Cook Field Pick-Up, Thursday, August 1, 3:30-5:30pm

Produce this week…

  • Beets
  • Cucumbers
  • Kale or Swiss chard
  • Summer squash
  • Tomatoes

Self-Select Items…

  • Bell peppers and jalapeños
  • Onions
  • Potatoes

Tentative produce list for 8/8 pick up

  • Beets
  • Cucumbers
  • Kale
  • Squash
  • Tomatoes

Farm Up Dates…

The impact of the heat and lack of rain has put our harvest schedule in a holding pattern. For the next few weeks we will be rotating the same summer vegetables, as you can see from the list of produce for this week and the tentative list for next week. We will try to mix it up as much as possible. The heat just means those crops that need cooler weather (leafy greens, lettuce…) will come a little later. We are hoping for melons, beans and sweet corn in the near future.

What to do with your produce this week by farm intern Kelly Adams

There are more than 8 varieties of summer squash. The skin of the squash is where basically all of the nutrients remain. The skin contains fiber, calcium, potassium, Vitamin A, and Folate. Summer squash can be eaten raw, grilled, steamed, sauteed, fried, and more. It’s great mixed in a vegetable medley with tomatoes, onions, broccoli, carrots, etc. They can also be blanched (boiled for about 1-2 minutes and immediately submerged in ice water) and stored in the freezer to help make smoothies thicker without noticing the vegetable taste or even unblanched for making zucchini bread. Summer squash should be stored unwashed in a plastic bag in the crisper drawer of the refrigerator. Wash the squash just before usage to prolong its storage life.

Here are some fun facts about summer squash:

  • The difference between summer and winter squash is that the summer squash is harvested before the rind hardens and the fruit matures.
  • All squash plants, male and female plants, flower. But, only the female flowers produce the actual squash vegetable.
  • Squashes are related to melons like honeydew and watermelon.

Recipe ideas…

One of my favorite dessert recipes is for chocolate zucchini brownies. Any kind of squash works for this recipe. It’s easy, sweet, and you can’t taste the vegetables in it. Give it a go and see if your kids notice the squash!

Here’s an easy squash vegetable medley that utilizes multiple items from this week’s pickup. Add your favorite protein to the meal like chicken, beef, or pork from Saturday’s Uptown Farmer’s Market.

Looking for a healthy alternative to chips? Try baking your own oven-fried summer squash!

Also, one more suggestion from a recent New York Times cooking section article.

Charred tomato soup recipe adapted from New York Times.


  • 3 pounds ripe red tomatoes
  •  Salt and pepper
  •  Extra-virgin olive oil
  • 2 large garlic cloves, minced
  •  Pinch of ground cayenne
  • 1 teaspoon coriander seeds, toasted and ground
  • 2 cups roughly chopped cilantro leaves and tender stems (from 2 bunches) (can substitute a mix of basil and parsley)
  • 2 tablespoons sherry vinegar
  • 1 cup fresh ricotta or thick yogurt (optional)
  • 2 tablespoons snipped chives, for garnish


  1. Light the broiler. Remove cores from tomatoes and cut them in half horizontally. Season with salt and pepper on both sides and brush lightly with olive oil.
  2. Place tomatoes skin-side down on a rimmed baking sheet and leave for about 10 minutes, until skins are blackened and tomatoes have softened slightly. Transfer tomatoes to a large bowl.
  3. Add garlic, cayenne, coriander seeds, cilantro or other herbs, 2 tablespoons olive oil and sherry vinegar. Stir all ingredients together. Let mixture sit for 10 minutes to allow flavors to marry.
  4. Purée tomato mixture with a blender or food processor. Strain through a medium mesh sieve, if desired. Thin with a little water if too thick. Taste and adjust seasoning. Chill well. (The soup will taste best if served within a few hours.)
  5. To serve, ladle the soup into chilled shallow bowls. Put a large spoonful of ricotta on top, and sprinkle with chives. You can also add some cherry tomatoes.