2021 Week of Choice (Main Season 10P)


Welcome to the 2021 Week of Choice for those of you who opted in (the deadline was July 24th)! Here's how it will work:


On your regularly scheduled pickup day, you'll come into the store. We'll confirm the amount of money you have to spend (there will be no physical voucher):

  • Small pickups: $17

  • Large pickups: $26

  • Small deliveries: $24

  • Large deliveries: $33

You'll shop in the store to pick out vegetables totaling that amount. When you go to check out, we'll deduct the value of your share from your total. If your total is slightly over your "voucher" amount, (less than $1.00) we won't require you to pay the difference. If you'd like to add on additional vegetables, or any non-vegetable items, we'll check your items out through our system and you can pay the difference by cash or credit card. We'll help you fulfill the full value of your voucher this week, and it will be good for this week only (no roll-overs). Feel free to use the scale and scrap paper in the veggie room of our store to help you budget your items before you check out, if you'd like!


Unfortunately, if you are skipping your share for this week and doubling for the following week, there will be no voucher beyond this week. Thanks for your understanding; it would be very hard to keep track of going forward.


If you're receiving a box this week, your pickup process will be as normal.


Don't forget to post what you're cooking in the Facebook group so we can see how everyone's week will differ! This should be a lot of fun regardless of whether you chose a box or voucher since there will be some new offerings this week!

Onion harvesting is now upon us! This year we doubled our production (thanks, in part, to many of our members who came out in April!) This past week we worked our way through the 5 rows of the first planting, and this coming week the crew will finish it up.



Here's our neighbor Frannie, who helps out A LOT on the farm.


We pulled the onions out of the ground and laid them out on trays. We hauled the trays home from Booth Hill.


The incredible thing is that all you have to do to dry out onions is to leave them in direct sunlight for about 3 days and then they're ready for storage as dried onions. They won't last quite as long as the commercially-produced onions you might get in the store, but they'll last for months anyway. Here they are, sharing space in the greenhouse with the tomatoes. The bad thing is that because we've been getting rain, they also need to be sheltered, so we don't have as much space as we'd like for this.

While I was up at Booth Hill harvesting onions, I took a peek at the melons. Looking good!

This week we're finally bringing in some field tomatoes in addition to our greenhouse tomatoes. Our greenhouse tomatoes are yielding like crazy now! Randy's strategy for getting a nice big push for field tomatoes is to grow a "determinate" variety, which means the fruit ripens all at once. He also grows "indeterminate" varieties, which ripen a little at a time to keep the harvest going in the weeks (and months!) to come. Here are our greenhouse tomatoes.



Sun golds (yellow cherry tomatoes) and grape tomato plants are ready, too. We're getting a steady supply of those this week!

The planting marathon continues. Last week the crew planted another succession planting of cucumbers, squash, and zucchini to take us into the fall. And we said goodbye to the garlic patch as Randy plowed it under and seeded beets for the fall. We plant until September 15th!


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

Small:

  • 1 pint of cherry or grape tomatoes

  • 1 slicing tomato

  • 1/2 lb. of beans

  • 1 bunch of collards

  • 1 bunch of carrots

  • 1 bunch of beets

Large:

  • 1 pint of cherry or grape tomatoes

  • 1 slicing tomato

  • 1 pint of shishito peppers

  • 1 lb. of beans

  • 1 bunch of collards

  • 1 bunch of carrots

  • 1 bunch of beets


Caring For Your Share:

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

  • Store collard greens in a plastic bag in the fridge and use within the week.

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

  • Store shishito peppers in a plastic bag in the fridge. Wash when ready to use.

  • Store grape or cherry tomatoes in a bowl with lots of airflow on your counter. If stems are still attached, don't pull them off until you're ready to eat the tomatoes. Wash before using and enjoy within a few days.

  • Keep slicing tomatoes out on the counter and out of direct sunlight, where they will get plenty of air flow. Do not put them in the fridge; it will dry out the tomatoes and change their consistency. Tomatoes continue to ripen after harvested, so use within a few days.


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

Biweekly Catch-Up:

Garlic harvesting has begun!


We'd like to say thank you to the members who came out to our Great Garlic Harvest on Saturday to help with the fun. Here are some shots from the day:


It was such a great day, and we loved hosting an opportunity to strengthen the bond that our community has. Thank you so much for coming out! We look forward to the next event.


This garlic will get hung up in our barns and dried out for use later this year. Curing the garlic this way simply helps to store it, as we won't use it fresh all at once.

We'd love to feature two crew members this week: Eric L. and Mark.


This is Eric L., who is our SOLE crew member who is scheduled to work on Saturdays. Last weekend he harvested squash, zucchini, cucumbers, and eggplant alongside Randy in the 90-degree heat. He also took over the job of watering the greenhouse last Saturday. I think we can honestly say we wouldn't have made it through the day without him. Eric also harvests on Mondays, Tuesdays, and Fridays, to help bring in all of the vegetables in your shares. Thank you, Eric!


This is Mark, who works behind the scenes to service and repair all of our vehicles and equipment. Mark is skilled and knowledgable beyond our own skill sets, and we are so grateful for the necessary work he does at the farm.

This past week we wrapped up our contest and crowned our 2021 LGF Greatest Griller. Our winner was Mary S., who wowed our social media followers with her zucchini parmesan. We set out to prove to everyone that you can grill an array of vegetables creatively, and we were blown away by the 25 submissions we received. We let social media reactions be the judge of the contest. Here was Mary's prize:


And here was her submission:

If you'd like to try it yourself, the recipe was from https://thefeedfeed.com/lisathompson/grilled-zucchini-parm-1. Congratulations, Mary!


This fall we're going to do a veggie bake-off: think butternut squash, beets, carrots, acorn squash, zucchini, and spinach...

Next week is our Week of Choice, and we just want to explain how it'll work for those of you who opted in (the deadline was Saturday, July 24th).


On your regularly scheduled pickup day, you'll come into the store. We'll confirm the amount of money you have to spend (there will be no physical voucher):

  • Small pickups: $17

  • Large pickups: $26

  • Small deliveries: $24

  • Large deliveries: $32

You'll shop in the store to pick out vegetables totaling that amount. We'll have scales and scrap paper in the back in case you'd like to be precise. When you go to check out, we'll deduct the value of your share from your total. If your total is slightly over your "voucher" amount, (less than $1.00) we won't require you to pay the difference. If you'd like to add on additional vegetables, or any non-vegetable items, we'll check your items out through our system and you can pay the difference by cash or credit card.


If you're receiving a box that week, your pickup process will be as normal!

We are hiring for markets this fall, beginning September 3rd. We are searching for one or two hard-working crew members to join us for the Monroe Farmers' Market on Fridays and Shelton Farmers' Market on Saturdays. The Friday shift is from 1 to 7 p.m. and the Saturday shift is from 7 a.m. to 1 p.m. If you know someone interested in applying, visit https://www.laurelglenfarm.com/join-our-team



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