DON’T FORGET – Winter CSA Signups begin THIS Wednesday, October 1.
Well, we got our much dreamed about first dose of moisture! Such a relief! As a result the crew was able to jump on it and plant a whole bunch more cover crop than we anticipated at the beginning of last week. The rain allowed us to till in cover crop seeds (Cayuse oats and Lana vetch are current favorites) in areas where summer crops were finished and the soil was previously so dry that it would have been damaging to till. Loving this cool weather!
As I mentioned briefly last week, from now on there will be winter squash in your boxes every week. These delightful fruits should in most cases be called fall squash because they don’t keep their good eating quality for as long as people think. Most winter squashes are best eaten before the New Year. The notable exception is butternut squash which actually gets sweeter with storage and is probably best enjoyed after the New Year. There are a couple of other long keeping squashes but we don’t grow them because they are too big. For the first time this year we are growing spaghetti squash for you. Until recently I had a bad attitude about spaghetti squash, thinking it was sort of bland and weird. What I really didn’t like was that it isn’t sweet. Now I’m excited to be gaining appreciation for its lack of sweetness, fun texture, and appealing versatility. I think of it sort of like a potato, it’s great in soups and salads, with its traditional ragu, and a million other ways. Let us know how you like it and what you do with it. The plan is to do Acorn squash this week, followed by Delicata, Spaghetti, Pie pumpkins, and then two weeks of butternut.
Thanks for all your support,
IN YOUR VEGGIE BOX THIS WEEK:
Tomatoes – they are finally starting to decline. We should have several more weeks of tomatoes, but quantities will diminish. What a bumper tomato season it has been!
Sweet salad turnips
Free choice: hot peppers
IF YOU GET THE FRUIT SHARE:
Fuji Apples, Golden Bosc Pears, Marianna Plums
Stuffed & Roasted Squash
From the blog, The Kitchen
Makes 1 squash, serves 2
1 winter squash, like acorn, kabocha, red kuri, sweet dumpling, delicata, spaghetti or any other grapefruit-sized (or slightly larger) squash
2 to 3 cups of filling
General amounts for filling — to equal 2 to 3 cups total:
1/2 to 1 cup protein — sausage, chicken, pork, tempeh, or baked tofu
1 to 2 cups veggies — onions, mushrooms, celery, carrots, turnips, peppers, greens
1/2 cup cooked grains and/or nuts — barley, quinoa, millet, faro, rice, walnuts, almonds, pecans
1/2 to 1 cup shredded cheese
1 to 3 teaspoons herbs or spices
- Prepare the squash for roasting: Preheat the oven to 375°F with a rack in the lower-middle position. Slice the squash in half from stem to tip and scoop out the seeds.
- Transfer the squash to a baking dish: Place the squash halves cut-side-down in a baking dish and pour in enough hot water to fill the pan by about 1/4 inch. Cover the dish loosely with foil and place the dish in the oven.
- Roast the squash: Roast the squash until very soft and tender when poked with a fork or paring knife, 30 to 50 minutes. Exact roasting time will depend on the size and variety of your squash.
- Prepare the filling: While the squash is roasting, prepare the filling. Depending on the size of your squash, 2 to 3 cups of combined ingredients is usually sufficient. You can combine leftovers from other meals (cooked chicken, roasted vegetables, etc.) or you can prepare a fresh filling. Cook any raw meats and raw vegetables and combine all the ingredients in a bowl. Taste and adjust the spices, salt, and pepper to your liking.
- Stuff the squash halves: Flip the cooked squash halves so they form bowls. Rub the inside with a little olive oil and sprinkle with salt and pepper. Divide the filling between the halves — it’s fine to really stuff the wells and also to mound the filling on top.
- Bake the stuffed squash halves until bubbly: Re-cover the pan with the foil and bake the halves for another 15 to 20 minutes until both are hot and bubbly. Top with extra cheese and serve immediately.