Hello Members - Happy Friday - Hope your week has gone well - as we get ready for the weekend!
Sharing a picture of a white acorn squash - a new variety for us this year - which will be ready in a few more weeks!
And yes this is a fruit week - our third - not sure what fruit will be in your share - will know early next week and will send an email out to let you know!
Fruit Shares are delivered with the vegetable shares to the same location and same time. Second - the fruit shares are all the same - no choice is involved - the best available fruit is chosen for the time frame of the share. Third - the fruit shares will be packed in the brown cardboard boxes - they will have a label that says fruit share and has your name. The fruit shares are provided by Altamont Orchards. Please - Do Not Return the containers or bags that the fruits are in. Please return the share boxes! Thank you!
If you are missing an item from your share - first - sorry for the packing error and second please send me an email and I will give you a credit on Harvie Balance which will be deducted from your next share cost.
Couple of new items in your shares this week - personalized spaghetti squash - which is the same as a spaghetti squash - just a smaller version - and second is the cantaloupe - which we were able to access from a different source than Altamont Orchards and that is why it is included in your vegetable share.
DON’T OVERCOOK YOUR SQUASH!
The most important tip I have for roasting spaghetti squash in the oven is to not roast it for too long. Yes, you can overcook spaghetti squash even if it doesn’t seem like so!
- For a 2-pound spaghetti squash (which is average size), I used to think I needed 50 to 60 minutes for the squash to be tender. I wanted my fork to fall through it with no effort.
- BUT that just resulted in the squash noodles being too soggy and mushy, which did not make for an appealing texture, especially when using the roasted spaghetti squash as a stand-in for noodles.
Now, I’ve drastically cut down my roasting time; that same 2-pound spaghetti squash I now cook for 35 to 40 minutes only.
- You want the squash strands to be al dente enough to hold their texture but still tender enough to be tasty.
- As soon as the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little, your squash is done.
- If your squash is larger than 2 pounds, you’ll need to add some cooking time. Use the visual cues mentioned here to know when it is done.
Roasted Spaghetti Squash
Ingredients
1 medium spaghetti squash about 2 pounds
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
Bake the squash: Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef's knife and a cutting board that doesn't slip.
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Lay the squash down horizontally on the cutting board. Using a very sharp, sturdy chef's knife, trim off the stem and base end of the spaghetti squash so that you have a flat side on each end.
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Stand the spaghetti squash upright on the larger of the two ends, and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later.
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Drizzle the cut sides of the squash with 1/2 teaspoon olive oil each and then sprinkle the salt and pepper over the halves. Rub lightly to evenly coat the insides of the squash.
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Place the squash cut-side down on the prepared baking sheet. Do not press any holes in the squash.
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Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook or your strands will be soggy.
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Flip the squash over.
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With a fork, fluff to separate the strands. Enjoy topped with butter and herbs, a sprinkle of brown sugar, or in any recipe calling for baked spaghetti squash (see blog post above for suggestions).
Notes
- TO STORE: Refrigerate roasted spaghetti squash in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm spaghetti squash in a skillet on the stovetop over medium-low heat with a little olive oil or your sauce of choice.
- TO FREEZE: While you can freeze spaghetti squash, it may become very soggy once thawed. If you want to freeze leftovers, freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- 1 spaghetti squash, about 3 ¼ pounds
- 3 Tablespoons unrefined olive oil + more for drizzling the squash or unsalted butter
- Sea salt and freshly ground black pepper
- 2 shallots, finely chopped
- 2 large garlic cloves, minced
- ¼ teaspoon crushed red chili flakes or more to taste
- ¼ cup chopped fresh parsley or half parsley/half basil
- 2 Tablespoons grated pecorino cheese
Instructions
- Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the inside of each half with a drizzle of olive oil and season with salt and freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet and bake for 35-45 minutes* until tender.
- Heat 3 Tablespoons of oil and/or butter in a large skillet over medium heat. Add garlic and shallots and cook until fragrant, about 7 minutes. Add chili flakes and stir for a few seconds until fragrant. Turn off the heat and set aside.
- Remove squash from oven when it is cooked through and tender. Using a fork, pull the strands of squash from the peel so that it resembles spaghetti. Place the strands into a serving bowl and add the shallot/herb mixture. If you do the spaghetti squash in advance and it is no longer hot, add to the shallot/herb mixture and sauté over medium heat until warmed through. Add parsley and pecorino and toss to combine. Taste for seasoning. Since spaghetti squash is rather bland, you will need to add a good amount of salt and
VERY IMPORTANT - I want to thank you for your amazing response of returning the Boxes - Very Grateful Please keep them coming!!! Thank you for your help with this!!!
We are still very much in need of volunteers to help us at the Farm - we experience significantly low numbers of volunteers in the Summer - if you are considering volunteering at the Farm - you may visit our website www.regionalfoodbank.net and choose Volutneer at the Farm or contact one of our farmers - Brandon to learn more details about the opportunities available - brandonm@regionalfoodbank.net Thank you!
We appreciate your valued support of the CSA - Farm - and Food Bank as we grow the vegetables to feed the hungry. Thank you!
Weekend looks very warm again - please stay hydrated and enjoy your time with family and friends!
Very best, Bob
