The sunset last Thursday coming back in from our Annapolis pick-up

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

Announcements:

Only 6 weeks remain!

Hurricane Ian certainly left a mark around the farm in terms of overall saturation. We all certainly have had our fill of soggy boots and cold hands and are looking forward to some drier days to help balance out the back to back days of rain we have been experiencing.

We are excited for how our final set of fields have been coming along and are going to start pulling everything we have from the bounty seeded in all of those fields.

And when we thought we had just one more strong week of winter squash, it looks as though we are in for a treat.

Apparently looks were very deceiving when looking at them all spread across the field. Just last week alone we brought back up about 2000 pounds of the remaining Acorn and Seminole winter squash varieties. Winter squash did no disappoint this season to say the least.
If you have had a chance to try some of them let us know which one is your favorite at pick-up!

Our Farm Store

Almost Sold Out!

Ground Beef | Chipped Beef | Sausage Grillers

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

UPDATE!!

We were able to snag an earlier spot with our butcher shop before the holidays!

NEW EARLIER DATES!
Beef
We will be opening up sales for this starting October 14
Expected Dates for Pick-up
Saturday October 22 , 1:00pm—4:00pm
Wednesday October 26 , 3:00pm—6:30pm

Lamb
Sales will open for these around December 15
Expected Date for Pick-up
December 20

More info will be on it’s way, and just so you get all the first meat updates throughout the year, even when our CSA ends, join our meat mailing list.

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
Peashoots
Salad Greens
Winter Squash
Chilis/Mild Peppers/Eggplant
Sweet/Bell Peppers

U-Pick:

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

Chiles
Located in Field G2, will be fading quickly with the cold weather!

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.

Okra- The field will remain there until it dries out a bit, and we will soon be focusing on getting cover crop seeded. The u-picking half has mostly very large okra, which to note the seeds can be useful. However, the trip out there will prove less productive.
Cut Flowers- are fading but still around
Field D- the large field across from the large 3 barns by the front entrance of the farm.- Always impressed with how long these flowers have shown out every year under black fabric, please enjoy there endless bounty until the need to seed cover crop grows stronger.
Zinnia’s
Salvia
Located in herb garden-
Sage
Onion/Garlic Chives
Cutting Celery

Recipes:

Peashoot soup

Cook Time: 20 mins
Serves: 2

Ingredients

2 cups frozen peas
1-2 cups pea shoots
3 cups veg stock (or water with herbs or bullion)
1 white or brown onion
1 - 2 cloves garlic
1 teaspoon of oil
1 squeeze lemon (optional)
Salt and pepper

Directions

Step 1

Finely chop the onions and cook gently in a pan until translucent. Finely chop the garlic, add to the pan and cook gently until aromatic.

Step 2

Add the frozen peas and stir. Top with stock to around an inch over the peas. Bring to a bubble. Add half of the pea shoots and simmer for a few minutes until tender. Season with salt and pepper to your taste.

Step 3

Remove from heat and allow to cool down a little. Blend using a stick blender or your usual method. Add a squeeze of fresh lemon juice if you are using.

Step 4

Ladle into bowls, top with more fresh pea shoots, a drizzle of olive oil and a pinch of salt flakes.

Sourced from cookpad.com

COMING SOON:

Hoping for some sunnier days as we start diving into a season we all wish lasted just a bit longer. The colors will begin to change in the tree’s just as they have on the benches the past few weeks. The summer’s heat seems to have faded from our memories as now we yearn for warmth each week.

Fall brings our most favorite spreads as we will still see a bit of overlap from those last couple summer crops hanging on to each hour of sunlight they are able to grab.

The greens will keep raining in terms of the smaller salad greens. From the spicy mix, tatsoi, arugula, and tokyo bekana. We are hoping for the larger greens to size up more than what they have for the last couple of weeks.

Roots will keep also flowing in a bounty as we have more turnips and a couple types of radishes coming your way.

And of course, those wonderful sweet potatoes will be coming in for the final weeks.

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 20 of 26: Where did all those weeks go?