What a week! What are we up to lately?
Out with the old and in with the new. We said goodbye to our first planting of squash, zucchini, and cucumbers because it reached the end of its life and stopped producing. Randy mowed it down. Home gardeners, this is a good tip - when you see mildew on your plants, it's time to rip them out because you don't want that disease to spread more.
This block of field will become fall greens like arugula, mustard greens, broccoli rabe, and more. We're scheduled to plant it by the end of next week. And don't worry - there are succession plantings of squash, zucchini, and cucumbers out in the fields so we can continue to harvest them until it frosts.
We started digging potatoes this week, and Randy is thrilled with the crop. Last year's was one of the worst, and this one may be one of the best. Check out these giant 'taters!
We'll have them in store this week and they'll be in members' subscription shares soon. We just started a test dig but we'll do more bulk digging in the weeks to come.
We're moving onions out of the greenhouse where they've been curing in the sun, just laying out on raised beds.
Randy's dad built beautiful drying racks, where we now need to move them to get more air flow. If they stay dry, they'll be able to store well into the winter. The plan is to sell them into December so you can stock up before we close for the end of the year.
We're also still seeding almost daily. When we're not seeding into trays, like these cabbage family crops for the fall, we're seeding directly into the field. Laina used the push planter to seed beans and spinach for October.
When you farm for a living and try to extend the growing season as long as possible, it's important to continue seeding and planting as frequently as possible. Randy is always thinking about what else he can grow in the field, how he can provide as much variety as possible, what will grow well given the climate in the months to come, and what crops take certain amounts of time to mature. It's a really difficult job, and I don't envy the thought processes and decision-making that goes into it, all while he's busy caring for the current crops.
Meanwhile, our hens (and Richard the Rooster) are really happy! They love to eat excess produce, like melons, cucumbers, and tomatoes especially.
Our kids love to visit with the chickens, as I know you all do, too! Every night they collect the eggs, which the hens are laying in greater abundance now.
Within the next week or so, you'll find Laurel Glen Farm eggs available in the store! They may be slightly smaller to start, as is the case when chickens are still maturing, but will eventually become full-sized. As first-time chicken parents, we're finding that there's something really special about knowing the chickens and getting to enjoy their eggs.
It was so nice to have the sun back this week. It's been a pretty wet year, but we've also had a good mix of sun, too. Compared to the past few years - too dry and too wet - we'll take it for now.
I'd like to end the weekly updates with what may be one of my favorite photos I've ever taken on the farm. I took this while standing in the chicken coop at sunset, my kids collecting eggs with me, just enjoying my favorite season - summer - and the sights and sounds around me. This life is hard as there's never a separation between work and home life, but I truly do love it and feel so blessed. This photo captures that essence for me, and I am thankful to share all of my experiences here with you.
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 selling $5 bags of "seconds" - these are discounted bags of produce such as tomatoes, onions, squash, peppers, and eggplant that are perfectly good to eat, but of lesser quality than our typical produce. 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.
Build-a-Bouquet will take place again on Saturday (9-4). The fields are producing much smaller amounts of flowers thanks to the major storm we had a few weeks ago. If enough inventory allows, we'll hold it again on Sunday from 10 to 3, but we recommend checking our social media - it sold out on Saturday.
Though there aren't as many sunflowers anymore, the dahlias are popping!
As a reminder, Build-a-Bouquet 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.
Bulk boxes are available!
We pre-pack them every day. Simply come into the store when you're ready to ask for one - no pre-orders. You're welcome to purchase more than one as inventory allows. We are currently packing the following:
Bulk boxes of plum tomatoes are in abundance now! We recommend purchasing yours by August 25th to ensure you get one this season. When the nights cool down into September, the tomatoes slow down their ripening significantly and it's impossible to predict when the first one will be. Plum tomatoes are 25 lbs. for $45.
Last call for bulk boxes of pickling cucumbers! These are winding down and we may not have them for much longer. Boxes are 25 lbs. for $32.
We also have boxes of tomato "seconds" - 25 lbs. for $35.
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.
MEET THE FLEET
Meet the Fleet will be back on Saturday, August 17th and Sunday, August 18th. This weekend, we're featuring "232" - our Massey Ferguson 1045! We'll explain how it lovingly got the name "232," how we use it, and its manufacturing history. Feel free to take a photo, and yes, your kids can sit on it!
WHAT'S IN STORE
Here is the fresh produce we plan to have in stock while supplies last (through Friday, 8/23):
Beets
Bell peppers
Cabbage (savoy & red)
Cantaloupe
Carrots
Collard greens
Cucumbers (slicing and pickling)
Eggplant
Fresh herbs (sage, thyme, parsley, rosemary, mint, and basil)
Garlic
Grape tomatoes
Grapes (limited quantities! Red. May have green later this season)
Green beans (will be ready later during the week, not yet for the weekend of 8/17)
Hot peppers (assorted)
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
Lunchbox peppers
Onions
Peaches (limited quantities - harvested about once a week for the weekend)
Potatoes (red and gold)
Scallions
Shishito peppers
Tomatillos
Tomatoes
Watermelon (yellow only - in limited quantities)
Yellow squash
Zucchini (limited quantities)
WAVE HILL BREAD BAGUETTES, BOULES, AND MUFFINS WILL ALL BE DELIVERED FRESH ON SATURDAY (8/17) MORNING.
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 11 OF 20
(Tuesday, August 20th through Saturday, August 24th)
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 cantaloupe
2 lbs. of tomatoes
1 lb. of bell peppers
2 free choices: cucumbers, squash, beets, eggplant, cabbage, tomatillos, basil, tomatoes, or scallions
1 bunch of carrots
1 onion
Garlic
Small:
1 cantaloupe
1 lb. of tomatoes
1 lb. of bell peppers
2 free choices: cucumbers, squash, beets, eggplant, cabbage, tomatillos, basil, tomatoes, or scallions
1 onion
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Leave the cantaloupe out on the counter, where it will continue to ripen. Use quickly within a few days. Or, cut up the cantaloupe and store it in the fridge in a container to make it last longer.
Store your cucumbers and squash in the crisper drawer in the refrigerator.
Store peppers 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.
Store dry onions in a cool, dark, dry place, such as a pantry, cabinet, or cellar. Ensure that they have plenty of airflow; you can store them in a mesh bag. Keep them away from potatoes.
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.
Keep tomatillos in a paper bag in the fridge. Peel the husk and wash when ready to eat. Can be stored for a few weeks.
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 beets in a plastic bag in the fridge, where they can last up to a month. Wash when ready to use.
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.
Store scallions roots-down in a glass of water in the fridge, like a bouquet. Cover the greens with a plastic bag. Or, store in a plastic bag in the fridge and use within the week.
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.)
Trim the bottoms and place the stems in a glass of cold water, like a bouquet. Keep it out of the fridge, as basil leaves can turn black when exposed to cold temperatures. 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.
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