>Winter Week 2

>THIS WEEK’S SUBSCRIBER MENU:
• “Spaghetti” Winter Squash
• “Desiree” Potatoes
• Carrots
• White Turnips
• Baby Bok Choy
• Collard Greens
• Garlic

Coming Soon:
Lettuces
Radicchio
Spinach

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.

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One response to “>Winter Week 2

  1. >I just had a wonderful spaghetti squash recipe that I wanted to share. It involves chanterelle mushrooms, which I found the cheapest at PCC. The recipe comes from Local Flavors by Deborah Madison (a wonderful cook book!).Ingredients1 large spaghetti squash, about three pounds1 pound chanterelles5 tablespoons unsalted buttersea salt and freshly ground pepper2 garlic cloves, chopped1 cup half-and-half or creamfreshly grated parmesan cheese1. Lightly butter a shallow baking dish and preheat the oven to 375 degrees F. Poke a few holes in the squash and bake until it’s browned and soft, about 1 1/2 hours.2. While the squash is baking, clean the chanterelles with a brush. (Avoid washing them if possible – they drink up water like a sponge.) Slice or dice them into small pieces. Melt half the butter in a skillet. When foamy, add the chanterelles and cook over medium heat until tender, 10 to 15 minutes. Season with salt and pepper, add the garlic and half-and-half, and simmer gently until the half-and-half and mushroom juices are reduced by about a third, about 10 minutes.3. When the squash is done, cut it in two and scoop out the seeds. Now pull away the flesh with a fork, heaping it into spaghetti-like strands. Toss with the remaining butter and season with salt and pepper. Spread the squash in the baking dish, spoon the chanterelles and half-and-half over it, and cover lightly with cheese. Return to the oven until heated through and the top is crisped and browned in places, 15 to 20 minutes.serves 6

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