Along with the greens, we will have a nice set of flavorful roots showing up again this week from the peppery radishes, the ginger, and the nuttiness of the sun chokes.
| This Week’s Share │ Announcements │ U-Pick │ Recipe │ Coming Soon │
This Week’s Share
Garlic Heads
Fresh Ginger
Radishes
Tokyo Bekana
Spicy Mix/Tatsoi
Sun chokes/ Poblanos/ Green Peppers
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!
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
Announcements:
Only 4 weeks remain after this week!
The season will keep winding down, as we just said goodbye to a couple more summer crops like okra and eggplant.
The sweet and green peppers are on the chopping block as well. The weather while fairly enjoyable has dipped pretty low some nights, creating some frosty conditions for low laying plants. Making it impossible for these summer crops to hold on any longer. Also calling to our attention to exciting but large bulk harvests like sweet potatoes needing to happen!
On a more aromatic note, the ginger will be staying for one more week as we seemed to have hit what would feel like a gold mine of ginger this year. Please note: they can go straight into the freezer to use for later, and there is no need to peel them!
There’s some buzzing going on at the farm store
Raw Honey!
U-Pick:
All Items may be picked Monday-Saturday 8am-8pm
Chiles
Located in Field G2
Help yourself to what may remain, they have not enjoyed the cooler nights
Located in herb garden-
Sage
Onion/Garlic Chives
Cutting Celery
Recipes:
Curried mushroom Soup
Cook Time: 45 mins
Serves: 4- 6
Ingredients
2 medium-sized acorn or butternut squash (about 4 pounds)
A little oil for the baking tray.
3 1/2 cups orange juice
2 tablespoons butter or oil
1 cup minced onion
2 tablespoons minced fresh ginger
1 1/2 teaspoons salt
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
2 teaspoons dry mustard
1 tablespoons minced garlic
1/2 pound mushrooms, sliced
Cayenne to taste
Fresh lemon juice to taste
Yogurt for the top
Directions
Preheat oven to 375°F. Split the squash in half lengthwise, remove the seeds, and place face-down on a lightly oiled baking tray. Bake until very soft (30 to 40 minutes). Cool, then scoop out the insides. Measure out 3 cups of squash, place it in a food processor or blender with 1 1/2 cups of the orange juice, and purée until smooth. (You may need to do this in batches.) Transfer to a soup pot, and stir in the remaining orange juice.
Melt the butter or heat the oil in a skillet, and add the onion, ginger, salt, and spices. Sauté over medium heat until the onion is very soft (about 8 minutes). Add a few tablespoons of water, if necessary to prevent the spices from sticking.
Add the garlic and mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.
Add the sauté to the squash mixture, scraping the skillet well to salvage all the little tidbits of flavor. Add cayenne and lemon juice to taste.
Serve hot, topped with a little yogurt.
Sourced from Mollie Katzen
COMING SOON:
With these cooler nights, it has started the timer to get our sweet potatoes out of the ground. We try our best to give them the most time in the ground to let roots underground produce a larger amount of sweet potatoes.
As we start diving into harvesting the entire field this week or so the sweet potatoes will then go into a curing chamber for at least a week. Doing this allows the starches in in the potato to turn to sugars as well as allow all the ends to cure over from after harvest for better storage.
More greens and the remaining roots will be coming in from the Fall fields. Each green you have seen out on the benches, we have left a good portion in the field that will continue to size up to heads. With that they will bring on more versatile uses in the kitchen.
-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.