflowers
The 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

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!

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!
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
Located in herb garden-

Oregano
Thyme
Sage
Onion/Garlic Chives
Cutting Celery

Recipes:

Hot Pepper Relish

Prep time: 10 mins
Cook Time: 30 mins
Serves: 8

Ingredients

3 cups hot chili peppers (chopped, – You can use a mix of peppers even the sweet’s!
3/4 cup white wine vinegar
1/2 cup sugar
2 cloves garlic (chopped)
1/2 small onion (chopped)
2 tsp. yellow mustard seed
salt (to taste)

This easy hot pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We're talking steaks, chicken breasts, burgers, brats, even the good old hot dog.

It's one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest.

Let's talk about how to make hot pepper relish, shall we?

Directions

Boil the Ingredients. Add all ingredients to a large pan - vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt - and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.

Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers.

Cool the Pepper Relish. Add to a jar and allow to cool.

Boom! Done! Easy enough, isn't it? Your delicious pepper relish is ready to enjoy. How are you going to use yours?

Recipe Tips And Notes

Adjusting the Heat Factor. If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers.
Use Colorful Peppers for a Nice Looking Relish. I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn't quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.
Pepper Consistency. You can chop your peppers to make them chunkier if you prefer a chunkier relish, or use a food processor to process them finely. The choice is yours, but I find the best results when making all of the peppers a uniform consistency.
Seeds or No Seeds? You can remove the seeds from your peppers if you wish, but it is not necessary. Contrary to some belief, chili pepper heat is not in the seeds, but in the whitish pithy interior of the peppers. So, if you prefer to reduce the heat, core out the pepper insides before using. The seeds are edible and fine to use, though some dislike their consistency.
Preserving. Pepper relish will last a long time in the refrigerator properly sealed because of the acidity from the vinegar. This is a good recipe for water bath canning as well, if you'd like to store the hot pepper relish longer term in a pantry.

Sourced from Yummly.com and CSA shareholder made and approved!!

COMING SOON:

So while summer fades, we will start seeing the Fall crops start agreeing much more with the cooler nights and days, and some of this delightful rain.

We did another round of seeding yesterday ahead of all this rain that included a lot of of favorites to keep the greens coming this Fall. Doing this will aid tremendously with germination. Something that has been a challenge recently with that dry spell we saw after so much consistent rain this year!

So, while the Fall will come in gradually to the benches- know that is coming in a force once this next round of seeding begins to strut it’s stuff.

-The Clagett Crew

Week 16 of 26: Cooler days, and cooler nights, will indeed bring Fall delights.