It was so nice to see so many of you last week at pickup. Many have asked, and Henry will be back on Tuesday and Wednesday this week! I'm usually scheduled to pack shares and orders during the week and don't make it into the store as much. However, I'm at all of our special events - like the seedling sale next weekend! - and around the store at least one weekend day if you'd ever like to chat.
This is Henry, who many of you have gotten to know from last season. Henry is an excellent cook and loves to share recipe ideas - just ask if you need a little bit of inspiration.
Opening Weekend was solid! The weather wasn't on our side on Sunday, but we still had 45 more visitors to the store than on last year's opening day, so we'll take that as a sign of good things to come for our trial of being open on Sundays this year. For Saturday members that can't make it to the store on Saturday, we do always hold everyone's share for 24 hours, so this means you can come on Sunday from 10-3 if need be.
As a reminder, scroll down further to read more about what you can do if you need to change your pickup day or if you miss a pickup.
To kick off Opening Weekend, we launched our Meet the Fleet series so you can learn about Randy's tractors. Here he is with the one we so lovingly call "Little Massey." To prep for this weekend, I had researched so much about this model of tractor and our specific one, and I felt especially close to Randy's ancestors who have used this tractor before us. I would love to share its bio below if you are interested.
Our beloved “Little Massey” is a 1962 Massey Ferguson 35 Deluxe. Massey Ferguson is currently an American agricultural machinery manufacturer which merged Massey-Harris of Canada with the Ferguson company of the United Kingdom in 1953. It moved from Canada to New York in the 1990s.
The original Massey Ferguson 35 (MF35) was launched in 1955 as the Ferguson TO35 with an all gray body – the signature Ferguson color scheme. It was rebranded in 1956 in the standard Massey Ferguson red and gray color scheme. The body continued to read “Ferguson” until 1960 when it changed to “Massey Ferguson.” Production ceased in 1964 and it was succeeded by the MF135. Massey-Ferguson relaunched the MF35 in Kenya in 2015, where it is currently marketed as “the People’s Tractor.”
This MF35 features a three-point hitch, which was developed by Harry Ferguson and Henry Ford in the 1930s. It is now the standard feature used to connect implements to the back of a tractor. This deluxe differs from the standard model in that it has lights, a two-stage clutch (which allows you to stop the tractor but keep the implement on the back going), a tachometer (which measures RPM), and a foam seat for comfort.
Laurel Glen Farm’s Little Massey was purchased new from Al Preston’s Garage in Shelton. It was previously used to plow, mow hay, and pull wagons in Shelton for many years before it was acquired by the Rogowski family. The plow attachment recently became antiquated and Randy was no longer able to purchase replacement parts for it. Since then, he purchased an International brand plow and uses it on the back of the largest tractor in our fleet – a Massey Ferguson 2680.
The Little Massey is now semi-retired but is the MVP of growing potatoes. Randy purchased a potato digger (and made his own potato hiller!) to attach to the back of the MF35. The compact size allows for easy maneuverability through the rows of potatoes.
For the first 10 years of Laurel Glen Farm’s revitalization as a vegetable farm, the Little Massey was single-handedly responsible for all of the plowing. Thank you, Little Massey. You can rest a little more now!
Every day looks a little different on the farm. Mondays are always heavy harvest days as we get ready for the week, prepping Tuesday shares and restocking the store from the weekend. It usually takes a day or two to catch up on those things before we can move on to some of the long-term projects. This week, Randy plans to plant another round of broccoli, mustard greens, and cauliflower for later in June. We're also transplanting and tagging the last of the plants for the seedling sale (more to come on that for next week, but save the date for Saturday 5/18 and Sunday 5/19!) By the end of the week, we're usually once again harvesting a ton for the weekend shares, store, and markets. The afternoons are when we get most of our bigger projects done, like planting, weeding, setting up irrigation, etc. We need to harvest time-sensitive greens early in the day before they wilt. One of the reasons we love this work is that it's never mundane - the days seem to fly by and each one has a different game plan.
Fingers crossed we get more sun than is in the forecast. Last week we were blessed with more sun than originally predicted. And although we love the 70-degree day predictions, we need a nice balance of sun and rain more than anything so that the crops can stay on track. We're still generally harvesting out of the greenhouse, except for some of the radishes, the tatsoi, and the overwintered leeks on this week's list. But moving forward, we are counting on lettuce and escarole from the field so that we don't have a lapse in harvesting by the time we deplete our greenhouse heads.
This week, you're receiving a bunch of either Asian greens mix OR tatsoi - your choice.
Asian greens mix is a mix of red and green mustard, mizuna, and tatsoi, cut as baby greens and bunched together. This mix can be eaten raw or stir fried. I love to eat it in a salad with mandarin oranges, scallions, sesame seeds, and chicken.
Tatsoi is an Asian green that is a member of the cabbage family. It is similar to bok choy and has a flavor like mustard greens. It can be used on its own or mixed with other greens, eaten either cooked or raw. See bok choy, Asian greens mix, and mustard greens in the Library Resources for more recipe ideas in addition to the ones listed below.
Tatsoi reminds us of a cross between spinach and bok choy and I toss it into a stir fry during the final minutes to wilt it down slightly.
You'll also be receiving a bunch of Tokyo bekana, which may be new to you!
Tokyo bekana is a mild, tender leaf cabbage with no bitterness; perfect for salads, soup, and stir fry. No need to de-stem it; it has a tender crunch.
The Tokyo bekana can be paired with the tatsoi or Asian mix, if you choose, or eaten on its own. I love it as a salad chopped with peanuts, scallions, shredded carrots, and uncooked ramen noodles sprinkled on top. It makes a nice alternative to plain lettuce.
You'll also be receiving a bunch of radishes or pea tendrils this week - also your choice.
Pea tendrils are the green plant material from the sugar snap pea plant, and is grown specifically for its greens. We snip them when they're young and tender. They can be used on sandwiches, chopped up into salads, or as an addition into a green smoothie. They taste like the sugar snap peas and give some extra finesse to whatever you're eating. These won't be back again later this season or in your share otherwise, but radishes will. Hopefully that helps you to make a decision about what to choose.
One more thing about radishes - if you don't like the peppery spice of radishes, roast or saute them with olive oil and garlic. Cooking the radishes tames the spice and enhances the sweetness - it's honestly like a completely different vegetable when cooked.
HOUSEKEEPING
If you haven't already joined our Facebook group, here is the link to join where we'll be sharing recipes together. https://www.facebook.com/groups/956289389452819/
If anyone else needs to receive the emails and you haven't already sent me their address, please pass it along to me. I think I added everyone who asked, but my apologies if I missed an addition.
If you owe a balance on your share, it was due upon your first pickup. Remember that if you paid a cash or check deposit to get the cash or check pricing in the fall, you must pay your balance by cash or check to keep the discount. If you aren't sure of your balance, feel free to email and ask.
Since we can't make calls to remind you of your pickup, this newsletter will serve as a reminder. Set yourself an alert on your phone!
Please note that Victoria does not work on Thursdays. Emails or phone calls received on Wednesday night through Thursday will be answered on Fridays.
WHAT VEGGIES ARE IN THE STORE?
Here is what's expected to be in the store through Sunday, May 12th.
Arugula
Asian greens mix
Collard greens
Celery (leafy)
Escarole (starting May 11th)
Fresh herbs (sage, thyme, rosemary, mint)
Kale
Leeks
Lettuce
Microgreens
Pea tendrils
Radishes
Scallions
Spinach
Tatsoi
Tokyo bekana (a leaf cabbage for stir fry, salad, or slaw)
UPCOMING STORE HOURS
** Subscription pickup occurs during all open hours on your scheduled pickup day and we hold your share for 24 hours afterward.
Monday: 10:30 to 6
Tuesday: 10:30 to 6
Wednesday: 10:30 to 6
Thursday: 10:30 to 6
Friday: 10:30 to 6
Saturday: 9 to 4
Sunday: 10 to 3
UPCOMING FARM EVENTS
Our next book club pick is here! Read on your own at your own pace and we'll meet in person once when we finish.
Our next book club meeting will take place on a Saturday or Sunday morning in July. The date is TBD and will be determined based upon other farm events. We'll be able to announce the date in late June, but we recommend trying to complete the book by July 1st just in case (although many of us at the meeting had not yet finished! Don't let that discourage you from attending.) This gives us just about 10 weeks to obtain and read the book. We'll ask you to RSVP once we post the date. If you'd like to just let us know that you plan to read along with us, we think that would be really cool, especially so we can talk in person when we open! Once you get the book, simply reflect on your first impressions and initial reactions to the book.
SPRING SEEDLING SALE
Saturday, May 18, 2024
9 a.m. to 4 p.m.
Sunday, May 19, 2024
10 a.m. to 3 p.m.
Seedlings will be set up in the barnyard on these days. Come browse and bring a box to transfer your seedlings home!
Remaining seedlings will continue to be sold during our store's open hours into June while availability lasts.
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 for any of the options below. This is because 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 in a given week: Tuesday, Wednesday, or Saturday.
You can skip a pickup and receive a double the following week.
If you miss your pickup, we will hold your share for 24 hours after your pickup day, 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.
You can always send a guest to pick up in your place by simply notifying us of their name.
THIS WEEK'S SHARE CONTENTS & RECIPES
(Listed approximately from shortest shelf life to longest)
Large:
1 bunch of spinach
1 bunch of tatsoi or Asian mix (your choice!)
1 bunch of Tokyo bekana
1 head of escarole
1 bunch of radishes or pea tendrils (your choice!)
>2 lbs. of leeks
Small:
1 bunch of tatsoi or Asian mix (your choice!)
1 bunch of Tokyo bekana
1 head of escarole
1 bunch of radishes or pea tendrils (your choice!)
1 lb. of leeks
Caring For Your Share (All of this information, plus long-term storage info, can also be found in our Vegetable Library of Resources).
Store Tokyo bekana, tatsoi, pea tendrils, Asian greens mix, and spinach in a plastic bag in the fridge. Wash and spin out when ready to use, within a few days.
Shake out any excess water in the head of escarole, then store in a plastic bag in the fridge. Wash and spin out when ready to use.
Store leeks in a plastic bag in the fridge. Wash when read to use.
Remove the greens from the radishes and store them in separate plastic bags. Wash and eat the greens within a few days; the roots will keep for a couple of weeks if stored properly.
The LGF Cooking Club (Recipes to try in addition to those in the Library of Resources!)
Large Share Additional Items