CSA September 16, 2015

This Week’s CSA


Spaghetti squash:  I used to dislike spaghetti squash mainly because of unrealistic expectations.  In my unconscious mind I anticipated that it would be similar to other winter squash, but the texture is all wrong,  and the taste is light and delicate.  I don’t think I really imagined it to taste like spaghetti, but one can always hope.  It took years for me to clear my mind of these falsehoods and really taste spaghetti squash and not compare it to anything else.  Carob falls into the same predicament, people use it as a chocolate substitute and thus are never satisfied.  The people who like carob see it as its own food, not a replacement.

Like other winter squash we bake it whole in the oven at 375 degrees.  Once the flesh is soft (test with a fork) the squash can cool before cutting it open and removing the seeds.  The flesh can then be scooped out and served.


Buttercup squash:  Everyone asks for Butternut squash at the market looking for a deep orange-fleshed, sweet flavor.  Unfortunately butternut doesn’t grow well in our cool climate; that’s not to say it cannot be done, it’s just not optimal.  The answer is buttercup, a sweet, rich tasting winter squash.  Great stuffed, souped or made into a pie.


Macintosh apples:  These beautiful fruits are a gift from Laura Mae.  Usually we wait until there is a light frost to sweeten the apples, but this year the neighborhood bear decided it was time to harvest.


Cayenne peppers:  Cayenne peppers are slender, long, and bright red. They are thought to have originated in South American. Cayenne peppers can be used fresh or dried and can vary in spice level due to many growing variables. Removing any seeds and veins helps reduce the level of spice but always make sure to wash your hands after cutting raw chiles and taste a tiny bit raw to check the heat level.

Other veggies in the box:  salad mix, celery root, Walla onions, kale, thyme, bell peppers.


This one is on our website, but worth repeating

Greek 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

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Place spaghetti squash with 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. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Source: All Recipes