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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