Week 23 of 26: Sweet Potatoes are here!

This Week’s Share

Garlic
Sweet Potatoes
Head Cabbage
Lettuce
Radishes
Spicy Mix
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

The night time temperatures sure have taken a dip with some getting into the low 40’s which started setting into motion the frost race. But looking ahead we don’t seem to be dipping much lower for the next 2 weeks. This relieves a lot of pressure off of trying to strip peppers or eggplant, and allows us more time getting more beautiful greens from the fields.

The first frost will put to rest many crops in our growing region. It can also bring about a magical change in all of the crops that can take a little bit of a chill. As the plants go to protect themselves they convert their usual carbs into sugars. Making this the season that greens and many other vegetables taste their absolute best.

For the next 3 weeks, we will keep giving out sweet potatoes now that we have a good amount curing this week. We will have more lettuce and other salad green delights to come now that new bed’s are ready for a fresh trim! Bok Choi and some other cabbages are coming your way along side the usual mix of garlic heads, greens and mix of whatever roots we have remaining to close out what has been the most bountiful season.

We are still doing some final tallying and the sweet potatoes certainly will add some weight— but we have cleared 75,000 pounds of food harvested and have cleared 20,000 pounds donated.

We are looking forward to a holiday break this season without a doubt, but more than that we are more than excited to get back into the field after a break, doing what we love most, providing fresh food for our community for our next new adventure, our Winter CSA.

Be sure to secure your Winter CSA before space runs out, 15 spots left!

Winter CSA FAQ’s

Buy Fresh Buy Local

Bulk Beef Options Available Now

Incredible savings when buying in bulk, options ranging from $10-$12/pound, and we offer 25 pound options up to a full “traditional” quarter of a cow at 100 pounds.

Morris Hill Farm

Holiday Turkeys Available!
Pick-up at Clagett Farm will be Friday November 19 , 3:00-5:00p.m.
(,or by appt once turkeys are dropped off if needed email us at Clagett to arrange)

Clagett members will receive $5 off their order when you select ‘Clagett’ for pick-up, if you select another location be sure to put in the notes ‘clagett’ to receive discount.

Drop-off will be this week for all of last week’s pre-order’s, pick-up with us in the Clagett Farm Store

Recipe:

Southern Candied Sweet Potatoes

Ingredients

  • 2 lbs sweet potatoes peeled and sliced about 1/2 inch thick

  • ½ teaspoon salt

  • ½ cup butter

  • ¾ cup packed brown sugar

  • ½ cup white sugar

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 2 Tablespoon orange juice

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.

  • Lay Sweet Potatoes flat in a 13×9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.

  • Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.

  • Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.

  • Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.

  • Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

-The Clagett Crew

Week 22 of 26: Beet, cabbages- and Farm Fest

Chinese Cabbage

This Week’s Share

Garlic
Chinese Cabbage
Beets | Turnips
Watermelon & Daikon Radishes
Arugula | Bekana
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

REMINDER: This Saturday’s CSA will be shifted the follwoing day

Sunday October 15 1:00- 4:00 p.m.

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

Fall really is settling in now and entering our radar is racing the frost to pull out crops that cannot take those cold temperatures. Starting with the most sensitive one’s like the eggplant and peppers and getting them held in a more stable temperature. And at the same time doing a harder press this week to get the sweet potatoes out for the final weeks of the main season.

This last four weeks we expect a bounty of greens and do expect to have some more cabbages to shares for a couple weeks. Also looking ahead at exciting crops the premium lettuce heads and bok choi. Overall, we are very happy with the crops and how the final weeks will shake out and look forward to showing off for our last few harvests before a little holiday break before our next new adventure- the Winter CSA (learn more here).

 

Food and Farm Fest this Saturday

Noon to 4:00 p.m.

REMINDER SATURDAY CSA MOVED TO SUNDAY October 15 1:00- 4:00 p.m.

Rain or shine we will we having a good time here at the farm and we hope you can join us. Between the hayrides and the craft brews and endless food, and live music- we should have something fun for everyone in the bunch.

 

Buy Fresh Buy Local

Boneless Ribeye’s and N.Y. Strips

Morris Hill Farm

Poultry | Pork | Eggs | & More

Drop-off will be next Wednesday- Week 23

Recipe:

Chinese Cabbage Stir fry

Ingredients

  • 2 tablespoons oil

Directions

  1. In a wok over high heat, add the oil. Sear the meat until caramelized. Add the garlic and chili, turn down the heat to medium, and stir-fry for a minute, taking care not to burn the garlic.

  2. Add the cabbage, wine, soy sauce, sugar, and water. Turn up the heat to high, cover the lid and let the cabbage cook for 1-2 minutes. Uncover the lid, and stir in the black vinegar, scallions, and salt to taste. The cabbage should be wilted, but still slightly crunchy and caramelized. Serve hot!

-The Clagett Crew

Week 21 of 26: Five more weeks remain!

Chard, Kale and Collards on display

This Week’s Share

Garlic
Onions
Watermelon Radish
Arugula
Kale | Collards
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes- whatever the rain has left for us, its been a rough week for tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

coming soon!

The fields are still a bit too wet to drive our heavy tractor equipment into the field to dig sweet potatoes as it would make quite a mess.

Being too eager though, the crew went in to dig in by hand to start getting these beauties safe in the curing room to start this next phase before they get to the CSA tables.

In this curing process they convert their starches to sweeter sugars that create a much sweeter sweet potato that are ready to store. It will take at least a week for them to go through this stage so look forward to them for the last few weeks as we secure enough to hand out to everyone.

With five weeks left of our main season this year and we are really diving into all the greens this week as we will officially be adding in the Collards and some of the Chard will be making an appearance. The greens will be around in some variety of salad and cooking greens for the remainder of the shares in good amounts.

We will keep going through more cool roots also apart from those sweet potatoes for the remainder of the Fall- like our rutabagas coming soon!

The five weeks of greens do not have to end!

 

Spots are filling quickly be sure to secure a share

Winter CSA

8 Weeks | December - March

 

Boneless Ribeye’s and N.Y. Strips

GROUND | STEAKS | ROASTS | HONEY

Morris Hill Farm

Poultry | Pork | Eggs | & More

Drop off-will be this week

Recipe:

Roasted Watermelon Radishes

Ingredients

  • 1 bunch watermelon radishes trimmed and quartered

Directions

  1. Preheat oven to 375F.

  2. Toss cut radishes with melted oil and salt on a sheet pan.

    1 bunch watermelon radishes, 2 Tablespoon oil,1 teaspoon kosher salt

  3. Roast 30 minutes, tossing halfway through, until slightly browned.

  4. Toss radishes with pepper, parsley and lemon juice and zest.

    ¼ teaspoon black pepper,1 lemon,2 Tablespoon fresh parsley

-The Clagett Crew

Week 20 of 26: Six more weeks, and introducing our new Winter CSA

Peashoots look ready for cutting!

This Week’s Share

Garlic
Onions
Hakurei Turnips
Arugula | Toyko Bekana | Peashoots
Kale | Collards
Summer Squash
Eggplant | Green Peppers
Chilis & Mild peppers

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes- whatever the rain has left for us, its been a rough week for tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- - you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant- to harvest just use a knife or sharp scissors to cut at the base of the soil to grab the entire plant as different parts will have many uses!

Farm Updates:

Winding down into the last six weeks, we will continue to see our greens showing up more and more and will carry on until the end. For a couple weeks also we will do what we can to harvest what we can from what summer crops remain like the peppers and eggplants.

Moving on for the next few weeks we will see more unique roots emerge like rutabagas, and some other cool turnip and radish varieties. We also we be getting into a big job once the fields dry out some, pulling up the sweet potatoes for our final weeks of this main season.

We also have pretty big updates about some cool new additions to the farm.

If you enter from the front of the farm and have noticed our activities around the three patches of soil.

It's not a coincidence that they closely resemble the areas inside of a high tunnel or greenhouse. In the upcoming weeks, all of us at the farm will come together to work tirelessly as the final pieces arrive to construct the outer shell around them. These will be big components to the addition of our very first Winter CSA ,starting this December!

We are excited to take steps to keep offering fresh organic produce to our community all year long. Shares will just be located directly at the Farm for the winter season for a selected 8 weeks over December- March.

PLEASE NOTE: Saturday Shareholders

Food and Farm Fest is being held Saturday October 14, the CSA will be shifted to the next day Sunday October 15 1:00-4:00p.m.**** This reminder will keep getting larger and we will make messages at pick-up!

Boneless Ribeye’s and N.Y. Strips

GROUND | STEAKS | ROASTS | HONEY

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by next Wednesday 10/4 by noon!!!

Drop off-will be next week

Poultry | Pork | Eggs | & More

Recipe:

Peashoot Pesto

Ingredients

  • 1 cup peas (can be frozen)

  • 2 cups fresh pea shoots

  • 1-2 small garlic cloves, peeled

  • salt and pepper to taste

  • 1 teaspoon lemon juice

  • ⅓ cup extra virgin olive oil (you may not need it all)

Directions

  1. Place peas, pea shoots, garlic, salt, pepper, and lemon juice into the bowl of a food processor. Pulse a few times until everything is coarsely chopped.

  2. While the food processor is running, slowly stream in olive oil and blend until everything is incorporated into a smooth pesto (you may not need all of the olive oil). Scrape down the sides of the food processor with a spatula and pulse once more to incorporate.

  3. Serve immediately or store pesto in an airtight container in the fridge for up to a week. This pesto also freezes beautifully if you want to keep it longer!

-The Clagett Crew

Week 19 of 26: Greens are back in the mix

Arugula looking ready to cut

This Week’s Share

Garlic
Onions
Arugula | Toyko Bekana
Winter Squash
Summer Squash
Eggplant | Green Peppers
Chilis & Mild peppers
Cherry Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking
Tuesday-Saturday
9:00 a.m. - 5:00 p.m.

In field D in front of the large three barns

  • Front Half Cherry Tomatoes

  • Chili’s

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Flowers

  • Basil- Italian ,Greek Fino verde, and Thai (purple)

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

In the herb and flower garden

  • Lemongrass- New!- you will notice one of the herb beds looking very full of grass- it is indeed this wonderful plant

Farm Updates:

Here at the farm, the end of September is upon us, and the official arrival of fall is imminent. While summer still lingers, we're still able to savor the last tastes of our favorites, including cherry tomatoes, eggplant, and all of our various peppers.

This week marks a transition as we bid adieu to the larger tomatoes and ripe, sweet peppers, for embracing the flavors of fall with open arms.

We're excited to introduce back into the mix, two crisp and vibrant salad greens—Arugula and Tokyo Bekana. Bringing a touch of autumn to our plates while the warmth of summer still graces our fields.

Over the next seven weeks, we'll witness the true essence of fall gradually unfolding. Next in line are the earthy Hakurei turnips, then surely will be followed by an abundance of Kale and Collards the weeks after. Then we should arrive at our all star fall roots the sweet potatoes to finish off our final few weeks.

Yet, as the seasons shift, so do the challenges. Our lush greens are a tempting prize for local wildlife like deer and groundhogs, prompting us to continue our diligent work on expanding our hardwire fencing, the true defense against these crop-loving visitors. Balancing also the need for crop rotation to promote soil health with this desire to safeguard our harvest within secure infrastructure is a challenge faced by many small farmers. For now, we've done our best to fit as much as possible within our best fences, ensuring a safe season ahead.

Stay tuned as we navigate the changing seasons!

Boneless Ribeye’s have been added!

GROUND | STEAKS | ROASTS | HONEY

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by Wednesday 9/20 by noon!!!

Drop off-will be this week, so stop by our freezer at Clagett to pick up your order

Poultry | Pork | Eggs | & More

Recipe:

Apples and Pecans Arugula salad

SALAD

  • 1/2 cup raw pecans

  • 7 ounces arugula (organic when possible)

  • 2 small apples (1 tart, 1 sweet // peeled, quartered, cored and thinly sliced lengthwise)

  • 1/4 red onion (thinly sliced)

  • 2 Tbsp dried cranberries (optional)

DRESSING

  • 1 large lemon, juiced (1 lemon yields ~3 Tbsp or 45 ml)

  • 1 Tbsp maple syrup

  • 1 pinch each sea salt + black pepper

  • 3 Tbsp olive oil

Instructions

  • Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.

  • Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.

  • While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.

  • Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.

  • Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side (as original recipe is written // adjust if altering default number of servings).

  • Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.

-The Clagett Crew

Week 18 of 26: Fall is nearly here

winter squash bin

This Week’s Share

Garlic
Onions
Winter Squash
Summer Squash
Eggplant | Okra
Green Peppers
Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This may be the last week for this chance as the plants fade into Fall.

  • Chili’s will be closest towards the barns

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Whatever cut flowers remain

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

We are super excited to announce our brand new Instagram account @cbfclagettfarm!

Please come give us a follow and check out not just a glimpse of how this all comes together but all the cool work being done at the farm and by CBF as a whole. We hope to also give shout outs to other amazing producers in our watershed along the way to help make buying fresh and local even easier, with producers you can trust.

In the fields, the signs of summer gracefully giving way to fall are becoming more evident. Winter squash is taking the stage, reminding us of the natural rhythm of change.

This week, we're saying goodbye to some of summer's favorites—the large tomatoes and sweet peppers. Some green peppers that are just starting to ripen will remain, alongside those lovely red roma-like tomatoes from the cherries.

Eggplant is holding on for a bit longer, as is our mild peppers and chili peppers are in plentiful supply.

Looking ahead, next week, we'll head to the greens field with our harvest bins, marking the beginning of our greens season. Fresh salad greens like arugula and Tokyo bekana are making a comeback, having thrived with recent rainfall.

With the gradual transition from summer to fall, we take a moment to pause and prepare for the final eight weeks of our CSA journey. These weeks promise a selection reminiscent of the vibrant Spring, complemented by the delightful addition of sweet potatoes.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm
Pre-order by Wednesday 9/20 by noon!!!

Drop off-will be next week during Week 19

Poultry | Pork | Eggs | & More

Recipe:

Iced Pumpkin Cookies

Ingredients

  • 2 ½ cups all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • 1 ½ cups white sugar

  • ½ cup butter, softened

  • 1 cup canned pumpkin puree

  • 1 large egg

  • 1 teaspoon vanilla extract

    Icing:

    • 2 cups confectioners' sugar

    • 3 tablespoons milk

    • 1 tablespoon melted butter

    • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease two cookie sheets.

  2. To make the cookies: Combine flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt in a medium bowl.

  3. Cream together sugar and butter in a mixing bowl until fluffy, 2 to 3 minutes. Add pumpkin, egg, and vanilla; beat until creamy. Mix in flour mixture until combined. Drop tablespoonfuls of dough onto the prepared cookie sheets; flatten slightly.

  4. Bake in the preheated oven until centers are set, 15 to 20 minutes, switching racks halfway through. Transfer cookies to a wire rack to cool to room temperature, about 30 minutes.

  5. Meanwhile, make the icing: Stir together confectioners' sugar, milk, butter, and vanilla in a bowl until smooth. Add milk as needed, to achieve drizzling consistency.

  6. Drizzle icing over cooled cookies with a fork.

-The Clagett Crew

Week 17 of 26: Easing out of summer

The cover crop from our Spring field is chest high

This Week’s Share

Garlic
Onions
Winter Squash
Summer Squash
Eggplant | Okra
Green & Sweet Peppers
Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Want to volunteer to help weed the flower and herb beds? email us at clagettfarm@cbf.org. We would love a hand!

Farm Updates:

As expected the heat did return this week, and watering the small and emerging crops has been hitting top of the to do list. In more exciting news though, so will be starting to pull all of the ripe winter squash from the field!

This is another crop we sort of do all at one time over the course of a couple of weeks and the crop can then be stored. Some of these varieties can last quite a long time in a cool dry place. We will have several varieties and they will ripen at different stages so we will have few selections up for grabs starting this week like pie pumpkins and blue hubbards.

Seeing our bench grasp onto summer for as long as possible with the crops that do remain. We expect our beloved larger tomatoes to fade out next week or so, but those cherries seem to have some more time left.

Eggplant has done a nice job hanging on as we have gently harvested them along for a couple weeks and should hopefully have a couple more. While our sweet peppers will slowly start to decline in numbers they should still be around for a bit longer.

As each week passes we will spend less time in those summer fields and more time with greens and roots that are ready from our Fall plantings.

Nine week remain, please remember you can only use up 2 share credits per week as we wind down into the final weeks.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm

Pick-up on Wednesday and Saturday this week
Pre-order by Wednesday 9/6 by noon!!!

Poultry | Pork | Eggs | & More

Recipe:

Ingredients

  • 4-5 Sweet Peppers

  • 7 oz Cream cheese

  • 1 tbsp Everything bagel seasoning (or more to taste)

Instructions

  1. Cut the mini bell peppers in half and remove the seeds.

  2. Fill the pepper halves with cream cheese.

  3. Sprinkle with everything seasoning.

Sourced from wholesomeyum.com

-The Clagett Crew

Week 16 of 26: August is coming to an end

This Week’s Share

Garlic
Onions
Summer Squash
Eggplant | Okra
Bell and Sweet Peppers
Tomatillos | Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

The end of August does bring a time of some peace at the farm, with some breaths of cool fresh air. The remnants of chaos can be seen in the fields but you can also see and hear many things outside making their winter plans for the year as the shorter days send signals of change.

These cooler nights really do allow for some recovery from the summer heat, but with it we will see our summer crops start to lessen each week. In their stead will be some items we saw in our Spring weeks like our wonderful lettuces and roots like those radishes, and turnips- with even cooler varieties to come.

And soon it’s highly probable these Fall signals will be reaching the winter squash patch as some varieties will start to ripen at different times in the next few weeks and into October. And those sweet potatoes are shaping up nicely so far and usually wrap up as the main star in the final weeks. Both of which pair amazingly with our honey!

As we keep harvesting summer and getting into Fall we have much to still do at the farm. One of which will be to keep chipping away at making sure we get crops cleaned out from the season as they stop yielding for us, in order to apply cover crop. Another is getting all our Fall crops in a good place as each day we lose more and more daylight and plants will also slow down in growing.

But for a few more weeks let’s savor things like the taste of a freshly ripened tomato, and a full bite of a crisp sweet pepper.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Sale on Ground Beef!
20 pack bundles @ $135
For a limited time only

Buy Fresh Buy Local

Morris Hill Farm

Our partnership will be evolving!
Now their products will be available for pick-up both our Wednesday and Saturday Clagett CSA times to make buying local more accessible more days of the week.

All orders must be done through pre-ordering ahead of time

Now until next Wednesday (Week 17) at noon you will be able to make pre-orders to pick-up from us at the Clagett Farm Store area the day of your CSA pick-up.

Weeks will still alternate so be sure to gather up some goodies!

Poultry | Pork | Eggs | & More

Recipe:

Baked Feta & Tomato Pasta

Ingredients

  • 2 pints cherry or grape tomatoes

  • 4 cloves garlic, halved lengthwise

  • 1/2 cup extra-virgin olive oil, divided

  • Kosher salt

  • 1 block (7 ounces / 200 grams) Greek feta cheese

  • 1/2 teaspoon crushed red pepper flakes

  • Freshly ground black pepper

  • 12 ounces medium-length dried pasta, such as campanelle, rigatoni or rotini

  • Fresh basil leaves, for serving

Instructions

1. Position a rack in the middle of the oven and preheat to 400 degrees.

2. In a 9-by-13-inch baking dish, combine the tomatoes, garlic and 1/4 cup of the olive oil. Sprinkle with some salt and toss to coat. Place the feta cheese in the center of the tomatoes and garlic, top with the remaining olive oil, and sprinkle the entire dish with red pepper flakes and a little black pepper. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.

3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water and then drain the pasta.

4. Mash the feta and tomatoes with a fork and mix until evenly combined. Mix the sauce with pasta, adding the reserved pasta water as needed if it looks a little dry. Taste, and season with additional salt and pepper, if desired. To serve, divide among bowls and top with plenty of basil leaves.

Sourced from Thewashingtonpost.com

-The Clagett Crew

Week 15 of 26: A shift to late summer

This Week’s Share

Garlic
Onions
Summer Squash
Eggplant | Okra
Bell and Sweet Peppers
Tomatillos | Chilis & Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for U-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

  • Cherry Tomatoes - Please now stay in the front half (side closest to the road up to the pick-up, now that supply is dwindling! This will allow us to harvest for the CSA shares for those who do not partake in U-picking from the other half.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers and two rows of zinnia’s!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Another week, and the end of the summer season is coming. The cooler nights are starting to remind us Fall is real and is indeed right around the corner. In a few weeks we will begin to see the benches transition back into our specialty greens, those lettuces, and an abundance of roots. And of course, with their seasonal debut’s in the last few weeks, the winter squash and sweet potatoes.

As we wind down from peak summer, we do still expect to see tomatoes in some variety for a few more weeks. Since we do have another small patch of larger slicing tomatoes to shift towards now that the first has started to fade. The cherry tomato section seems to be doing quite well now that they are standing upwards-for the most part.

Peppers also seem like they will hang out for September, however the amounts will not be the same so now is a great time to start preserving them. Eggplant have been getting quite tired so pretty soon we expect these to drop in production. Okra is still plentiful, and there is an amazing amount of chili’s to be hand- we expect the frost to be their end.

The Fall fields are shaping up well and we are quite happy with where we are at, some years this has not been the case. It is a tough season to get to thrive when the plants are at their most sensitive and the weather is at it’s most brutal through the months of July and August. But we are almost through it and a lot of plants are seeded or transplanted ahead of this expected rain.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local

Morris Hill Farm

Poultry | Pork | Eggs | & More

Recipe:

Salsa Verde

Ingredients

  • Pint of Tomatillos

  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)

  • 2 garlic cloves, minced

  • 1 bunch cilantro

  • salt and pepper to taste

Instructions

  1. Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.

  2. . Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.

-The Clagett Crew

Week 14 of 26: Shades of Summer

This Week’s Share

Garlic
Onions
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

Cherry Tomatoes

NOW ON U-PICK!
Right next to the CHILI”S by barns
Sungolds (orange)
Bumblebee (striped mix of colors)
Garden peach (small orange little fuzzy)
Verona (Red Roma plum type)

Please note: The tomatoes are still in process of being twined so tread carefully through some of the rows.

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

The speed summer flashes by is almost unreal as each week feels like a blink of an eye. We are already half way through August and the tomatoes are not letting up in our first field quite yet. Our field tour has us predicting tomorrow’s haul of tomatoes to be quite heavy!

In other news all the other crops are plucking along quite well. However, we do suspect our eggplant is getting pretty tired and may start to show signs of falling off first this season as it seems to have felt the heat a bit more this summer than we would have liked. We still expect a few good weeks with them but for the eggplant lovers please enjoy them while they are here. This wet weather and high humidity is hard on our next tomato crops but we will keep pressing to get them off the ground to allow good airflow and letting the plants dry out properly after a period of rain. Doing this will keep diseases in the plant at bay for as long as possible so we can enjoy summer crops up until frost comes.

The Fall also is still developing well as the greenhouse area is a packed house of greens, and crops like the sweet potatoes are creating a wonderful full lush carpet of vines. The winter squash is also growing well and the crew has done an amazing job keeping up weeding that enormous field.

Food and Farm Fest 2023

Saturday, October 14
Noon-4:00 p.m.

Hayrides | Local Chefs & Craft Beverages | Live Music | & More

This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
 Reminders will come as we move closer to this week.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Ingredients

  • 1 medium-large eggplant, sliced 1/3 inch thick

  • olive oil to brush on

  • 1 red bell pepper

  • 2 garlic cloves- finely minced

  • 2 tablespoons balsamic vinegar

  • 3 tablespoons olive oil

  • 2 tablespoons capers

  • 1/2 teaspoon salt

  • 1/4 cup Basil leaves, packed, then cut into ribbons.

Crostini ( optional)

Instructions

  1. Heat grill to medium-high heat.

  2. Slice eggplant into ⅓ inch thick rounds and brush both sides with olive oil.

    If making crostini, slice baguette into ½ inch thick disks. Brush both sides with olive oil.

  3. Once grill is hot, grill eggplant slices, 4-5 minutes on each side, until noticeable grill marks appear, turning heat to medium if necessary, stack eggplant in a bowl and cover tightly with foil so they steam and cook through.

  4. Grill the red pepper on all sides over medium high heat until lightly charred and tender. Place with the eggplant under the foil.

  5. Grill the baguette slices. ( If making this ahead, wait until close to serving time to grill the bread. Alternatively you make bake the bread on a sheet pan in a 375 F oven until crisp and do this the day before.)

  6. Uncover the eggplant and let cool, then dice in to small ⅓ inch prices and place in a medium bowl. Dice the bell pepper. Add the finely minced garlic, balsamic vinegar, olive oil, capers, and salt. Taste and add salt if necessary, remembering the bread will dilute the some of the salt.

  7. Right before ready to serve, stir in the basil ribbons. To make ribbons, stack the basil leaves uniformly. Roll up from point end to stem end. Thinly slice the roll.

  8. Serve the grilled baguette alongside the eggplant caponata or place a tablespoon or two on each piece of bruschetta, garnishing with more basil.

-The Clagett Crew

Week 13 of 26: Half way through the season

This Week’s Share

Garlic
Onions
Potatoes
Summer Squash
Slicing Cucumbers
Eggplant
Green Beans
Bell and Sweet Peppers
Chilis/Okra/Mild peppers
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: 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

In Field D, the large field by the entrance in front of the 3 large barns

Chili’s On U-pick!

  • Chili’s will be closest towards the barns and the varieties are above for the most part, we still have some later season arrivals coming into the mix.

  • Sunflowers!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s - Are fading some and will soon need to get tucked away for cover crop to be seeded soon.

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- these little treats can be found all the way to the far left of the flowers in the last row of landscape fabric.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Half way through the season and everything has been going so well!

We have harvested over 55,000 pounds of food so far- and donated about 17,000 pounds to our local food pantry partners. That’s a lot of fresh produce.

The next 13 weeks will start mirroring the shares from the first 13. In that, greens and roots will make a triumphant return, along with the Fall all-stars, sweet potatoes and winter squash.

But before we get to the last few weeks of the shares, let’s enjoy all of these plentiful treats that summer gives us. From the okra, to the green beans. Seasonal eating does bring a certain magic to each item as it graces the tables each week.

This week we will probably be seeing that last heavy week of tomatoes and will be shifting more towards a reasonable amount each week. As the first set start to wind down this will allow us to shift into our next field to take us into the next weeks of tomatoes. Be prepared for the sizes and shapes to get a bit more diverse.

Buy Fresh Buy Local Spotlight

Morris Hill Farm

Eggs | Poultry | Pork | and More!

Food and Farm Fest 2023

Saturday, October 14
Noon-4:00 p.m.

Hayrides | Local Chefs & Craft Beverages | Live Music | & More

This event will conflict with our usual Saturday pick-up in Week 22, the plan is to offer a pick-up the next day on Sunday 1:00 p.m.-4:00 p.m.
 Reminders will come as we move closer to this week.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Southern Fried Okra

Ingredients

  • 2 lbs Okra (fresh or frozen) cut into 1/2 inch pieces

  • 1/8 cup buttermilk

  • 1 tsp seasoning salt

  • 1/2 tsp ground black pepper

  • 3 tbsp all purpose flour

  • 1/2 cup cornmeal

  • 2 cups vegetable oil to fry with

Instructions

  1. Drizzle buttermilk over okra.

  2. Season okra with seasoning salt and black pepper.

  3. Mix with hands to thoroughly coat okra.

  4. Sprinkle all-purpose flour over okra, mix with hands to evenly coat.

  5. Mix in yellow (or white) cornmeal.

  6. Make sure the okra aren’t sticking together.

  7. Heat oil in deep frying pan.

  8. Carefully drop okra into the deep fryer.

  9. Fry for approximately 2 to 3 minutes, or until okra are golden brown.

  10. Remove okra from the deep fryer with a slotted spoon.

  11. Place okra on a paper towel-lined plate to absorb the excess oil.

  12. Allow to cool.

  13. Add salt to taste.

  14. Enjoy!

-The Clagett Crew

Week 12 of 26: More tomatoes and peppers!

This Week’s Share

Garlic
Potatoes
Onions
Eggplant
Slicing Cucumbers
Summer Squash
Sweet and Bell Peppers
Chilis/Okra
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: 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

sUNfLOWERS ARE ON u-PICK

These beauties are just starting to emerge, and can be found in field D which is located as you enter from the main entrance directly in front on the 3 large barns

Hopefully you can’t miss it!

Watch the fence - we will aim to keep it off but best to slip through as if it is on.

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

    Basil- Italian ,Greek Fino verde, and Thai (purple)

    Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Ground Cherries- this little treats can be found all the way to the far left of the flowers in the last row of landscape fabric next to the dill/cilantro weedy row.

All the items located in the Flower and Herb garden will be open to cut except the thyme- and to cut the oregano sparingly.

Farm Updates:

Peak season is upon us, and all of the summer goodies are popping in, and some are getting quite comfortable in quantities- like the tomatoes.

Each week this number in the tomatoes has climbed and we do suspect this week to again have that share grow for each of you. So if there were a week to prepare to make sauce (or make some freezer space) this is definitely one of them. After which we will start winding down some until the plants stop producing in the Fall. As we keep going we will start to get into the next set of tomatoes that will introduce another whole list of varieties sizes and shapes.

The peppers are almost all here and accounted for as we wait for a couple more late ripeners to join the bunch. Poblanos and Shishito’s are both mild peppers, and so far this season have lived up to that reputation!

The remaining mixture of our chili’s so far are the classic Jalapeno, as well as, some hotter varieties like the serrano, the specialty cayennes and the cool Chinese five star.

And did you notice some of the Bell peppers are turning colors? In the photo below, you can see the light green “Flavor burst” peppers transition to it’s sweeter orange-self. All peppers start green, but depending on type and variety they will ripen or change color at different time’s.

The chaos of summer is well underway but the peaceful Fall is growing well inside the greenhouse under layers of shade cloth and many types of fans to cool them down. They all are doing well after that stressful week of heat and everything, crew included, at the farm is looking forward to a bit of a break this week ahead.

GROUND | STEAKS | ROASTS | HONEY
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Vera Cruz Tomatoes

Ingredients

  • 4 firm ripe tomatoes

  • 3 slices bacon

  • ¼ cup chopped onion

  • 8 ounces fresh spinach, stems snipped

  • ½ cup sour cream

  • ¼ teaspoon hot pepper sauce

  • salt to taste

  • ½ cup shredded Mexican cheese blend

Instructions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.

  2. Cut tops from tomatoes; remove seeds and membranes. Place tomato shells upside down on paper towels to drain until filling.

  3. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserve drippings. Crumble bacon and set aside. Return 2 tablespoons of drippings to skillet.

  4. Cook onion in the bacon drippings until tender, about 5 minutes. Stir in spinach; cook and stir until wilted, about 2 minutes. Remove from heat. Stir in sour cream, reserved crumbled bacon, and hot pepper sauce.

  5. Sprinkle tomato shells with salt; fill evenly with bacon and spinach mixture. Place tomatoes in prepared baking dish.

  6. Bake in preheated oven until hot, 20 to 25 minutes. Remove, and top evenly with the shredded cheese. Return to the oven; bake until cheese is melted, about 5 minutes.

    Sourced from     Allrecipes.com

-The Clagett Crew

Week 11 of 26: Feeling the heat ,as the harvest list grows

This Week’s Share

Garlic
Potatoes
Onions
Slicing Cucumbers
Summer Squash
Sweet and Bell Peppers
Chilis/Okra
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open for u-picking: 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

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Cilantro/Dill- A bit did make it through this heat wave and can be found at the far left of the field next to the black fabric- its getting weedy but it is still there!

  • New! Ground Cherries- this little treats can be found all the way to the far left of the flowers in the last row of landscape fabric next to the dill/cilantro weedy row.

Farm Updates:

Certainly been feeling the heat the past couple of weeks at the farm, and it will be turning it up a bit later this week, with days that will feel over 100 degrees. Everything and everyone is holding on well, and the popsicles are seeming endless. As the crew gears up for the last press on tomatoes this season, we are also shifting a lot of attention to ensuring Fall transplants get the love they need. Because they also are feeling this heat.

Adding 3 more crops to our summer harvest list with the sweet peppers, hot peppers and the okra- the juggle grows. As we keep pressing forward into summer this will be the core of our spread with some other goodies like tomatillos, and some cherry and other specialty tomato varieties.

We are in the thick of tomato season- this is indeed salsa making time. Our heavy weeks are upon us- expect to be heading home with a few pounds of tomatoes this week.

Also at pick-up during these weeks our “damaged” produce bin will be very full with tomatoes who just didn’t make the cut- feel free to help yourself to a few!

Honey is going fast!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Marinated Cucumber, Onion, and Tomato Salad

Ingredients

1 cup water

½ cup distilled white vinegar

¼ cup vegetable oil

¼ cup sugar

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

2 cucumbers, peeled and sliced 1/4-inch thick

2-3 tomatoes, cut into wedges

1 onion, sliced and separated into rings

Instructions

1. Gather all ingredients.

2. Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth.

3. Add cucumbers, tomatoes, and onion and stir to coat.

4. Cover bowl with plastic wrap; refrigerate for at least 2 hours.

5. Enjoy!

-The Clagett Crew

Week 10 of 26: The thick of summer, the bounty continues

This Week’s Share

Garlic
Potatoes
Red Onions
Slicing Cucumbers
Yellow Onions
Summer Squash
Green Bell Peppers
Eggplant
Tomatoes

Easiest to view on computer or larger screen, so you can use the search feature!

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

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

  • Cilantro/Dill- A bit did make it through this heat wave and can be found at the far left of the field next to the black fabric

Farm Updates:

Tomato season is upon us, and we are going to go through quite the selection of varieties through the weeks. In wave one will have a few heirlooms as well as some classic red tomatoes coming in this week. Storing fresh tomato guide here. We will have another tomato field to fall back to once we start seeing yield diminish in the the first- where the varieties will continue to expand.

Be mindful heirlooms can be a bit oddly shaped- and come in more colors than red (like orange and pink, or striped!). There is nothing wrong with them and these varieties have been carried down untouched for a reason, in that breeding uniformity reduces flavor. Because these precious tomatoes do not have to travel far we are able to carefully bring them to our CSA shareholders to enjoy.

We will keep gearing up this season with the summer goodies. Hotter and sweeter peppers are to come soon as we wait for some color changes to start happening on the green abundance we see on the plants themselves.

Next big summer item to hit the bench will be the okra!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Roasted Eggplant Stacks

Ingredients

2 Eggplants
2 cups of tomato sauce
1 cup pesto
Fresh mozzarella ball
handful of Basil
handful of bread crumbs
Salt/pepper

Instructions

  1. Sliced the eggplant and roasted them on a sheet at 400 with olive oil , a good sprinkle of salt/pepper- for about 15 mins per side= 30 mins total

  2. Once roasted you can start making stacks in a dish.
    Starting with roasted eggplant, then adding some tomato sauce and layered the roasted eggplant with fresh pesto, more tomato sauce, basil and sliced mozzarella and a little bit of breadcrumbs

  3. Bake at 400 degrees for 12-15 mins or until cheese is brown and melted

  4. After removing from oven adding remaining basil, adding a drizzle of olive oil if desired.

-The Clagett Crew

Week 9 of 26: Welcome back, summer has arrived with more than just the heat

This Week’s Share

Garlic
Potatoes
Radishes
Red Onions
Summer Squash
Green Bell Peppers
Eggplant
Melons
Basil

Easiest to view on computer or larger screen, so you can use the search feature!

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

All the items located in the Flower and Herb garden will be open to cut, except oregano and thyme!


In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- Cut this plant down to where you see new growth starting at the center, try not to cut down to the soil line

Farm Updates:

We missed you all dearly- because without people to eat our delicious vegetables the cycle just is not quite complete. So welcome back, and get your first taste of summer bounties this week!

While you were away, we were able to bite into some really large, looming tasks, and got quite a lot done. Leaving us feeling accomplished. Normally the goal by July first is to have 1 line of twine on the first set of tomatoes, and we have surpassed that by quite a bit.

The veggie crew came together n a big way this week, getting the posts fully in our first set of tomatoes, and twined with 2 lines going upwards to hold them upright, some even 3! Not just that but our second set of tomatoes (and chili peppers) are mulched with posts and almost fully twined. This will be important to ensure we cant fight off disease and rotting on the ground and improve our tomato haul over the course of the season.

The potatoes are indeed beautiful, and they should be here for a few weeks in our shares along with our onion crops which will keep going with the Reds and shift to our yellows soon!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Morris Hill Farm
Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Summer squash “Crab” Cakes

Ingredients

2 Cups grated zucchini/summer squash

2 tbs. grated onion

1 egg

1 cup of seasoned breadcrumbs

1 Tbs Worcestershire sauce

2 1/2 tsp. Old Bay

1 Tbs. Parsley

Instructions

  1. Combine all prepper ingredients to then form into thin “crab” cake like patties

  2. Warm a frying pan on med-high heat in with some oil, cook on each side until browned a bit.

  3. Enjoy!

-The Clagett Crew

Week 8 of 26: Colorful roots, before next week's break

This Week’s Share

Green Garlic
Carrots
Beets
Cucumbers
Purple Top Turnips
Big Red Onions
Green Bunching Onions
Korean Melons
Summer Squash
Kale/Collards/Chard
Tokyo Bekana

For the holiday and to get some field tasks completed
NO SHARES next week

Easiest to view on computer or larger screen, so you can use the search feature!

U-Pick Items Available Now

Times open: Tuesday’s-Saturday
9:00 a.m. - 5:00 p.m.
Farm will also be closed over the week of July 4-including u-picking, be prepared to snag extras while here this week!

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

  • Greens in the main field D as you drive in from Old Marlboro Pike, this in front of the three large barns LAST WEEK
    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, below the uncovered greenhouse- This will be the last week!

In the field G2, Across from the side parking lot by the farm CSA pick-up

  • Cut flowers! Zinnias, Snapdragons, Celosia Plume’s, Statice, Cosmos’s

  • Basil- Italian ,Greek Fino verde, and Thai (purple)
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    All the items located in the Flower and Herb garden will be open to cut,     except oregano and thyme!

Farm Updates:

The garlic harvest begins and will continue over break. As we also checked off a huge task of weeding, mulching, and getting posts up in our first round of tomatoes-with some twine to keep them up off the ground as they start their upward climb!

Putting in some long days we hope to take also a moment as we gear up to go next for our potatoes, all of the remaining onions, more melons. Then of course, the second round of squash and cucumbers are brewing. Eggplants and peppers are right around the corner as the fruits will need just another couple weeks to size up, and green tomatoes have been spotted.

So let’s raise our veggie baskets in preparation of summer’s harvest!

As we get into the last week before break, we suspect we will be hitting over 10,000 pounds of food donated so far to partnering food pantries and schools this season. For perspective last year our grand total was 23,000 donated, and we are just starting to get into heavier items.

**Again don’t forget, for the holiday and to get some field tasks completed
No shares next week!

HONEY IN STOCK!!!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Morris Hill Farm
 For the remainder of the season we will start to see them every other week at our Saturday farm CSA pick-up’s - Their next weekend will be July 15
Eggs | Poultry | Pork | and More!

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

HONEY ROASTED BEETS & CARROTS

INGREDIENTS

  • 4 medium beets

  • 4 large carrots

  • 1 Tbsp. olive oil

  • 1/2 tsp. sea salt

  • 1 Tbsp. butter

  • 2 Tbsp. honey

  • 1 Tbsp. fresh herbs

INSTRUCTIONS

  1. Preheat the oven to 450°.

  2. Wash and peel the carrots and beets. Chop the vegetables into even 1/2 inch pieces.

  3. Add the beets and carrots to a sheet pan and toss with olive oil and salt.

  4. Spread the vegetables out on the pan and roast at 450° for 20-25 minutes or until they are tender. The cooking time will vary based on the size of the vegetables.

  5. Meanwhile, in a small microwave safe bowl, melt the butter in the microwave. Whisk in the honey.

  6. Remove the beets and carrots from the oven and pour the honey butter mixture over them. Toss until they are well coated.

  7. Return to the oven for 5 minutes. Serve tossed with fresh herbs.

-The Clagett Crew

Week 7 of 26: Summer Solstice bringing the beets and the rain

A cut open beet, showing off its rich red color

This Week’s Share

Beets
Cucumbers
Carrots
Big Red Onions
Green Bunching Onions
Summer Squash
Kale/Collards/Chard
Parsley

For the holiday and to get some field tasks completed
NO SHARES Next week!!!

Easiest to view on computer or larger screen, so you can use the search feature!

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

  • 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.
    -the gift that keeps on giving-still worth a visit for one more week.
    We will have red signs leading the way to gates on either side of the field.

  • Basil- large field across from parking area G2

  • Parsley-large field across from parking area G2

All items in the flower and herb garden by CSA pick-up can be picked now at this point in the season except thyme and oregano from the first beds as they try to get established their first year in their new homes

Farm Updates:

We are doing a hard press to get some large jobs complete here at the farm. Gearing up to lay the final Spring tasks to rest, and start to pick up some of the Fall to-do’s-whilst keeping up with the Summer must-have’s.

You will start to see the tables at pick-up look a bit different over this transition into summer, as the hauls will become more manageable we suspect.

It is hard to believe it is June as we are shifting to checking on the progress of crops like the tomatoes, and peppers more frequently. It does bring us so much joy and inspiration to keep moving forward as we see small fruits of our labors being created by the plants we have been nurturing for so long.

Next week we hope to see some sweet treats hitting the shares- Korean melons!

**Again don’t forget, for the holiday and to get some field tasks completed, please note we will not have shares next week!!!!
NO SHARES JULY 5- JULY 8

New item hitting the Clagett farm store, Honey.

Honey is available from our apiary at the farm that has grown in size quite a bit this year. More than doubling our previous amount of hives. We are now at 14 hives! This small harvest is just a taste of what we hope to be able to harvest in the Fall if the health of our hives allow us to share from their winter stockpiles.

Pre-order to secure your bottle for the next time you pick up, limited supplies until Fall.

Grass-fed Beef from our farm is still in stock-but moving quickly!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Buy Fresh Buy Local Spotlight

Buy Fresh Buy Local Spotlight

Morris Hill Farm will be coming by again this weekend!
For the remainder of the season we will start to see them every other week at our Saturday farm CSA pick-up’s


They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

Recipes:

Parsley and Beet Salad

Ingredients
Makes 6 (first course) servings

1/4 cup fresh orange juice

1 tablespoon fresh lemon juice

1/4 cup extra-virgin olive oil plus more for drizzling

2 1/4 pounds assorted beets with greens (such as Chioggia, white, golden, and red; 1 1/2 pounds if already trimmed)

1/4 small red onion

1 1/4 cups Italian (flat-leaf) parsley leaves (from 1 bunch), torn if desired

Directions

Step 1

Whisk together juices, oil, and 1/2 teaspoon each of salt and pepper in a large bowl.

Step 2

Trim beets, leaving 1 inch of stems attached, then peel.

Step 3

Using stems as a handle, slice beets paper-thin (less than 1/8 inch thick) with slicer (wear protective gloves to avoid staining hands), then cut slices into very thin matchsticks.

Step 4

Thinly slice onion with slicer.

Step 5

Toss beets, onion, and parsley with dressing and season with salt. Let stand, tossing occasionally, 30 minutes to soften beets and allow flavors to develop.

-The Clagett Crew

Week 6 of 26: Cucumbers have arrived

A look into one of the cucumber bins

This Week’s Share

Cucumbers
Garlic Scapes
Farao Cabbage
Red and Green Bunching Onions
Summer Squash
Kohlrabi/Turnips/Fennel
Lettuce/Salad Greens
Kale/Collards/Chard

For the holiday and to get some field tasks completed, please note we will not have shares the week of July 4
NO SHARES JULY 5- JULY 8

Sunset over the cow pasture

The share balance look-up is finally ready and is being rolled out this week!
Please let us know if this needs any adjusting by emailing the farm or chatting with us at pick-up.

Easiest to view on computer or larger screen, so you can use the search feature!

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

  • 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.
    Probably the last week- so get here while they are still around!
    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

  • Basil
    harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    Also note much more Basil and Parsley 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

Farm Updates:

Potatoes are flowering nicely.

What a season so far, we have been already using every container we have to keep up with our harvest amounts.

The haze last week from wildfires up north and the lack of rain here at the farm, certainly had us feeling overwhelmed. Yet our field tour however keeps us optimistic with what we are still able to keep growing as a farm team.

The summer tasks are still stacking high and Fall seeding believe it our not is right around the corner for us.

But for the next few weeks, let’s just savor the last bit of Spring we have. Make sure every green you take home you start saying your goodbye’s until Fall when it’s cooler again.

All the summer crops are looking amazing so far, potatoes, peppers, tomatoes, eggplant, okra…- we expect them to start trickling in after the July 4th week and building up the full August summer spread.

**Again don’t forget, for the holiday and to get some field tasks completed, please note we will not have shares the week of July 4
NO SHARES JULY 5- JULY 8

Featured Farm starting this weekend

Starting this Saturday June 17, we will be hosting Morris Hill Farm, with many types of pork and poultry options to help expand the offerings to our community, with producers you can trust.
Providing you all with an easier way to buy fresh and buy local, as often as you can.

They will be accepting pre-order’s on their farm store by selecting --Clagett farm- at check out for items you wish to guarantee (like their eggs!).

They will also be ready for walk-ups for what is able to be transported on hand. They will be aiming to arrive at 1:00 p.m. but coming from another market please allow some time to travel.

They will not be at every Saturday pick-up moving forward but we hope quite a few! We will keep you posted on their next visit here.

Father’s Day is coming!

GROUND | STEAKS | ROASTS | & MORE
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Cucumber and Red Onion Salad

Ingredients

  • 2 cucumbers

  • 1 red onion sliced- or a bunch of the smaller heads we have

  • ⅓ cup apple cider vinegar

  • ¼ cup water

  • 1 tablespoon granulated sugar

  • 1 teaspoon fine sea salt

  • 1 teaspoon ground black pepper

Instructions

  • Slice each cucumber in ¼-inch slices and add to a large bowl.

    2 cucumbers

  • Add in the sliced red onion (sliced into half moons) and toss to combine.

    1 red onion

  • In a mason jar or small bowl, whisk together the apple cider vinegar, water, sugar, salt, and pepper.

    ⅓ cup apple cider vinegar,¼ cup water,1 tablespoon granulated sugar,1 teaspoon fine sea salt,1 teaspoon ground black pepper

  • Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.

  • Keep in the fridge until ready to serve.

Sourced from thecookierookie.com

-The Clagett Crew

Week 5 of 26: Another cabbage variety, and the squash is not in short supply!

Another wonderful cabbage variety referred to as ‘farao’

This Week’s Share

Garlic Scapes
Farao Cabbage
Red and Green Bunching Onions
Summer Squash
Chinese Cabbage/Bok choi / Yukina Savoy
Kohlrabi/Turnips/Fennel
Lettuce/Salad Greens
Kale/Collards/Chard

More greens and an amazing crew hard at work keeping up with the harvesting of these plants!


Coming soon, next week this should be ready, now that all new CSA shareholders just joining on are in!—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

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.
    ***Look to the varieties below the uncovered greenhouse, we may have one more strong week of strawberries and they will be saying goodbye for the season! That counts almost 6 weeks of wonderful berries in this region- what a season!
    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!!!!! BASIL!!
    We know many have been itching to harvest this crop as it is looking lovely but as this plant grows it is important that as we share with everyone that we harvest gently- DO NOT CUT THIS PLANT AT THE BASE- pinch off the tips of the leaves only! If you cut too low it will kill the plant.

  • Parsley- only cut the top few inches and leave behind a good portion of the plant to regrow all season. DO NOT CUT AT THE BASE! We have lost a few due to low cuts in the herb garden!

    Also note much more Basil and Parsley 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

Farm Updates:

Just a few pounds of squash to kick off this weeks harvest, rather more like a ton.

The numbers are climbing each week for our harvest, and the team is starting to feel the weight. We are all taking a moment to breathe as each week the greens bins will start transitioning to heavy summer crops. And doing our proper stretches.

Next up to make an appearance. Cucumbers.

One of our all time favorites to have while the greens are still around. The dill crop is finally seeded, so fingers crossed it was made in time of our peak cucumber harvest. The ultimate pickling herb.

We expect each week to keep seeing more greens, some you have seen already. As well as, a few more surprise goodies in store!

THE BEEF IS HERE!

GROUND | STEAKS | ROASTS | & MORE

Some bulk portions are still available if any are still interested!
Pre-order for a quick and easy checkout and pick-up with your CSA share
Cash/credit also accepted

Recipes:

Grilled Summer Squash

Ingredients

  • 4 pieces summer squash

  • ½ cup extra virgin olive oil

  • 2 cloves garlic(, crushed- also could grill some garlic scapes whole on-top of the grill, squash adjacent

  • salt and pepper to taste

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Cut squash horizontally into 1/4-inch to 1/2-inch thick slices so that you have nice long strips that won't fall through the grill.

  3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil and season with salt and pepper.

  4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.

One of our all time favorites at the farm, but found this sourced from Allrecipes.com

-The Clagett Crew

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