│ Announcements │ This Week’s Share │ U-Pick │ Recipe │ Coming Soon │
Announcements:
Green’s have put a close on the Spring season. We will focus on getting the last of those crops worked into the soil all over the farm and seed our mix of cover crop which includes sun hemp, sudax (sorghum-Sudan grass), millet, and sunflower. They will help feed our soil with healthy organic matter, as well as keeping the ground from being bare while not in use. We will see many of the favorites again once the weather cools down for Fall.
Also, while we have been aware of the shift in temperature for some time, the exciting summer crops are starting to ripen- like our tomatoes. We will start seeing them start to trickle in heavier and heavier as the field starts to fully sing that sweet song of ripening.
Farm Store still has some cuts in stock like Beef Kabobs and Chuck Roasts!
Expect to have updates to the store by next week!
This Week’s Share
Garlic Heads
Red/Yellow Onions
Tomato
Shishito Poblano
Melons
Potatoes
Green Bell Peppers
Summer Squash
Cucumber
U-Pick:
Cut Flowers
Field D- the large field across from the large 3 barns by the front entrance of the farm.
Cosmos
Bachelor buttons
Zinnia’s
Statice
Salvia
Celosia**
Strawflower**
** (located at in a row not in the same black fabric, these will be closer to entrance on the other side of sweet peppers/tomato plantings)
BASIL-
Large quantities can be found in the uncovered high tunnel(no plastic) in front of the small parking area by the pick-up location at the farm, there will be the same red signs leading the way to the half of the high tunnel open for picking. Mind where you walk as their is a new bed of dill and cilantro seeded!
Regular Italian- Still time for some pesto!
Greek-finer leaf basil
Round Midnight- similar taste to Italian
Sweet Thai
Holy Basil- Great dried for tea!
When harvesting please remember to always leave behind 2/3rds of the plant so it can regrow and hang around for the season!
Also cutting at the plant so there is a “Y” left behind helps prevent diseases from getting to the plant easier
Don’t be afraid to ask us for help explaining this at pick-up
Located in herb garden
Calendula
Basil
Parsley
Oregano
Thyme
Mint
Sorrel
Garlic Chives
Lemon Balm
Sage
Any Flowers in the garden
Recipes:
Vegetarian Stuffed Bell Peppers
Time: 50 mins
Servings: 6
¼ cup olive oil,
½ lb sliced mushrooms
2 zucchini
1 diced onion
diced 2 tbsp seasoned vegetable base (like better than bullion)
2 cups brown rice
½ cup basil pesto
3 large red bell peppers, halved lengthwise, stems and seeds removed
⅔ cup grated Parmesan cheese
Preheat oven to 450˚F. Heat 2 tbsp oil in large skillet set over medium-high heat; cook mushrooms, zucchini and onion for 5 to 7 minutes or until slightly softened.
Stir in 1/2 cup water and 1 tbsp Seasoned Vegetable Base; cover and cook for 2 to 3 minutes or until vegetables are tender.
Meanwhile, heat rice in microwave according to package directions. Toss rice with vegetable mixture and pesto.
Drizzle remaining oil into 13- x 9-inch baking dish. Stir 1 cup water with remaining Seasoned Vegetable Base. Pour into baking dish.
Please note I also like to cook the peppers by themselves for a few minutes prior to stuffing to make even more tender*
Divide filling among pepper halves in prepared baking dish; sprinkle with Parmesan. Cover with foil; bake for 10 to 12 minutes or just until peppers are tender.
Coming Soon
Just a few garlic heads with the crew up in the loft of our barn
Onions being set to cure in the loft of the barns
Summer is a season all crops tend feel ready all at the same time, and we find ourselves very busy pulling in all those goodies we spent all winter planning to harvest.
We will keeping taking on each wave of crops as they come, but the crew was able to secure our onion and garlic crop for the year!
After a few weeks any onions or garlic we give out in the share will be able to be stored for quite a few months. so please take note of this as you collect your share if you feel overwhelmed with onions/garlic.
Start getting those sauce pans ready, before you know it we will be swimming in vegetables!
Stay Cool!
-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.