Radishes are ready, you can always tell because you can see them size up at the surface of the soil just like you see above. Did you know they only take 21 days to grow from a seed to the sizes you see above? They are an amazing crop that provides a lot of nutrients and the green tops are wonderful cooked!

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

Announcements:

Only 7 weeks remain!

What a splendid rain we had this past weekend at the farm! We have been working hard to keep up with irrigating as best we can in each of our Fall fields to keep the crops happy. So while we wish it came a bit sooner, we are glad to have had it- and will hope to see it again periodically over the season. Fingers crossed!

As we keeping plucking along this will probably be our last strong week of winter squash and all of our varieties we grew this season. The Acorn winter squash will be plentiful this week after bringing in quiet the hull early this week.

We now will start the full dive into Fall with our roots and greens that we will have available each week in the share’s. The balance of Fall crops on the bench is starting to outweigh summer.

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
Turnips/Radishes
Salad Greens
Sun chokes
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:

**Roasted Sunchokes**

Prep Time: 5 mins
Cook Time: 20 mins
Serves: 4

Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.

Ingredients

1 lb sunchokes (Jerusalem artichokes) *see recipe notes rinsed and scrubbed well, and cut into ½-inch thick slices
1½ tablespoons extra virgin olive oil plus more for drizzling
½ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
1-2 sprigs fresh thyme finely chopped

Instructions

Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.
Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.
Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.
Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.
Sourced from a beautiful plate.com

COMING SOON:

Each week that balance will keep growing on the Fall side. As more and more of the seeds we put in the fields come to the final chapter of their growing stages, to make their way onto your kitchen counters!

We will have a diverse set of greens starting with Peashoots next week. And in the weeks after greens from Tatsoi to more of that delicious spicy mix. As well as a great selection of roots to add some complexity to those roasting pans and soups to bring us into season where warm and cozy fills a lot of souls with joy.

And of course in our final weeks we still predict to get those tasty sweet potatoes out of the ground to be cured for a week to maximize their sweetness. Very exciting but also bittersweet as we get to the closing chapters of this season.

So please savor each item as it still remains available because frost is coming, and with that it will start eliminating the last summer crops. Also, making harvesting a much more chilling experience for the greens and ourselves.

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 19 of 26: The Roots are showing off this week