Farm Share Field Kit – experience the farm, from home. Every carefully curated ingredient necessary to make a seasonal meal paired with an immersive take-home learning guide. Field Kit is your opportunity to engage deeply in ecological agriculture and real food with your children.

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Fall 2020

Fall Field Kit

Autumn is a time of harvest and abundance on the farm. Abundance can mean so many things. 

When pondering abundance, you might think first about physical things that you have: toys, games, food, clothing – but we can also have an abundance of non-physical things, like love, time, patience, and hope. What goes along with abundance, is sharing. Our Fall 2020 Field Kit helps you and your family explore abundance and includes everything you need to celebrate a wonderful Bean and Butternut Squash Soup with Kale and Toasted Bread.

Available starting December 8th

Field Guide

An interactive passport – download the seasonal workbook to participate at home.


Cranberry Bean and Butternut Squash Soup with Kale and Toasted Bread

Important Note:
soak your beans the night before you want to cook your meal.


2 cups cooked cranberry, or similar beans
6 cups liquid – use vegetable stock and/or reserved bean liquid combined with water
2 yellow onions, sliced thin
4 sage leaves, picked
1  bay leaf
1 medium butternut squash, peeled, seeded, and cut ½” cubes
1 loaf oiled, toasted bread
1 bunch sauted kale
olive oil

Prep Cranberry Beans

  • 1 cup cranberry beans
  • water or vegetable stock
  • salt

Rinse beans well in cold water, removing any stones and debris. Place in a pot or bowl and cover with cold water by at least 4 inches. Place in the refrigerator overnight to soak.Cover the cranberry beans with 2 inches of water and soak overnight in the refrigerator. Remove the beans, drain and rinse. Place the beans in a pot and cover with water or vegetable stock. If using just water, add a carrot, half of an onion and a bay leaf. Bring the beans to a boil and then simmer until the beans are tender. Roughly 1.5 hours. Season with salt when cooked. Keep the beans covered in cooking liquid until ready to use – this will keep them moist and tender. Reserve excess bean liquid.

Toast the Bread

  • 1 loaf bread
  • olive oil

Preheat the oven to 350 degrees.
Slice the bread about ½” thick and brush or drizzle with olive oil. Place the bread on a backing sheet on the top rack. Rotate the bread and flip once until both sides are toasted golden brown.

Sautee the Kale

  • 1 bunch kale
  • 1 clove garlic, finely chopped
  • olive oil
  • salt

Remove stems from the kale and roughly chop the leaves. Cut the stems into 1″ segments.

Preheat a saute pan over medium-low heat. Add enough oil to coat the bottom of the pan and heat until just shimmering. Add garlic and sizzle for 15 seconds, then add the stems and cook for 2 minutes. Add the leaves and sprinkle with salt. Stir to cook the leaves evenly and prevent the garlic from burning. Cook until tender and set aside.

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FIELD KIT would not be the success it is without the generous contributions from these members of The Ecology Center village.

Give a Field Kit

The Ecology Center believes in a world that gives more than it takes. We have committed to donating as many Field Kits as possible to families who might not otherwise have access. Your donated Field Kit will go directly to children in San Juan Capistrano and South Orange County.


We can learn so much from our elders. Ask about your heritage, and relationship to food. Join the conversation by tagging your drawing #InterviewAnElder on instagram!