This was a really weird week for me personally, because I felt very detached from the farm. On Monday and Tuesday morning, I spent the morning at a local preschool, presenting to the 2-4-year-olds about farming. We played a game: name that vegetable! I brought some different items like kohlrabi, romanesco, acorn squash, and turnips since the whole object of the game was to show them how many vegetables there are and to encourage them to try new things. Everyone ooh'ed and ahh'ed over the romanesco. My son Peter even came with me on Tuesday to talk a little bit about his favorite part of living on a farm: the tractors!
On Wednesday, I chaperoned Peter's kindergarten field trip to New Pond Farm Education Center in Redding where we got to pet a cow, make bracelets from wool, and hike the property. It was extra special to me because working here on the farm allows me the flexibility to do things like this, and it wouldn't be possible without your support of our own farm.
I'm always off on Thursdays, so as I look back on the week, I feel guilty for not being here so much! But it goes to show that it's the time of year when we're winding down and there aren't as many demands, our Main Season CSA ended a few weeks ago, markets are complete, and orders have been down a bit. It's all to be expected, and we're focusing much of our efforts on cleanup now.
Of course, while I was gone, business carried on here at the farm!
The crew planted all of the garlic for next year. We tucked 110 lbs. of cloves into the ground for next year, using cloves from this year's garlic crop. This is the beauty of saving your own seed. It does detract from our own garlic sales, but it doesn't cost as much as seed garlic would. Next, Randy will use the tractor to dump leaves from a local landscaper, and the crew will spread them over the rows of garlic. This will insulate the garlic over the winter until we harvest it next July.
We do have some extra seed available if you'd like to plant some in your own garden. These $5 bags of cloves can be planted now. Cover them with a layer of leaves and pull them up next year. Easy peasy!
Any time Randy can use a different tractor implement, he’s one happy farmer. On Thursday it was the manure spreader, but he used it to spread compost on the fields. We generate our compost from veggies that are too low-quality to sell or donate and other plant matter from across the season. After the compost is spread, Randy will seed rye for cover crop. Both of these efforts will restore much needed nutrients to the soil, making for happy and healthy plants in 2025.
A few tasks that Randy and I did do together included ordering next year's mums, pots for bulbs and hanging baskets, and plugs for next year's spring hanging baskets, plus trays and containers for next year's seedling sale. It's crazy to think that we need to do that even when this year is not yet finished. In early December, we'll be tucking in tulip and daffodil bulbs for our potted flower sale in April.
We've been harvesting greens like crazy lately: lettuce, escarole, bok choy, Napa cabbage, and even kohlrabi. There is so much lettuce available that we are offering BOGO free from now through Friday, November 15th. Extended Season members will be offered a free head of lettuce upon their pickup during this time period!
SPOTLIGHT ON CELERIAC
This week, Extended Season members are receiving a celeriac bulb in their shares. Celeriac, or celery root, is similar to a parsnip in texture and flavor. It's related to the carrot, parsnip, parsley, and celery. You can eat the root and the tops; just peel the bulb first. You can grate it and eat it raw or cook it. The tops can be enjoyed like celery.
Personally, I love it as a simple addition to chicken noodle soup! Celeriac will also be available in our store for the remainder of the season.
Try these recipes:
As a reminder:
FALL HOURS:
Monday: 10:30 a.m. to 5 p.m.
Tuesday: 10:30 a.m. to 6 p.m.
Wednesday: 10:30 a.m. to 6 p.m.
Thursday: 10:30 a.m. to 5 p.m.
Friday: 10:30 a.m. to 5 p.m.
Saturday: 9 a.m. to 4 p.m.
Sunday: 10 a.m. to 3 p.m.
Upcoming Hours:
We are closing early on Wednesday, November 27th at 3:00. This is the day before Thanksgiving. Extended Season members, please take note and remember that we can switch your Wednesday pickup to Tuesday or Saturday if needed. We will also hold all Wednesday shares through Black Friday.
We will be open on Black Friday from 10:30 to 3:00. Our Liquidation Sale starts on this day and runs through our closing on Saturday, December 7th.
TICKETS ARE NOW ON SALE!
2024 WREATH MAKING WORKSHOP
Gather a group of friends or treat yourself to some solo fun!
We'll show you how to make a holiday wreath using foraged greens from our farm. You'll have access to pine, cedar, yew, hemlock, and holly to build a personalized wreath that suits your tastes.
You'll receive an 18" wreath frame that you can fill as narrow or full as you'd like, plus the wire and greens you'll need to complete this project. Please bring a pair of garden clippers with your name on them, which you'll use to prune greenery for the wreath.
Where & when?
Friday, November 29th from 9:30 to 11:00 a.m. at Laurel Glen Farm.
Saturday, November 30th from 9:30 to 11:00 a.m. at Laurel Glen Farm.
Things to consider:
We'll be standing at tables for the workshop - please wear comfortable shoes for standing during this extended period of time. The barn is not heated and we may need to use tent space outside, so we recommend dressing for outdoor elements (thin gloves are helpful).
Tables can fit 2 people, but table arrangements can not be reserved, so we recommend arriving a few minutes early to claim a spot. The demonstration will begin promptly and you're welcome to use the remaining time frame to build your wreath.
TERMS & CONDITIONS: The event ticket is non-refundable.
HELP!!!!
We are continuing to seek more clean boxes to reuse for orders! Medium and large sizes only, please. Nothing smaller than a box for a case of wine or a box of diapers. Think Chewy, Amazon, meal prep service, etc. Simply rip your address label off first - no need to break down the boxes. Thank you for your support!
WHAT'S IN STORE
Here is the fresh produce we plan to have in stock while supplies last (through Friday, 11/15):
Acorn squash
Arugula
Beets
Bok choy
Broccoli
Brussels sprouts
Butternut squash
Cabbage (green)
Carrots
Cauliflower
Celeriac
Celery (leafy variety)
Collard greens
Delicata squash
Escarole
Fresh herbs (sage, thyme, parsley, rosemary)
Garlic
Hakurei salad turnips
Honeynut squash
Kale
Kohlrabi
Leeks
Lettuce
Mustard greens
Napa cabbage
Onions (winding down for 2024)
Potatoes (red and gold)
Radishes
Romanesco
Scallions
Spaghetti squash
Spinach
Sugar pumpkins
Swiss chard
Tomatoes
THIS WEEK'S VEGGIE SUBSCRIPTIONS
EXTENDED SEASON WEEK 29 OF 32
(Tuesday, November 12th through Saturday, November 16th)
Share Contents (Listed approximately from shortest shelf life to longest)
Large:
1 large head of broccoli (or 2 small)
1 head of cauliflower
1 head of escarole
1 free choice item: tomatoes (the last of them!), green peppers (the last of them!), kohlrabi, and more!
2 celeriac bulbs
1 head of cabbage
1 spaghetti squash
1 head of garlic
Small:
1 small head of broccoli
1 head of cauliflower
1 free choice item: tomatoes (the last of them!), green peppers (the last of them!), kohlrabi, and more!
1 celeriac bulb
1 head of cabbage
1 spaghetti squash
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Shake out any excess water in the escarole, then store in a plastic bag in the fridge. Wash and spin out when ready to use.
Store garlic in a cool, dark place out of the refrigerator, like a cabinet or pantry. Ensure that it has air flow. We leave the neck on the garlic to prevent it from rotting at the base of the bulb.
Leave the outer leaves on and store the head of cabbage in the fridge. The outer leaves will keep moisture in the head and prevent it from drying out.
Remove the greens from the celeriac and store them in separate plastic bags. Wash and eat the tops within a few days; the root will keep for a couple of weeks if stored properly.
Store broccoli and cauliflower in a plastic bag in the fridge. Wash when ready to use (within the week).
Store spaghetti squash in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow.
The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)
How to Change Your Vegetable Subscription Pickup Day
If you need to skip your share for the week, or change your pickup day, you must provide us with 48 hours notice for any of the options below. This is because we pack shares the day before pickup. Once your share has been harvested and packed, we can not cancel your pickup.
For Tuesday pickups being changed, we need to know by Sunday.
Wednesday pickups, we need to know by Monday.
Saturday pickups, we need to know by Thursday.
You have the option to choose another of those pickup days in a given week: Tuesday, Wednesday, or Saturday.
You can skip a pickup and receive a double the following week.
If you miss your pickup, we will hold your share for 24 hours after your pickup day, and then it will be donated to a local food pantry. With more members than ever before, we don't have the cooler space to hold onto shares longer than this. This is a great option if you accidentally miss your pickup - just come the next day.
You can always send a guest to pick up in your place by simply notifying us of their name.
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