CSA Recipes Week 11

Harvesting Squash

1/5 of our total winter squash harvest

We are now only 2 weeks away from the end of our inaugural CSA season. For us, it has been a true pleasure delivering vegetables to our members on a weekly basis. After these final two weeks of CSA harvests, we will be continuing to reap a bounty, however the goods will be directed to our wedding feast. On October 6, we will be tying the knot, and Dan Martello, the executive chef at Good Luck restaurant, has created a menu incorporating all of our farm fresh ingredients.

So after our members receive their final basket of veggies, our labor will be devoted to reaping a bounty to share with our devoted family and friends. We have so thoroughly enjoyed sharing our produce with members, and soon look forward to a wedding meal prepared with many of the same products.

Until then however, we continue to encourage our members to experiment with new ingredients. Having harvested nearly 1000 lbs of winter squash this past week, we will be sharing the bounty with our members for the next two distributions.

 

Roasted Spaghetti Squash

1 medium to large spaghetti squash

extra virgin olive oil

salt

freshly ground pepper

crushed red pepper (optional)

minced garlic OR tomato sauce

 

 

Preheat oven to 425 degrees. Cut squash in half and scoop out the seeds. Rub squash halves with oil and sprinkle with salt, pepper, and crushed red pepper, if desired. Place skin side up, flesh side down, on baking sheet and roast until tender, about 45 minutes to 1 hour. Once tender, scoop out flesh and fluff until long tendrils form. Toss with additional olive oil and freshly minced garlic, or tomato sauce. Finish with grated Parmesan and serve hot.