July at Trillium Hill Farm
July is one of the months we look forward to (and brace for!) all year long. It's when the crew has fully found its rhythm, it's the heart of our Growing Season CSA, and when those hot-summer crops we all crave really hit their stride (beans, cucumbers, tomatoes, and peppers all coming in strong!). And so July comes with a lot to harvest and maintain, but also a lot of satisfaction in watching it all pay off.
Some of the things bringing us joy in July:
🌱 "Cutting basil in the mornings-- it smells so good!" -- Merrill
🥒 "Watching Hoophouse D fill up with cucumbers: pretty much textbook cucumber performance" -- Carly
👃"The aromatherapy of harvesting fennel!" --Alyx
😊 "Being part of this amazing group of farmers/workers who are working hard and producing tasty and healthy veggies!" -- Maggie
🫂The cucumbers! I love how the vines wrap around each other, like a big group of friends in a cuddle puddle" - Summer
💪 "Hard-working employees and full stands of cover crops" - James
🍅"Seeing all of the tomatoes ripen and watching everyone enjoy them." -Amelia
🫶 "Hearing all of the positive feedback when people come into the farmstand and talk about how much they love the farm and the veggies!" -- Riley
Fall CSA is on the Horizon!
While fall may feel like a ways off, we are always thinking one season ahead. We're preparing for another robust season of veggies for you in our Fall CSA Shares which offer six or seven weeks of a greens-forward share, or a greens plus roots crop share. Both options start November 7th and will fill up, so sign up now to reserve your spot.
If you need help paying for a share, sign up for NOFA-VT's Farm Share Program, which opens August 1st.
Garlic Harvest
As of today, the garlic harvest is complete! It is an annual event that brings many hands on deck and keeps the vampires away. The tell for us that it is time to harvest garlic is when only five healthy leaves remain on the garlic plant. The top leaves are starting to look brown and die, typically around the end of July. Once we're ready to go, we pick a day or two that look dry, and get many hands on deck to pull and clean garlic. Once it's pulled, we clean it by peeling back the outer layers of leave until no dirt remains. Then we bunch the garlic up by like-size bulbs and hang it in our barn to dry. It's a pungent few days worth of work, and very satisfying! Here are a few photos from this year's work.
Good Meat Club
We have space in our meat CSA! Good Meat Club is our monthly meat CSA that provides top-quality, grass-fed, pasture-raised, and locally sourced meats. By partnering with Vermont’s regenerative farmers, we deliver healthy, delectable cuts and offer cooking tips to enhance your culinary experience.
Choose from two sizes and enjoy convenient monthly pickups at our farmstand. Flexibility is key—you can skip a month or cancel whenever you'd like.
Learn more and Sign up!
A Recipe for you:
Several of our employees will be returning to school soon. We have an opening for 1-2 field crew positions. If you're interested, learn more and apply here. Or please pass this along to others who would be a good fit.
We hope July is filling you up with as much joy and good food as it is for us!
Sara, James, and the THF crew
PS. Tomatoes are here in abundance. If you're interested in bulk quantities, we sell "seconds" by the flat at wholesale price. Email us for more info!