Dear Farm Members,
Welcome to the first winter share! Ordinarily you wouldn’t be hearing from me about the winter boxes. Instead you would be reading the Riverdog Farm newsletter. But since we have had such an abundant fall here at Mountain Bounty, we are doing the first winter box for you.
The farm is about to get very quiet. Everything is cleaned up and ready for winter. The cover crops are lush and green and better than usual for this time of year, which is largely due to the crew’s diligence and timeliness with planting. After this week the crew will take a very well earned break until early January, when we reconvene to begin again. In the meantime, I’ll be reviewing applications for 5 new internship spots, and tending to a number of ongoing farm infrastructure projects, as well as keeping after an amazing amount of little farm management stuff that just keeps on coming. Nonetheless, I’m looking forward to the quieter weeks ahead!
I hope you enjoy your winter veggies and fruits. Winter is such a challenging time to produce reliable harvests that we are very lucky to have access to produce from our friends in the Capay Valley, just to the west of Davis. Down there, winter farming is still challenging, but possible.
Thank you all again for investing in our small farms. We survive and thrive because of your continued support.
Until next spring,
IN YOUR VEGGIE BOX THIS WEEK:
- Spaghetti Squash
- Tatsoi – This is the sort of bok choy looking green, with dark green spoon shaped leaves. Use in salads or cook very lightly in Asian flavored stir fries.
Baked Spaghetti Squash with Garlic and Butter
Adapted from the food blog steamykitchen.com
Prep Time: 5
Cook Time: 60
I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic lover, don’t be shy – use more!
Or if your squash is going to be too big to eat in one meal, cut it in half (carefully) scoop out seeds and place squash cut-side down on baking sheet and roast for 30 minutes until tender.
1 spaghetti squash (or half if you get a big one)
2 tablespoons butter
2-10 cloves garlic, finely minced
1/4 cup finely minced parsley (or cilantro?)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) – but if you like it softer, cover the pan and cook 2 more minutes.