Happy August!
Summer produce is coming in steadily now, which means we have lots of "firsts" and "seconds." Seconds are veggies that aren't quite our highest quality, but are still safe to eat. Think of a soft spot, a crack, or other physical blemishes.
We donate excess or "seconds" produce when we can, but we also want to pass the opportunity to save money onto you.
So, we're doing two things:
We're selling $5 bags of "seconds" - these are discounted bags of produce such as tomatoes, onions, squash, peppers, and eggplant that are perfectly good aside from a blemish or two. These will be available intermittently in our store as inventory allows, already pre-packed in certain quantities. So, as you're shopping, you can grab a quick bag of seconds off the shelf in addition to our firsts that are already there. We'll continue this as long as interest allows.
2. This week from Friday, August 2nd through Thursday, August 8th, all squash, zucchini, and cucumbers will be $1.50/lb. (In store only - not at markets, as the amount of crates required would become excessive for our market staff.) Admittedly, we planted way more than we needed this year, so now is a good time to consider pickling and freezing.
We're still as busy as ever over here at the farm. Here's what's happening...
Last week I talked about horrible coyote destruction of our melon crop. We're genuinely not sure at this point how many melons we'll end up being able to harvest. The coyotes are waiting for the melons to ripen and picking them off one by one. When you walk around at Booth Hill, there are broken, rotten melons everywhere. It's crushing.
Our crew was able to save a few baskets of cantaloupe this week, but we won't know how much it will amount to. We're hoping to reserve melons for our subscription shares, so they will not be in the store for now.
Many of you have asked what we can do about this. Not much. We have deer fencing around the perimeter of the property, but the coyotes are still squeezing in. We also can't fence off just the melons because we rotate our crops every year. It's really a conundrum, and of course, there are so many things we do on a daily basis that the problem can only take up a very small percentage of our time before our other tasks start slipping, too. Sometimes you have to cut your losses.
We're also seeding or planting almost daily. This week, we seeded scallions; another round of squash, zucchini, and cucumbers; fall lettuce; and transplanted more cabbage crops. Randy says, "It's about 4,000 broccoli and cauliflower plants!" Fingers crossed for a successful fall harvest.
Speaking of broccoli, it's back in season. We did an emergency harvest of it before Wednesday night's rain and were able to haul in quite a bit. Rain and extreme heat can spoil broccoli with rot overnight, so that was a victory in our favor. We'll continue to keep an eye on harvesting more almost daily and it'll be in shares this week!
We also harvested the first of our peaches. It was a very small harvest - just enough for our family - but another later variety will be on its way soon.
When this man has a vision, there’s no stopping him. In 2021, Randy decided to level up the farm and planted a 3-acre fruit field. He’s been nurturing the bushes, vines, and trees since then, learning on his own and from other farmer mentors. It’s amazing to see Randy’s vision (and all of them!) come to fruition.
He also sent me this shot of the grapes this week. They look beautiful! Just about another month now...
We sold the first of our tomatoes to Roseland Apizza this week. This is an annual tradition that we love to be included in. They make a fresh tomato pie that is to die for.
Our neighbors went on the first night and they noticed that it wasn't even on the menu - the waiter responded that people look forward to this all year and the hype is advertising enough. They were kind enough to give us credit for the tomatoes on social media. We are so thankful for the support of every restaurant and caterer that uses our produce.
The first box of bulk plum tomatoes ripened this week and went to customer Kylen! Most of the tomatoes on the plants are still green, but we encourage you to plan for this now and make sure you have your supplies ready. We can safely say that two weeks from now, you can bet on plum tomatoes. (Did I just jinx it?!) When they peak, they'll be in demand, and we won't know when the first frost will be or for how long they'll continue to come. Therefore, we think planning ahead will be so important. 25 lbs. is $45 and boxes are sold on a first come, first served basis - however, we have never run out on a given day.
Of course, we're still having so much fun with our subscription program. We've started rolling into prime summer veggie season, and our members are sharing so many creative things in our Facebook group. One thing we're also hearing is how much you love getting to choose an item from the free pick table. This has not only opened our options up so much in terms of inventory, but it has allowed you all to customize your experience a bit more, whether choosing a favorite item, or a second item of the same type already in your share so that you can cook a larger portion.
I love this funny photo that Ginger shared of her classy carrot lady. I think she went to finishing school with that posture.
Also, I was talking with member Alison this week, and she wanted to share that one of the items she's always struggled with using is collard greens. However, she recently made a delicious soup that not only changed her opinion but actually made her want to receive collard greens again! Here is the recipe she shared:
I can't stress this concept more. If you're receiving something unfamiliar, please give it its first chance, and if you didn't like it the first way, try it again in a new way!
This week, I made the Zucchini, Almond Butter, and Cocoa Smoothie from the newsletter a few weeks ago, and I'm not going to lie, the idea of zucchini in a smoothie weirded me out. But I kid you not, this smoothie was so unbelievable (like a milkshake!) that I drank it 3 times in a row for lunch and my kids even enjoyed it, too. Secret veggies for the win!
As a sneak peek, I wanted to share that this will be the theme of our annual virtual cooking contest that we do at least once a season. In September, we'll be having a "Secret Veggie" contest - How do you sneak veggies into whatever you're cooking, whether to hide them from someone in your family or to integrate them into your diet more? Start brainstorming now!
Build-a-Bouquet will take place again on Saturday (9-4) and Sunday (10-3). As a reminder, it works like this:
Visit the farm and the display of flowers is out front
Each bucket is tagged with instructions: limit X amount of sunflowers, or take any 10 stems from this row, etc. We provide a basket and you can fill it with your selection of blooms.
Head to the nearby table to do your arranging. We have clippers and rubber bands there.
After you make your bouquet, come into our store to pay: $20 plus tax.
We will have single stems of sunflowers available if you'd like to just purchase a few.
Bulk boxes of pickling cucumbers are still available! Boxes are 25 lbs. for $32. Walk in each day that we are open and ask for a box - no pre-orders. We have never run out, but we encourage you to plan to get yours within the next week or two. Bulk boxes should be available into August, but will be slowing down soon.
We also have boxes of tomato "seconds" - 25 lbs. for $35. Walk in each day that we are open and ask for a box - no pre-orders. Now that we are harvesting field tomatoes regularly, these boxes are readily available.
Thank you for all of the box donations! We can still use more! As we head into bulk tomato box season, we are actually in need of medium-sized boxes. Think wine boxes, diaper boxes, etc. We don't need anything smaller than this, but we'll always take boxes larger than this, too. No need to break them down - just rip off your address label first.
Thank you, Joy, for sharing this photo of your LGF shirt in Westerly, RI!
Shirt inventory is getting low and we're still undecided about whether or not to do a re-order or to keep this one a limited edition for 2024. So, with that being said, if you'd like one, we encourage you to pick one up sooner rather than later - even thinking ahead to the holidays. They're unisex and $22 each. The front is the Laurel Glen Farm logo and the back says "Keep your friends close and your farmers closer."
WHAT'S IN STORE
Here is the fresh produce we plan to have in stock while supplies last (through Friday, 8/9):
Beets
Bell peppers (green only - limited quantities)
Blackberries (very limited quantities)
Broccoli (limited quantities)
Cabbage (green)
Carrots
Collard greens
Cucumbers (slicing and pickling)
Eggplant
Fresh herbs (sage, thyme, parsley, rosemary, mint, and basil)
Grape tomatoes
Green & wax beans
Husk cherries (not available every day, but they are in season and we pick them up every few days, most likely for the weekend)
Kale
Napa cabbage
Onions
Scallions
Shishito peppers
Swiss chard
Tomatillos
Tomatoes
Yellow squash
Zucchini
STORE HOURS
Monday: 10:30 to 6
Tuesday: 10:30 to 6
Wednesday: 10:30 to 6
Thursday: 10:30 to 6
Friday: 10:30 to 5
Saturday: 9 to 4
Sunday: 10 to 3
So sorry, but we can't accommodate early or late arrivals even if we are around. Our staff is scheduled to work on prepping the store with the freshest products right up until we open. We also try to honor personal lives by closing promptly.
** Vegetable subscription pickup occurs during all open hours on members' scheduled pickup day and we hold shares for 24 hours afterward.
MARKET HOURS
Shelton Farmers' Market - Saturdays from 9 to 12 at 100 Canal Street.
Monroe Farmers' Market - Fridays from 3 to 6 at 7 Fan Hill Road.
THIS WEEK'S VEGGIE SUBSCRIPTIONS
MAIN SEASON WEEK 9 OF 20
(Tuesday, August 6th through Saturday, August 10th)
Biweekly pickup occurs on all odd-numbered weeks - 1, 3, 5, 7, 9, 11, 13, 15, 17, and 19. (This week.)
Share Contents (Listed approximately from shortest shelf life to longest)
Large:
1 head of broccoli
2 lbs. of tomatoes
1 eggplant (use the swap if you need a break!)
1 lb. of cucumbers
2 lbs. of beets
1 lb. of onions
1 free choice item: shishitos, zucchini, carrots, kale, or beans
Small:
1 head of broccoli
1 lb. of tomatoes
1 eggplant (use the swap if you need a break!)
1 lb. of cucumbers
1 lb. of beets
1 free choice item: shishitos, zucchini, carrots, kale, or beans
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Store eggplant at room temperature, like out on your counter, but keep it away from other fruits and vegetables that will emit ethylene gas, as this will cause it to rot faster (tomatoes, melons, bananas, etc.)
Store your cucumbers and onions in the crisper drawer in the refrigerator.
Store beans and shishitos each in a plastic bag in the fridge. Wash and blot dry when ready to use.
Keep tomatoes out on the counter and out of direct sunlight, where they will get plenty of air flow. Do not put them in the fridge; it will dry out the tomatoes and change their consistency. Tomatoes continue to ripen after harvested, so use within a few days. To ripen a tomato quickly, put it in a paper bag in a dark place, like a cabinet.
Most sources will recommend wrapping a head of broccoli in a damp paper towel in the fridge. We think the less air it's exposed to the better. Open air causes it to wilt fast. You can try putting your broccoli in a plastic bag in the fridge and using it within the week. Wash when ready to use.
Store beets in a plastic bag in the fridge where they can last up to a month. Wash when ready to use.
Remove the greens from the carrots and store them in plastic bags in the vegetable crisper. Use greens within the week, but the carrots may last for weeks when stored properly.
Store kale in a plastic bag in the fridge. Or, snip the ends and store in a glass of water, like a bouquet. Wash and spin out when ready to use, within a few days.
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.
Yorumlar