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Weekly Farm Newsletter

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Week of September 11

This week's projected CSA menu:

Thursday Pickup
Spaghetti Squash
Mixed Greens
Yellow Bell Peppers
Watermelon
Red Round Tomatoes
Onions
Grape Tomatoes (Full Share)
Eggplant
Zucchini (Full Share)

Summer Share Members: deliveries end the week of October 16th
Want to finish out the growing season with us? Upgrade to a total season member now and your share price drops immediately along with your furthered commitment to the farm. CSA deliveries go until the week before Christmas. Email us your request to continue and we can pro-rate your membership accordingly.

Fall favorites in November and December: butternut squash, cauliflower, baby spinach, cabbages, potatoes, radishes, mixed greens, broccoli, turnips, sweet potatoes, Brussel sprouts, Tuscan kale & more!

"HOT" PEPPER Warning for Yummy Snack Peppers: We are hearing reports from a few of our customers that amongst our YUMMY (mini snack peppers) -the orange ones-—there are random ones which are not sweet at all but quite HOT!

We are quite disturbed to have discovered that this is happening. We did not plant any orange hot peppers on our farm. We have contacted our yummy pepper seed rep as we know it must have been a hot pepper seed mixed in at a very tiny rate with our shipment of yummy pepper seed. We cannot control at this point. We have been examining our peppers as they are harvested and they are all the same shape/same size/same color. Our suggestion to avoid a hot surprise is this: slice it open before crunching on it whole, dip a spoon to the juice on pepper skin and taste-test with tip of tongue.
We apologize for this unexpected HEAT!

Preparing a Spaghetti Squash: Pierce the squash several times with a sharp knife 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 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.
- Once the squash has cooked, run tines of a fork lengthwise over the cut surface of squash to loosen spaghetti-like strands; scoop out strands. Serve with any topping of your choice: tomato sauce and cheese or simply butter, salt, and pepper.

Khaya's Korner
Hi everyone, Khaya here. Even though the weather is getting warmer, we still have some terrific watermelon. This is by far my favorite year for it. This summer/ fall, there is something else I just can't put my finger on. Maybe they are juicier, maybe they are more flavorful. But man, whatever is different, Khaya like. My Nana made some amazing fruit salad this year. She put in peaches, strawberries, cantaloupe, bananas, and blueberries. But what made this fruit salad truly stellar was the watermelon. It was so rich and full of flavor, mmm. All in all, I love the watermelon this year, and I hope you guys do too. ~ Ciao, Khaya Brownback

Herbed Spaghetti Squash Casserole
1 spaghetti squash – baked & prepped (approx. 4 cup)
Cut spaghetti squash in half lengthwise. Leave seeds intact. Place squash, skin side up, on a baking sheet. Bake @ 350 for about an hour sometimes more or less until tender (knife pushes through easily) Cool on baking sheet and remove seeds
-Run Tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands. Drain any excess liquid. Set aside.
¼ c butter
3 cloves garlic minced
½ green bell pepper minced
½ orange bell pepper minced
½ C chopped onions
¼ c Italian parsley minced
¼ tsp pepper
1 tsp salt
½ C grated parmesan or Romano cheese
Sauté onions & peppers in butter till very soft. Stir in squash spaghetti, parsley, salt & pepper, cheese
Spread in a buttered 3 quart casserole dish
Top with Crumb Mixture:
¾ C Italian bread crumbs
¼ butter, melted
½ C Romano cheese
Bake at 375 degrees for 30 minutes

Spaghetti Squash Salad
1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1 / 2 cups chopped tomatoes
3 / 4 cup crumbled feta cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.
Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.

Peperonata
2 tbsp olive oil
1 large onion, cut into - inch pieces
1 garlic clove, finely chopped
5 medium bell peppers, thinly sliced
1 ½ cups prepared tomato sauce
Salt & Pepper to taste
Heat the oil in a large frying pan over medium heat. Add the onion and garlic; sauté until the onion begins to brown, about 3 minutes. Add the peppers and tomato sauce. Cover and cook until the peppers are just tender, about 8 minutes. Season to taste with salt and pepper and serve.

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