Summer Subscription 2020 Week 12B

Hello from the Monday morning crew: Amanda, Ethan, Vic, Randy & Peter, Jesse, Adi, Ciocci Lorraine, and Ella!

Before I launch too far into the newsletter, I wanted to tell you to SAVE THE DATE for this Saturday, August 22nd at 6:00 p.m. We're offering a mini harvest time subscription for those of you who are not enrolled in our fall subscription program. It will run for 3 weeks beginning right after the completion of our summer program (October 20th to November 7th: friends who are in the fall program, it'll be exactly the same program and dates, though yours will run for 8 total weeks into mid-December. No need to sign up for this extension.)

This is the perfect mix of late summer favorites like peppers, eggplant, tomatoes, and potatoes, in addition to greens, butternut, acorn, and spaghetti squashes, and root crops. We can only accommodate about 60-70 members in our regular fall subscription, which sold out back in the spring. This is a great alternative if you didn't sign up. Based on interest, we are predicting that this will sell out extremely quickly, as we can only include about 30 members for the extension. After this opportunity, we will unfortunately have no other subscription memberships available for the season. The sign up will be posted on the website this Saturday at 6:00.

If you need to double check in advance if you are signed up for the fall subscription, please email me prior to Saturday.

(Sample share below!)

Now, back to summer! This week, you literally get to enjoy the "fruits" of our labor. Cantaloupe will be in all of the shares, and large share recipients will receive a pint of ground cherries, too. Read the description later in the newsletter to find out what in the world ground cherries are.

Members Jenn and Emily offered to donate some surplus produce that we had to some organizations in need. We also had two other volunteers take some boxes to the organizations of their choice. We are so grateful that they volunteered to do this - past arrangements fell through for this year. If anyone else is interested in this, please email me. We'll most likely have many more opportunities to do so, and we would appreciate the help in getting these veggies off the farm.

Roseland Apizza in Derby is now using our tomatoes and zucchini in their dishes! We're so excited about this partnership because they have some of the highest-rated pizza around, so it feels like an honor that they chose us.

For about 2 weeks now it has felt a lot like we're practicing "dryland farming," which is when farmers don't irrigate their crops and instead depend on natural rainfall and the crop life cycle to cultivate. We try to irrigate as little as possible (our water bill has been much higher than we've ever seen it before, leading us to wonder if we might even have a leak somewhere!), but before this past Sunday, it was starting to scare us how dry it was. We have a lot of catching up to do with rainfall. Unfortunately because of the lack of rain, our crops aren't growing as fast as we would like them to. For example, new growth on eggplant plants and pepper plants has been very slow. This week, you're receiving either Asian or Italian eggplant, just because we couldn't guarantee enough supply to make it uniform across the shares.

Some more photos from the week include onions on our drying racks getting ready for fall, my aunt "Ciocci Lorraine" packing shares and doing quality control, Randy and Ethan harvesting carrots, member Kathy's haul of tomatoes and wax beans from her garden starter seedling kit she purchased from us back in the spring, Anne's gorgeous photo of sauce she made with our plum tomatoes, and our son Peter helping daddy harvest carrots in the field.

Spotlight on "Ground Cherries"

Ground cherries, also known as husk cherries, are a relative of the tomato, and they grow on a plant similar to the tomato plant. The husks start out green, and when they ripen, they turn brown and fall off the plant. Thus the name “ground cherries” – you have to harvest them off the ground! Luckily, they are protected by a husk. Just peel back the husk and enjoy the sweet, tart, tomato-like fruit inside. Some say the mysterious flavor is reminiscent of a combination of a grape, pineapple, and tomato.

A Message from Randy:

The Uncrating:

Contents (In approximate order from shortest shelf life to longest):


  • 1 pint of grape or cherry tomatoes

  • 1 lb. of tomatoes

  • 1 medium cantaloupe

  • 1 lb. of Asian or Italian eggplant

  • 1/4 lb. of hot peppers

  • 1 lb. of squash


  • 1 pint of grape or cherry tomatoes

  • 1 lb. of tomatoes

  • 1 large cantaloupe

  • 1 lb. of cucumbers

  • 1 lb. of Asian or Italian eggplant

  • 1/4 lb. of hot peppers

  • 1 lb. of squash

  • 1 pint of ground cherries

Caring For Your Share:

  • Store the cucumbers, squash, peppers, and eggplant in the fridge as is. Wash when ready to use.

  • Keep the melon, ground cherries, and tomatoes out of the fridge and pour the ground cherries and little tomatoes out into a bowl. Store all out of direct sunlight, like on a counter. Wash before using. Cantaloupe will continue to ripen, so if it looks green, keep it on the counter until it's an orange-y color. If it's orange, it's ready to cut.

LGF Cooking Club:

Glazed Beef Kabobs with Easy Asian Eggplant:

Cantaloupe Agua Fresca:

Grilled Summer Squash with Dressing (Lemon, Scallion, Honey, Basil, & Jalapeno):

Spiced Summer Squash Salad with Chickpeas:

Taco Stuffed Summer Squash Boats:

Eggplant Hasselback (This is my sister's photo of hers, pre-baked... the video tutorial on the website is excellent):

Ground Cherry Margarita:

Cherry Tomato and Ground Cherry Salsa:

Cooking Tip(s) of the Week:

How to Cut a Cantaloupe: