| This Week’s Share │ Announcements │ Recipe │ Coming Soon │
This Week’s Share
Garlic Heads
Sweet Potatoes
Radishes/Baby Turnips
Arugula/Spicy Mix
Tokyo Bekana
Baby Bok Choi
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:
Next week is the last share for 2022!
We expect to have a sweet potatoes for the last week, as well as, most of what you see on the bench this week. The Tatsoi will be parting ways but we will be pairing it this week with it’s fancier relative Baby Bok choi heads to add to the excitement.
We also hope to have a surprise item or two for you all from a local guest farmer to help alleviate some of that loss we had during that dry spell during seeding, and bit later with deer pressure. Plans are still in progress, stay tuned for what’s to come for next week!
As we wind down, we will need some time to get organized for next season- if you would like to ensure you get included in all the updates send out after the holiday season. Sign up for here for updates on our 2023 season
Ground | Roasts | Livers
Lots of goodies for the winter months!
After our last CSA pick-up our winter hours will continue- By appt only
For updates on Grass-fed meat sales throughout the year, sign up here!
Bulk Lamb- Tentative Dates
Sales Open- December 15
Pick-up at Farm- December 20
Recipes:
Tokyo Bekana Slaw
“Tokyo Bekana is an Asian green with really tender leafy greens and crisp ribs much like bok choi. To store this green, wrap it loosely in a plastic bag and keep it in the refrigerator for at least a week. I have had this head wrapped in my refrigerator for 5 days and it is still perfect.
You can use the tender leaves of Tokyo Bekana as a salad green. The leaves are sweet and crisp. The lower part of the plant will hold up to a stir frying or sauteing. You can use the whole plant in stir frying, oh, soup too!. The leaves will collapse, but still be delicious. I made a slaw and ate it over rice.
To make the slaw I cut up the vegetables we got last week which were; Tokyo Bekana, hakurei turnips, a few pea shoots, and a walking onion.
Then I made one of my favorite dressings. It’s a miso based dressing.
Miso dressing:
3 Tablespoons white miso paste
3 Tablespoons rice wine vinegar
1 Tablespoons low sodium soy sauce or tamari
1 1/2 tablespoons maple syrup
Just mix that up and toss with your salad. You might not need it all. I like a lot of dressing if I am eating it with grains or rice. Nuts are nice with this salad too.”
Sourced from Red Wagon Farm
COMING SOON:
Above you see the curing room in all it’s beauty. This room is how your sweet potatoes go through the curing process, where all those ends seal up and aid for better storage. Cured sweet potatoes kept in a root cellar, cool dark pantry or basement/garage setting can last up to six months. And most importantly get that next level of sweetness we all love.
We did complete the harvest officially as of Tuesday morning for the sweet potatoes. Which we all are verry excited so we can fully shift to our garlic planting for the end of this week. Not being able to quickly get the potatoes out did actually do these some help as they did seem more on the larger side than parts of the field we had gotten to earlier during that cold snap.
As for the final week, we expect we will have Arugula, Tokyo Bekana heads, Garlic, Sweet potatoes, Baby Turnips, and some lovely surprise guest items to round of our last share!
-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.