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From our field to your table. Growing Season Share 2019- Week #19
Weekly Field Notes 

Farm Talk Notes from your farmer

     August is always rough for me.  We start at 6 to try and beat the heat but ever since the Summer solstice passed in June, each morning the Sun takes a little longer to get out of bed and myself as well.  The weeds are growing strong, the pests are at their thickest and it's hot hot hot but yet it's also time to get fall crops in the ground that prefer cooler temperatures. It's a rough transition. 
       But with the first seeding of Spinach germinated it's also exciting to realize fall crops will be in my belly again soon enough!  Plus the Orb Weavers and Praying Mantis start to show up in larger numbers this month helping us knock down pest populations... So, as always a little time breathing in the moment reminds me there's loads to be thankful for.  

We are nearly sold out of Farm to Table tickets for Saturday night but still have quite a few available for Friday.   Find them at

Full Share:            

Tomatoes (2) + Cherries
Purple Green Beans  (well are they purple or are they green?! Depends on if you cook them or not)
Kale, Lettuce or Chard - Pick 2 
Squash (2) - Choice of Pattypan, Yellow, or Zucchini
Herb Choice - Basil, Parsley, Sage, or Thyme
Pepper Choice - 3 bells, box of lunchbox, box of shishito, or hot peppers
Cucumber (2)
Small Share:

Kale, Chard or Head Lettuce- Choose 1
Squash- Pattypan, Yellow or Zucchini (1)
Herb Choice- Parsley, Sage, Thyme, or Basil
Pepper Choice - 2 Bells, box of Shishito, Box of lunchbox or hot peppers
Potatoes - Weigh your own (.75#)
Tomatoes (2)
Edamame, Purple Green Beans, Okra or 2 leeks - choose 1
Melon - This week we have enough for everyone to get a melon but if you already received one last week please choose a smaller one and leave the larger melons for those that are getting them this week for the first time.  Thanks!


Edamame is a great healthy snack or appetizer, but the inside paper of the shell is too fibrous to eat.  After steaming or boiling as in the instruction below, to get the most out of each pod you keep hold of one end of the pod while biting most of it kind of like an ice-pop and then slide your teeth along the outside of the pod scraping off the outer "meat" of the shell and extracting the inside beans at the same time, discarding the remaining fibrous pod.    

  1. Bring a few cups of water and a pinch of salt to a boil.  (You need enough water that the edamame could be submersed when you add them.) 
  2.  Add edamame and cook for 5 minutes until edamame are tender and easily release from their pod.
  3. Drain thoroughly and toss generously with olive oil and a coarse finishing salt. 
  4.  Serve warm or cold.

Healthy Baked Zucchini Tots


  • 2 cups packed shredded zucchini
  • 2 large eggs
  • 2/3 cups shredded Italian blend cheese
  • 1/2 cup crushed rice cereal such as Rice Chex 
  • 1 1/2 teaspoons Italian Seasoning
  • 1/2 teaspoon garlic powder
  • salt and pepper


  • Preheat the oven to 400 degrees F. Shred the zucchini and measure out 2 cups tightly packed. Dump the zucchini onto a paper towel. Then use another paper towel to press out as much moisture as possible. Discard the paper towels. Place the zucchini in a large bowl.
  • Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice cereal, herbs, garlic, 1/2 teaspoon of salt and 1/4 teaspoon ground black pepper. Mix well to combine.
  • Using a cookie scoop spoon out tightly packed portions of zucchini mixture and place on a parchment paper-lined baking sheets. Bake for 20-25 minutes until golden.
Author: Sommer Collier
Add Ons:
Eggs - $5
Mushrooms $4
Goat Cheese $6
Coffee $14
Flowers - $8
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