What’s Inside This Week?
September 24, 2026
Essentials Box
- Spicy Lettuce Mix, 8oz, $5.00
- Mini Roma Tomato, 2lbs, $7.00
- Bunching Onions, 1 bu, $4.00
- Basil, 3oz, $3.00
- Avocados, 1.5lbs, $5.00
Original Box
- Essentials Box, plus:
- Heirloom Tomato, 2ct, $4.00
- Microgreens, 1 clam, $5.00
- Carrots, 1 bu, $3.00
- Patty Pan Squash, 2lbs, $6.00
Hearty Box
- Original Box, plus:
- Kale, 1 bu, $5.00
- Arugula, 8oz, $5.00
- Dill, 3oz, $3.00
- Cauliflower, 1 head, $3.00
Welcome to the world, baby Iris!
We’ve finally met baby Iris — she’s home, healthy, and a tiny 4lbs. Myron continues to take time with his family, and we’ve been holding down the fort with the help of Preston, Ray, and WWOOFers Khalilah and Melia. They’ve taken charge of the microgreens and are doing a wonderful job. Congratulations to the whole family.
Field Notes
This week we’re finally digging into some of the work that’s been sitting on our list — getting ready for one of the largest El Niño storms on the horizon, expected to break records. Governor Newsom has already declared a state of emergency, which allows federal agencies to begin preparing for it as well. Our first steps: freshening up the chainsaws and clearing out the creek line of all the overgrown willows.
We’ve also applied to the Natural Resources Conservation Service and the Farm Service Agency, hoping to line up support or coverage in case of any major damage this season. Better to have that groundwork laid now than to be scrambling for it later.
A row of basil catching the evening sun.
Pollinator-attracting flowers looking beautiful in the garden right now.
Storage Tips
Greens: spicy lettuce mix, kale, arugula → wrap in a towel, bag in fridge; 5–7 days.
Herbs: basil → jar of water on counter, never fridge. Dill → damp towel, bagged in fridge; 4–5 days.
Alliums: bunching onions → fridge crisper, loosely bagged.
Nightshades: mini roma, heirloom tomatoes → counter, never fridge.
Roots: carrots → fridge crisper, bagged; store greens separately.
Squash: patty pan → fridge crisper, unwashed; 4–5 days.
Brassicas: cauliflower → fridge crisper, loosely bagged; 5–7 days.
Microgreens: clamshell, fridge; use within 5–7 days.
Fruit: avocados → counter to ripen, then fridge.
Patty Pan Squash and Heirloom Tomato Sauté with Basil
Patty pan squash and heirloom tomato sauté is a fast, simple way to use both vegetables while they’re at their late-summer best — a quick stovetop dish finished with plenty of fresh basil. This patty pan squash and heirloom tomato sauté comes together in twenty-five minutes and works as a side or a light meal on its own.
Ingredients
- 2lbs patty pan squash, sliced or quartered
- 2 heirloom tomatoes, cut into chunks
- 1 bunching onion, sliced (whites and greens)
- 3 tbsp olive oil
- Salt & black pepper
- 1/3 cup fresh basil, torn
- Optional: grated Parmesan
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add patty pan squash and cook 6–8 minutes, stirring occasionally, until golden and just tender.
- Add bunching onion whites and cook 2 minutes more.
- Add heirloom tomatoes and cook 3–4 minutes, just until they begin to soften and release their juices — don’t overcook them.
- Season generously with salt and pepper. Remove from heat.
- Stir in bunching onion greens and torn basil. Top with Parmesan if using. Serve warm.
Why patty pan squash deserves more attention
Patty pan squash — that small, scalloped, flying-saucer-shaped summer squash — cooks up firmer and slightly nuttier than zucchini, which makes it excellent for a quick sauté where you want some texture to hold up against high heat. Its mild flavor also makes it a great partner for something bold like a ripe heirloom tomato, letting the tomato’s sweetness and acidity lead the dish.
The order of operations in this patty pan squash and heirloom tomato sauté matters more than it might seem. Squash first, so it has time to caramelize and develop real flavor. Tomatoes last, so they stay bright and don’t turn the whole pan watery. Basil at the very end, off the heat, so it stays fragrant instead of wilting into the dish.
This is also a great base recipe to build from: add a fried or poached egg on top for breakfast, toss it with pasta for a fast dinner, or spoon it over crusty bread for something closer to bruschetta. One skillet, very little cleanup, and it works with whatever summer squash and tomatoes you have on hand.
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