Fall is in the air! We're relishing in the change of seasons - the cooler air, the shortening of days, and the flavors of fall. We're loving the bounty of broccoli (steamed and tossed with garlic butter!), and eating sweet peppers like apples. Cucumbers are nearing their end. The green beans are plump and crisp, and our kale looks and tastes amazing.
This week's share includes spaghetti squash and honey boat delicata squash. Winter squash season is here! We grow six varieties - spaghetti, delicata, acorn, honeynut, butternut, and pie pumpkins. Each is unique in flavor and texture, and each can be used in different ways in the kitchen. Spaghetti squash can be cooked in different way - baked whole or cut in half, even microwaved. This article (https://cookieandkate.com/how-to-cook-spaghetti-squash/) shares our preferred method: cut in half, rubbed with olive oil, and roasted cut side down. Once cooked, the spaghetti squash can be used in all sorts of recipes. We like ours simply tossed with olive oil, salt, pepper, and parmesan or tossed with a spice mix - like garam masala.
Delicata squash, also called sweet potato squash, is thin-skinned and super sweet. Don't bother peeling it, just cut them in half, scrape out the seeds, and cut into half moons about 1/2 inch thick. Toss with oil and salt and roast at 425 degrees for about 25 minutes. My mouth is watering thinking about eating this...
Another reminder - our Harvest Party is next weekend! Join us for a potluck, wood-fired pizzas, self-guided farm tours, and family friendly fun. If you are planning to attend, please RSVP here. We're looking forward to celebrating another bountiful CSA season with you all.
Craig & Lauren