2021 Main Season Week 8P

It's time to harvest our garlic! You're all invited to the Great Garlic Harvest, happening this Saturday, July 24th from 9 a.m. to 2 p.m. at the farm (weather permitting). If you'd like to come hang out with us, harvest some garlic, and receive a bag of veggies as a thank you, click the link below to RSVP.

Sign up here for the Great Garlic Harvest

Randy and Hannah weeded the garlic patch last week in preparation for the event. Looking forward to seeing you and building our community!

Hannah's also been working on a very important but tedious task here on the farm over the past few weeks: sanitizing our plug trays for future seedlings. This is a necessary step to help us reduce the spread of disease between plants on the farm.

Succession planting is another important aspect of farming. To ensure a steady supply of certain crops, we need to continue to seed and plant them. We're currently harvesting squash, zucchini, and cucumbers off of succession planting #3 out of 8. There is typically overlap in a couple of those plantings, which is why our yield increases during the height of the summer. Laina's also been responsible for seeding and tending to the fall crop seedlings, like more herbs, kale, fennel, and other cabbage family crops.

Future kohlrabi

Baby kale

The next round of cilantro

Upcoming basil

Summer colors are slowly making more of an appearance. Last week, we harvested the first of our carrots, plus a basket of Asian eggplant, and a few handfuls of teeny currant tomatoes. So much more beautiful color to come!


  • Mark your calendars! The Week of Choice is happening during the week of August 1st to the 7th. We'll be verifying with you at pickup (if we haven't already) if you're interested in receiving a voucher to spend on vegetables of your choice instead of receiving a pre-packed box that week. If you receive a delivery during that week (weekly members only; it's a biweekly pickup week) and would like to opt in, please follow the link below: https://forms.gle/KqpC35nF6NHDCFx47

  • Delivery members: Remember to leave us your KIND bag from the previous delivery for us to pack into for the following delivery. And don't forget to leave a cooler! We'd hate to leave your beautiful veggies outside in these hot temperatures.

  • Pickup members: Thank you so much for remembering to bring a bag to pick up your vegetables. We can no longer provide courtesy plastic bags, so we appreciate your help!

  • Don't forget to vote for us for Connecticut Magazine's Best Farm Stand! The deadline is July 31st, and you can vote once with a valid email address. We've gotten so much incredible, positive feedback, and we are so appreciative of all of your kind words and votes. Even if we don't win, this nomination was an unbelievable honor that means the world to us. Click here to vote!

Here are all of the amazing grilling contest submissions to date. If you're reading this on Sunday, July 18th, the deadline to submit is tonight! We pick a winner to win a fun prize tomorrow! Just snap a photo of your grilled veggies, share it with us, and label what it is.

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


  • 1 bunch of basil

  • 1 bunch of Swiss chard

  • 1 head of Napa cabbage (or green cabbage depending on availability)

  • 1 lb. of cucumbers

  • 2 kohlrabi

  • 1 bunch of carrots


  • 1 bunch of basil

  • 1 bunch of Swiss chard

  • 1 head of Napa cabbage

  • 1 lb. of cucumbers

  • 1 lb. of green beans

  • 2 kohlrabi

  • 1 lb. of beets

  • 1 bunch of carrots

Caring For Your Share:

  • Trim the bottoms of basil and place the stems in a glass of cold water, like a bouquet. Keep it out of the fridge, as basil leaves can turn black when exposed to cold temperatures. Use within a few days.

  • Store beans in a plastic bag in the fridge. Wash and blot dry when ready to use.

  • Remove the greens from the beets, kohlrabi, and carrots and store them in plastic bags in the vegetable crisper. Use greens within the week, but the roots may last for weeks when stored properly.

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

  • Store your cucumbers in the crisper drawer in the refrigerator.

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