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STORIES & UPDATES Many of you ask if we're ready for a break and to be done for the season. It's a hard question to answer because we love what we do, but we also need the additional time. During the season, things break and need fixing, we want to implement new organization systems or build new structures, we need to deep clean and sterilize equipment - the list goes on and on - but we don't have the time to do these projects. Last week I talked about the tasks that need to

STORIES & UPDATES This week was garlic planting week! We tucked 110 lbs. of cloves into the ground for next year, using cloves from this year's garlic crop. This is the beauty of saving your own seed. It does detract from our own garlic sales, but it doesn't cost as much as seed garlic would. Next, Randy will use the tractor to dump leaves from a local landscaper, and the crew will spread them over the rows of garlic. This will insulate the garlic over the winter until we har

STORIES & UPDATES Last week ended with some bad news, but this week ended with some great news! Last week I shared that we found out that the grant funding used to purchase our produce for low income residents in the City of Bridgeport was abruptly cut. Sadly, that still remains the case, although the East End Market still plans to use the funds they do have to continue to purchase from us through the end of our season. Though we are so grateful for this, we also wish that th

STORIES & UPDATES This week, you're all receiving delicata squash. The delicata squash got its name from its tender, edible "delicate" skin. It's also known as a sweet potato squash because of its similar look and sweet taste. Use it as you would a sweet potato or butternut squash. No need to peel it unless you want to. Many recipes consist of leaving the skin on. Maple-Roasted Delicata Squash with Red Onion Maple-Roasted Delicata Squash with Goat Cheese Delicata Squash Pizza

STORIES & UPDATES Our work in partnering with local school systems has kept us incredibly busy this fall. It takes a special food service director to be committed to the process. They have an incredibly difficult job, not only with meal planning, and budgeting, but also in their requirements from the state to vary the colors of the fruits and veggies they offer. Did you know they can only offer certain colors of veggies a certain number of times each week? It's so much work t

STORIES & UPDATES This week we transition back to our Extended Season portion of the program. To be honest, we love this time of year extra because of how many unique items are in season. Since we now have much more inventory than members, we can offer some different veggies. We appreciate your enthusiasm for everything we grow on the farm. We're excited to share Brussels sprouts and spaghetti squash this week. Every week you can expect to receive a different winter squash. W

STORIES & UPDATES This week is the final pickup for our Main Season members. We're celebrating with lots of classic fall vegetables - carrots, kale, potatoes, and more. It's soup season! Share what you're cooking one last time in our Facebook group. We thank you so much for your participation this season. It was our biggest group ever! We're grateful that you believe in us to grow your food and we hope you tried new veggies, new recipes, and made new connections! Enrollment D

STORIES & UPDATES On Friday, we "celebrated Frostmas." Don't ask me how this term came to be, but among farmers, it's the way we describe...

STORIES & UPDATES This week, it was nice to see some old friends return. Like lettuce - such a coveted item! Everyone's share will...

STORIES & UPDATES As I sit down to write this, I'm thinking to myself, "What did we do this week?" It was one of those weeks that flies...

2026 Vegetable Subscription information is live on our website! Enrollment Day begins on Sunday, October 12th at 7 a.m. Signing up by...

STORIES & UPDATES Randy was so relieved that we harvested both the delicata and the acorn squash this week. It's a one-time task (except...

STORIES & UPDATES This weekend we welcomed 85 families to our farm to our "Bonus Box" harvesting event! Every year when we open...

STORIES & UPDATES Fall is slowly creeping in at the farm, even though it's stayed pretty warm! We harvested pumpkins, mashed potato...

STORIES & UPDATES New England farmers seed their watermelons at the exact time every year - we couldn't plant them out in the fields...

STORIES & UPDATES We've always marketed this as a vegetable subscription program so that members would understand what kind of produce...

STORIES & UPDATES This week we placed a call to Roseland Apizza, signaling the beginning of another year of partnering to make fresh...

STORIES & UPDATES Hi members! We'd like to start by thanking everyone for sponsoring our ice cream party this past Friday. We raised...

STORIES & UPDATES If last week was "tomato time" then this week is "onion time." When the greens on the onion plants start to die back,...

STORIES & UPDATES Hi members! IT'S TOMATO TIME! Right on schedule, after all. Historically, the tomatoes have produced enough for us to...