Warm temperatures have been hanging on and it's so hard to believe that Halloween is upon us. Sunday night's forecast looks like it's going to dip into the lower 30s, so we may end up getting a hard freeze.
You know the saying "Live every day like it's your last"? It's a similar feeling when we're this close to a deep freeze and we head into November. Eat every tomato, eggplant, pepper, and husk cherry like it's the last time you'll do so until next season. We wait forever to enjoy these again - just about 8 months before they're back! - and only get to savor them for about 4 months. So, I don't know about you, but my menu this week is going to consist of meals containing warm weather produce while I can.
For example, I can wait to enjoy winter squashes in December and January because I know they'll store for so much longer. If your body is craving something warmer and heartier, just know that you don't need to change the ingredients! There are so many options for enjoying summer produce this late in the year.
You get the idea...
At the same time, I would be remiss to overlook so many of the beautiful autumn crops that are harvested more and more every day, like this stunning spinach. When we harvest it, we pull from the outer leaves of these beautiful blooms, and they'll continue to yield new leaves into December (and even next year!)
This week, we plan to harvest for the first time this year:
Celery root aka celeriac
Brussels sprouts (we've been meaning to do this, but haven't had a chance!)
Plus, don't forget these are coming in hot, too:
Carrots
Parsley
Rosemary
Sage
Salad turnips
Arugula
Escarole
Cauliflower
Broccoli
Beets
Honeynut, butternut, acorn, spaghetti, delicata, and hubbard squashes
And so much more!
One last veggie update: we're going through the last of our onions for the year. Steph has been working on sorting through the ones that aren't holding up in storage, and we are down to the last few crates for the year. If you'd like to grab some, we highly recommend doing so!
This reminds me to introduce you to Steph, who has been my right hand woman since July.
Steph has been responsible for the majority of packing CSA shares as well as helping with quality controlling inventory, arranging donations, stocking the store, and working on larger projects like sorting onions.
I realized in July that my job role was changing rapidly here, and as we've moved forward with more wholesale partnerships like with local school districts, growing flowers, and our business has required so much more management and marketing, I knew I needed help. I reached out to Steph, who I've known for some time, who was also in between life changes as she is a mom of two young boys and has been a special ed teacher. Steph responded to my proposition with a "yes" and I'm so grateful for all she's done to keep things moving along here.
Meanwhile, Randy is in clean up mode now that he's finished planting. Once a crop is done for the season, the crew rips up any old drip irrigation and then Randy harrows under the old crop and the biodegradable plastic mulch. He then seeds cover crop - usually rye - to prevent erosion and restore nutrients into the soil for next year.
Cute little side story:
Randy's spaghetti and delicata squashes cross-polinated, so he has these mutant squashes in the greenhouse and has been joking that he created a new variety of squash to patent. Kidding, of course. What do you think they taste like, though? I'll let you know...
Our farmers' markets in Shelton (Sat 9-12) and Monroe (Fri 3-6) end this weekend. Steve, thank you for holding down our booth and for another wonderful season!
Let's end this week's newsletter with some updates from our Facebook community of subscription members. We love to see what they're up to!
Bulk boxes of tomatoes are finished for the season but we have bulk green tomatoes available. 25 lb. boxes are $35 and 2.5 lb. bags are $5 each. Bags are available daily, and boxes can be packed on a walk-in basis while inventory lasts.
Plus, this Saturday Wave Hill Breads is back with baguettes, boules, pan loaves, cinnamon monkey bread, and apple turnovers.
Hang out with the chickens and enjoy a pastry!
Chicken plushies are sold out, but Amanda will do one last restock before the holiday season.
SAVE THE DATE
Black Friday, November 29th - 10 to 11:30 a.m.
Saturday, November 30th - 10 to 11:30 a.m.
For our Wreath Making Workshop!
Details will be released and tickets will be available for purchase through our website beginning in next week's newsletter.
Due to the space required for greenery and materials, only 12 tickets will be available on each day.
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, 11/1):
Acorn squash
Arugula
Beets
Bell peppers (final availability for 2024)
Bok choy
Broccoli
Brussels sprouts
Butternut squash
Cabbage (green)
Carrots
Cauliflower
Celeriac
Collard greens
Delicata squash
Eggplant (final availability for 2024)
Fresh herbs (sage, thyme, parsley, rosemary, and the last of the 2024 basil)
Garlic
Grape tomatoes (final availability for 2024)
Green/wax beans (final availability for 2024)
Hakurei salad turnips
Honeynut squash
Hot peppers (final availability for 2024)
Kale
Kohlrabi
Leeks
Lettuce
Mustard greens
Napa cabbage
Onions
Potatoes (red and gold)
Radishes
Scallions
Shishito peppers (final availability for 2024)
Spaghetti squash
Spinach (limited availability)
Swiss chard
Tomatoes
Zucchini (final availability for 2024)
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 (FINAL 2024 WEEKEND)
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
EXTENDED SEASON WEEK 27 OF 32
(Tuesday, October 29th through Saturday, November 1st)
Share Contents (Listed approximately from shortest shelf life to longest)
Large:
1 head of lettuce
1 bunch of mustard greens
2 kohlrabi
2 delicata squashes
2 free choices: broccoli, cauliflower, beans, or potatoes
1/2 lb. leeks
1 bulb of garlic
Small:
1 head of lettuce
1 bunch of mustard greens
2 kohlrabi
1 delicata squash
1 free choice: broccoli, cauliflower, beans, or potatoes
1 bulb of garlic
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 head of lettuce and bunch of mustard greens, then store in a plastic bag in the fridge. Wash and spin out when ready to use.
Remove the greens from the kohlrabi bulbs and store in separate plastic bags in the fridge. Use the greens within a week; the bulbs can last a couple of weeks if stored properly.
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.
Store leeks in a plastic bag in the fridge. Wash when read to use.
Store delicata 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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