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2021 Extended Season Week 30 of 32

The garlic planting project was officially completed this week! We got deliveries of leaves from 2 different landscaping companies and were able to mulch the block by using the tractor bucket to dump leaves and then rake them out. The garlic is tucked in and ready for a long winter's nap (the leaves keep it insulated, and believe it or not, so does snow). Thus concludes all of our 2021 planting!


Randy and I (and Peter!) picked out our mums for next year. Mums are typically planted in June, but for some reason June came and went and it completely slipped our minds to plant them this year. Next year we're determined to make them happen, as we've grown them in the past. Peter's pick out of all 20 pages of the catalog was Rihanna Red, so of course we had to select that one. We also picked Jane Yellow, Cheryl Spicy Orange, and another variety not pictured that is in the pinky-purple family. We decided not to go overboard and just do 4 colors, especially since you have to order plugs in large quantities for each variety as it is. Add in pots, greenhouse space, and shipping costs, and more colors wouldn't have been a smart decision. All of the varieties we picked should bloom in early October, which means they'll be budding and ready to sell in late September.


Our Golden Glove was awarded to Megan K. for the creativity and beauty of her Roasted Butternut Squash and Apple Babka. Thank you to everyone who submitted a dessert for our veggie dessert contest. It truly wowed us and inspired us to think outside the box and grow an even deeper appreciation for vegetables. You all keep the hype coming and we couldn't be more grateful for all you do to keep our community vibrant.

Congratulations, Megan!

Her recipe is below:

Megan's Roasted Butternut Squash and Apple Babka
Download PDF • 9.44MB

Last winter I scheduled the contests for this current season... any ideas for next year?! Send them our way now!


On Thursday, we welcomed 9 volunteers to the farm to help us with our field gleaning. We harvested beets, bok choy, lettuce, arugula, radishes, and salad turnips all to be donated for Thanksgiving. After 2 hours in the beautiful sun that day, we washed and packed 776 lbs. of produce to be delivered to local food pantries for the holiday. Buttercup squash and potatoes rounded out the donations. It was a wonderful experience, and we hope to do it again next season. Thank you to our volunteers and to Real Food Share for making the delivery!


Ahead this week: Thanksgiving Centerpiece Workshops, Shaggy Coos Farm turkey pickup, the Trumbull Farmer's Market on Monday from 4-7, and lots of shoppers stopping by to pick up holiday veggies. This is one of my absolute favorite weeks on the farm. The positive energy of our customers keeps us going every single day, and having special events to look forward to makes it even better. We've also got a couple of very special tasks on deck this week... stay tuned for an email about it on Friday!

For this week, our hours will be slightly different.

Monday, November 22: 10:30 to 6 p.m.

Tuesday, November 23: 10:30 to 6 p.m.

Wednesday, November 24: 10:30 to 3 p.m.

Thursday, November 25: CLOSED for Thanksgiving!

Friday, November 26: 10:30 to 5 p.m.

We resume regular fall hours after that. Our final day is December 11, 2021.

Monday: 10:30 to 6 p.m.

Tuesday: 10:30 to 6 p.m.

Wednesday: 10:30 to 6 p.m.

Thursday: CLOSED

Friday: 10:30 to 6 p.m.

Saturday: 9 to 4

In the spirit of Thanksgiving, we wish you a very happy, healthy, restful, and enjoyable holiday. We want to reiterate how much we love being your farmers and how grateful we are to YOU for making this life possible for our family.


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


  • 1 head of lettuce

  • 2 kohlrabi

  • 1 celeriac bulb (also known as celery root)

  • 1 lb. rutabaga

  • 1 lb. potatoes

  • 1 delicata squash


  • 1 head of lettuce

  • 2 kohlrabi

  • 1 red cabbage

  • 1 celeriac bulb (also known as celery root)

  • 2 lbs. rutabaga

  • 2 lbs. potatoes

  • 1 onion

  • 1 delicata squash

Caring For Your Share:

  • Remove the tops from the celeriac and kohlrabi and store the greens and root in plastic bags in the crisper drawer in the fridge. Wash when ready to use, and peel the bulb.

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

  • Store lettuce in a plastic bag in the fridge. Wash and spin out when ready to use.

  • Store potatoes in a mesh bag in a cool, dark place such as a cabinet or pantry, and ensure that they get plenty of air flow. Do not wash until ready to use, but wipe away dense soil, if any. Keep away from onions.

  • Store rutabaga in a plastic bag in the fridge. Will last for about a month if stored properly.

  • 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.

  • 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.

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

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