​So we (actually the boy) made the dish. It was delish!! And because he made it, he ate it without complaint and has now realized he DOES like squash and zucchini.
However you arrive at the destination - just arrive!!
#KidsCookToo #IfTheyMakeItTheyWillEatIt #Success

​This past week we were able to add Sumner Food Bank into our #FeedTheCommunity routine.
Below is an example of how our produce gets mixed into the weekly distribution at #FamilyWorksSeattle amongst many other food types. We are glad some fresh food can be a part of the picture.
Curious to see how we will be integrated in Sumner?!?
#GrowFoodForYourCommunity #EveryBitCounts #ShareTheBounty

​Took a walk thru the garden - so much beauty.
#FlowerPower #BrightenYourDay #UrbanGardening

​Here's the recipe we included with this week's share - let us know how it turned out!!
Roasted Garlic-Parmesan Zucchini, Squash and Tomatoes
Ingredients
1-lb zucchini, cut into 1/2-inch thick slices
1-lb yellow squash, cut into 1/2-inch thick slices
2 cups small to medium tomatoes , sliced into halves
3 Tbsp olive oil
4 cloves garlic , minced (1 1/2 Tbsp)
1 1/4 tsp Italian seasoning
Salt and freshly ground black pepper
1 cup (2.4 oz) finely shredded Parmesan cheese
Fresh or dried parsley , for garnish (optional)
Instructions
Preheat oven to 400 degrees. Line an 18 by 13-inch rimmed baking sheet with a sheet of parchment paper or aluminum foil.
In a small bowl whisk together olive oil, garlic and Italian seasoning (if possible let rest 5 - 10 minutes to allow flavors to infuse into oil). Place zucchini, squash and tomatoes in a large mixing bowl. Pour olive oil mixture over top and gently toss with hands to evenly coat.
Pour onto prepared baking dish and spread into an even layer. Season with salt and pepper. Sprinkle Parmesan over the top of each. Roast in preheated oven 25 - 30 minutes until veggies are tender and Parmesan is golden brown. Garnish with parsley if desired and serve warm.

Thanks go out to Kristina S. for this refreshing caprese It may be the end of summer, but no one told the tomatoes ​

​Calling all #FreshList folks - check your email now for this week's harvest. It's a real beauty!!
#SupportSmallFoodGrowers #FreshListIsRockingIt

​"I sliced up one of the tomatoes and some basil that I got in my produce from Jon the Farmer - Urban Farmer, added some Olive oil salt and pepper and it's a perfect accompaniment with my lobster ravioli and Alfredo sauce."
Anita, this is definitely making it to the Foodie Corner on our website. Mouthwatering!!
#ShareYourDish #FreshFood #EatWellBeWell

​Had the neighborhood girls over yesterday, so why not harvest (and in turn gobble up) some tomatoes?? They were eating the bigger ones like apples!
#GetKidsInvolved #EatWellBeWell #TheseGirlsAreAwesome

​These are a few of our favorite things: Lagana Pasta, Blackfish tea, sunflowers and fresh squash, lemon cucumbers & tomatoes!!
#LaganaFoods #BlackfishDistillery #UrbanFarmer