Hello friends,

We just wrapped up one of those big milestone moments of the summer—garlic harvest. It was a two-day gallop consisting of sticky, stinging hands, a lot of happy chatter, and absolutely no vampires. Our whole crew was on deck, and we were lucky enough to be joined by a handful of former farm team members and other garlic enthusiasts who pitched in for a day or two as well.

Garlic harvest days look like this: We pull each bulb from the soil, clip the roots, and peel back the outermost dirty layers to reveal that classic papery shine. We then like-size them in bundles, saving the biggest bulbs for replanting this fall. The bundles then get hung from the rafters in the barn to cure. This year we are also trying crate drying (clipping the stems much closer to the bulbs, packing them in crates, and fan-drying them). It’s satisfying work, made even more enjoyable by having so many wonderful folks helping out.

In addition to the garlic, the tomatoes are absolutely cranking. If you haven’t already made your first tomato sandwich of the season, consider this your official nudge. We’ve got heirlooms and cherries coming in hot—perfect for BLTs, pasta salads, caprese, gazpacho, or just eating over the sink with salt and olive oil. If you’re someone who likes to put summer in jars (or your freezer), we’ve also got flats of seconds tomatoes available—about 12 pounds for $30. They’re not as pretty, but they taste just as good and are perfect for roasting, canning, or freezing for winter sauce. Simply respond to this email if you want to get on the list.

Other things to look forward to?

1. Mark your calendar for our September Pizza Social! NOFA-VT will be firing up their wood-fired oven and we invite you to come celebrate the end of the summer with us. There’ll be farm-fresh pizza, good company, and a farm tour. More details and RSVP here.
2. We have space in our Fall CSAs. Our Fall season starts November 7th and runs through December 19th. We have options for just-greens shares and greens+crunchy roots (Fall Medley) shares. We hope you'll join us for late-season vegetables. ​

That’s all for now—thanks for being part of this community. It means the world.

With gratitude,
Sara, James & the Trillium Hill crew

PS. We’ve updated the Meet the Team page on our website—so if you’ve ever wondered who grew your carrots or washed your lettuce, now’s your chance to put faces and names to the hands that make it happen. This year's crew is fabulous- we hope you’ll take a moment to get to know them.