Hello members!
Finally we got some much needed rain! Check out Randy's message to hear more about the plants' growing conditions.
Please listen to the unbagging video from the approximate 3:00 to 4:00 mark to hear a disclaimer about the cucumbers.
Updates:
The CT Bag Tax has gone back into effect so it would be helpful for everyone who picks up their share to start bringing their reusable bags again starting next week, especially so we can limit our usage of plastic again.
There were no pre-orders this past week, but we will have ciabatta in the store for $7 on pickup days this week. If you would like one delivered to you, please email me and I would be happy to add that to your delivery. We aren't sure if or when we will resume pre-orders again and we will gauge it over the next couple of weeks.
The stand is closing early on the 4th of July. Our hours will be 9 a.m.-12 p.m.
Know a friend who is interested in joining our subscription membership? We are able to open up some more spots! Have them send us an email at laurelglenfarm@gmail.com so we can discuss pro-rated pricing and pickup days.
Photos from the Week:
(Scroll through to see us harvesting cabbage, checking on the beet crop, gauging the rainfall, photos of the store, and a pretty rainbow.)
A Message from Randy:
The Unbagging:
P.S. The Split Coils is our friends' band! (Katelyn from Rustle Floral Co., who grows our flowers here, is one of the members.)
Contents (In approximate order from shortest shelf life to longest):
Small:
1 lb. of broccoli
1 pint of peas
1 lb. of cucumbers
1 lb. of summer squash
1/2 lb. bag of salad mix
1/4 lb. of garlic scapes
Large:
1 large or 2 small heads of romaine
1 lb. of broccoli
1 head of bok choy
1 pint of peas
1 lb. of cucumbers
2 lbs. of summer squash
1/2 lb. bag of salad mix
1/4 lb. of garlic scapes
Caring For Your Share:
Store the zucchini, squash, and cucumbers in the fridge crisper as is. Wash when ready to use.
Store the garlic scapes and peas in plastic bags or containers in the fridge. Wash when ready to use.
Use a plastic bag to store the heads of romaine, broccoli and bok choy in the fridge, shaking out any excess water and removing any bad leaves first. You can wrap the head of broccoli in a damp paper towel first to ensure that it has a little bit of moisture with it. Wash when ready to use.
Store the bag of salad mix in the fridge. Wash and spin out when ready to use.
LGF Cooking Club:
Consider adding a protein to this Teriyaki Broccoli and Snap Peas recipe to turn it into a meal: https://www.washingtonpost.com/recipes/teriyaki-broccoli-and-snap-peas/10252/
For a healthy, delicious lunch: Broccoli and Quinoa Salad: https://www.bonappetit.com/recipe/make-ahead-broccoli-and-quinoa-salad
Or, for a quick breakfast on the go: https://www.skinnytaste.com/broccoli-and-cheese-mini-egg-omelets-2/
Garlic scape hummus... enough said! http://onehungrybunny.com/healthy-homemade-garlic-scape-hummus/
As I mentioned last week, my all-time favorite thing to do with scapes is make homemade butter in the food processor, mix in chopped garlic scapes, and use it as a spread on bagels, other bread products, and fish. Here's a similar recipe: https://www.relishments.com/blog/lemon-garlic-scape-compound-butter/
The perfect recipe for the cucumbers and salad mix: Creamy Dill Salad Dressing. You can use the Stani Greek yogurt for this! https://www.acedarspoon.com/4-ingredient-creamy-dill-salad-dressing/
This grilled summer squash recipe looks perfect for the 4th of July!: https://www.bonappetit.com/recipe/grilled-summer-squash-and-red-onion-with-feta
Cooking Tip(s) of the Week:
How to Steam Vegetables Without a Steamer: https://www.thekitchn.com/how-to-steam-vegetables-cooking-lessons-from-the-kitchn-108512
I admit, we actually don't have a steamer, and I generally use the microwave. But I'm tempted to try the pie plate method with summer squash this week.
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