SPAGHETTI SQUASH
This picture doesn’t really show the winter squashes very well, but they are there, all of those little dots. We have cut them all from their vines and hopefully this week I will get them in for the winter…frost is just around the corner! They are extremely sensitive to cold weather especially now that their leaves have died back and they have no protection.
This week I will give out spaghetti squash. It is a very unique squash; once cooked the insides are stringy, sort of like spaghetti. It is kind of crunchy in texture and has a nice sweet flavor. We like to bake it and then saute it with butter, garlic, tomatoes and edamames.
PYO PUMPKIN POTLUCK!!!Saturday October 2nd from 10-2
Don’t miss out on “the Great Pumpkin”! We will take a wagon ride out to the patch, harvest pumpkins and then head back to the barn for a potluck lunch.
Tomato Tasting
This weekend we compared flavors of all of our tomatoes. I must admit, they were all pretty good, but we did have our favorites. I think mine was Prudence Purple, Zach’s was Black Prince. And actually Jet Star was a close second for me. Some of you have given me some great feedback on the veggies you like/dislike…keep it coming, it is YOUR share and I make my seed order based on your tastebuds! Feedback is good!
This Week’s Loot: a bit o’ lettuce, kale, onions, potatoes, spaghetti squash, edamame, carrot last of the summer squash and zucchini, oh yea and tomatoes : )
Next Week’s Loot: Leek, carrot, beet, chard, tomatoes
Recipe
Zach’s Style Spaghetti Squash
Bake squash until adente. Remove from skin, then saute with onions, garlic and cooked edamame. Garnish with fresh tomatoes and Parmesan cheese.
Italian Spaghetti Squash
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.
