2021 Extended Season Week 28 of 32

This week we were busy harvesting as much as we could before the frost hit, and we sure got some deep freezes!


Here are some before and after shots of the farm; we harvested tomatoes, peppers, eggplant, and lettuce in abundance:




(Eric and Laina will be around until the end of the season. Ethan will be in the store on Wednesdays until 2:30.)


By Friday, Randy was able to mow it all down. Here's what those cold-intolerant crops look like after a freeze:


And here is the eggplant and pepper block mowed down.



Most of what we're growing looks great, though. This section has leeks, turnips, and beets, which are all cold-tolerant.


While it's always sad to see some of my own personal favorite crops go, we must admit that it's kind of a relief to have them gone. It takes the anticipation away from the daily checking of weather to see if we'll have a frost, and we can focus our time and energy into cleanup and taking care of the crops we have left. Randy is ready to finish seeding his rye. We may also start planting garlic this week.


We still have a good amount of these harvested crops in storage. While we won't put them in your shares anymore because we can't guarantee their shelf life, they'll be in the store for as long as possible. Anything that won't last in our coolers will be headed to Real Food Share this week and next.


A big "thank you" is in order to all who came out to our Stuff-a-Bag promotion on Saturday. We were beyond thrilled with the outcome! We surpassed our own personal goal by 65%! Just receiving all of your emails and social media messages about the promotion, and then hearing such encouraging commentary in the store, really made it a special week. We are very much looking forward to doing a Stuff-a-Bag promotion for one final clean out at the end of the season (Save the date for December 18th from 10 a.m. to 12 p.m. Although we'll be closed in the store by then, the format will most likely be the same, as an open-air event.)



Our veggie dessert contest kicks off this week! We've got another commemorative prize ready for the winner of this challenge, too. But we're keeping it a secret until it arrives...


Here's how to enter:

  • Make a dessert that includes a vegetable element

  • Send a photo of your creation to us at laurelglenfarm@gmail.com or tag us on social media @laurelglenfarmllc

  • Submit your photo to us by Saturday, November 20, 2021

  • No need for it to be your own made-up recipe, though if you are the winner, we'll want to share the source

  • The vegetables don't need to be from Laurel Glen Farm, but honorary bonus points if they are!


We'll pick a winner and send out the photo and recipe on Sunday, November 21st, so we can make the creation, too, for Thanksgiving!


Think sugar pumpkins, beets, kale, butternut squash, acorn squash, spinach, or carrots. This week, you're all receiving acorn squash and beets, so here are six recipes to get you started with thinking outside the box.


Acorn Squash with Apples and Walnut-Oat Crumble Acorn Squash Pudding

Acorn Squash Bread

Dark Chocolate Beet Brownies

Cinnamon Beet Rolls

Sweet Beet Cookies


This week you're all receiving a green cabbage AND a Napa cabbage. While we know it's a lot of cabbage for one week, both crops needed to be harvested ASAP. The green cabbage will keep longer in your fridge than the Napa cabbage, so if you'd rather save one for later, that is our recommendation. Personally, we feel like they are so different and enjoyable in their own way, so we hope you don't mind thinking of different ways to use them so that it doesn't feel too repetitive this week.


Please help us fill this donation box for those in need! We'll be collecting unexpired, non-perishable food items until Saturday, November 20th and delivering them to St. Vincent de Paul Thrift Store & Food Bank in Derby for the holiday season.


Also, don't forget that we're doing a field gleaning on Thursday, November 18th from 10 - 11 a.m. or 11 a.m. - 12 p.m. Harvest a pre-determined box of veggies specifically to be donated to local food pantries. Please RSVP by Monday, November 15th by signing up for a time slot by going to https://www.signupgenius.com/go/9040449aba922a6fb6-thanksgiving. Hope you can make it!

FYI, we need to close at 5 p.m. this Thursday. If you are Wednesday member that needs to pick up the next day, please come before 5 p.m. on Thursday or let us know that you would like us to hold your share until Friday. Thanks so much for your flexibility.

In Your Share (In approximate order from shortest to longest shelf life)

Small:

  • 1 bunch of Swiss chard

  • 1 small head of broccoli or cauliflower

  • 1 head of Napa cabbage

  • 1 lb. of beets

  • 1 head of green cabbage

  • 1 acorn squash

Large:

  • 1 bunch of Swiss chard

  • 1 large head of broccoli or cauliflower

  • 1 head of Napa cabbage

  • 1 bunch of salad turnips

  • 2 lbs. of beets

  • 1 head of green cabbage

  • 1 onion

  • 1 acorn squash

Caring For Your Share:

  • Most sources will recommend wrapping a head of broccoli in a damp paper towel in the fridge. We think the less air it's exposed to the better. Open air causes it to wilt fast. You can try putting your broccoli in a plastic bag in the fridge and using it within the week. Wash when ready to use.

  • Remove the greens from the beets and salad turnips and store in separate plastic bags in the fridge. Use the greens within a week; the roots can last a couple of weeks if stored properly.

  • Store acorn squash in a cool, dark place such as a pantry, cabinet, or cellar where it will get air flow.

  • Store dry onions in a cool, dark, dry place, such as a pantry, cabinet, or cellar. Ensure that they have plenty of airflow; you can store them in a mesh bag. Keep them away from potatoes.

  • Store Napa cabbage in a plastic bag in the fridge (use two, one on each end, if needed due to size). Wash when ready to use.

  • Leave the outer leaves on and store the head of cabbage in the fridge. The outer leaves will keep moisture in the head and prevent it from drying out.

  • Trim the ends of Swiss chard and place in a glass of cold water in the fridge, like a bouquet. Or, store in a plastic bag in the fridge. Wash when ready to use, within the week.


LGF Cooking Club (The Library of Resources is filled with TONS of ideas about all of these veggies.)

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