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2023 Extended Season Week 27 of 32

Hello Extended Season members!


Phew! I would be lying if I said Randy and I weren't relieved to have made it to this part of the season. We think this has been our hardest growing season in recent history because of the excessive rain, so making it to the final Extended Season stretch is a breath of fresh air. We have a lot of fun and interesting crops headed your way.


This week, you'll all receive a spaghetti squash, and while I know we just potentially gave one out two weeks ago, they're rotting so quickly in storage because they got so wet in the field this year. We always set aside enough winter squash for each Extended Season member, and we'd like to get the spaghetti squash to you as soon as possible.

 

We covered up some of the crops in anticipation of a frost earlier this week. We particularly wanted (and needed) to save the beans and lettuces. Here they are all cozy under the Reemay cloth.


We also stripped the pepper, eggplant, tomato, and summer squash plants of anything harvestable. Thankfully, the morning crew stuck around for the afternoon and helped us with this preparation. Of course, we didn't end up getting a frost, but at least we were prepared. The good news is that that means our summer squash, pepper, and tomato plants are still producing. You'll be getting a summer squash in your share this week... as we head into November... what?!

 

We decided to say goodbye to the eggplant and grape tomatoes. Although they weren't completely done producing, we needed to get a jump on field cleanup. Our field crew's last day was on Friday and then we'll only have 2 remaining staff members assisting in the field from here on out.


So, Randy mowed down the eggplant.



And quickly harrowed it under (biodegradable plastic and all) and seeded winter rye as a cover crop.

It used to be that big open space to the left in this photo. To the right, we had ornamental corn and Swiss chard. Now just the lone row of celeriac remains.


That bright patch of greens to the left is where we harvested your Asian greens last week. The bright yellow is Tokyo bekana, but in that patch, we also have arugula, radishes, tatsoi, mizuna, choy sum, and a little bit of broccoli rabe for the coming weeks.

 

Here are Ethan, Eric, and Ross on Friday, harvesting celeriac. We had a staff lunch on Friday to celebrate everyone's last day together. Ethan has actually been with us for 4 seasons now, and he and Eric will alternate field shifts into December along with Laina. We said goodbye to Emily, Felicia, Ross, Dana, and Steve (who has worked our markets for 2 seasons now) this weekend. We always feel incredibly lucky to find our staff members. Ross is in the process of joining the Army, and Felicia graduated from UNH in the spring, and she will return home to New Hampshire. Every year we hold our breath and hope to find more people interested in this difficult but rewarding work. Henry, Laina, and I will alternate store shifts going forward.

 

This week, take a look into your pantries and cabinets to find any unexpired nonperishable items to donate to St. Vincent de Paul of the Valley Thrift Shop and Food Bank in Derby. This is a great way to clear up some space for you and also to help others in need. We'll be collecting items in the box in our store through Saturday, November 11th.


 
Gather a group of friends or treat yourself to a night of solo fun!
 
We'll show you how to make a table wreath for your Thanksgiving centerpiece using gourds and foraged herbs and greenery.
 
You'll receive a grapevine wreath plus all of the herbs, greens, gourds, and floral wire you'll need to complete this project.
 
*** When you sign up, you must select which type of wreath you would like to make: choose either the orange and white gourds OR the white gourd with red ornamental corn. Please see the sample photos to help you choose. Supplies will be allocated for participants, so the wreath type can not be changed once you order.
 
Where & when?
Monday, November 20, 2023 from 4-5 p.m. in the hay barn at Laurel Glen Farm.
 
Things to consider:
We'll be standing at tables for the workshop - please wear comfortable shoes for standing during this extended period of time. The barn is not heated, so we recommend dressing as if you were outside.
 
Tables can fit up to 4 people, but table arrangements can not be reserved, so we recommend arriving a few minutes early to claim a spot. The demonstration will begin promptly and you're welcome to use the remaining time frame to build your piece.
 
TERMS & CONDITIONS: The event ticket is non-refundable.

 
Gather a group of friends or treat yourself to some solo fun!
 
We'll show you how to make a holiday wreath using foraged greens from our farm. You'll have access to pine, cedar, yew, hemlock, and holly to build a personalized wreath that suits your tastes.
 
You'll receive an 18" wreath frame that you can fill as narrow or full as you'd like, plus the wire and greens you'll need to complete this project. Please bring a pair of garden clippers with your name on them, which you'll use to prune greenery for the wreath.
 
Where & when?
Friday, November 24, 2023 from 10 to 11:30 a.m. at Laurel Glen Farm.
 
Things to consider:
We'll be standing at tables for the workshop - please wear comfortable shoes for standing during this extended period of time. The barn is not heated and we will be using tent space outside, so we recommend dressing for outdoor elements (thin gloves are helpful).
 
Tables can fit 2 people, but table arrangements can not be reserved, so we recommend arriving a few minutes early to claim a spot. The demonstration will begin promptly and you're welcome to use the remaining time frame to build your wreath.
 
TERMS & CONDITIONS: The event ticket is non-refundable.
 

If Laurel Glen Farm took our business in a whole new direction, what would you like to see us add or change? Your suggestions can be in line with things that we are already doing, or they can be completely brand new avenues...


Let us know your wildest ideas by completing this anonymous 1 minute survey. We'll be sending it out to our general mailing list this coming week, too:

 

Debbie was our pumpking carving contest winner on Saturday!


 

MORE FARM UPDATES


New Fall Hours


Effective through our

season’s closing date on

Saturday, December 9, 2023


Monday: 10:30 a.m. to 5:00 p.m.

Tuesday: 10:30 a.m. to 6:00 p.m.

Wednesday: 10:30 a.m. to 6:00 p.m.

Thursday: 10:30 a.m. to 5:00 p.m.

Friday: 10:30 a.m. to 4:00 p.m.

Saturday: 9:00 a.m. to 4:00 p.m.


The Shelton and Monroe Farmers' Markets have concluded for the season. Thank you for your support at our tents!

 

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

Large:

  • 1 head of lettuce

  • 1 spaghetti squash

  • 1 zucchini or summer squash

  • 1 lb. of green bell peppers

  • 1 stalk of Brussels sprouts (may be given on the stalk or off)

  • 2 lbs. of turnips

  • 1 green or red cabbage (farmer's choice)


Small:

  • 1 head of lettuce

  • 1 spaghetti squash

  • 1 zucchini or summer squash

  • 1/2 stalk of Brussels sprouts (may be given on the stalk or off)

  • 1 lb. of turnips

  • 1 green or red cabbage (farmer's choice)


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

  • Store peppers in a plastic bag in the crisper drawer of your fridge. Set the crisper drawer to low humidity to allow some of the ethylene gas that results from decomposition to escape. Ethylene gas will cause the peppers to rot sooner.

  • Keep Brussels sprouts on the stalk in the fridge. Wash when ready to use, which may be in more than a week. They'll keep longer on the stalk, but if you need to take them off of the stalk for space reasons, snap them off and store them in a plastic bag in the fridge. Wash when ready to use.

  • 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.

  • Shake out any excess water in the head of lettuce, then store in a plastic bag in the fridge. Wash and spin out 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 turnips in a plastic bag in the fridge for up to a few weeks. Wash and peel when ready to use.

  • Store zucchini in the crisper drawer of the fridge for approximately a week. Wash when ready to use.


The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)

Large Share Additional Items

 

Please note that Victoria does not work on Thursdays this season. Emails received on Wednesday night through Thursday will be answered on Fridays.


How to Change Your Pickup Day

  • If you need to skip your share for the week, or change your pickup day, you must provide us with 48 hours notice since we pack shares the day before pickup. Once your share has been harvested and packed, we can not cancel your pickup.

  • For Tuesday pickups being changed, we need to know by Sunday. Wednesday pickups, we need to know by Monday. Saturday pickups, we need to know by Thursday. You have the option to choose another of those pickup days: Tuesday, Wednesday, or Saturday. Or, you can skip a pickup and double the following week.

  • If you miss your pickup, we will hold your share for 24 hours after your pickup day (Monday for Saturday members), and then it will be donated to a local food pantry. With more members than ever before, we don't have the cooler space to hold onto shares longer than this. This is a great option if you accidentally miss your pickup - just come the next day.

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