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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