>THIS WEEK’S SUBSCRIBER MENU:
• “Spaghetti” Winter Squash
• “Desiree” Potatoes
• White Turnips
• Baby Bok Choy
• Collard Greens
A lot of people are asking about the double share for Thanksgiving week. What we have done in the past is combine two weeks worth of produce into one week. So, the week of November 20—25 we will prepare two weeks worth of produce for you to pick up. Then you will not pick up the following week. This gives us a little break, and it gives you extra produce for the holiday. If you pick up on the weekend and want your double share on the 17th or 18th please let us know ahead of time. Just remember, you won’t pick up the following week.
The Spaghetti squash is a strange animal. The flesh isn’t creamy or squashy, it is composed of strands, like pasta. You can bake the whole thing and cut it open after it’s tender, or cut it in half first, deseed and bake it, or steam it. Then use a fork to fluff out the strands. There is a spaghetti squash casserole recipe in the Winter Squash Post from last month. But you can always just use any pasta sauce on it.
The turnips are a special Japanese variety. They are sweet and fruity, tender and tasty. You can even eat them raw without peeling. Try them sautéed or steamed, or roast them. There is a recipe in the post from Summer Week 20.
And, “Desiree” potatoes are a gourmet variety. Try them steamed or roasted. They’re a waxy type, so they’re good for soup, or for frying as well.
We’ve had a nice spell of weather this week—dry and cool, but not too frosty. Perfect for what we’re trying to do. It was even dry enough that Mike was able to finally finish preparing beds for planting the garlic and spring onions, something we usually try to get done before November. But, October was too wet for doing any tractor work. At least we can finally get it done, and it’s not too icy and muddy.