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Week 8

Hi everyone –

Sorry I missed a few weeks in there... life has been very busy.

Sungold cherry tomatoes

Things at the farm are going well – we had a hot, dry start to July, and now we've had a nice amount of rain, so most everything is growing happily. ​​We're harvesting very often to keep up with how quickly everything is ripening. ​​

The zucchini and summer squash are doing well despite the setback they had earlier in June when a fair number of them were washed away by heavy rains and a torrent of mud from a neighboring field. ​​The peas are starting to fade, but there are still buckets of them coming in every few days, and now the beans are starting up.

Black Krim tomatoes

And the really exciting news is that the tomatoes have arrived, ladies and gentlemen! Of course, not all at once, ​​​​but there is a nice supply of cherry tomatoes that are ripe and practically bursting with juicy sweetness ​​(I'm remembering how a few of them tasted today when we were working in the greenhouse) and some of the sandwich tomatoes are ready, too. ​​We had two Black Krims for lunch – ​​I forgot how much I love tomato sandwiches.

​​And for any of you who are in our CSA, you'll be enjoying them soon!

Andrew and I made a version of Egg Foo Young for dinner tonight, and it was very tasty – it's more of an Egg Foo scramble than an omelet, but we had it over some couscous, and loved it. Rice might be the more obvious choice, of course, but we had limited options…

Here's what we did:



1 cup water

1 Tbsp soy sauce

1 Tbsp cornstarch

2 tsp sesame oil (or another oil)

  • Mix until smooth in a small sauce pan and then bring to a boil on high heat, stirring constantly.

  • Reduce heat and simmer for about a minute until the gravy thickens and becomes clear.

Veggies and Eggs

1-2 Tbsp oil

1 onion, chopped

scallions (about 4)

1 green pepper, chopped

peas (a good-sized handful, cut in half or thirds)

arugula (optional)

4-6 eggs

1 Tbsp soy sauce

black pepper, to taste

Thai basil (or other herb of your choice - optional)


  1. In a wok pan or large, nonstick skillet, heat up the oil.

  2. Add the onion (chopped as fine as you like it), scallions, green pepper and peas (can be snow, snap or shelled peas). We also threw in some arugula at the last minute and let it wilt down.

  3. In a separate bowl, mix 4-6 eggs (depending on the number of people eating), soy sauce and black pepper. I also had come Thai basil in my garden, so I minced some of that and added it to the egg mixture.

  4. Once the veggies have stir-fried until they're tender-crisp, reduce the heat to low and add the eggs. Cook until the eggs have set, and if there are more veggies than eggs, try scrambling the whole mixture- it works quite well.

  5. Serve over rice or couscous with the gravy drizzled on top.

NOTE: the great thing is all these veggies are optional and easily replaced by others – beans, bean sprouts, shredded broccoli or cabbage, chopped carrots, corn, etc. Whatever sounds tasty to you.

Hope you're all enjoying your summer!

Sarah VanNorstrand

for Lucky Moon Farm

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