We can learn a lot from vegetables...
- Victoria & Randy Rogowski
- Sep 20
- 6 min read
STORIES & UPDATES
Randy was so relieved that we harvested both the delicata and the acorn squash this week. It's a one-time task (except for an additional pass to make sure we didn't miss anything) as the plants only produce squash one time. This is vastly different to summer squash, which we harvest 4 times per week during the height of the season. Randy was stressed about how much we would harvest this year, due to the issue with the birds eating the seeds.
He was also stressed about leaving them in the field too long. In that case, they can start to rot, especially with some rain potentially coming this week. He was absolutely thrilled that we filled two bins to the brim - more than he anticipated back when the seeds were eaten.
Next up: butternut squash, sugar pumpkins, hubbard squash, and the last of the decorative pumpkins. The spaghetti squash and the honeynut are the most questionable at this point because they're not quite ripe, so we'll keep fingers crossed and our eyes on them.
We always put our winter squash into storage for our Extended Season portion of the program. The reason for this is that our fields are still producing abundantly and there's no reason to eat items now that would have stored well into January. We have to embrace seasonality!
Another thing we're keeping our eyes fixed on... these gorgeous ears of ornamenal corn!
Each one that's peeled back warrants an "ooh" and an "ahh". We're letting them dry until next weekend, when we'll host our bundle-your-own corn event. You get to choose the ones that speak to YOU to make a custom door arrangement.
Here's how it works:
Visit the farm on Saturday 9/27 from 9 to 4 and Sunday 9/28 from 10 to 3.
Enter our hay barn behind the store, where we'll have tables of corn laid out
Choose any 3 that you love (3 for $11) - pay in our store afterward
Take a wire and bundle them together
Hang it on your door; snap a photo and share with us!
I'm chomping at the bit to harvest the sweet potatoes, but Randy says we have to wait until next weekend. See how the greens are starting to turn yellow and die off? He says once they do that, it signals it's time to harvest the potatoes.
He also taught me something cool: a few days before you harvest the potatoes, you mow down the greens. Then you leave the potatoes in the ground. This hardens the skin of the potatoes so you can cure them for storage.
It seems like a life lesson to me. Being "mowed down" by stressors in life makes you stronger and gives you a thick skin. We can learn a lot from veggies!
Our crew was up to some fun this week! Here's Steve, managing a beautiful display and operating our tent at the Monroe Farmers' Market Tater Fest on Friday.
And here's Steph and Emily, posing with a wacky pepper. They were really getting a kick out of all of the misfit, misshapen produce they were coming across.
We are so lucky to have such a fantastic crew behind us! We wouldn't be the farm that we are without their dedication. They keep Randy and I going through thick and thin.
We know it's been a frustrating wait, but we have 25 lb. plum tomato boxes back this week! First come, first served - ask for a box when you walk in. No reservations or pre-orders.
The plum tomato plants have been hanging on to a lot of green fruit and ripened quite a bit during this past warm week. We'll see if they continue to yield beyond this week...
Finally, I would like to highlight a special crop in your share this week: Brussels sprout tops!
Brussels sprout tops are harvested from the Brussels sprout plant in late summer; doing so helps the sprout heads grow larger by redirecting the plant's energy. Instead of making greens, they'll make nice big sprouts for us to harvest later this fall.
But, why waste the greens? The texture, flavor, and use are very similar to collard greens. They taste like a sweet, tender broccoli leaf. You can cook them in any way you'd cook hearty greens like kale or collards.
My favorite way to use them is to make a hash. I saute them with potatoes or sweet potatoes and onions. You can serve eggs on top. Here are some more ideas:
Use this conversion calculator to help with many of these recipes.
Maple-Glazed Sprout Tops and Crispy Pork with Creamy Polenta
Pumpkin Gnocchetti with Porcini, Goat's Cheese & Sprout Tops
Let's see what you decide to make - post those photos in our Facebook group!
UPCOMING EVENTS
Save the date for Sunday, October 12th at 7 a.m. for 2026 Vegetable Subscription program enrollment day! Information will be published and sent out this week.
Pick-your-own has concluded for the 2025 season. Thank you for making beautiful memories with us at The Fields at Laurel Glen Farm!
The Shelton Farmers' Market runs every Saturday from 9 a.m. to 12 p.m. at 100 Canal Street.
The Monroe Farmers' Market runs every Friday from 3 to 6 p.m at 7 Fan Hill Road.
STORE INFORMATION
Here is the fresh produce we plan to have in stock while supplies last (through Friday, September 26th):
Arugula
Basil
Bell peppers
Broccoli
Cabbage
Carrots
Collard greens
Cucumbers (slicing and pickling)
Eggplant
Garlic
Grape/cherry tomatoes
Green & wax beans
Hot peppers (assorted)
Husk cherries
Kale
Kohlrabi
Leeks
Lunchbox peppers
Mashed potato squash
Napa cabbage
Onions
Parsley
Potatoes
Radishes
Salad turnips
Shishito peppers
Swiss chard
Tokyo bekana
Tomatillos
Tomatoes
Yellow squash
Zucchini
CURRENT STORE HOURS:
Monday: 10:30 to 4 p.m.
Tuesday: 10:30 a.m. to 6 p.m.
Wednesday: 10:30 a.m. to 6 p.m.
Thursday: 10:30 a.m. to 6 p.m.
Friday: 10:30 a.m. to 3 p.m.
Saturday: 9 a.m. to 4 p.m.
Sunday: 10 a.m. to 3 p.m.
VEGETABLE SUBSCRIPTION INFORMATION
MAIN SEASON WEEK 16 of 20
(Tuesday, September 23rd through Saturday, September 27th)
Share Contents (Listed approximately from shortest shelf life to longest)
Large:
1 head of broccoli
1 lb. of cucumbers
1/4 lb. of arugula
1 bunch of Brussels sprout tops
1 head of bok choy
1 lb. of tomatoes
1 lb. of bell peppers
1 free choice item: possible options include roots, greens, beans, and more!
Small:
1 bunch of Brussels sprout tops
1 head of bok choy
1 lb. of tomatoes
1 lb. of bell peppers
1 free choice item: possible options include roots, greens, beans, and more!
Storage tips and recipes for all of the vegetables in this week's share can be located on our website, here.
Vegetable Subscription Pickup Policies
All pickups must take place within store operating hours. For many reasons, we can't leave shares outside the store. Pickup days are Tuesdays, Wednesdays, and Saturdays.
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 change or 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 pickup day in a given week: we offer share pickup on Tuesday, Wednesday, or Saturday only.
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.
Please send us an email to laurelglenfarm@gmail.com 48 hours before your anticipated pickup in order to make a change. You must submit your request in writing in order to leave a paper trail. This allows you to show proof to our store staff at pickup in the event that we need clarification.
If a share is picked up outside of your scheduled time (aside from an approved change) or the 24 hour holding period, you will be billed for an additional share.