A local group with a great mission

We have a guest writer this week! Jeff Tripp shares a little of his experiences and provides an introduction to the Say Something Foundation. If that sounds familiar to you, it might be from information about a cornhole tournament they have coming up soon. They'll be using the farmers' market pavilion for their fundraiser, and we hope you'll consider learning more about the organization and the work they do educating others about suicide prevention.

September 11-13

Fundraiser for the farmers' market

A lot of hard work went into gathering items for Farm to Table. Although we canceled the dinner because we didn't want to put anyone at risk, we've moved the auction to Facebook. Bidding will start tomorrow morning at 6 AM. You can click below to get a preview of the items.

Talking about mental health

A couple of practical resources

• This website has really simple dialog prompts and things to consider when talking to others about their mental health: Columbia University Department of Psychiatry
• Listen—and I mean really listen. Check out these nonjudgemental listening tips.
• The best thing you can do is be honest and ask if someone is okay.

September 19

Cycle Parade Update

We're still on for the Cycle Parade for now. Unless there is a stay-at-home order put in place, we'll proceed with the event. Participants will need to wear masks and decorate their bike or nonmotorized vehicle in a coronavirus theme. We'll give away a new bike to the kid with the best decorated bike. Registration is required, so please arrive by 9:45 AM at the latest. Helmet fittings and free helmets will also be available from 8-9:45 AM.

Courtesy of Show Me the Yummy

Make Ahead Breakfast!

You can make these ahead and store them in the fridge or freezer. Simply pop them in the microwave to re-heat.

Ingredients

• 1 tablespoon olive oil
• 1 cup red pepper measured after chopping
• 1 cup green pepper measured after chopping
• 1 cup yellow onion measured after chopping
• 2 cups baby spinach - roughly chopped measured/packed before chopping
• 1 cup mushrooms measured before chopping
• 2 cloves garlic minced
• salt to taste
• 4 whole eggs
• 4 egg whites
• hot sauce optional for drizzling on top (optional)

Directions

1. Preheat oven to 350 degrees F. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside.
2. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender.
3. Add spinach and mushrooms, and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat.
4. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan.
5. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked.

Nutritional Information

Calories: 50; Fat 2g; Cholesterol 62mg; Sodium 47mg; Potassium 161mg; Carbohydrates 3g; Fiber 1g; Sugar 1g; Protein 4g.