There is a chill in the air! I love the fall weather, but I am hoping to have a nice long autumn this year. Many of our plants got a blanket to cuddle with last night with freeze advisory in effect. I don’t think we had a frost at our location, though I did hear that many areas had lows in the 30-33 range. Brrr!
Members have another spaghetti squash this week. If you’d like to save this for later eating, wipe down with a 1:10, bleach:water solution and it will keep for several months. This is a good practice for any of the winter squash or pumpkin varieties you’d like to keep rather than eat now. Try something different than the usual spaghetti sauce topping, maybe with parmasean and herbs or in a Spiced Squash Pancake!
Beets and green beans also made it into this weeks share. I will admit that I am not a fan of beets, though I will try them if they are one someone else’s table. That said this recipe for roasted beets over beet greens looks interesting, and would be a great way to use it all. Green bean casserole will always be my favorite way to eat these lovelies, but it’s good to mix it up a bit with Balsamic Green Beans.
The last few items will go together quite nicely in a Ratatouille: onion, green pepper, eggplant and summer squash.
Enjoy this lovely cool weather!
Embarrassing, but I am just getting this up, 4 days after our drop. I got so busy with canning lots of good things to eat, that I forgot! Now that I’ve got the apples turned into preserves and apples for crisps, peaches jammed with basil and another batch of cucumbers pickled, I’ve remembered to post what our members took home on Friday.
With our strange growing year, I’m lucky to be able to supplement shares with produce from my mother’s market garden from time to time. This week, there were quite a few additions: kohlrabi, cucumbers, tomatoes, green onions and green peppers. The summer squash, carrots, shallots, green beans and spaghetti squash are from the farm.
A few notes on the produce that you might not be very familiar with: the kohlrabi is a member of the cabbage family. My sister likes to peel and slice it and eat it with ranch dressing. They are supposed to be quite a tasty addition to soups and can be roasted or steamed and served most any way you like: butter or cream and salt and pepper might be nice. You can also shred them and turn them into coleslaw.
Spaghetti squash is a winter squash and one of the toughest veggies to get into. You’ll need a sharp, strong knife and a little patience. To prepare, cut in half lengthwise, scoop the seeds out and roast in the oven, flesh side down at 350 degrees. Check for done-ness after about 20 minutes. When it’s cooked carefully turn it cut-side up and let cool a bit – it will be steamy. Then just scrape out the insides with a fork and top with your favorite pasta sauce. It has a stringy flesh, like spaghetti and has a nice sweetness that balances out a tomato based sauce.
We’re very excited about today’s box, We will be using the same ingredients for supper (tonight and probably for a few more!) The tall yellow-ish squash in the back is spaghetti squash. Click here to find out how to cook this baby. Once cooked you can shred the insides to use it as the pasta in your spaghetti, hence the name. The rest of the ingredients can be used for a yummy homemade pasta sauce and then some. The rest of the box is tomatoes (all ripe regardless of the color!), onion, oregano (the smaller leaved herb), basil, bell peppers of varying colors, summer squash (the round, flat white squash) and an eggplant. Several boxes got 2 bell peppers instead of an eggplant as our plants haven’t been producing much.
The eggplant and summer squash are optional ingredients in the following recipe. If you choose to use them, peel and either chop or slice them to your desired size and saute at the same time as the onion and bell pepper. Or, click here to lean how else to use the eggplant, and here to find out about the summer squash.
Square Peg’s Pasta Sauce
3 lbs tomatoes roughly chopped (seeded or not, your choice)
1/4 cup chopped onion (add more if you like more onion flavor)
1 cup chopped green pepper (more or less to your taste)
2 cloves minced garlic
1 cup chopped summer squash (optional)
1 cup chopped mushrooms (optional)
1 cup chopped eggplant (optional)
2 Tablespoons chopped fresh basil
1 Tablespoon chopped fresh oregano
Splash of white wine or balsamic vinegar (optional, but recommended)
salt and pepper to taste
Add olive oil to your pan on medium heat. I always use my large cast iron skillet. Once the pan and oil are warmed, add onion, pepper, squash eggplant and mushrooms to the skillet and saute till the onion is translucent and the other vegetables are tender. Add the garlic basil and oregano to the mix and stir constantly for about a minute. Stir in the chopped tomatoes and the vinegar of your choice and allow this to start to bubble, turn heat to med-low and simmer until the consistency is how you like it. Salt and pepper to taste. Serve over spaghetti squash or pasta.
If you prefer a smoother texture, pop it in your food processor or blender when done or blend all the ingredients and add to a stock pot to simmer until it reached the desired consistency.
This is just a base recipe, I don’t often cook it from a recipe and just add what sounds good!