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2021 Extended Season Week 31 of 32

We had a great time at our Thanksgiving centerpiece workshops on Monday and Tuesday! Though it was cold, they were both beautiful evenings, and it was fun to see everyone enjoying themselves and each unique finished product. Thanks for coming out and hanging with us!


This week, our goal is to begin cleaning our barns, cooler, and second greenhouse. The tomatoes in that unheated greenhouse have finished yielding, and we'll have to clean out the grow bags they're potted in for next season. We'll also go through the cooler and donate anything we don't plan to use, and start tidying up the pack barn to be shut down in a couple of weeks. Though everything will be sanitized come next season, we want to leave it in good condition for the winter months. Irrigation will also have to be winterized so that the pipes don't freeze now that we're getting temperatures consistently in the 20s at night.

At the end of the week, we start planting daffodil and tulip bulbs for the spring. They'll be thoroughly watered, packed into crates, and left in our dark cooler to stay dormant over the winter. In the early spring, they'll start coming to life with an eerie pale yellow color due to the lack of light. Once that happens, we'll move them to our greenhouse to get sunlight and start to bloom. It's kind of tricky to time exactly when this will all happen, but to the best of our ability, we'll plan for an April sale. Stay on our email list to find out when that pop-up sale will happen. Once they bloom, it happens fast and furiously.


Though we've decided not to hold a wreath-making workshop like we've done in years past, we made wreaths for sale last week. Because Thanksgiving and Christmas were so close together this year, and because our growing season has been longer than we estimated, we decided that the wreath-making workshop was too much to take on this season. We foraged for an array of greens on our Booth Hill property, and the resulting wreaths are so unique with different combinations of hemlock, cedar, juniper, boxwood, and holly. We have wreaths at different price points: $30, $50, and $75, and hope you'll consider getting yours here.


It's hard to believe that we only have one week in our program left! Where does the time go? Truthfully, it's been tough to decide what to include in shares because we have enough product for at least a few more weeks. We're enjoying being able to rotate in some new items, like celeriac, and classic ones like potatoes. All but the squash and onions are from the field. Since the collard greens have now been touched by several frosts, they should be sweeter than usual... can you taste the difference?


We are now closed on Thursdays to focus on cleanup. Our final day open is December 11, 2021, though we're planning to do another Stuff-a-Bag promotion on Saturday, December 18th. (The store most likely won't be open with additional inventory, though, so we recommend grabbing what you would like to have for the winter now.)

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

If you have a Wednesday pickup that you can't make it to, we will hold your share through Friday. Thanks for your understanding!


Since we're only open for 2 more weeks, we're having a liquidation sale on a lot of our products. Below are the sale prices:


All cheese bars & spreads 25% off

Dash ‘n Drizzle

2 large oils or vinegars for $36 (mix & match!)

2 small oils or vinegars for $9 (mix & match!)

2 sea salts for $18 (mix & match!)

Dave’s Angry Sauce

2 hot sauces for $16 (mix & match!)

Janes Good Food:

All pickles $10 each

Redding Roasters

2 coffees for $20 (mix & match!)

Seasonal Catering

2 teas for $18 (mix & match)

All grains 50% off!

Twin Pines Farm 2 jams for $10 (mix & match!)

2 relishes for $12 (mix & match!)


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


  • 1 bunch of mustard greens

  • 1 bunch of collard greens

  • 1 lb. of leeks

  • 1 lb. of potatoes

  • 1 spaghetti squash

  • 1 onion


  • 1 head of escarole

  • 1 head of broccoli

  • 1 bunch of mustard greens

  • 1 bunch of collard greens

  • 1 lb. of leeks

  • 2 lbs. of potatoes

  • 1 spaghetti squash

  • 1 onion

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.

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

  • 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 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 collard greens and mustard greens in a plastic bag in the fridge and use within the week. Wash when ready to use.

  • Store leeks in a plastic bag in the fridge. Wash when read to use.

  • Store escarole in a plastic bag in the fridge, shaking out any excess water before storing. Swish in cold water when ready to use and spin in a salad spinner to dry.

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

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