Week 23 of 26: Sweet potatoes have arrived!

This Week’s Share

Garlic Heads
Sweet Potatoes
Radishes
Tokyo Bekana/Spicy Mix
Tatsoi Heads

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 3 weeks remain after this week!

Well that was a bit cold last week. It seemed each morning we found frost on the plants, meaning the peppers have bid their farewell. Those hot days are very much in the past as we are finding ourselves needing to wait to harvest until the sun thaws out the frozen plants.

Did you know if you harvest them when they are frozen they turn to mush? Meaning we have to wait until they thaw out while still rooted so that the plant can be harvested normally for us to enjoy

And of course, the sweet potatoes are here!

Olivia is really taking the charge and helping lead this forward as we keep pulling this harvest from the field. Sweet potatoes are a crop you harvest all at the same time and cure/store similar to how we do a bulk garlic, winter squash, potato, and onion harvest each time.

While we would never expect the curing room to magically fill up, she is giving us the impression that is how it works! So please give her personally any appreciation as you grab these tasty gems this week, it is well deserved!

This week the crew wanted to have some extra fun and dress up in family friendly costumes to celebrate Halloween this Saturday. So for those coming Saturday, feel free to join in and to show off your cool costumes!

Updated!
Ground | Roasts | Rib-steaks | Raw Honey

U-Pick:

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

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Roasted Sweet Potatoes with Honey and Cinnamon

Prep Time : 15 mins

Cook Time: 45 mins

Serves: 4

Ingredients:

  • 4 sweet potatoes, peeled and cut into 1-inch cubes

  • 1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked

  • 1/4 cup honey

  • 2 teaspoons ground cinnamon

  • Salt and freshly ground black pepper

Directions:

  1. Preheat oven to 375 degrees F.

  2. Lay the sweet potatoes out in a single layer on a roasting tray.

  3. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes.

  4. Roast for 25 to 30 minutes in oven or until tender.

  5. Take sweet potatoes out of the oven and transfer them to a serving platter.

  6. Drizzle with more extra-virgin olive oil.

COMING SOON:

These last three weeks the shares will be very greens oriented! We will have some delicious arugula we expect next week. As well as larger heads of Tatsoi and Tokyo Bekana as they have kept growing from last week. There may also be a nice harvest of Bok Choi in one of the last weeks.

As for other exciting items like the sweet potatoes we will expect them again next week and will keep harvesting to assess how many more weeks we can share the bounty! Remember as we go that all sweet potatoes no matter the size are delicious, and the smaller one’s make wonderful quick roasters!

As we wrap up the season we are hiking up our garlic amounts, also note that these store extremely well. Usually until about February, if stored in a cool, dark place. So having some extra garlic to hold onto after the CSA ends may come in handy over the winter months.

Ask us more about some cool ways to store you garlic over winter at pick-up if you want to ensure a nice supply past February!

Happy Halloween!

-The Clagett Crew

Thank you for Supporting our Farm!

CLAGETT FARM

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Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

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