Week #13, 2026

• Broccoli 

• Cabbage

• Lettuce

• Green onions

• Zucchini

• Cucumbers

• Hot peppers - Jalapenos

• Basil

• Tomatoes 

• Cherry tomatoes or green beans

• Potatoes

• Garlic

• Translucent apples or plums! 

We have most of the garlic out of the ground. Juve continues to prep those beds and I come in with the next crop. We still have fall and winter cabbages to get in the ground and then the fall broccoli. Lettuce is continuously being replanted. We got in the last of the cucumbers for fall harvest before the frost puts them to rest. We are out there harvesting potatoes and will put one or two more beds in and hope to get some production by the end of October.

Some things are doing well and others are poking along - such is farming. You can really see how stunted things are without the benefit of spring rain. Who knows what the fall will bring, but plants really like what nature provides. I notice the self sown bachelor buttons, love-in-a-mist, agrostema (all flowers) grow so much more vigorously than the ones I transplant and water on drip tape. The same for veggies, but alas we are trying to get food crops to grow for all of you and we need to push them a bit. 

Our family was occupied with the World Cup. Farming had to happen around that schedule. Now only 3 games remain. We will have to harvest quickly next weekend to sit in front of the big screen and see who is named Football Champion of the World. We have had great helpers the last few weekends which has made the harvests go quickly. We have large quantities of veggies to harvest so please join us if you can. Cherry tomatoes and green beans take a long time to harvest and extra help makes lighter work for us all. There is always weeding if we get done early and you hands are itching to dig in the dirt.

Last week I shared a link to my fundraising page. I am walking a 5K on 8/15/2026 to raise funds for Virginia Garcia Memorial Health Center and the work we do to support our community! I am half way to my goal. Please consider donating today (I would love to have you join me on the walk/run and reach out for details). Here is the link to my page: https://secure.givelively.org/donate/virginia-garcia-memorial-foundation/strides-for-health-5k/lyn-jacobs-4 

Mark your calendars for the Harvest Festival: October 11!

ROASTED CHICKEN AND ZUCCHINI WITH BASIL VINAIGRETTE

Yield:6 servings

· 1½ pounds (3 to 6) zucchini or yellow summer squash (or a combination), very thinly sliced

· 2 large shallots, very thinly sliced (about 2 cups)

· 5 garlic cloves, thinly sliced

· 8 fresh oregano sprigs

· 10 anchovy fillets, finely chopped

· 2 teaspoons fennel seeds, roughly crushed

· 2 teaspoons Aleppo chile flakes (or 1 teaspoon crushed red pepper flakes)

· 4 tablespoons olive oil, divided

· Fine sea salt

· Freshly ground black pepper

· 6 whole chicken legs (about 3 ¾ pounds)

· ½ cup white balsamic vinegar (or the same amount of rice vinegar mixed with 1½ teaspoons sugar)

· 1 tablespoon olive oil

· 1 large shallot, very thinly sliced (1 cup loosely packed)

· 1 garlic clove, crushed

· ⅓ cup capers, drained and roughly chopped

· 1 tablespoon fresh oregano leaves, roughly chopped

· Fine sea salt

· Freshly ground black pepper

· 1 packed cup fresh basil leaves, thinly sliced

1. Step 1

Heat the oven to 425 degrees.

2. Step 2

Prepare the chicken: Add the zucchini, shallots, garlic, oregano sprigs, anchovies, fennel seeds, chile flakes and 3 tablespoons of the oil to a parchment-lined rimmed baking sheet or 12-by-16-inch roasting pan. Season with ½ teaspoon of salt and a few grinds of pepper and give everything a good mix. Roast for 15 to 18 minutes, until the zucchini and shallots have softened and started to color around the edges.

3. Step 3

Rub the chicken all over with the remaining tablespoon of oil, 1 teaspoon salt and 1 teaspoon pepper. Remove the pan from the oven and give the zucchini slices a gentle stir, then nestle the chicken legs in amongst them. Return to the oven for another 45 minutes, until the chicken is golden and cooked through and the zucchini is completely soft, jammy and charred in places. Set aside to rest for 15 minutes.

4. Step 4

Meanwhile, make the vinaigrette: In a medium bowl, mix together the vinegar, oil, shallots, garlic, capers, oregano, ¼ teaspoon salt and some more pepper.

When ready to serve, fold the basil into the vinaigrette and spoon some over each chicken leg, then drizzle a couple of spoonfuls of the liquid portion of the vinaigrette over the zucchini, leaving the rest in the bowl to serve alongside.

SCALLION PANCAKES

Yield:4 servings

· Salt and freshly ground black pepper

· 4 bunches scallions or spring onions, about 1 pound

· 1 egg

· 1 teaspoon soy sauce

· ½ cup flour

· Peanut, canola or olive oil as needed

1. Step 1

Bring a medium pot of salted water to a boil while you trim the scallions. Roughly chop three bunches, and mince the fourth.

2. Step 2

Add the larger portion of scallions to the water, and cook about 5 minutes, or until tender. Drain, reserving about ½ cup of the cooking liquid. Puree the cooked scallions in a blender, adding just enough of the cooking liquid to allow the machine to do its work.

3. Step 3

Mix the puree with the egg and soy, then gently stir in the flour until blended. Add pepper to taste, then the reserved minced scallions. Film a nonstick or well-seasoned skillet with oil, and turn the heat to medium-high. Drop the batter into the pan by the tablespoon or quarter cup, and cook about 2 minutes to a side, or until lightly browned. If necessary, the pancakes can be kept warm in a 200-degree oven for about 30 minutes.

CHARRED SCALLION DIP

Yield:1¼ cups

· 12 scallions, roots and tops trimmed

· 3 tablespoons minced fresh chives

· 1 tablespoon finely chopped fresh dill, or 1 teaspoon dried dill (optional)

· Kosher salt and black pepper

· 1 tablespoon canola oil or other neutral oil

· ½ cup plus 2 tablespoons sour cream or Greek yogurt

· 4 ounces cream cheese, softened

· ½ teaspoon lemon zest plus 1 teaspoon lemon juice

· ½ teaspoon onion powder

· ¼ teaspoon garlic powder

· ¼ teaspoon granulated sugar

· Extra-virgin olive oil, for drizzling

· Potato chips, for serving

· Step 1

Heat a grill or a grill pan over high.

· Step 2

As the pan heats up, prepare the scallion-herb mixture: Halve 2 scallions lengthwise, then slice very thinly crosswise. Transfer to a medium bowl. Stir in chives and dill, if using. Season with salt and pepper, and set aside.

· Step 3

On a baking sheet, toss the remaining 10 scallions with the canola oil. Season generously with salt and pepper, and toss to coat. Working in batches if necessary, grill the scallions over high heat, turning occasionally, until deeply grill-marked and slightly softened, 4 to 5 minutes. Transfer to a cutting board to cool.

· Step 4

While the scallions cool, add the sour cream, cream cheese, lemon zest and juice, onion and garlic powders, and sugar to the medium bowl with the scallion-herb mixture.

· Step 5

Thinly slice the grilled scallions, then add to the sour cream mixture and stir to combine. Season to taste with salt and pepper. Refrigerate until chilled, at least 1 hour or ideally 1 day. (The flavor will deepen as it sits.) To serve, drizzle with olive oil. Serve with potato chips for dipping.

TORTELLINI SALAD WITH GREEN GODDESS DRESSING

Yield:4 to 6 servings

· Fine sea salt, as needed

· 2 (9- to 10-ounce) packages cheese tortellini

· 1 fennel bulb with fronds, tough outer layers removed (see Note)

· 1 cup sour cream or plain full-fat Greek yogurt

· 1 packed cup basil leaves

· 2 tablespoons coarsely chopped chives

· 2 packed tablespoons parsley leaves

· 2 garlic cloves, peeled

· 3 scallions, white and green parts

· 1 tablespoon fresh lemon juice, plus more to taste

· ¼ teaspoon black pepper, plus more for serving

· 2 tablespoons extra-virgin olive oil, plus more for drizzling

· ⅔ cup sliced sugar-snap peas

· 1 cup baby arugula

1. Step 1

In a pot of heavily salted water, cook the tortellini according to the package directions.

2. Step 2

Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal ¼ cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for ¾ cup, and set it aside. (Reserve any remaining fennel for another use.)

3. Step 3

Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, ½ teaspoon fine sea salt and ¼ teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.

4. Step 4

As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it’s still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.

5. Step 5

Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.

6. Step 6

To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.

Zucchini Gazpacho with Mint and Basil

ZUCCHINI AND HERB

Sauté 2½ pounds chopped zucchini in 2 tablespoons butter over medium heat until tender, 15 to 20 minutes; let cool. Combine with 1 thick bread slice; ¼ cup each basil, parsley and mint; 2 tablespoons olive oil; 3 tablespoons lemon juice; 1 cup water; salt and pepper. Garnish: Toasted pine nuts or cooked corn kernels cut off the cob.

Gluten Free Chocolate Zucchini Bread (or muffins)

These are so healthy they are positively medicinal! But sooooo tasty! Towards the end of the zucchini season, when I can’t stand it anymore or when I am faced with a baseball bat zucchini, I just grate it up and Ziploc freeze it in 1 c amounts so I can make these muffins all winter long · 1 cup Justin’s chocolate hazelnut butter blend or if Paleo, use almond butter sweetened with 1 tbsp of maple syrup and 1-2 tbsp of cocoa powder | You Can Buy Nut Butter Here

· 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)

· 2 large eggs

· 2 tbsp grade b maple syrup

· 1 tbsp pure vanilla

· 1 tsp apple cider vinegar

· 1/2 tsp baking soda

· 1/8 tsp sea salt · 1–2 tbsp mini chocolate chips (enjoy life)

1. Preheat the oven to 400 F.

2. In a medium bowl combine the chocolate hazelnut butter, eggs, maple syrup, vanilla and sea salt and blend with a hand held mixer for 2 minutes on medium speed.

3. Add baking soda and vinegar (will fizz up) and blend for 30 more seconds.

4. Stir in shredded zucchini. If really watery, squeeze out excess water.

5. Place in a lined or greased loaf pan. You can use one 5×9″ pan or 2 mini loaf pans.

6. Top with 1-2 tbsp of mini chocolate chips.

7. Bake for 23-28 minutes if you have mini loaf pans and 35-50 minutes for large loaf pans. Start testing with a toothpick at 35 minutes and when it comes out clean when