“I have no special talents. I am only passionately curious.”
-Albert Einstein
Summer Share Box 11 Crop List
- Spaghetti Squash – All Shares
- Red Potatoes – All Shares
- Eggplant – All Shares
- Summer Squash – All Shares
- Peppers (Bell, Hot Wax, Jalapeño) – All Shares
- Romaine Lettuce – All Shares
- Mini Tomatoes – All Shares
- Slicing Tomatoes – All Shares
- Torpedo Melon – Half Shares
- Okra – Half Shares
- Watermelon (not pictured) or Cantaloupe – Full Shares
- Purple Basil – Full Shares (not pictured)
Farmer’s Notes
*The crop of the week is spaghetti squash – bake it like any other winter squash or make spaghetti noodles with it
*We have lots of beautiful tomatoes, eggplant and large green peppers for you this week – enjoy the bounty
*We stuffed peppers tonight for supper and enjoyed them immensely – grill the hollowed out peppers before stuffing them to bring out their sweetness
*We have now begun harvesting from our 2nd summer squash planting – lots of zucchini to come for zoodles, breads, cakes, oh my
*We are moving from the watermelon to the cantaloupe now for the melons
*Our 2nd planting of sweet corn will be ready for the next delivery
*Let us know if you still want a ‘salsa box’ for next week’s delivery for $35, or our ‘pesto box’ for $25
* The golden beets did not fit into the boxes this week – probably in the week 13 box
*We are consistently getting rain now which is a blessing
*Enjoy your week 11 box, and make sure that you return it to us
I want to put in a plug for our Fall Share and our Winter Share at this time. We have been busy transplanting all sorts of cool weather crops and storage crops: carrots, beets, broccoli, cabbage, cauliflower, kale, brussel sprouts, collard greens, kohlrabi, parsley, daikon radishes, turnips, scallions, swiss chard, boc choy, napa, lettuce, spinach, Asian greens and many others. We will also continue to give and store potatoes, winter squash, onions, rutabaga and others. Both shares are 5 bi-weekly deliveries in late fall and winter respectively and both cost $250 – info and sing-up is on our website here: https://earthdancefarm.
We would love to have you join us for these seasons of eating in tune with what nature provides.
~Norm
Crop of the Week: Spaghetti Squash
Spaghetti squash, or Cucurbita Pepo, is a unique winter squash variety that is part of the Cucurbitacea family and tends to be the first of the winter squashes to ripen. It is well known for its noodle-like texture, which occurred from the presence of a recessive gene, and is commonly used as a healthy low-carb alternative that is loaded with vitamin A, folate, folic acid, beta-carotene, and potassium, and is also a great source of fiber. Spaghetti squash is great for roasting, steaming, and baking. Once cooked, the flesh can be shredded with a fork to make the stringy noodles. It’s simply delicious with some butter, parmesan cheese, and salt and pepper. However, it also goes well in many dishes like stir fries, casseroles, gratens, bakes, and as a pasta substitute to name a few. Down below you will find a couple recipe ideas for this yummy vegetable. We hope you enjoy it!
Some Recipes to Try:
| Servings |
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Ingredients
- 2 pound spaghetti squash halved and seeded
- 2 Tbsp extra virgin olive oil or as needed
- 1/2 tsp salt
- 2 Tbsp freshly grated parmesean
Ingredients
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
- Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.
- **Added note** This is a really easy recipe to play around with and add other things you may like!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 spaghetti squash halved and seeded
- 2 Tbsp olive oil - divided or more as needed
- 1 clove garlic, or more to taste minced
- 1 large bell pepper chopped
- 2 medium tomatoes chopped
- 1 tsp dried basil
- 3/4 cup chevre, or other soft goat cheese crumbled
- salt and freshly ground pepper to taste
- 3 Tbsp dried bread crumbs or more to taste
- 3 Tbsp butter, or more to taste cut into small cubes
Ingredients
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of the spaghetti squash with 1 tablespoon olive oil and place cut-side down on a baking sheet.
- Bake in the preheated oven on the middle rack until squash is easily pierced with a fork, about 25 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add bell pepper. Cook and stir until softened, about 3 minutes. Stir in tomatoes and basil, cover, and cook, stirring occasionally, until soft, about 10 minutes.
- Remove spaghetti squash from oven, cool slightly, and shred the cooked squash into spaghetti-like strands. Place strands in a bowl. Add bell pepper mixture, goat cheese, salt, and black pepper and mix until well combined. Spoon mixture back into the squash halves. Sprinkle with breadcrumbs and butter cubes.
- Bake in the preheated oven until filling is bubbly and bread crumbs are browned, about 15 minutes.
