9/6 CSA

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Spaghetti Squash!

The very first of the fall/winter squash is coming to you this week, plus many summer crops to enjoy while you still can!

As fall rolls around, so does our Annual Farm Tour and Potluck. We hope you can join us on Saturday, October 1.  Read more about the event, and then leave a comment on either this  blog, or our Facebook event page, letting us know how many people in your group.  Thank you!



IN YOUR SHARE THIS WEEK

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Boiled Edamame sprinkled with salt -- so simple; so good!

--> SPAGHETTI SQUASH - This is a small "personal size" variety called Angel Hair.  It's egg-shaped with dark yellow skin, and has a sweet, nutty flavor.  Great with just a little butter and salt, or add tomatoes and cheese for a gluten-free "pasta" dish like the one pictured here. If you've never tried Spaghetti Squash before, read about different ways to prepare them in About Spaghetti Squash.

--> TOMATOES -- the heirlooms are slowing down, but we're still getting lots of great-tasting hybrids and romas.

--> CUCUMBERS - also slowing down, but still quite a few, and they're as refreshing as ever. Try the Asian Cucumber Salad pictured here, or make a garden gazpacho with the tomatoes, cucumbers, and garlic.

--> GARLIC -- good with anything!

--> YOUR CHOICE OF:  Leeks (right) or Scallions (left).  The scallions are larger than the leeks, so look at the tops to make sure you're getting what you want.  Leeks have flat leaves, and scallions have hollow leaves, like onions. Henry grows true scallions, which unlike the green onions sold as scallions in most stores, never form a bulb.  By this time in the season, they are bulking up, and at first glance you'd think they were leeks.  The leeks, by contrast, have not yet bulked up, so are long and slender, silky and mild, perfect for a leek soup, or sautéed leeks.

--> YOUR CHOICE OF:  Okra or Edamame.  

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Sage

--> YOUR CHOICE OF HERB --  Teresa will supply you with some of her lush and aromatic herbs. We'll send you a list tomorrow, but you'll probably get to choose from Sage, Thyme, Mint, and others. Before they were culinary, all herbs were medicinal, so sprinkle them liberally on whatever you make this week and you'll be doing your tastebuds and your whole body a favor!  And no matter what herb you get, it'll be great in the Herbed Spaghetti Squash with Garlic and Cheese recipe on this blog.