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2024 Extended Season Week 3 of 32

This week, we did a ton of planting. Broccoli, cauliflower, and kohlrabi went in, and these should be ready for harvest in June. All of these crops went in to our new field at Booth Hill, which we restored in 2022 with the help of a grant from the CT DoAg.

Next to that, we planted pickling cucumbers. Randy only budgeted for about a row and a half, but we reseeded the plants so many times due to them being eaten by critters that we ended up with a ton of extra. We took the trays in and out of the cooler for protection every night after it happened a few times, and eventually the plants were big enough to stay in the greenhouse. For some reason, rodents really only want to eat the seeds and not the plants. (We know this isn't the most glamorous thing to talk about, but it's important to note all of the real struggles that happen in farming.)

Anyway, because we ended up with so many extra plants, we put a whole extra bed of pickling cucumbers in. Normally these start yielding in high enough quantities for bulk boxes in late June or early July. Peter even joined Eric, Audrey, and I in the field! You may remember Audrey from Saturday pickups last summer, and she's back again this season to help in all capacities.


On Friday afternoon, we also planted the first round of squash and zucchini. Slicing cucumbers will go in on Monday. Then we planted tomatillos. Tomatillos need to be staked and tied, so Emily, Eric, and I each took a turn pounding stakes, and then Audrey and Victoria helped with planting and stringing. The cold and rain made this a little less enjoyable...

Randy, of course, was responsible for all of the field prep to get us to this point. This includes plowing, harrowing, fertilizing, and making raised beds. Unfortunately he broke a belt on his Farmall H, which he would normally use for fertilizing, so the Massey Ferguson 35 Deluxe was called off the bench and into the game!


The crew spent almost the whole morning on Thursday digging carrots. These carrots were left in the field from last season, so quality control was super important. However, the payoff was super sweet, as this is another crop that stores sugar when it's left in freezing temperatures. These carrots are gorgeous! We don't have an over-abundance, so small shares will include half a pound and large shares will include a whole pound. But these will go amazingly with all of the greens you've been receiving.


And finally, this is in incredibly exciting update. Randy checked on the peaches and plums and found lots of little babies on the trees!

This is a future peach...

And a future plum...

We don't know what the yield will be this season, but it's certainly awesome progress from where we began!

To all the mamas reading this before the end of the weekend - Happy Mother's Day! I got to attend painting and cupcakes with mom at Peter's preschool last week and I feel so lucky to have a job that allows me to take that essential time. All of that is thanks to your support.



  • If you haven't already joined our Facebook group, here is the link to join where we'll be sharing recipes together.

  • 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.

  • 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.



Here is what's expected to be in the store through Friday, May 17th.

  • Arugula

  • Asian greens mix

  • Broccoli rabe

  • Collard greens

  • Carrots

  • Escarole

  • Fresh herbs (sage, thyme, rosemary, mint, oregano)

  • Kale

  • Leeks

  • Lettuce

  • Microgreens

  • Pea tendrils

  • Radishes

  • Scallions

  • Spinach

  • Swiss chard

  • Tatsoi (like a cross between bok choy and spinach)

  • Tokyo bekana (a leaf cabbage for stir fry, salad, or slaw)


White Oak Farm and Table salad dressings: Gorgonzola Pear and Artichoke Parmesan.


These bottles normally retail for $6.99, but will be $0.50 off starting on Saturday, May 11th through next Friday, May 17th.

Hanging flower baskets are blooming! We have 12 different color palettes each with sweet names like "Pop the Bubbly" and "Wisteria Lane." They're $25 each or 2 for $46 and you can mix and match varieties (to choose one for you and one for a Mother's Day gift!)


We also have dahlia plants for sale (perfect for containers or landscaping) - $2.50 each or 5 for $10.



Randy's cousin Amanda who has done so much work for Laurel Glen Farm is now a graphic designer and put my vision for a slogan onto the back of our new shirts in the cutest way. Our friend Brittany from Shaggy Coos Farm's dad is a printer and he made the vision a reality. We can't get enough of the way that these turned out and would like to thank Amanda so much for her time and creative eye.


Shirts are $22, unisex, and available in S, M, L, XL, and XXL. They're 100% cotton, incredibly soft, and slightly baggy for a trendy, lived-in feel for stepping out at your favorite casual establishment.


The front is the Laurel Glen Farm logo and the back is a beet with the phrase "keep your friends close and your farmers closer."



** 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




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.) We'll ask you to RSVP once we post the date. 

This week's reflection question: How would you describe the author's writing style and how does it contribute to the information being presented?


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.


Coming soon: a free farm walking tour in June and pick-your-own peas. The walking tour will be on Sunday, June 2nd from 10:30 a.m. to 12 p.m. (Shine only - no rain date.) Please be advised that this will include a lot of walking in both locations and will be hilly. Although kids are absolutely invited (our own will be coming!), we will be taking our time, staying inside of walking areas, and in the elements for a prolonged period of time. Tentative dates for PYO peas: June 21, 22, and 23rd.


More information on both to come.


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.



(Listed approximately from shortest shelf life to longest)


  • 1 bunch of arugula

  • 2 bunches of broccoli rabe

  • 1 bunch of Swiss chard

  • 1 Grab-a-Green (Pick your choice of greens from the free choice table! Tatsoi, spinach, escarole, arugula, broccoli rabe, kale, lettuce, and collards will be available while supplies last)

  • 1 bunch of scallions

  • 1 lb. of carrots


  • 1 bunch of arugula

  • 1 bunch of broccoli rabe

  • 1 bunch of Swiss chard

  • 1 Grab-a-Green (Pick your choice of greens from the free choice table! Tatsoi, spinach, escarole, arugula, broccoli rabe, kale, lettuce, and collards will be available while supplies last)

  • 1/2 lb. of carrots

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

  • Store broccoli rabe, arugula, and Swiss chard in plastic bags in the crisper drawer of your fridge. Or, trim the ends and store it in a glass of water, like a bouquet. Wash when ready to use (within the week).

  • Store carrots in a plastic bag in the vegetable crisper.

  • Store scallions roots-down in a glass of water in the fridge, like a bouquet. Cover the greens with a plastic bag. Or, store in a plastic bag in the fridge and use within the week.

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

Large Share Additional Items

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