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FARM STORIES & UPDATES Hi members, This is the final pickup for Peak Season members, and we're so glad you joined us! Please email if you're not sure which program you're enrolled in. This week, you're all receiving a unique crop that only comes once a year - kind of like garlic scapes. Brussels sprout tops are harvested from the Brussels sprout plant in late summer; doing so helps the sprout heads grow larger by redirecting the plant's energy. Instead of making greens, they'

2027 Vegetable Subscription information is live on our website! Enrollment Day begins on Sunday, October 11th at 7 a.m. Signing up by October 12th comes with bonuses (like a cash or check discount!) We're publishing this information now so that when your alarm goes off at 6:50 a.m. on Enrollment Day, you'll know exactly what to select in our online store. Click here to read program descriptions (you'll use this link to enroll) and scroll down here to read more about our bonus

FARM STORIES & UPDATES It's time to launch our Year of the Cabbage Cook-Off! Over the winter, Vogue magazine decided that 2026 was the Year of the Cabbage. They and other publications celebrated the underrated nature of cabbage - its affordability, culinary versatility, and nutritional value (fiber, vitamins C and K, and antioxidants). Mamas, did you know that research studies have even found that cabbage leaves are helpful for reducing breast engorgement and pain?! Since I'm

FARM STORIES & UPDATES I'd like to use this newsletter to talk about some upcoming events! If you emailed about the Bonus Box event, I will respond later this week! Accommodating requests should not be a problem, but I will provide confirmation. Truthfully, I need to get through the next couple of days and then wrap my head around the next event! But we are really looking forward to it. If you're not sure what I'm referring to, we do a 2 day sale when we open enrollment for s

FARM STORIES & UPDATES If you know me, you know I'm always singing the praises of summer. But as the nights become cooler and the pumpkins turn orange, it's time for me to admit that the seasons are changing. This is our favorite time of year for crops - September and October - because of the abundance. We're still harvesting summer favorites like tomatoes, peppers, eggplant, summer squash, and cucumbers. We're also now harvesting the first of the lettuce, potatoes, fall beet

FARM STORIES & UPDATES Happy back to school! We hope it's a smooth transition this week. In case you forget your pickup in the chaos, remember you can always come the next day and there's no need to notify us. Kiddos in Trumbull will enjoy our produce this week! We're easing in with Shelton because we have a new food service director and there may be some delays as we build a relationship with him. Trumbull students will enjoy tomatoes, cucumbers, squash, zucchini, watermelon

FARM STORIES & UPDATES We've always marketed this as a vegetable subscription program so that members would understand what kind of produce their shares would include. Typically we offer just melons as the one fruit offered throughout the season. So far we've enjoyed cantaloupe and watermelon, and the pacing of the arrival of fruit has been perfect. Just as the melons came in, the grapes became abundant and the peach trees are absolutely dripping with beautiful peaches (STAY

FARM STORIES & UPDATES Hi members! As we wrap up the summer, we have some staffing changes that we wanted to tell you about. It's always sad when our crew members that are college students leave for the fall semester. It's especially sad when they're phenomenal workers, like the ones we are blessed to have. Audrey will be heading back to the University of New Hampshire and Alex will be headed back to Wesleyan: Thomas has already made his way back to the University of Alabama:

FARM STORIES & UPDATES Probably the number one question we are asked is, "Are you organic?" The short answer to this is "no," but it's not as cut and dry as most people think. First of all, the term organic is federally regulated, meaning that you can't use it without being inspected, certified, and paying for such measures. And honestly, we don't believe it truly represents what most consumers think it does. You can use pesticides and still be certified organic. You just can

FARM STORIES & UPDATES Last week we talked about the share packing process and specifically noted that the highest quality produce is used for subscription boxes. So what do we do with the rest of the produce? First of all, this isn't to say that the subscription shares are the only place you can find high quality produce. We follow the same harvesting and washing protocols across the board. Our store, wholesale orders, and markets each have their own column on our harvest sh

FARM STORIES & UPDATES Did you know that the highest quality produce on the farm is reserved for subscription shares? We do a field walk at the end of every week in order to make a plan for the following week's share. We notice what's coming in for the first time, what we haven't eaten in a while, or what's in abundance. We make calculations to ensure we'll have enough of a crop to span the week (though sometimes this goes awry!). We account for favorites or fun new items to

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