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2022 Extended Season Week 31 of 32

Hi members!


Most of you commented on the immensity of the Brussels sprouts last week, and we're really happy with the crop this year. A couple of you asked what we did differently, so I wanted to give you a little more information here. For starters, we grew a second variety of Brussels sprouts to try those out, and we think that one is a keeper. The stalks that are more densely packed are gorgeous with their spiral design, but they're a terror to clean - we're talking at least an hour to wash 20 stalks. So, we're going to keep the ones that look like big lollipops for next year - those are easier to clean overall.


We also got the seedlings into the ground much sooner. In the past, we've let them sit in the greenhouse a little too long, where they got diseased and were far more susceptible to aphids. We prioritized their care and it definitely paid off!

You won't receive any more in your share going forward, but we do have some left in the store if you're interested in stocking up. Spoiler alert - they're probably going to be one of the choices for our final Stuff-a-Bag on December 17th from 9 to 11 a.m. but we aren't positive how many we'll have left then.

 

It wasn't a very eventful week on the farm when it came to farming, but it was a very successful week overall.


At the beginning of the week, we focused our energy on harvesting for Thanksgiving sales, as well as picking up and passing out turkeys from Shaggy Coos Farm and assembling Thanksgiving centerpiece take home kits. Thanksgiving week is always one of our favorites on the farm because of all of the positivity it brings. It gives us one final burst of hustle and bustle, which we really enjoy.

 

We spent the rest of the week making wreaths. On Wednesday, Laina and Randy foraged a truckload of greens from our property on Booth Hill. We got a mix of spruce, pine, yew, and cedar.


And then they spent the rest of the afternoon making a few wreaths for their debut on Friday. This is our second year of making wreaths, which Randy started in honor of his grandfather, who would always forage and make wreaths for the family.

 

Thursday was of course Thanksgiving, and we were glad to enjoy the day as a family.

We're especially grateful to all of you. It's our loyal customers who truly keep our business afloat. Those of you who make us a regular part of your lives and have committed yourselves to incorporating farm fresh food into your diets - you are really the backbone of Laurel Glen Farm. Thank you!


We also loved seeing your LGF creations to celebrate the holiday. Here are some that we received.


 

And on Friday, we continued to make more wreaths! We'll keep cranking them out until we close on December 10th.


 

On Tuesday, Henry and Eric each had their last day for the season, and we are so grateful to both of them for their hard work, as always.


Laina will close out the season with us. Here's what we have going on this week.

  • Clear out and compost in our large cooler to hopefully shut it down. Most of our greens are done for the season and we'll only have the really frost-tolerant crops left going forward.

  • Put away the piece of Reemay cloth that's still on the lettuce, romaine, and escarole

  • Rip out all of the plants that didn't survive the furnace shut down in the greenhouse, and sweep out and declutter the greenhouse

  • Continue to harvest for your shares and the store each day

  • Disk under plants that are finished for the season and seed the last of the rye

  • Continue oil changes on tractors

  • Continue training grape vines at Booth Hill to get ahead for the spring

 

Finally, we're having a Liquidation Sale to clear out the products we have in the store. Prices will be as follows. We'll be doing this until we close on Saturday, December 10th. Spread the word!


Cheese

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!)

Dragon's Blood Elixir

2 hot sauces for $15 (mix & match!)

Durante's Pasta

2 dried pastas for $8 (mix & match!)

Farmer Ground Flour

$1 off flour and cornmeal (Regularly $4.99)

Hosta Hill

2 jars of fermented foods for $16 (mix & match!)

Janes Good Food:

All pickles $11 each

Redding Roasters

2 coffees for $22 (mix & match!)

Savor

2 packages of cookies for $20

Seasonal Catering

2 teas for $18 (mix & match)

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

2 relishes or pickles for $12 (mix & match!)

 

In Your Share (Listed approximately from shortest shelf life to longest)

Large:

  • 2 bunches of spinach

  • 2 kohlrabi

  • 1 bunch of collard greens

  • 1 lb. of leeks

  • 1 head of cabbage

  • 1 acorn squash

Small:

  • 1 bunch of spinach

  • 2 kohlrabi

  • 1/2 lb. of leeks

  • 1 head of cabbage

  • 1 acorn squash


Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources)

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

  • 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.

  • Remove the greens from the kohlrabi bulbs and store in separate plastic bags in the fridge. Use the greens within a week; the bulbs can last a couple of weeks if stored properly.

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

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

  • Store spinach in a plastic bag in the fridge. When ready to use, wash in cold water and spin out in a salad spinner. Use within the week.

The LGF Cooking Club

30 Minutes or Less:

Large Share Additional Ingredients:


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