Fresh ginger with the tops still attached, they are edible as well but with less of strong flavor as it’s pungent roots- great additions to soups, or finely chopped in a sauté pan—and even steeped for a nice hot tea.

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

Announcements:

Only 8 weeks remain!

Just a short wait longer and the shares will take their full Fall shift for the remaining weeks of the season with salad greens in a wide array of varieties like Spicy mix, Arugula, and Tatsoi. Also some tasty roots like turnips and radishes.

With that nice drier weather we were able to catch up last week and get everything in the ground. So now we can start doing some regular rain dancing to produce timely weather for the crops for the rest of the season. We will also be aiding this with as much irrigating as possible this week, just in case the weather has other plans.

Our Farm Store

In Stock Now

Ground Beef | Chipped Beef | Sausage Grillers | Livers

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
Beef-expected February 2023
Lamb- expected January 2023
For more information ask us at your next pick-up!

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

please try to do this at home if possible, while we are happy to look up in a pinch, doing this for everyone at sign-in proves a bit tricky

This Week’s Share

Garlic Heads
Fresh Ginger
Winter Squash
Eggplant
Chilis/Mild Peppers/Okra
Sweet/Bell 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

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. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.
Cut Flowers- are fading but still around

G2-next to larger parking lot left of the CSA pickup
Sunflowers are great for trying to save seed before the birds polish off what is left and tithonia still have some blooms left.
*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:

Beef and Ginger veggie Stir-Fry

Prep time: approx. 30 mins
Cook Time: approx. 20 mins
**Serves: 4-6**

1lb. skirt steak, trimmed, sliced against the grain into ¼"-thick strips, patted dry
1tsp. sugar
1tsp. toasted sesame oil
1 Tbsp. soy sauce
1tsp. kosher salt
1 Tbsp. vegetable oil
1 medium sweet onion (also add some sweet/mild/hot peppers to taste), sliced into ½"-thick rounds
3" piece ginger, peeled, very thinly sliced
Freshly ground black pepper
3 Tbsp. unsalted butter, cut into pieces
1 Tbsp. fresh lemon juice
Cooked rice (for serving) or Rice noodles if preferred

Step 1

Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Step 2

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Step 3

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, peppers, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Step 4

Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Step 5

Divide rice/noodles among bowls and top with beef stir-fry.

COMING SOON:

Each remaining week, summer will continue to feel further away as more Fall goodies make there way to a harvestable size. Starting next week, we should start seeing some yummy roots starting to grace the bench in the way of turnips and radishes.

We will also be harvesting a fun root called Sunchokes next week. Upon first glance they will look much like the ginger but are much more like a starchy root vegetable like potatoes and turnips.

And we will have coming also a variety of salad greens and some braising greens to come starting next week as that second planting starts to catch up with our need for the greens!

Sweet potatoes continue to progress nicely and we still expect to have those for our last couple of weeks as always. Remember to keep savoring these weeks, they do seem to go by so fast!

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

Learn more

-The Clagett Crew

Week 18 of 26: Ginger making it’s debut