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Weekly Farm Newsletter

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September 26 Last week of Summer Shares

This week's projected CSA menu:

Red Potatoes
Store in a cool dark place

Spaghetti Squash
Store on a countertop

Green Peppers
Store in the veg drawer of the fridge

Onions
Store on a countertop

Heirloom Tomato
Store on a countertop

Fresh Oregano or Sage
Store in the fridge

San Marzano Plum Tomatoes
Store at room temperature

Tuscan Kale
Store in a sealed bag in the fridge

Yellow Pepper (Full Share Only)
Store in the veg drawer of the fridge

Red Ripe Tomato
Store at room temperature

Sweet Orange Snack Peppers
Store in the veg drawer of the fridge

Radishes
Cut the tops and store separately in a sealed bag

Please return all of our CSA boxes to your pickup site so that we can recycle them back into the weekly deliveries!

Central PA Summer Shares: This is your last CSA delivery

Extend your membership for any amount of time until December *pro-rated
We still have 11 weeks left of produce coming from the fields! Email us your request to continue your CSA share deliveries and we will send you back a confirmation.

How do I use a spaghetti squash?

All of our spaghetti squash is ripe and ready to use. They store for an incredible amount of time at room temperature, as do most winter squash, naturally for us to use into the winter time. Spaghetti squash, as its name suggests, can be a substitute for pasta. Once the squash is cooked, you can easily run a fork over the surface to loosen spaghetti-like strands of hearty squash. There are many ways to prepare a spaghetti squash:
First, pierce the squash several times with a sharp knife. (Do this especially if you're microwaving it, or you may end up with a "Squash Explosion!")

To microwave squash, cut in half and seed. Place 1/4-inch water in a microwave safe dish. Place squash in dish, cut sides down -- sides will overlap. Cover with plastic wrap and microwave on high power 13 minutes. Reserve 1/2 cup liquid in a bowl.

To boil squash: cut in half and scrape out seeds. Boil squash until tender, 15 to 20 minutes. Place 1/2 cup cooking water into a bowl, then drain and shred the squash. Transfer to a bowl with reserved liquid.

To roast: cut in half lengthwise. Coat inside with olive oil. Place face down on baking sheet. Bake at 400 degrees for one hour. Allow to cool.

Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
-When done, cut open "at the equator" (not lengthwise).

Remove the seeds and pulp (I use tongs and an oven mitt -- it is HOT) and separate strands by running the tines of the fork lengthwise to "create" the spaghetti pasta. Drain any excess liquid and set aside.
-Serve with a topping of any sort: tomato sauce and cheese, simply butter salt and pepper.

Khaya's Korner: Tomatoes

This year, the different types of tomatoes we're growing include: heirloom tomatoes, plum tomatoes, grape tomatoes, and red round tomatoes. Why are there so many different kinds of tomatoes? The answer: you can use tomatoes for lots of different things. Heirlooms can be used for pretty much everything because they are so flavorful. Plums are normally used for tomato sauce and fresh salsa because they are so meaty. Grapes are normally used for salads or snacking. Red round tomatoes, or beefsteak tomatoes, are used for sandwiches. Tomatoes are an all-time favorite for everybody. I don't particularly love raw tomatoes, but I sure do love them in other things!

Herbed Spaghetti Squash
1 small spaghetti squash
2 and 1/2 tablespoons butter
2 and 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, oregano, parsley and sage
1/2 teaspoon salt, 1/8 teaspoon freshly ground black pepper
Directions:
Preheat the oven to 375 degrees F.
Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard (or toast the seeds). Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

Grilled Potatoes and Peppers
8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tbsp. olive oil
5 garlic cloves, thinly sliced
1 tsp. paprika
1 tsp. Montreal steak seasoning
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
In a large bowl, combine all ingredients. Divide between two pieces of heavy duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.
Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape.

Tuscan Garbanzo Bean & Kale
1 / 4 cup Olive oil 3 bay leaves
1 cup diced carrots, celery, and onions 1 tsp ground coriander seed
4 cloves peeled garlic, chopped 1 tsp salt
3 cans (15.5 oz) Garbanzo Beans, drained, rinsed 1 / 2 tsp fresh cracked pepper
1 can diced tomatoes 3 cups seasoned tomato sauce
1 tsp crushed red pepper 3 and 1 / 2 cups water
1 tsp dried thyme leaves 2 cups kale greens, chopped
1 / 4 cup melted butter Shredded parmesan cheese
Heat olive oil in stockpot on medium. Add carrots, celery, and onions. Cook, stirring, about 6 min, until veggies begin to soften. Add garlic; cook 1 min. Add garbanzo beans; stir. Add diced tomatoes with juice, crushed red pepper, thyme, bay leaves, coriander, salt, and pepper. Cook 2 min. Add seasoned tomato sauce and water. Bring to simmer on high. Reduce heat to medium-low; cook, stirring occasionally, 20 min. Add kale. Cook, stirring occasionally, 10 min. Add melted butter; stir. Cook 2 min. Remove bay leaves. Sprinkle each serving with shredded cheese.

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