Week 24 of 26: Fall greens and sweet potatoes still showing out this week!

Sunrises in the Fall are a true treat for the start of the morning at the farm.

This Week’s Share

Garlic Heads
Sweet Potatoes
Radishes
Arugula/Spicy Mix
Tokyo Bekana/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 2 weeks remain after this week!
We expect to have sweet potatoes for another week after this as well. All the greens that remain have been hanging on just fine with the dip in temperatures, most of them are quite hearty to a light frost. The green’s also tend to not get quite as bitter with frost. This is because to survive the plants starts to convert it’s starches into sugars; so things tending to be bitter in the summer can be quite mild now.

Most of the green’s being offered in the share’s will be very useful for just about anything in the kitchen. To break away from just eating in salads, remember they are great addition to the sauté pan or stir fry’s!

Ground | Roasts | Rib-steaks | Garlic
Lots of goodies for the winter months!

U-Pick:

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

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:


Tatsoi With Ginger and Garlic

Cook Time: 30 Mins

Serves: 4


TIME: 30 MINUTES (not including optional marinating time), SERVES: 4

Similar to bok choy with its mild, mustard flavor, it has a more tender, spinach-like leaf. Paired with ginger and green garlic, this is a particularly special Spring treat. We grow it in the Fall as well, where garlic cloves can be substituted for green garlic.

INGREDIENTS

1 - 2 lbs. Tatsoi, ends removed
2 tbls. fresh ginger, peeled and minced
2 tbls. green garlic, tender white parts minced (tops reserved for stock), or 2 - 3 garlic cloves, minced
3 tbls. Nama Shoyu, tamari or soy sauce
1 - 2 tbls. fish sauce
1 tbls. rice wine vinegar
1 tsp. toasted sesame oil
2 tbls. Wildbrine Spicy Kimchi Sriracha (or kimchi brine, or 1 tbls. regular Sriracha)
1 tbls. toasted sesame seeds, to garnish (opt.)

METHOD

  1. Bring a large pot of salted water to boil.

  2. Blanch the tatsoi for 1 minute, stirring to fully submerge. Remove from boiling water with a slotted spoon or tongs and immediately place in a large bowl of cold water. Drain in a colander and chop into bite sized pieces.

  3. Mix the remaining ingredients together in a large bowl. Add the tatsoi and toss to coat. Refrigerate for about 30 minutes to soak up the flavors.

  4. Sprinkle with toasted sesame seeds; Serve cold. Delicious the next day as well.

Sourced from Kneehigh Farm

COMING SOON:

The shares will continue to look much like they are for the remainder of the CSA as we continue to harvest the last of the green’s in the two remaining fields. As well as some other greens that have sized up enough despite the cold slowing things down quite a bit.

We did aid this effort with using a row cover, which is in the photograph in the right below, it is essentially like a large blanket to help warm up the soil and plants below.

Also doing a wonderful job adding some barrier to the ever-pressing deer and groundhogs feasts that intensifies just a bit more as we all head into the winter months.

You will also see, along with some weeds, our cover crop starting to germinate. This time of year, we are still harvesting but in order to not just have a bare field over the winter months, we do our best to do what is called interplanting of crops.

Simply, we walk the fields, or drive veeery carefully over the crops to broadcast seeds over plants we will harvest from for the remainder of the season. We have to do this in time to capture some growing time for these cover crop seeds, so they can actually size up to have some root structures for over winter. Helping us keep our soil were we want it, and providing a green filter for rainwater.

-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.