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Summer Subscription 2020 Week 3A

Hi everybody,

Hope you had a great week and weekend! It's been beautiful but so dry! Watch the video diary below to see how the rain almost wiped out our pea crop.

"When is the ______ Coming?"

I mentioned this in my orientation video, but wanted to share it with you. This is the Connecticut Department of Agriculture's Crop Availability Calendar.

Crop Calendar
Download PDF • 1.92MB

A video update for our delivery members about timing and kinks:


At the time of this writing (Monday), we welcome:

Diane, Kate, Marla, Laurie, Dana, Keri, and Jackie

who switched over from surplus to the regular summer season to join us! More members may be joining soon too!

Have you heard that we are selling Grow Your Own Microgreens Kits? We are so excited to grow these along with you. Microgreens are super trendy right now - they're baby versions of veggies that you know and love, like radishes, kale, beets, and peas, and they are extremely flavorful and nutrient dense. Generally you use them to dress up burgers, omelettes, sandwiches, or as a garnish. Inside the kit, you get trays, soil, and 4 different seed mixes, plus I'll guide you through the process with videos, tips, and recipes to help you meet with success.

Learn more and order here:

(Delivery members, we can deliver it to you!)


We have quite a few 4-packs of cantaloupe seedlings left - everything else became very unhealthy and we had to compost it. If anyone is interested in a FREE 4-pack of (not-so-healthy) cantaloupe seedlings, they will be out on pallets to take this week. Just ask in the store if you aren't sure. Try your hand at growing melons this year. They do vine out and take up a lot of space, so just be prepared for that.


Thank you to everyone for taking advantage of the Liquid Lunch artisan bread and spread add-ons! It's been a really nice addition to round out the shares. Next week we are hoping to include hummus from Seasonal Catering and guacamole from Vic's Guac Shop, so check for the ordering form on Saturday morning for next week. We'll run add-on ordering each week from Saturday morning to Sunday evening at 5. Please don't order ahead for subsequent weeks - each form will be good only for the upcoming week.

We don't like to order a ton of extra perishables for the store, so the best way to ensure you will get it is by using the pre-order capability on the website.

Yum, yum!

A couple of housekeeping announcements:

  • This will be our final week for email pre-orders of items that are in the stand. As Connecticut is moving toward the next phase of reopening, we feel that it is time to end pre-orders, at least for the time being. Truthfully, we were beginning to not be able to keep up, and we don't ever want the quality of our customer service to suffer. Thank you for your support of that really fun endeavor. It was always a pipe dream of ours to offer something like this, and we'll continue to work on it and improve the process to potentially do it again in the future.

  • Please make sure that if you need to switch the day of pickup of your share that you give us 48 hours in advance of the day you plan to switch from or to. What I mean by that is, if you have a Saturday pickup and you would like to switch to Tuesday, please let us know by Sunday so that we have adequate time to prepare you a share on Monday. If you are a Saturday share who needs to cancel and double up the following week, please let us know by Thursday so that we don't pack it on Friday. We always pack shares the day before pickup (it would be impossible to do otherwise), so this gives us time to do so or hold off on doing so.

What's for sale in the stand?

This is mostly current, but some of the meats are out of stock as of this writing on Monday night. However, Brittany from Shaggy Coos will be delivering on Wednesday, as long as she can get meat from her butcher.

A Message from Randy:

The Unbagging:



  • 1 bunch of broccoli rabe

  • 1/4 lb. bag of spinach

  • 1 bunch of scallions

  • 1 head of lettuce

  • 1 head of escarole

  • 1 pint of sugar snap peas


  • 1 bunch of broccoli rabe

  • 1/4 lb. bag of spinach

  • 1 bunch of scallions

  • 1 head of lettuce

  • 1 head of escarole

  • 1 head of romaine

  • 1 head of bok choy

  • 2 pints of sugar snap peas

Caring For Your Share:

  • Swish the broccoli rabe in a bowl of cold water to remove dirt, then wrap them in a paper towel or in a Ziploc in the refrigerator.

  • Store the heads of lettuce, romaine and escarole in a plastic bag, shaking out excess water first. Remove any bad leaves. Put it in the crisper. Wash and spin out when ready to use. If you choose to leave it in a plastic bag, make sure it has access to some air and not too much moisture.

  • Store bags of spinach in the fridge. Wash and spin out when ready to use.

  • Store bok choy, scallions, and snap peas in Ziplocs in the crisper. Wash the peas before eating, as we did not wash them.

LGF Cooking Club (Throwback Time!):

Check out the 2020 Subscription Members page on Facebook to see what the friends in our community are cooking up!

Cooking Tip(s) of the Week:

These were all submitted by our amazing members in the 2020 Subscription Members Facebook group. Thank you all!

The question was, "How do you get ready to clear out your fridge and use up any vegetables to get ready for the next week?"

From Susan B. - If there’s anything in there past its prime that I can use to make soup stock, I toss it in a bag I keep in the freezer. I’ll make a “kitchen sink” salad and mix together whatever veggies I have hanging around. Everything tastes good with vinaigrette and a little cheese sprinkled on top.😂

From Steff S. - Leftover bowls! I'll change the base from week to week, so sometimes it's pasta-based (penne or shells), grains (quinoa, rice, farrow), or other veggies (this week, I used spaghetti squash). Usually everything is just sauteed or baked together. I'll change the dressing based on what we haven't had most recently (red sauce, cheese sauce, soy sauce, vinaigrettes, anything wet we can throw in there!)

From Terry P. - I actually had half my head of lettuce from last week go sad and wilty and I ended up chopping it up and sauteing it with garlic and olive oil - sounds weird but growing up in my Chinese household my mom would either blanch or saute lettuce all the time! Because it's such a tender green to begin with it's like the ultimate in-home fast food!

From Karin H. - Compost bin!

From Kris A. - I make pesto and then freeze them in small quantities - I put it in egg cartons to freeze it in little chunks to defrost later to add to pastas, dressings and soups

From Karen C. - When I make a vegetable stock w/scraps & an onion, I pour into ice cube trays, similar to the pesto described above.

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