Three More Weeks to Go
September 16, 2010
Sweet Potatoes
Week of September 13, 2010
Dear All,
It has been a busy week at Rolling Acres Farm. Last Thursday our children Caia and Briana arrived with their ten month old babies, Caleb and Lyla. Kevin, our son-in-law was able to come as well. I just took Caia and Caleb to the airport this afternoon and will be taking Bri, Kevin and Lyla tomorrow for an early flight out of Omaha. Thank goodness that we live only an hour away from a good airport!
Before I forget, I must apologize for not remembering to put radishes in your baskets/bags last week. When we got home from market, we found them in the refrigerator. You will be getting them this week for sure.
As I have mentioned in previous newsletters, the garden is winding down. I have gotten some spaghetti squash from my friend Cliff in Adair. I went over last Sunday to pick it up. Cliff told me to let you know that he thinks the best way to eat spaghetti squash is to bake it, refrigerate it for twenty four hours, scoop out the pulp, add some vegetables like cherry tomatoes, green peppers, radishes and green onions and top it off with your favorite salad dressing. That’s right, prepare and eat it like a pasta salad. I haven’t tried it yet but intend to do so in the near future.
This week’s produce:
Green onions
Radishes
Green/red peppers
Spaghetti squash
Sweet potatoes
Yukon Gold Potatoes
Green Beans
From now until the season ends on October 4th, you will be receiving several kinds of winter squash. As we put them in your bags/baskets, I will include recipes. Many of you probably already have some favorite recipes. If you would like to share them, please feel free to email them to me.
How to Cook Spaghetti Squash Recipe
Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.
Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.
You will need:
• 1 spaghetti squash.
• Large sharp knife.
• Baking pan.
• Oven.
• Kitchen fork.
Prick the spaghetti squash all over with a skewer so it will not burst while baking.
• Place whole squash in a shallow baking pan.
• Bake in preheated 375 F oven for 1 hour.
• When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
• Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
• Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
• Cooked spaghetti squash is usually served with a sauce or gravy because the flesh is very bland in flavor.
• It may be served alone as a side dish with the addition of salt, pepper, and butter.
http://homecooking.about.com/od/vegetablerecipes/ss/spagsquashsbs_6.htm
| Spaghetti Squash I |
Submitted By: James Photo By: WANDA
|
“The strands of a baked spaghetti squash are tossed with feta cheese, sautéed vegetables, olives, and basil.”
Ingredients:
| 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 |
Directions:
| 1. | Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. |
| 2. | 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. |
| 3. | Meanwhile, heat oil in a skillet over medium heat. Sauté onion in oil until tender. Add garlic and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. |
| 4. | Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, feta cheese, olives, and basil. Serve warm. |
| ALL RIGHTS RESERVED © 2010 Allrecipes.com | Printed from Allrecipes.com 9/13/2010 |
http://allrecipes.com//Recipe/spaghetti-squash-i/Detail.aspx
Thank you for remembering your bags and baskets!
Until next week……. Denise
