Week 4 of 26: Summer squash is joining the veggie bounty!

This Week’s Share

Garlic Scapes
Red and Green Bunching Onions
Fennel
Summer Squash
Chinese Cabbage/Bok choi
Vitamin Greens (yukina savoy)
Kohlrabi/Turnips
Lettuce/Salad Greens
Kale/Collards/Chard


Coming reallly soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

Times open: Tuesday’s-Saturday 9:00 a.m. - 5:00 p.m.
While we allow you to pick as much as you would like, just to please be mindful that we are sharing these goodies with all of our CSA shareholders

New! Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns

When you look out the field the crops are as follows: Collards, Lacinato Kale, Red Kale, Chard, and to harvest you will break off or cut the outer larger leaves leaving the smaller ones to size up for continued harvest.

Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
We will have red signs leading the way to gates on either side of the field.

Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. If you cut at the soil, it will hurt the plant, and will not regrow.

Also note much more can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

  • Also by the CSA pick-up area our native mulberry tree has ripe purple berries that are quite delicious.

Farm Updates:

Olivia helping to load some of the garlic scapes that will be rolling out this week

Oh rainy day and a little overcast, we can sure take those more regularly!

We enjoyed every scattered shower we had over this holiday weekend, and are overjoyed to cross moving irrigation lines off the to do list…for now.

We are gearing up for June as that is the month were the summer crops are calling for upkeep and attention. While the remaining Spring crops will be doing the same, in the final weeks getting prepared for their day of harvest.

As the year progresses we will do weekly, and for crops like squash ,daily harvests. But some crops you simply harvest once a season or every so often in what we refer to as our bulk harvests. This will happen very soon with our Garlic crop, and our onion shortly after- as we go to start pulling them from the fields and set them to cure in our barns for storage.

The garlic was planted last November, and each one will produce a garlic scape that we will pick off for the next week or so to help the bulb size up. The scent of garlic will be present moving forward. Moving on next to the potatoes- which are looking lovely as ever so far!

Also, so far this season we have donated records in greens, and even strawberries! With this past Saturday’s harvest donation weight of 1194 pounds, we are at now a grand total of 3390 pounds of donation weight. And that is mostly in greens, the tomatoes haven’t hit the scales yet.

Recipes:

Sauteed Napa Cabbage with Garlic scape Vinagrette

Author: Stacey from Eatthebite.com

  • Prep Time: 5 minutes

  • Cook Time: 3 minutes

  • Total Time: 8 minutes

  • Yield: 4-6 portions 1x

Sautéed organic Napa cabbage with garlic scape vinaigrette or homemade chili oil. Pick your topping for this healthy side dish!

INGREDIENTS

SCALE1x2x3x

INSTRUCTIONS

  1. Make sure your cabbage is washed thoroughly. Cut the bottom stem piece off and look inside. There may be dirt there and this is one of those vegetables that need a good rinsing and inspecting before continuing. 

  2. Lay the cabbage horizontally on the cutting board and run your knife across the head. Cuts should be about one inch apart or so. I did discard some of the yellow center bits, but if you like that keep it. 

  3. Melt olive oil and butter in a large pan on low-to-medium heat. 

  4. Transfer cabbage to the pan and toss with kitchen tongs to lightly coat the cabbage. 

  5. Place lid on the pan and set timer for about 3-4 minutes. We want to cook the cabbage until the leaves are soft, but there’s a little crunch to the white part. 

  6. Remove the lid and mix the cabbage. Test to make sure it’s cooked to your liking. 

  7. Sprinkle salt and pepper on cabbage then mix again. 

  8. Divide cabbage into two small serving bowls. 

  9. Spoon my Super Tangy Garlic Scape Vinaigrette over one bowl of cabbage and spoon my Homemade Chili Oil w/Sediment over the other bowl. Both flavors are totally awesome! Serve immediately.

-The Clagett Crew

Week 3 of 26: U-Pick Strawberries, and the greens continue!

A beautiful head of Chinese Cabbage

This Week’s Share

Strawberries
Green Onions
Chinese Cabbage
Bok Choi
Kohlrabi
Lettuce/Salad Greens
Kale/Collards/Chard
Turnips/Radishes


Coming soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now
Please only pick items seen on this list!
Times open: Tuesday’s-Saturday 9:00-5:00 p.m.- CSA shareholders only
As much as you would like, but please remember we are sharing with all of our CSA!

Strawberries-located right across from the CSA pick-up in the tall fenced in field, with the uncovered greenhouse structure in the middle.
We will have red signs leading the way to gates on either side of the field.

Items below are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

NEW! Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. If you cut at the soil, it will hurt the plant, and will not regrow.
Also note much more can be found across from the large parking area opposite the herb garden. It will also have a red sign marking the start of the row in the large field” G2”

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

  • Other cut flowers as they start to bloom for your vase at home

  • Also by the CSA pick-up area our native mulberry tree has ripe purple berries that are quite delicious.

Farm Updates:

It certainly has been a dry Spring! We have been very busy keeping up with the job of irrigating what we can and when we can do it- and thankfully we are still seeing greens pouring in and many left still looking wonderful in the field.

That said huge bulk crops like garlic, that have not been able to be watered the same way due just how many rows of garlic we would need to water— heads are sizing up slow. But we hope to see a lot of good things as it’s that time of year when the plant starts to flower and by picking them we can push energy back into the bulb. Those flowers will be edible and will make their way into your shares coming soon! The are commonly known as Garlic Scapes.

This year, we are getting extra help this season with our friends over at The Arc of Prince George’s County- a day program for adults with disabilities. They have been coming out since late April every Tuesday morning and have helped with many tasks around the herb and flower garden and also getting us ready with fresh bins for harvest!

The Arc volunteers enthusiastically helping to prep holes in the U-pick flowers by the large parking area

Recipes:

Kohlrabi Slaw

  • 3 cups kohlrabi (about 3/4 pound), peeled and cut into matchsticks

  • 1 cup carrots (about 2 large carrots), julienned or shredded

  • 1 apple, cut into matchsticks

  • 2 green onions, thinly sliced

  • 2 tablespoons chopped parsley

  • 2 tablespoons olive oil

  • 1 tablespoon white wine vinegar

  • 1 tablespoon maple syrup, honey or sugar

  • ½ tablespoon Dijon mustard

  • ½ teaspoon kosher salt

    Instructions

    1. Remove any attached greens from the kohlrabi. Chop the kohlrabi, carrots, apple, green onion, and parsley as noted above.

    2. Mix in a bowl with the olive oil, white wine vinegar, maple syrup, Dijon mustard, and kosher salt. Enjoy immediately or refrigerate 1 to 2 days.

Sourced from A Couple Cooks

-The Clagett Crew

Week 2 of 26: The Strawberries are coming in strong

Filled pints of strawberries on display

This Week’s Share

Strawberries
Green Onions
Lettuce
Salad greens
Bok Choi
Kale/Collards
Kohlrabi
Turnips/Radishes

Important Updates!
Annapolis Thursday pick-up:
 Location will slightly shifted to some tents temporarily, just outside of the parking garage still located on the back loop behind the building. You should see my blue CBF tent with the bounty of veggies underneath.

Clagett Saturday pick-up:
Kindly note that there will be a private memorial lunch near our vegetable pick-up location, and we kindly ask for your understanding and cooperation during this time and minimize foot traffic over by the restrooms in the red shed that you drive pass on the way up to the pick-up.


Coming soon—We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

All Items are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

Please only pick items seen on this list

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

Farm Updates:

The lettuce weeks are upon us!

What a first week, and what a hull we had to start off the season. On top of that wonderful hull, we were also able to donate our first week, over 600 pounds of fresh produce to our local food pantry Shabach.

We will have more to come of this crop ,as well as, a few varieties of Asian greens. Plus many other goodies along the way. The fields are growing so fast- faster than we have ever seen.
So we will just keep on planting, so we can keep on harvesting!

As crops are becoming ready earlier than expected we will keep adapting each week and hope also the summer crops are going to do the same for us.

The summer crops are all transplanted in and some of the early summer squash are itching for their debut. So more will come for the next chapters of our season and what the weather will bring us. But for now- lets enjoy this Spring bounty!!!!!

We predict U-pick strawberries in a couple of weeks once we are into the “peak season”

Olivia our Crew leader excited with the huge hull of harvested spinach bins

Also check out our bulk beef options for pre-order while supplies last! Available in the farm store link below

Recipes:

One of our favorites right now is adding in greens for breakfast! And why not cut them fancy?

Ingredients
2 Heads Asian Green Heads
2 tablespoons Olive oil (or bacon fat after cooking backing is quite nice)
pinch of salt

Directions
1. After rinsing the greens, cut them in half length wise. If using olive oil, drizzle onto greens. If using bacon fat do not drizzle anything- that will be in the pan for you already.
2. Turn skillet/pan on to high heat, and once hot add the heads in, cut side down. This allows the most leaves to touch the pan and get a nice crispy texture.
3. Once they start to turn bright green after a minute or two, flip the heads to the other side- and cook for another couple of minutes.
4. Pull off the heads from the heat once they have the desired “charring” and enjoy!

Our bok choi rows in one of the many beds we have to pick from this Spring

-The Clagett Crew

Week 1 of 26: It’s the first week of CSA shares!

This Week’s Share

Green Garlic
Lettuce Heads
Pak Choi
Turnips/Radishes
Arugula
Kale/Collards
Three potted “seedlings”

We do help keep track of shares through out the season and soon will have a link provided here for you to be able to double check through the season before coming out each week.

To ensure no one is missed because we may have our hands full with veggies- To please sign in on the check-in sheet provided at the start of the pick-up line. We will be sure to get you recorded from there!

Please note also to only take one share per pick-up unless you are a 26 week shareholder who would like to “double up” for share’s missed through the season

U-Pick Items Available Now

All Items are currently located in the Flower and Herb Garden right next to the Clagett Farm CSA pick-up/Farm Store

  • Sage- harvest only the fresh tips, not the woody areas, has purple flowers currently, that are also edible

  • Sorrel-harvest at the base and will regrow

  • Chives- harvest at the base and will regrow, has purple ball shaped flowers currently, that are also edible

  • Calendula Flowers (edible)- to harvest just pluck off the flowers and leave plant to keep growing more

Farm Updates:

Spring is always a very busy time, much like summer’s harvest. Just we spend our time investing in the fields. These first few months in the vegetables are spent with a lot of planning, and lots of seeding. Eventually also layered in with weeding, planting, and maintaining the crops. This all layered into also getting the new homes in the fields ready for the season ahead. Preparing the fields can be quite the dance as you get into fields at just the right time before, and after each rain to minimize the damage done by tillage or tractor work.

Each year a farmer has to choose when to take a chance and start planting to get the best harvest, or earliest crops as possible. We have been fairly lucky this Spring- a bit dry overall, but the warmer nights did come early this year, with just one cold night scare.

We are quite happy with how well the crops are shaping up as with the earlier warm weather has sent plants into growing mode. Each week ahead we hope to have quite a spread available to pick-up.

And, of course, coming soon, those delicious strawberries.

They are ripening also a bit earlier due to the warmer weather!

We expect to see these along side all of our other Spring bounties for as long as the season allows —starting possibly Week 3, stay tuned for updates.

CSA shareholders can add- on items from some of the other happenings outside the vegetable CSA program- like our grass-fed beef and lamb products, and now also the native tree’s! Pick-ups are for at the farm only

For any interested we will be opening bulk beef sales May 15
For updates on Grass-fed meat sales throughout the year, sign up here!

Recipes:

Sourced from foolproofliving.com

Spring is a time for an abundance of greens, and we will have a few this week that are wonderful fresh and as they are uncooked in a spring salad!

With this week’s share the butter head lettuce’s will make a wonderful base to add some extras from the share like the radishes, or bits of green garlic sprinkles. For those looking to add some color, the calendula and chive flowers on u- pick have that extra bit of color that could make a nice addition.

For more ideas on how to make a more exciting spring salad based off the farm goodies, we found this wonderful resource to get more inspiration here.

And of course, we will be there at pick-up to help with any inspiration of how to best make use of your first share!

With so much excitement from all of us at the farm- let’s have a wonderful season, and we look forward to harvesting veggies for you all each week!

The 2023 season has officially started

-The Clagett Crew

Our Veggie CSA starts in two weeks

Reminder, for the start of the season coming up!

Week One Pick-up Date’s and Time’s

Wednesday May 10 -Clagett Farm, 3:00-6:00 p.m.
Thursday May 11- Annapolis, 4:00-6:00 p.m.
Friday May 12- Davidsonville, 4:00-6:00 p.m.
Saturday May 13- Clagett Farm, 1:00-4:00p.m.

It is that time of year! The veggies are ready for harvest here at the farm and we are ready to kick off our season being able to provide organic, fresh, healthy, veggies to you all each week. This first week of shares will kick off the weekly blog post and emails that will go out to each shareholder who purchased, and those who have added additional emails to that list here.

For this first week, we suggest to bring simply a few reusable bags for greens like lettuce, and salad greens, and things maybe like green garlic and radishes/turnips. As those are possibly what we may see in our first share! Plus a way to take home some small baby veggies or flower transplants to take home for your own garden.

Please enter from the Old Marlboro Pike entrance, if possible, to reduce traffic on our farm residential road cutting through the farm with our entrance at Ritchie Marlboro Road.

To get there when coming from the beltway direction, simply continue straight and turn right at the stop light by Royal Farms, and less than a mile down Old Marlboro Pike you will find the front entrance on the right. This is where all directions will come from this year as we coordinate how to get around the farm to keep things easier to understand for everyone.

For more details for how to gather your share after you park, we are happy to get you up to speed once you arrive for your first share.

Veggie Updates: What’s Happening in the vegetable fields?

This is the second wave of this greenhouse reaching capacity, seen here filled with the summer wave of transplants.

We have been off to a strong start this season, even with the weeks of no rain putting a great pressure on our irrigation labor and on the well itself as each field cannot be watered at the same time being so spread out on the farm. The whole team has been juggling all of this successfully with wonderful coordination and they still keep on planting for the season.

Lots has already gone into the ground for the Spring season, and we will continue to do direct seeding rotations as the season progresses. We are currently working to plant the remaining summer crops in the ground that were just filling the greenhouse, as the last frost scare is hopefully behind us.

It really is quite a magically exhausting time here at the farm as the Spring, with all the hard presses on planting, working the fields, and keeping up with the drought tolerant weeds waking up trying to compete with the crops.— This the the time the farm is filled with so much potential to harvest more fresh produce for our community- which is what we are all about!

Other Updates at the Farm

We will still have some wonderful lamb cuts available from this Spring, and will be opening up bulk beef sales May 15 for our larger options 25,50, and 100 pound portions.

Also expecting later in the month to get all beef cuts remaining inventoried and updated in the farm store. Reminder to get yourself on the meat mailing list for announcements to updates to the store.

Our online farm store will be open all season alongside our CSA pick-ups for pre-orders and walk-up’s for you to add-on to your share from our other wonderful farm offerings, like our raw honey when it is in season and native tree’s!

New this year also- you will start seeing our lamb cuts and possibly more products this season will make an appearance at the
Chesapeake’s Bounty in North Beach, MD.
North Beach Market Hours: 9:30am -6pm, 7 days a week

This is a wonderful place offering Bay-Friendly products from small producers growing mindfully. And we cannot be more delighted to take part!

We look forward to seeing you all soon! If you have any more question please reach out to us at Clagettfarm@cbf.org.

New CSA location: Davidsonville, MD

This season, we will have a new CSA pick-up!

The Vineyards at Dodon
391 Dodon Road, Davidsonville, MD, 21035
dodonvineyards.com

Every Friday starting May 12, 4:00-6:00pm

Rolling acres of grapevines at the vineyard. Photo by Benson Lau. 

We cannot be more excited about our new CSA pickup location: The Vineyards at Dodon! This is not just any vineyard—it’s one that uses agroecological agriculture practices to achieve a more harmonious balance with nature, much like we do at Clagett Farm.  
 
While adding this location provides easier pickup for a number of CSA shareholders who may find our other locations just a little too far, it also allows us to collaborate with another farmer and welcome new customers who value regenerative agriculture practices. Our new pickup location will strengthen our farm and community network while continuing to support those who want to Buy Fresh Buy Local responsibly—and conveniently. 

The pickup will be a similar “market-style” experience like we offer right at Clagett Farm, where you can bag your own share and customize some of the categories offered for each shareholder that week. You also will be allowed the same opportunities to U-Pick at the farm when available throughout the season!

Have you already purchased for another location but wish to transfer your share here? Please contact the farm by emailing Clagett@cbf.org

Spring Open House Event

Come join us at the farm!

Saturday April 15
1:00-4:00p.m.

Meet the Farmers | Local Artisans | Hayride Tours | Baby Lambs

Join us for a Spring open house!

The weather is warming up, and we just cannot wait to see everyone

The farm will be open for the community at this family friendly event to come out and meet the farmers who make everything happen.

You’ll have the opportunity to see how the vegetables and trees are grown, how animals are raised, how the CSA program works, purchase from our farm store and check out our pop-up Artisan Market!

Local artisans will be found by our farm store happenings with appearances from a soap maker, jewelers, fine artists, herbalist, and a local baker!

Hayrides will be running during the duration of the event to help navigate the large farm as we would love to show off the pastures, greenhouse, and native tree nursery.

You will get to see just about everything we have here at the farm, so be sure to dress ready for the occasion, as the event will be outdoors.

Know you will be heading out for a visit?
Let us know by registering for the event below!

Week 26 of 26: The bittersweet last week!

This Week’s Share

Garlic Heads
Sweet Potatoes
Baby Turnips
Arugula/Spicy Mix
Curly Kale*
Head Lettuce*


*Floating lotus Farmstead grown produce

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:

The last week!

For our last week we were able to diversify your last share of the year with some wonderful produce from a farm just down the road, Floating Lotus Farmstead! A trade made possible by the wealth of garlic we grow at the farm each year.

While this is making up for some drought issues and deer issues we had, it is a wonderful opportunity to shine some light on some other awesome growers in our area. The more we can build up our community, farmer’s included, the easier it can be to buy fresh and buy local.

On deck from us, is the delicious sweet potatoes, garlic heads, salad greens, and those cute baby turnips! We will also pull whatever other goodies we may find out for our final harvest week.


Looking back, it’s been quite a record year.

75,000 pounds of produce harvested this year
23,000 pounds of produce donated to local food banks and pantries

For comparison last year we pulled about 60,000 pounds and donated 16,000.

So many fun days to look back on this year, with quite record hauls of produce in a few of them. Thank you all who helped make this happen, it was no small feat!

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:

Freezing Garlic

Great way to store for over winter!

Freezing fresh garlic is a fantastic option. Here are the best ways to do it:

  • Unpeeled whole garlic cloves — Place unpeeled garlic cloves directly in the freezer after harvesting or purchasing. When you need to use them, thaw them out, unpeel, and consume.

  • Chopped and formed into a block — Chop peeled garlic cloves into even pieces. You can form it into a block or any shape you wish, so long as you wrap it very tightly in a plastic bag or wrap. Minced garlic is fine too. Then freeze garlic. When you need to use it, you can grate the frozen garlic and use it as garlic paste or simply break off a piece.

  • Garlic cloves pureed in oil — Blend peeled garlic cloves in a food processor or blender with an oil of your choice. I like to use a high-quality olive oil. Because the oil won’t freeze completely, you can easily scrape some pureed garlic off for use in cooking.

No matter which method you choose, it’s vital that you freeze garlic as soon as you’re finishing preparing. Don’t put it in the fridge or leave it out, for risk of botulism.

Sourced from Epicgardening.com

COMING SOON:

It is always bittersweet the last week of CSA for us, while we do look forward to some periods of rest, we also start finding ourselves missing the bounty each week on the benches. It does make one appreciate the season’s when they come, strawberries, garlic heads, tomatoes and all those summer treats….distance can make the heart grow quite fond.

Then of course, seeing each of you all ,as you collect goodies each week. It is a treat being able to mingle with a lot of you all during our CSA pick-up’s about food, and all things related. We have a very wonderful farm community filled with fascinating shareholder’s!

Being able to provide quality local food for our community, brings us all a lot of purpose to our days here and we truly appreciate your support. Especially as we all in the farming community, do find ourselves being tasked with how to keep improving our agriculture practices around our entire watershed.

So as we enter into our “off season” here at this farm, we encourage you all to try and Buy Fresh, and Buy local as often as you can!

We will have one more email next week with a quick survey about our 2022 season, and how to improve for next year, we would love hear back. Thanks!

Happy Holidays and New Year!

-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.

Week 25 of 26: Chilling down for our last two weeks

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.

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.

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

Wednesdays, 3:00-6:30 P.M.
Saturdays, 1:00-4:00 P.M.

ANNAPOLIS

Thursdays, 4:00-6:00 P.M.

Week 22 of 26: More Roots Abound!

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

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

  1. 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.

  2. 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.

  3. Add the garlic and mushrooms, cover, and cook about 10 minutes over medium heat, stirring occasionally.

  4. 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.

  5. 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.

Week 21 of 26 Fresh Ginger returns!

Early morning sunrise by the sheep barn

This Week’s Share

Garlic Heads
Winter Squash
Fresh Ginger
Radishes
Spicy Mix/Tatsoi/Tokyo Bekana
Chilis/Mild peppers
Sweet/Bell Peppers/Eggplant

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 5 weeks remain!

We are enjoying the weather this past week, while brisk, it has remained clear and allowed all the fields and our boots to dry out fully.

As we start getting our fields cleaned up from a bountiful summer’s harvest, we will be starting to incorporate cover crop into the last of the fields being used this year. Planting the cover crop before it gets too cold is vital to creating nice green cover for the soil over the winter. It will also give a wonderful addition of organic matter to the soil when it is reincorporated next Spring.

And believe it or not we are already getting ourselves together to plant the first crop for the 2023 season, GARLIC!!!

We have been making our way through the loft above the barn, that was filled to the brim of garlic, to find the perfect heads to use for seed in next year’s crop. Over the next few weeks we will all start being a bit more Garlic focused getting the field prepped and all of those cloves separated individually to be planted.

Cooking Webinar Tonight at 7pm

The Chesapeake Bay and watershed harbors a habitat unique to the East Coast of the United States. This environment has impacted and inspired local foods and recipes throughout generations. Join Library CEO Mary and Chef John as they take a tour from Hilary Harp Falk, CEO of the Chesapeake Bay Foundation, at the headquarters in Annapolis. From there, our hosts will travel to CBF’s Clagett Farm: a farm that explores and exemplifies farming practices that can be truly sustainable, both economically and environmentally. Back in the kitchen, Chef John, Mary and Hilary will whip up dishes inspired by the natural beauty of the Chesapeake that nourish our bodies.

Chesapeake Farm & Bay to Table is a partnership between Harford County Public Library and Our Common Table.


Bulk Beef
We will be opening up sales this Friday, October 14

More info will be on it’s way, and just so you get all the first meat updates throughout the year, even when our CSA ends, join our meat mailing list.

U-Pick:

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

  • Chiles
    Located in Field G2, will be fading quickly with the cold weather!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Mustard Greens Soup with Almonds

Cook Time:

Serves: 4-6

This soup really celebrates the flavor of spicy mustard greens—and, as a bonus, it's vegan. (You may decide to make it the first time for someone who’s vegan, then find yourself turning to it over and over when there are no vegans at the table—it’s that good). It’s made creamy with potato and enriched with the wonderful flavor of toasted almond.

Ingredients

  • 2/3 cup (about 3 ounces) blanched (peeled) almonds (I always keep the slivered ones on hand, but you can use whole ones as well), plus a few extra for garnish if you wish

  • Salt

  • 2 medium fresh poblano chiles

  • 2 medium (about 1/2 pound total) boiling potatoes (the red- or white-skin variety or the multi-purpose Yukon gold, which are typically larger), not peeled, but cut into ½-inch cubes

  • 4 garlic cloves, peeled

  • 1 bunch (about 8 ounces) mustard greens, tough stems cut off

  • 3 cups vegetable stock or water, plus a little more if needed

Directions

Heat your oven to 325 degrees, spread the almonds onto a baking sheet, slide them into the oven and toast them until nutty-smelling and pale golden, about 15 minutes.

While the almonds are toasting, roast the poblanos over an open flame or close under a preheated broiler, turning regularly until blistered and blackened all over, about 5 minutes for the open flame, 10 minutes for the broiler. Place the chilis in a bowl, cover with a kitchen towel and cool until handleably. Rub the blackened skin off the chilis and pull out the stems and seed pods. Briefly rinse the chilis to remove bits of skin and seeds.

While you’re waiting for the poblanos to cool, bring a large (4-quart) saucepan of heavily salted water to a boil over medium high. Scrape the toasted almonds into it, boil for about 5 minutes until noticeably softened, then use a slotted spoon to scoop them into a blender jar. Add the potatoes and garlic to the pot and cook until the potatoes are fork-tender, about 6 minutes.

When the potatoes are ready, use a slotted spoon to scoop out the potatoes and garlic into a bowl. Pick out the garlic cloves and add them to the blender, along with half of the potatoes.  Add about two-thirds of the mustard green leaves to the pot and cook for 1 minute, just until they soften and turn even brighter green. Use tongs or a slotted spoon to transfer the greens to a blender jar. Add one of the poblanos (torn into smaller pieces), the vegetable stock (or water) and the toasted almonds.  Process until completely smooth—with a high-powered blender, this should take about 2 minutes; typical blenders will take longer. Pour the blanching water out of the pot, then pour in the soup.

Chop the remaining poblano into ¼-inch pieces and add to the soup along with the other half of the potatoes. (You can reserve a tablespoon or two of poblano for garnish if you want.) Slice the remaining mustard green leaves into ½-inch pieces and  add to the soup. When the soup has simmered for a minute or two—the mustard greens need to soften to a pleasant tenderness—season with salt, usually about 1½ teaspoons. If the soup seems a little thicker than you’d like, thin it with a little extra vegetable stock or water.  Divide the soup among warm bowls and top each with a few pieces of poblano (and chopped toasted almond if you made extra).

Riffs on Mustard Greens Soup: You can replace the mustard greens with spinach, chard, kale or collard greens or wild greens like nettles and lamb’s quarters. If this soup is the main dish of your meal, you may want to add cubes of tofu or coarse shreds of cooked chicken just before serving.  Poaching shrimp in the soup makes it very special.

Sourced from Frontera.com

COMING SOON:

For the rest of the CSA we will keep seeing the greens pour in and each week we are seeing some size up quite nicely to use for the sauté pans and into soups. We will also be letting some keep going and form into nice heads of greens.

For example the Tokyo Bekana, you have been seeing for a few weeks as a salad greens similar to lettuce. We will let quite a few plants keep growing to their full potential, a lovely Chinese cabbage head. While this variety is typically is grown for its nice cut greens, we have found it doesn’t limit itself to excelling in just one department.

Sweet Potatoes are the last big star awaiting it’s big debut! We usually expect to hand these out during the last couple of weeks. For now, let just be grateful they have some more growing potential before the chilling frost comes by for it’s first long visit to the farm.

-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.

Week 20 of 26: Where did all those weeks go?

The sunset last Thursday coming back in from our Annapolis pick-up

Announcements:

Only 6 weeks remain!

Hurricane Ian certainly left a mark around the farm in terms of overall saturation. We all certainly have had our fill of soggy boots and cold hands and are looking forward to some drier days to help balance out the back to back days of rain we have been experiencing.

We are excited for how our final set of fields have been coming along and are going to start pulling everything we have from the bounty seeded in all of those fields.

And when we thought we had just one more strong week of winter squash, it looks as though we are in for a treat.

Apparently looks were very deceiving when looking at them all spread across the field. Just last week alone we brought back up about 2000 pounds of the remaining Acorn and Seminole winter squash varieties. Winter squash did no disappoint this season to say the least.
If you have had a chance to try some of them let us know which one is your favorite at pick-up!

Almost Sold Out!

Ground Beef | Chipped Beef | Sausage Grillers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders

UPDATE!!

We were able to snag an earlier spot with our butcher shop before the holidays!

NEW EARLIER DATES!
Beef
We will be opening up sales for this starting October 14
Expected Dates for Pick-up
Saturday October 22 , 1:00pm—4:00pm
Wednesday October 26 , 3:00pm—6:30pm

Lamb
Sales will open for these around December 15
Expected Date for Pick-up
December 20

More info will be on it’s way, and just so you get all the first meat updates throughout the year, even when our CSA ends, join our meat mailing list.

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

This Week’s Share

Garlic Heads
Turnips/Radishes
Peashoots
Salad Greens
Winter Squash
Chilis/Mild Peppers/Eggplant
Sweet/Bell Peppers

U-Pick:

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

  • Chiles
    Located in Field G2, will be fading quickly with the cold weather!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

  • Okra- The field will remain there until it dries out a bit, and we will soon be focusing on getting cover crop seeded. The u-picking half has mostly very large okra, which to note the seeds can be useful. However, the trip out there will prove less productive.

  • Cut Flowers- are fading but still around

  • Field D- the large field across from the large 3 barns by the front entrance of the farm.- Always impressed with how long these flowers have shown out every year under black fabric, please enjoy there endless bounty until the need to seed cover crop grows stronger.
    Zinnia’s
    Salvia

  • Located in herb garden-

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Peashoot soup

Cook Time: 20 mins

Serves: 2

Ingredients

  • 2 cups frozen peas

  • 1-2 cups pea shoots

  • 3 cups veg stock (or water with herbs or bullion)

  • 1 white or brown onion

  • 1 - 2 cloves garlic

  • 1 teaspoon of oil

  • 1 squeeze lemon (optional)

  • Salt and pepper

Directions

Step 1

Finely chop the onions and cook gently in a pan until translucent. Finely chop the garlic, add to the pan and cook gently until aromatic.

Step 2

Add the frozen peas and stir. Top with stock to around an inch over the peas. Bring to a bubble. Add half of the pea shoots and simmer for a few minutes until tender. Season with salt and pepper to your taste.

Step 3

Remove from heat and allow to cool down a little. Blend using a stick blender or your usual method. Add a squeeze of fresh lemon juice if you are using.

Step 4

Ladle into bowls, top with more fresh pea shoots, a drizzle of olive oil and a pinch of salt flakes.

Sourced from cookpad.com

COMING SOON:

Hoping for some sunnier days as we start diving into a season we all wish lasted just a bit longer. The colors will begin to change in the tree’s just as they have on the benches the past few weeks. The summer’s heat seems to have faded from our memories as now we yearn for warmth each week.

Fall brings our most favorite spreads as we will still see a bit of overlap from those last couple summer crops hanging on to each hour of sunlight they are able to grab.

The greens will keep raining in terms of the smaller salad greens. From the spicy mix, tatsoi, arugula, and tokyo bekana. We are hoping for the larger greens to size up more than what they have for the last couple of weeks.

Roots will keep also flowing in a bounty as we have more turnips and a couple types of radishes coming your way.

And of course, those wonderful sweet potatoes will be coming in for the final weeks.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-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.

Week 19 of 26: The Roots are showing off this week

Radishes are ready, you can always tell because you can see them size up at the surface of the soil just like you see above. Did you know they only take 21 days to grow from a seed to the sizes you see above? They are an amazing crop that provides a lot of nutrients and the green tops are wonderful cooked!

Announcements:

Only 7 weeks remain!

What a splendid rain we had this past weekend at the farm! We have been working hard to keep up with irrigating as best we can in each of our Fall fields to keep the crops happy. So while we wish it came a bit sooner, we are glad to have had it- and will hope to see it again periodically over the season. Fingers crossed!

As we keeping plucking along this will probably be our last strong week of winter squash and all of our varieties we grew this season. The Acorn winter squash will be plentiful this week after bringing in quiet the hull early this week.

We now will start the full dive into Fall with our roots and greens that we will have available each week in the share’s. The balance of Fall crops on the bench is starting to outweigh summer.

In Stock Now

Ground Beef | Chipped Beef | Sausage Grillers | Livers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Beef-expected February 2023
Lamb- expected January 2023
For more information ask us at your next pick-up!

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

This Week’s Share

Garlic Heads
Turnips/Radishes
Salad Greens
Sun chokes
Winter Squash
Eggplant
Chilis/Mild Peppers/Okra
Sweet/Bell Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

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

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- are fading but still around

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers are great for trying to save seed before the birds polish off what is left and tithonia still have some blooms left.
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Roasted Sunchokes

Prep Time: 5 mins

Cook Time: 20 mins

Serves: 4

Roasted sunchokes are sliced and tossed with olive oil, salt, pepper, and roasted until caramelized and tender. An easy and healthy vegetable side dish for fall or winter! Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.

Ingredients

  • 1 lb sunchokes (Jerusalem artichokes) *see recipe notes rinsed and scrubbed well, and cut into ½-inch thick slices

  • 1½ tablespoons extra virgin olive oil plus more for drizzling

  • ½ teaspoon Diamond Crystal kosher salt

  • freshly ground black pepper

  • 1-2 sprigs fresh thyme finely chopped

Instructions 

  • Note: Sunchokes are a high source of inulin, which can cause stomach discomfort for some people, especially if eaten in large quantities. If you're unsure, I recommend removing most of the peel prior to roasting.

  • Preheat the oven to 425° Fahrenheit (220°C) with a rack in the center position. In a medium bowl, toss the sunchokes slices with the olive oil, salt, and pepper until well coated. Distribute the sunchokes, cut-side down in an even, thin layer on a half sheet pan. Be sure to leave space between them, as this will help them caramelize evenly.

  • Roast for 18 to 22 minutes, flipping the pieces halfway through, or until the sunchokes are lightly caramelized and fork tender.

  • Gently toss the roasted sunchokes with freshly chopped thyme leaves and a light sprinkle of kosher salt. I like to drizzle them lightly with extra virgin olive oil before serving, but this is optional. Serve immediately.

    Sourced from a beautiful plate.com

COMING SOON:

Each week that balance will keep growing on the Fall side. As more and more of the seeds we put in the fields come to the final chapter of their growing stages, to make their way onto your kitchen counters!

We will have a diverse set of greens starting with Peashoots next week. And in the weeks after greens from Tatsoi to more of that delicious spicy mix. As well as a great selection of roots to add some complexity to those roasting pans and soups to bring us into season where warm and cozy fills a lot of souls with joy.

And of course in our final weeks we still predict to get those tasty sweet potatoes out of the ground to be cured for a week to maximize their sweetness. Very exciting but also bittersweet as we get to the closing chapters of this season.

So please savor each item as it still remains available because frost is coming, and with that it will start eliminating the last summer crops. Also, making harvesting a much more chilling experience for the greens and ourselves.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-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.

Week 18 of 26: Ginger making it’s debut

Fresh ginger with the tops still attached, they are edible as well but with less of strong flavor as it’s pungent roots- great additions to soups, or finely chopped in a sauté pan—and even steeped for a nice hot tea.

Announcements:

Only 8 weeks remain!

Just a short wait longer and the shares will take their full Fall shift for the remaining weeks of the season with salad greens in a wide array of varieties like Spicy mix, Arugula, and Tatsoi. Also some tasty roots like turnips and radishes.


With that nice drier weather we were able to catch up last week and get everything in the ground. So now we can start doing some regular rain dancing to produce timely weather for the crops for the rest of the season. We will also be aiding this with as much irrigating as possible this week, just in case the weather has other plans.

In Stock Now

Ground Beef | Chipped Beef | Sausage Grillers | Livers

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Beef-expected February 2023
Lamb- expected January 2023
For more information ask us at your next pick-up!

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

This Week’s Share

Garlic Heads
Fresh Ginger
Winter Squash
Eggplant
Chilis/Mild Peppers/Okra
Sweet/Bell Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

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

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- are fading but still around

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers are great for trying to save seed before the birds polish off what is left and tithonia still have some blooms left.
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Beef and Ginger veggie Stir-Fry

Prep time: approx. 30 mins
Cook Time: approx. 20 mins

Serves: 4-6

  • 1lb. skirt steak, trimmed, sliced against the grain into ¼"-thick strips, patted dry

  • 1tsp. sugar

  • 1tsp. toasted sesame oil

  • 1 Tbsp. soy sauce

  • 1tsp. kosher salt

  • 1 Tbsp. vegetable oil

  • 1 medium sweet onion (also add some sweet/mild/hot peppers to taste), sliced into ½"-thick rounds

  • 3" piece ginger, peeled, very thinly sliced

  • Freshly ground black pepper

  • 3 Tbsp. unsalted butter, cut into pieces

  • 1 Tbsp. fresh lemon juice

  • Cooked rice (for serving) or Rice noodles if preferred

Step 1

Toss steak in a medium bowl with sugar, sesame oil, 1 tsp. soy sauce, and 1 tsp. salt to coat and let sit 20 minutes.

Step 2

Place a large skillet over high heat. Pour in vegetable oil and swirl to coat bottom of pan. The oil should be shimmering and you should see some wisps of smoke—if it’s not hot enough, the meat will steam instead of getting deeply browned.

Step 3

Add steak to skillet in an even layer (it’s okay to crowd it a bit) and cook, undisturbed, until brown around the edges, about 2 minutes. Turn steak over and add onion, peppers, ginger, lots of pepper, and ⅓ cup water. Cook, tossing often, until onion is just tender and ginger is softened, about 2 minutes.

Step 4

Remove skillet from heat and add butter, lemon juice, and remaining 1 Tbsp. soy sauce. Toss until butter is melted and coats steak. Taste and season with more salt if needed.

Step 5

Divide rice/noodles among bowls and top with beef stir-fry.

COMING SOON:

Each remaining week, summer will continue to feel further away as more Fall goodies make there way to a harvestable size. Starting next week, we should start seeing some yummy roots starting to grace the bench in the way of turnips and radishes.

We will also be harvesting a fun root called Sunchokes next week. Upon first glance they will look much like the ginger but are much more like a starchy root vegetable like potatoes and turnips.

And we will have coming also a variety of salad greens and some braising greens to come starting next week as that second planting starts to catch up with our need for the greens!

Sweet potatoes continue to progress nicely and we still expect to have those for our last couple of weeks as always. Remember to keep savoring these weeks, they do seem to go by so fast!

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-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.

Week 17 of 26: Rainy days are becoming abundant, too abundant.

From left to right
Blue Hubbard- great pie pumpkin, sweet potato flavor, also slightly nutty
Baby Pam Pumpkins-also great pie pumpkin with sweet sugary flavor
Butternut Squash- classic, sweet potato/butterscotch flavor

Announcements:

Only 9 weeks remain!

If only all the rain recently could have come a few weeks ago a bit more on time with our first seeding of greens. Alas, while we did see poor germination in our first batch of fall direct seeding due to that dry spell, the second round has sprouted very successfully. We expect to see some salad greens and radishes to be ready in a couple of weeks.

We are very happy to see all these little new sprouts get this nice watering with this now frequenting rain. And also a bit anxious to get back into the fields to get some more transplants out for our final weeks for the CSA! We are unable to plant until the fields are dry enough to be worked. So start sending good weather vibes for the farm!

We have now moved on to the next phase of the winter squash harvesting and we will have quiet the selection coming in this week!
Butternuts, baby pumpkins, and more of those Blue Hubbard’s that made a surprise appearance last week

Limited stock!
GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders
Estimated to be available later on starting at the end of December with the Lamb, and the Beef will be available mid-February.
For more information ask us at your next pick-up!

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

This Week’s Share

Garlic Heads
Winter Squash
Green Tomatoes/Cherry Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

    The mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!


Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

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

  • Okra-
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Baked Butternut Squash

Prep time: 5 mins
Cook Time: approx. 1 hour 30mins

Serves: 4-6

1 medium butternut squash (about 3 pounds)

  • 3 tablespoons

    olive oil, divided

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat the oven to 375°F.

  2. Place 1 medium butternut squash on its side. Trim off both ends with a large, sturdy knife. Stand the squash upright and cut in half lengthwise. Using a spoon, scrape out the seeds and any stringy bits.

  3. Drizzle a 9x13-inch baking dish with 1 tablespoon of the olive oil and tilt the dish to coat. Place the squash halves cut-side up in the baking dish. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

  4. Bake until fork-tender and caramelized around the edges, 75 to 90 minutes. To serve, slice into 1-inch-thick wedges or, if preferred, scoop out the flesh and mash lightly with a fork.

Recipe Sourced from thekitchn.com

COMING SOON:

So while we eagerly await for these fall greens to grow a bit faster, we will still have some yummy treats in store for you all to make the wait just a bit easier to manage.


One of those yummy treats are the abundance of winter squash that are ripening at the perfect time to be just that right ingredient for the cooler rainy days we have had. We are sure they will keep coming in handy as we keep paving our way into the true Fall season.

We also have taken a little peak at our ginger crop’s progress, and were are quite pleased to unearth a beautiful plump root forming to almost harvestable size! Expect these to start making an appearance very soon to the CSA benches.

The lush ginger crop is grown in the high tunnel structure inside of our native tree nursery, we do this because the crop needs a larger period of warmth than our climate provides. As these cooler nights are becoming more and more the new normal, the extra warmth trapped inside the plastic cover will keep the growth progressing to yieldable size roots.

CBF Volunteer opportunity!

Interested in taking part in one of CBF’s tree planting events?

CBF will be out to plant about 2,000 trees on a farm in Frederick, MD
There will be two chances to come join us!
Friday, October 21 from 10:00 am-1:00 pm
Saturday, October 22 from 9:00 am-1:00 pm
This will be to create a green filter to reduce run-off into Catoctin Creek watershed. The farm is also working to convert 5 acres of it’s property into a diverse cover cropped pasture!

-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.

Week 16 of 26: Cooler days, and cooler nights, will indeed bring Fall delights.

Spaghetti Squash will be bringing some beautiful yellow hues by the bench this week

Announcements:

Only 10 weeks remain!

We are coming to a close for the tomatoes this season.
Starting at the end of week 9 with our first fruits, they all have been a treat this year!
Like most years the tomatoes are seeing some late season blight as they did see quite a bit of rainy days over the course of the season. We try our best to prolong the inevitable, but with eating seasonally, a lot chapters come to an end to be missed until the following season.

Start preserving extras now while time still lasts for the rest of the summer goodies!
If you do not have time to do drying or canning, remember freezing works for quite a lot of the produce with minimum time in the kitchen! Ask us at pick-up if you need some advice on what goes best straight into a freezer bag to deal with later.

While the some chapters begin to close, we are going to see this week the first sign of the Fall season.

The Winter Squash is here!!!

We grow several varieties and as they ripen we will be giving these beauties out!


Limited stock!
GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

FYI: For any of those who are interested in bulk Beef or Lamb orders!

Lamb
Expected to be ready by the end of December
12 pound pack will be on offer, which will generally will be about a half of lamb.
We expect also to have some extra cuts to be added on or bought separately.

Beef
Expected to be ready by mid- February
Bundle options will include
25 pound Variety pack | 50 pound - Eighth | 100 pound- Quarter
More info will be coming soon, and with it a way to join an interest list to be included in our promotions for the grass-fed beef sales to receive an alert even once the CSA weekly newsletter ends!
Stay tuned.

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!

This Week’s Share

Garlic Heads
Spaghetti Squash
Green and Ripe Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply
Wednesday from 3-8pm
Saturday from 1-8pm

  • Chiles
    Located in Field G2 next to sunflowers

    The mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

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

  • Okra
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. And we will place the same red signs about half way down where we wish for everyone to stop picking. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Hot Pepper Relish

Prep time: 10 mins
Cook Time: 30 mins

Serves: 8

Ingredients

  • 3 cups hot chili peppers (chopped, – You can use a mix of peppers even the sweet’s!

  • 3/4 cup white wine vinegar

  • 1/2 cup sugar

  • 2 cloves garlic (chopped)

  • 1/2 small onion (chopped)

  • 2 tsp. yellow mustard seed

  • salt (to taste)

This easy hot pepper relish recipe is a wonder condiment, great for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.

This very simple pickled pepper relish recipe is great for any type of food you can prepare on the grill. We're talking steaks, chicken breasts, burgers, brats, even the good old hot dog.

It's one of those wonder condiments that goes with so many dishes. Extra bonus - it is also a GREAT way to preserve your abundant pepper harvest.

Let's talk about how to make hot pepper relish, shall we?

Directions

Boil the Ingredients. Add all ingredients to a large pan - vinegar and sugar, chili peppers and onion, garlic, mustard seed, salt - and heat to medium heat. Stir until the sugar dissolves. Bring to a boil.

Simmer the Relish. Reduce heat to low and simmer about 25 to 30 minutes, or until liquid is reduced and absorbed into the mixture. It make take only 15 minutes to 20 minutes, so just keep an eye on it as the pepper mixture simmers.

Cool the Pepper Relish. Add to a jar and allow to cool.

Boom! Done! Easy enough, isn't it? Your delicious pepper relish is ready to enjoy. How are you going to use yours?

Recipe Tips And Notes

  • Adjusting the Heat Factor. If you're looking for a truly HOT pepper relish, absolutely consider some of the superhot chili peppers.

  • Use Colorful Peppers for a Nice Looking Relish. I LOVE a colorful pepper relish recipe! Yellow and orange are always welcomed colors and red peppers are awesome, as is green, but green isn't quite as enticing as a brightly colored pepper relish. But the choice is yours! As mentioned, you can use this hot pepper relish recipe technique with ANY type of pepper, regardless of the color.

  • Pepper Consistency. You can chop your peppers to make them chunkier if you prefer a chunkier relish, or use a food processor to process them finely. The choice is yours, but I find the best results when making all of the peppers a uniform consistency.

  • Seeds or No Seeds? You can remove the seeds from your peppers if you wish, but it is not necessary. Contrary to some belief, chili pepper heat is not in the seeds, but in the whitish pithy interior of the peppers. So, if you prefer to reduce the heat, core out the pepper insides before using. The seeds are edible and fine to use, though some dislike their consistency.

  • Preserving. Pepper relish will last a long time in the refrigerator properly sealed because of the acidity from the vinegar. This is a good recipe for water bath canning as well, if you'd like to store the hot pepper relish longer term in a pantry.

    Sourced from Yummly.com and CSA shareholder made and approved!!

COMING SOON:

So while summer fades, we will start seeing the Fall crops start agreeing much more with the cooler nights and days, and some of this delightful rain.

We did another round of seeding yesterday ahead of all this rain that included a lot of of favorites to keep the greens coming this Fall. Doing this will aid tremendously with germination. Something that has been a challenge recently with that dry spell we saw after so much consistent rain this year!

So, while the Fall will come in gradually to the benches- know that is coming in a force once this next round of seeding begins to strut it’s stuff.

-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.

Week 15 of 26: Summer days nearing an end

This here is a picture of our lush cover crop mix in the field in front of the 3 barns, in front you will notice the sunflower that is apart of the mix! Also included are Sudex, a hybrid grass, Sun Hemp (which also will make yellow but small flowers)

We use this to help do so many things to benefit the health of the soil!

From creating biomass for creating organic matter, reducing soil erosion , and certain plants have different relationships to the life below the surface helping things like nitrogen stay in the plant soil system.

By the end of the season all of our fields will be planted with some mixture of cover crop before these cooler nights slow growing down to a screeching halt. Check out this article that does a good job looking at Summer Cover Crops.

Announcements:

Summer is fading and may only be holding strong for a couple of weeks, us here at the farm have shifted a lot focus to getting Fall crops full swing.

While we have had many successes this year with this crops we have seen some upset in our last planting of cucumbers, and not with the groundhog as we thought.

It would seem this part of the field gets more shade than cucumbers would like at this time of year-especially as the sun seems to be going down earlier and earlier. Sadly only a partial row or two are really putting off any fruit, so we may not see these guys graze the bench again until next Spring.

So while we patiently await our emergence of the greens and roots, savor the tomatoes and sweet peppers that are abundant right now in the share

Shew! Cornito Rosso our red sweet pepper is a show stopper this year! Thanks for pausing at the end to take this bright and colorful photo Olivia!


GROUND BEEF | CHIPPED BEEF | SAUSAGE GRILLERS
AND ALSO LIVERS!

PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

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!

This Week’s Share

Garlic Heads
Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

Limited Windows of picking time apply for these items
Wednesday from 3-8pm
Saturday from 1-8pm

  • Large and Cherries Tomatoes!
    Remember however this field will be our tomato field for the rest of the season, while prolific now it will be key not to pick green tomatoes.
    Also Note:     Average hull may weigh about 25-30 pounds of tomatoes but we do expect any more per one family may affect how the field is shared between 250 families so while you may be first to the field keep in mind those who cannot be.

  • Chiles
    Located in Field G2 next to sunflowers

    They mild peppers are abundant!! The hotter one’s will keep growing in abundance as they start to ripen to some of the cool colors you see below!

Shishito- Mild peppers they also ripen to red- 1 and 10 can be a bit spicy
Poblano- Mild Peppers
Tobago Seasoning Habanero- Sweet, fruity and rather mild
Jalapeno- Hot and grassy flavor
Aji Amarillo- Hot and a bit fruity
Serrano- Hot and similar to that classic jalapeno but 3-5 times hotter
Fish- Range from hot to spicy/cross between serrano and cayenne for taste
Red Ember Cayenne- Flavorful, but rather spicy similar to serrano
Buena Mulata Cayenne -will also ripen to red, the unripe purple will be rather spicy with a grassy flavor and as it ripens it becomes more fruity and smoky.

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

  • NEW! OKRA!
    We will open up half of the field to U-picking and pick the other half for the shares!
    This field is located if you drive a bit past the sunflower field and drive about 1/4 mile to the okra, if you have passed the white house on the left you have gone too far past the gate. We will have red signs pinpointing where to stop- please close the gate each time to ensure it helps keep deer from walking in easier. And we will place the same red signs about half way down where we wish for everyone to stop picking. Also, bring long sleeves, gloves and clippers/knife could be useful as the plants can be itchy.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    *Try to resist picking the chilies if you come at off times as we will still be utilizing these for the CSA pick-up’s for those who cannot get out to u-pick!

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia

  3. Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Baked Eggplant
parmesean

Ready In: 1hr 30mins

Serves: 8

INGREDIENTS

DIRECTIONS

  • Preheat oven to 375°F

  • Brush 2 baking sheets with oil; set aside.

  • In a wide, shallow bowl, whisk together eggs and 2 tablespoons water.

  • In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

  • Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets.

  • Bake until golden brown on bottom, 20 to 25 minutes.

  • Turn slices; continue baking until browned on other side, 20 to 25 minutes more.

  • Remove from oven; raise oven heat to 400°F.

  • Spread 2 cups sauce in a 9-by-13-inch baking dish.

  • Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella.

Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan.

  • Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes.

  • Let stand 5 minutes before serving.

  • Note: To make Chunky Tomato Sauce: In a medium saucepan, heat 1 tablespoon olive oil over medium heat.

  • Cook 1 small diced onion and 2 minced garlic cloves, stirring frequently, until translucent, 2 to 4 minutes.

  • Crush 2 cans whole tomatoes (28 ounces each) into pan; add 1/4 teaspoon dried oregano.

  • Simmer, stirring occasionally, until thickened, 15 minutes.

  • Season with salt and pepper.

    Sourced from Food.com

COMING SOON:

We will keep up with the ever steady need to harvest crops as they are ready this time of year, while we continue maintaining the little baby Fall crops that are germinating.

So if we are not with a harvest bin, we probably are out in the Fall field weeding. Now as we get to those cooler days we can sigh in relief that we can finally keep up with the rate of growth compared to that of the weeds during summer.

Also, our excitement for items like salad greens, lettuce, turnips, and other delicious greens is growing harder to contain.

-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.

Week 14 of 26: It’s so colorful this time of year

Red Cornito Rosso And the orange Oranos sweet peppers are coming in plentiful

Announcements:

Yet again August goes by in a flash!

We have to now say goodbye to a few of our seasonal staff as they return to school for the year, Michael , Liana, and John- thank you for your hard work this summer. We will miss your presence on the team!

Those that remain are doing their stretches to get ready for the last of the summer and the entire Fall season harvest, which seems to be right around the corner.

We are starting to sell out of certain items, act fast!
PRE-ORDER ADD-ON’S NOW FOR QUICK AND EASY PICK-UP!
cash/credit accepted in store

GROUND BEEF | SAUSAGE GRILLERS | DELMONICO RIBEYE

NY STRIPS | CHIP STEAK | FILET MIGNON

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!

This Week’s Share

Garlic Heads
Tomatoes
Eggplant
Chilis/Mild Peppers/Okra
Bell Peppers
Sweet Peppers

U-Pick:

ALL TOMATOES OPEN

Large and Cherries!
Remember however this field will be our tomato field for the rest of the season, while prolific now it will be key not to pick green tomatoes.
Also Note: Average hull may weigh about 25-30 pounds of tomatoes but we do expect any more per one family may affect how the field is shared between 250 families so while you may be first to the field keep in mind those who cannot be.

Located Field D in front of 3 barns

Limited Windows of picking time apply!
Open This Week
Wednesday from 3-8pm
Saturday from 1-8pm

The rest of the items are open Monday-Saturday 8am-8pm

Keep an eye out for all our beautiful pollinators at the farm, like the Zebra swallowtail.

  • Cut Flowers- found in several locations on the farm!

  1. G2-next to larger parking lot left of the CSA pickup
    Sunflowers and tithonia
    **Please do not pick the chili’s located next to these flowers they are not a u-pick item, at least for now- we do usually put these up closer to Fall when they are at their most prolific.

  2. Field D- the large field across from the large 3 barns by the front entrance of the farm.- This will also be keep shrinking in size as we start to break this down to sow seed for cover crop!
    Zinnia’s
    Salvia
    Celosia

  3. Any in the flower/herb garden

  • BASIL-
    FIELD D-nearest entrance, red signs will mark this area!
    This area will soon be needing to be worked in before the fall it ensure a good establishment of cover crop, so clean house with whatever is left now!

  • Located in herb garden-

  • Oregano

  • Thyme

  • Sage

  • Onion/Garlic Chives

  • Cutting Celery

Recipes:

Pan-Fried Okra with Cornmeal Recipe


Prep: 10 mins

Cook: 28 mins

Yield: 4 servings

Ingredients

Ingredient Checklist

  • 6 tablespoons canola oil, divided

  • 2 pounds fresh okra, stems trimmed, cut into ½-inch pieces

  • 1 ½ teaspoons coarse sea salt

  • 1 teaspoon black pepper

  • ⅔ cup fine yellow cornmeal

  • ⅛ teaspoon cayenne pepper

Directions

Instructions Checklist

  • Step 1

    Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

Sourced form SouthernLiving.com

COMING SOON:

As we look ahead, summer is starting to show it signs of not lasting forever but The vast color in the share should be around a couple more weeks!

The cooler nights have slowed some things down, like our beloved summer squash. Alas, it will be bringing with it however those Spring greens and wonderous root vegetables.

Jared has done a great push to get as many seeds out directly into our Fall field and soon we will be transplanting what we started in flats as well!

Soon enough we will be seeing this beautiful overlap on the benches of the end of summer goodies and the bounty of a Fall harvest with staples like winter squash and sweet potatoes!

Last years Fall green’s field, a sight to look forward too soon!

-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.