Summer Subscription 2020 Week 4B

Happy Summer, everyone!

Garlic scapes are here! This is literally one of my favorite crops of the season. Watch the video from week 2B for more info about exactly what they are. My all-time favorite thing to do is make homemade butter in the food processor, mix in chopped garlic scapes, and use it as a spread on bagels, other bread products, and fish.

Squash and zucchini got the memo that summer began last week. They decided to come in practically overnight this past weekend. Since we missed the first haul, many of them became oversized, but there still isn't quite enough to provide to everyone yet. Large share members are receiving one big zucchini this week and then everyone will share in the bounty of squash and zucchini next week (and for many weeks to come!)

Yes, there is ONE more week of escarole, and then we promise this will be the last time you'll see it for a while. 272 heads were ready to go this week (we counted!), and it would be such a shame to have them go to waste. If you're sick of escarole, we don't really blame you, but I have a couple more really good suggestions before we say goodbye to it. If you really can't stand the sight of it anymore, check out the tip at the end of the newsletter to learn how to freeze greens, including escarole, until you're ready for it again.

Tomato plants looking healthy! This lack of rain is still unbelievable and scary! We're so glad we have the drip irrigation and sprinklers to keep the crops alive, but it sure would be more sustainable to have rain instead.

One head of escarole!

We have to brag about our crew this year! On Monday they rose to the challenge by harvesting for subscriptions all before noon so we could have them packed by early afternoon, while also harvesting all of the squash and zucchini before lunchtime. It's been HOT, but not one of them has complained or made excuses about the hard work here. They even harvested peas on end for hours on Monday afternoon too! We're hoping to do a little bit of team building work with them on Saturday.

We're debating what to do about pre-orders for add-ons with a short shelf life going forward (breads, spreads, etc.). We aren't quite sure if it's popular enough to continue, but will keep you posted with a decision soon.

New product alert! We've got single serve plain Stani Dairy yogurt. I was chatting with Kali from Stani Dairy recently and she shared how she enjoys it: "[Topped with] Olive oil, roasted red peppers, sunflower seeds and olives... the yogurt is mild so veggies can be dipped as is or in the savory mix.  I just add those items on top of yogurt and eat or I dip veggies, crackers or little toasts." Yum!

What's the Difference Between Escarole and Romaine?:

A Message from Randy:

The Unbagging:

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


  • 1 head of escarole

  • 1 head of romaine

  • 1 bunch of kale

  • 1 pint of peas

  • 1 small zucchini

  • 1/4 lb. of garlic scapes


  • 1 head of escarole

  • 1 head of romaine

  • 2 bunches of kale

  • 1 small bunch of oregano

  • 1 pint of peas

  • 1/2 lb. of salad mix

  • 1 large zucchini

  • 1/4 lb. of garlic scapes

Caring For Your Share:

  • Store the zucchini in the fridge as is.

  • Store the garlic scapes and peas in plastic bags or containers in the fridge.

  • Store the kale and oregano in containers or plastic bags in the fridge. When ready to use, swish in cold water and spin out. If they wilt, trim off the bottoms of the stems and let perk up in cold water.

  • Use a plastic bag or container to store the heads of escarole and romaine in the fridge, shaking out any excess water and removing any bad leaves first.

  • Store the bag of salad mix in the fridge. Wash and spin out when ready to use.

LGF Cooking Club:

Last but not least is a special recipe from new crew member Ethan. Ethan and his family were members for years before Ethan joined our team this year. Ethan made this "stuffed escarole casserole" and OH. MY. Was it good! This is his recipe... you HAVE to try it.

Prep/cook: ~1 hour

*The last time I made this, I ended up with both a small and large casserole dish worth of food.

It reheats very nicely for leftovers, but consider reducing the ingredient amount if you want less food.*


1 head of escarole

1 pound ground pork**