On a Saturday in late October, Carolyn Phinney stands hip-deep in a half acre of vegetables, at the nucleus of what will one day be 15 acres of productive farmland. “You can’t even see the pathways,” she says, surrounded by the literal fruits of her labors. The patch is a wealth of herbs, tomatoes, eggplants, peppers, kale, winter squash, and zucchini. So much zucchini — fruits the size of bowling pins hidden under leaves as big as umbrellas.