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2021 Extended Season Week 3

Thank goodness for our greenhouses! Most of the items in your share have been harvested from greenhouse #1 over the last few weeks. Now that the hanging flower baskets are out, we've planted more greens in hanging pots in the greenhouses. Here's a photo of greenhouse #2, with lots of brassicas (cabbage crops) and flowers outside, "hardening off" before they're transplanted. It's been unseasonably cold and so windy; hopefully this warmer forecast is here to stay.


A reminder that we only pack shares for Tuesdays, Wednesdays, and Saturdays. If you need to switch your pickup, we can't accommodate another day of the week and we need 48 hours notice of any switches. Thanks!


Have you ever grilled greens? We do it regularly around here. This is Tokyo bekana and escarole tossed in olive oil and seasonings and grilled for about 20 minutes. We think that a grill pan is one of the best investments you can make for summer cooking. This is also a great "exit strategy" for using up any veggies left in your fridge at the end of the week.


Crew member Nick and Randy planted romaine out in the field this week. Typically we plant on black biodegradable plastic for weed control, but this is white biodegradable plastic. We use it for greens because the black plastic gets too hot and greens like cooler growing conditions.


We're still super busy transplanting for our seedling sale on Saturday, May 22nd. This week, we finished some flowers (sunflowers, zinnias, and snapdragons) as well as the lettuce, basil, kale, and peppers. This coming week we'll let them rest, grow larger, and fertilize them until the sale. Whatever is left after the 22nd will be out on the pallets in front of the store.


We're planting another mystery crop! Here Randy plowed furrows for them up at Booth Hill (grapes are to the left in the photo!)

More mystery "sticks!" Here are Tyler and Ethan, covering them up. This is another crop that'll take 3 years before we get our first harvest... We'll reveal their identity soon! Any guesses?


This past week we also transplanted cucurbits (squash and cucumber family plants) out in the field. Now they're covered under Reemay cloth, staying nice and snug. They grow very quickly compared to other crops, so we'll be harvesting the first squash and cucumbers in a month or so. Here are Ethan and Laina on the back of the transplanter.


New product alert! We received our first delivery of Dave's Angry Sauce this week. Dave makes 3 different hot sauces, plus "angry" honey and BBQ sauce. Dave makes his small batches in Bridgeport, CT.


We still have potted dahlias for sale - $10 each or 2 for $18. Only a few of the Preference variety are left. These can be planted and will come back each year, but you do need to dig up the tubers in the fall. Here's a link on how to store and replant them:

Scilla are sold out, and we have a few hanging flower baskets left for $20 each.


Last but not least is a pretty picture of clematis growing up the deer fence line, thanks to Katelyn of Rustle Floral Co. Have a great week, everyone!


In Your Share (One size for Extended Season)

1 head of lettuce

1 head of bok choy

1 head of escarole

1 bunch of asparagus

1/4 lb. of beet greens

Caring For Your Share

  • Shake out any excess water in the heads of lettuce and escarole, then store in a plastic bag (or two - one on each end) in the fridge. Wash and spin out when ready to use.

  • Store bok choy in a plastic bag in the crisper drawer of your fridge. Wash and pat dry when ready to use (within the week).

  • Place the stalks of asparagus in a glass of cold water in the fridge, like a bouquet. Use within the week.

  • Keep beet greens in a plastic bag in the refrigerator and wash and spin out when ready to use.

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