Our liquidation sale begins this Friday, November 29th and runs through our closing on Saturday, December 7th.
Aurora Products
Salad Fixin’s -$1 off (Regularly $5.99)
Cheese
All cheese 25% off
Dash ‘n Drizzle
2 large oils or vinegars for $38 (mix & match!)
2 small oils or vinegars for $10 (mix & match!)
Dragon's Blood Elixir
2 hot sauces for $15 (mix & match!)
Durante's Pasta
20% off all products
Gracious Gourmet Spread
$1 off (Regularly $8.00)
Hawthorne Valley Ferments
2 jars for $15 (mix & match!)
Redding Roasters
2 coffees for $22 (mix & match!)
Savor
2 packages of fruit for $16
2 packages of cookies for $22 (mix & match!)
Seasonal Catering
2 teas for $20 (mix & match!)
Sugar Maple Farms
Maple BBQ Sauce - $6.50 (regularly $8.25)
Maple Candy – 2 for $5.50
Maple Syrup – 25% off
Twin Pines Farm
2 jams for $10.50 (mix & match!)
Hot Pepper Relish and Sour Dill Pickle Chips - $5 (regularly $7.50)
Ray’s Hot Sauce - $6 (regularly $8)
We also have handmade wreaths from our farm's own greenery for sale: $40 for decorated or grapevine wreaths and $35 for plain green wreaths.
WHAT'S IN STORE
Here is the fresh produce we plan to have in stock while supplies last (through Saturday, 12/7):
Acorn squash
Arugula
Asian greens mix
Beets
Bok choy
Broccoli (limited availability)
Brussels sprouts
Butternut squash (what's on the counter is what's left for the year)
Cabbage (green)
Carrots
Celery (leafy variety)
Choy sum
Collard greens
Delicata squash
Escarole
Fresh herbs (sage, thyme, parsley, rosemary)
Garlic
Hakurei salad turnips
Honeynut squash (what's on the counter is what's left for the year)
Kale
Kohlrabi
Leeks
Lettuce
Mustard greens
Onions (limited availability)
Potatoes (red and gold)
Radishes
Romanesco
Scallions
Spaghetti squash
Spinach
Sugar pumpkins
Swiss chard
Tatsoi
Tokyo bekana
Turnips
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.
Wishing you a very happy Thanksgiving, from our family to yours! We are so grateful to be able to grow food for our community, so happy that so many people value what we have to offer, and so hopeful for the future of our farm. We appreciate you every day and hope you have a wonderful holiday.
Gift idea!
Please use this free image download to include this recipe in a gift basket. Our "Just a Crush" will pair beautifully with a basil plant and a dried pasta (Pastabilities are SO much fun and can be so personal - like the ABC shapes for a teacher, sports shapes for a coach, or dog and cat-themed shapes for the animal lovers in your life.) Unfortunately we are out of Durante's dried pasta, but Big Y does also carry it. This can be accomplished for less than $15, but you can also throw in a bottle of wine, etc, to make it extra special.
On the agenda for this week:
Seeding more cover crop
Pruning raspberries, which entails cutting the lateral canes off of the main canes so that they regrow and bear more fruit next year
Finish harvesting everything that's left in the greenhouse (lettuce, bok choy, and escarole)
Filling tulip and daffodil pots with soil so that we can plant bulbs in two weeks
Picking up old drip irrigation tape from the fields
Fun fact: Strawberries need about 300 "chilling hours" before you mulch them. This means they need to experience that many hours of freezing temperatures to ensure they're dormant before you completely cover them with straw. When the temperature warms up next year in April, we'll remove the mulch so that they bear fruit in June.
I almost put "mulching strawberries" on the list before Randy corrected me: "No, no, not yet! They haven't reached their chilling hours yet! That will be the following week." You learn something new every day, huh?
LAUREL GLEN FARM KIDS' BOOK CLUB
If you've got kids at home (even big kids!), I would love to recommend a book to read to them at some point over the next few weeks.
When we had our daughter Janina, subscription member Terry gifted us this beautiful book called Sleep Tight Farm by Eugenie Doyle.
"A captivating exploration of how a family gets a farm ready for the snow of winter, Sleep Tight Farm lyrically connects each growing season to the preparations at the very end of the farm year. This beautiful and informative book paints a fascinating picture of what winter means to the farm year and to the family that shares its seasons, from spring's new growth, summer's heat, and fall's bounty to winter's well-earned rest. All year long the farm has worked to shelter us, feed us, keep us warm, and now it's time to sleep."
We highly recommend this book because it is so reflective of our life here on the farm and we hope it will give you a glimpse into how we are spending our time these days.
We are all set with box donations for the year. Thank you SO much for helping us save the earth and avoid an unnecessary expense. We appreciate you!
THIS WEEK'S VEGGIE SUBSCRIPTIONS
EXTENDED SEASON WEEK 32 OF 32
FINAL PICKUP OF THE SEASON
(Tuesday, December 3rd through Saturday, December 7th)
Share Contents (Listed approximately from shortest shelf life to longest)
Large:
1 bunch of cutting celery
1/2 lb. of Asian greens mix
2 lbs. of potatoes
1 lb. of carrots
1 bunch of beets
2 acorn squash
1 bulb of garlic
Small:
1 bunch of cutting celery
1/4 lb. of Asian greens mix
1 lb. of potatoes
1 lb. of carrots
1 bunch of beets
1 acorn squash
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Store acorn squash in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow.
Store potatoes in a mesh bag in a cool, dark place such as a cabinet or pantry, and ensure that they get plenty of air flow. Do not wash until ready to use, but wipe away dense soil, if any. Keep away from onions.
Remove any greens from the beets and store them in separate plastic bags in the fridge. Use greens within the week; beets can last up to a month. Wash when ready to use.
Remove the greens from the beets 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.
Trim the bottoms of the celery and place in a jar of water in the fridge, like a bouquet. Put a plastic bag over the leaves to protect them.
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 Asian mix in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week.
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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