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FARM STORIES & UPDATES Although it's been deemed "the most important meal of the day," I think that generally breakfast is the least creative meal of the day. Eggs. Cereal. Pancakes. Repeat. Here are some breakfast fun facts: Fried potatoes are the most common vegetable served at breakfast. Irregular breakfast consumption is associated with less fruit and vegetable consumption overall. Eating breakfast is linked to better blood sugar control. A few years ago we held a breakfa

FARM STORIES & UPDATES Seasonality refers to crop growing trends that occur over the course of the year. Although Mother Nature sometimes throws us curveballs with unusually extreme temperature patterns, too much or too little precipitation, or crazy storms, we can generally predict when certain crops will be ready to harvest. For example, we know that field tomatoes usually start arriving around week 8 of our Main Season program, meaning late July. Around that same time, mem

FARM STORIES & UPDATES Our family is overjoyed to welcome We are adjusting to our new life as a family of five. Please follow all deadlines listed in the policies (below) to request changes to your share pickup - exceptions won't be possible. Thank you! We can't wait for you to meet Elise around the farm soon! Pick-your-own raspberries this Saturday, July 11th from 10-12 at The Fields at Laurel Glen Farm. Located at 475 Booth Hill Road. $6.50/half pint container. If a cancell

FARM STORIES & UPDATES On Friday we wrapped up our garlic scape cooking challenge. Anyone who posted in our Facebook group to show off a dish they made with garlic scapes was entered, and we selected one winner from each pickup day. These 3 members won a jar of Laurel Glen Farm sauce of their choice. Tuesday: Linda with garlic scape chocolate truffles. Wednesday: Amanda with garlic scape hummus. And Saturday: Kaci with simply grilled garlic scapes. Thank you to all who contri

STORIES & UPDATES Now that the second half of June is underway, the arrival of new crops has us feeling excited. This week we welcome beets, broccoli, and the free choice option of snap peas. Large share members will even receive some cauliflower! This year, we decided to plant our first round of cucurbits differently than in past years. April and May wind can really beat up on our transplants in the field, and last year we lost a lot of cucumber plants specifically to harsh

STORIES & UPDATES It's garlic scape week! Garlic scapes are harvested from the top of the garlic plant. Farmers cut off the scape, which holds the seed pod. This is so that the plant can transfer energy back down to creating a bigger bulb rather than producing a seed pod. Garlic scapes have a mild garlic flavor and can be prepared as their own vegetable, like beans or asparagus, or chopped up and used to enhance dishes as you would use a regular clove of garlic. Scapes are ha

STORIES & UPDATES Main Season subscription program pickups begin this week! I'm going to keep the farm updates light and instead talk more specifically about the program. Whether you're new or returning, we welcome you and thank you for joining us this season! I'm Victoria, and I always write the emails and newsletters and I am behind the social media @laurelglenfarmllc. My husband Randy and I, along with our kids Peter (7) and Janina (3) (& Baby #3 soon!), run Laurel Glen Fa

STORIES & UPDATES Last week we were excited to be able to offer a few new items in shares, and this week we'll have a couple of new offerings as well. Our first brassica planting is maturing, as you saw with last week's kale. This week, we're harvesting collard greens. We have a ton of recipe suggestions for enjoying them, and you certainly don't have to cook them all day. Recipes: Simple Garlicky Greens (Kale, Collards, or Chard) Potato and Collard Green Hash Using Collard G

STORIES & UPDATES In spite of the heat, it was a pretty productive week! The crew planted tomatoes, peppers, tomatillos, eggplant, and lettuce. We always expect to have a bit of loss due to transplant shock, which means within a few days we go back out with more transplants and replace what might be lost. For example, if the tomatillo plant isn't tall enough to reach the trellis, it might fall over onto the black plastic mulch. On really hot days like we had this past week, i

STORIES & UPDATES Our seedling sale took place this past weekend and it was awesome to see so many of you prepping to grow your gardens! We know many people weren't quite ready to plant yet, or couldn't make it this weekend, but rest assured, seedlings will continue to be on sale in front of the store during all of our open hours. Sold as single plants ($5.50 each or 3 for $15): Heirloom slicing tomatoes Red and yellow slicing tomatoes Red and yellow grape tomatoes Red cherry

STORIES & UPDATES This week, we spent a lot of time prepping for our seedling sale, which starts Saturday, May 16th and runs every day through early June. We transplanted cucurbits: cucumbers, summer squash, zucchini, and pumpkins, plus peppers, more tomatoes, and zinnias. This coming week, we'll quality control everything by replacing any pots that need new transplants and organize everything so that we can put high quality items out for sale on Saturday morning. Everything

STORIES & UPDATES Hi members! We always called the second week of the CSA our "dreaded week" of the program. The reason is that the first week always seems somewhat abundant; what's been overwintered is ready to go and the first round of veggies need to be harvested right away. Once we get to week two, we have a nice variety, but sometimes the items are borderline ready to be harvested. It makes it tricky to come up with a solid list of items! Over the past couple of years, w

STORIES & UPDATES Welcome to the first pickup of the 2026 season! We're so grateful for all of our members, but especially for those who choose to commit to the entire 32-week season. Not only does your commitment help sustain the farm greatly, but it's also incredibly inspiring to see your love of ALL of the vegetables we grow from spring through fall. I'm Victoria, the voice behind the newsletter. My husband Randy and I are in our 14th season of farming his family's 100+-ye

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