Savoring the Seasons

Savoring The Seasons: All I can do is grin


What a lovely evening! For the 10th August in a row, I’m sitting on a Sunday evening writing about another fabulous Free Harvest Supper. I have a big, tired grin on my face and a mind full of many scenes: Jim Zaccara of Hope & Olive and Magpie Pizza driving up with the truck Foster’s Super Market loaned us to deliver supper food to the Second Congregational Church kitchen and LOTS of fresh produce donated by farmers to fill the tables of the Really, Really Free Market.

BIG grins on the faces of two teenage boys with skateboards sitting on a bench on the Common at 1 p.m. when I told them to come back at 4:30 because there would be free Bart’s ice cream. And, later, their grins as they headed to the ice cream table. Kids climbing trees. Facepainters making children’s dreams come true. Juanita Nelson sitting with friends in the midst of it all. Flowers on tables. Folks young and old dancing to the music.

And, everyone enjoying all of that great locally grown food.

Sometimes, I get so caught up with supper tasks, I don’t see the big picture of the event. This year, I invited several friends to help me remember to really savor the evening. I was thrilled to have a visit with Sophia Bonnie Wodin, formerly of Heath and now of London, Ontario, and Margaret Rossiter.

Deb Donaldson and Cayte McDonough of Conway, who had never been to the supper, did a fine job helping me see the event with fresh eyes. And, when I said, “Oh, I need recipe for this week’s column,” Deb said, “What about zucchini fritters?”

I pulled out my notebook, and said, “Fabulous. How do you make them?”

Her simple recipe can be seen below.

I’m tired, and all I can do is grin and feel immense gratitude for our wonderful community.

On CISA’s Local Hero Restaurant Day, Wednesday, Aug. 20, participating Local Hero restaurants will highlight dishes featuring locally grown products. Show your support for local agriculture and great food by dining out at one of the 54 participating Local Hero restaurants. Visit for a list of participating restaurants.

This Fall’s Farm & Food Systems Credit-Free Courses at Greenfield Community College:

◆ Farm & Food Entrepreneurship (NEW!) (equivalent to a 3 cr class), Meets Tuesdays 1 to 3:50 p.m.

◆ Introduction to Food Systems (equivalent to a 3 cr class), Meets Thursdays 1 to 4:50 p.m. from Sept. 4 to Nov. 6 and 2 Saturday Field Trips: Sept. 13 & Sept. 20 from 10 a.m. to 2:30 p.m.

◆ Mushroom Foraging & Cultivation (equivalent to a 1 cr class), Meets Fridays 9 to 11:50 a.m. from Sept. 5 to Oct. 3.

◆ Permaculture Landscape Management & Installation (equivalent to a 1 cr class), Meets Fridays 1 to 4 p.m., Sept. 12 to Oct. 3.

◆ Creating Farm & Food Cooperatives (equivalent to a 1 cr class), Meets Tuesdays 5:30 to 8:20 p.m. from Oct. 7 to Nov. 11. This is an “inside/out class” which meets inside Franklin County Jail. Students must email instructor for permission to register. Contact Andrew Stachiw at

To read course descriptions, visit:

To Register, visit:

For more information, email Abrah Dresdale at

This Week We’re Eating ...


By Deb Donaldson, Conway

Shred 1 overgrown zucchini, salt it and put it in a colander. Let it stand for about 20 minutes to drain off excess moisture. Beat 1 egg in large bowl. Squeeze juice out zucchini, then add shredded zucchini to egg. Add about ¼ C. flour, ¼ C. parmesan cheese, and black pepper to taste. Mix it all together. Heat a small amount of olive oil in frying pan. Fork zucchini/egg/flour/cheese mixture onto hot frying pan. Smash it down with a fork. Cook until golden brown on one side, then flip over and cook until golden brown on the other side.

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