Cook Field Pick-Up, Thursday, Sept. 19, 3:30-5:30pm

FARM OPEN HOUSE, Friday, September 20, 1:00-3:00pm. Join us to celebrate what Climate Action can do for you.

Produce this week…

  • Mixed greens
  • Onions
  • Peppers
  • Squash
  • Tomatoes

Self-Select Items…

  • Arugula
  • Carrots
  • Eggplant
  • Garlic
  • Okra

Tentative Produce List for 9/26

  • Eggplant
  • Greens
  • Okra
  • Peppers
  • Squash
  • Tomatoes

What to do with your produce this week…

Do you have zucchini, eight ball squash or patty pan sitting on your counter? Time for zucchini bread. Here is a straight forward recipe from James Beard. Yields 2 loaves. Recipe reprinted from Epicurious.


  • 3 eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 cups grated, peeled raw zucchini
  • 3 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 teaspoon double-acting baking powder
  • 3 teaspoons ground cinnamon
  • 1 cup coarsely chopped walnuts


Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix lightly but well. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for 1 hour. Cool on a rack.