October 30, 2013

What’s in the box this week?

Standard Shares include

  • Spaghetti Squash – Intense debate rages over whether the oven or microwave is best for cooking spaghetti squash.  To allay your anxiety, we’ve provided both alternatives, below, in today’s recipe!

  • Roma Tomatoes – Because of their meaty texture, Romas are great for drying.  The current cooler weather makes drying them outside difficult, so using a dehydrator or your oven’s lowest setting will have the best results.  For the oven, just cut tomatoes in half and place them face up on a cookie sheet.  Check them every couple of hours for your desired texture.  Store in a plastic bag in the freezer.

  • Kale – Pairs well with your leeks and eggs.

  • Young Fennel – Store fennel loosely wrapped in a plastic bag in the fridge.

  • Young Leeks – They are tender enough to be sliced and used as is, fresh in a salad.

  • Dried Sweet Peppers – If you are keeping them for later, store in an airtight container or sealed baggie. A great breakfast is simple: sauté kale dried and dried sweet peppers, crack an egg on top, cover with a lid and cook until the eggs is done.

  • Oregano – This herb’s mainstream popularity in the US began in the 1940s; US servicemen returning from Italy after World War II developed a fondness for the herb used to flavor pizza.  Use it in your spaghetti pasta sauce!

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.

Preserve Shares Pickled Beets.

Vegetable Forecast  Arugula, Radicchio, Kohlrabi, Kale, Leeks, Pomegranate, Kabocha Squash

Don’t forget – you can always add extra items to your order at our Online Market

News

Keep the pictures coming!   Our partner, the local distributor Good Eggs, is featuring May and the Say Hay team in its latest “Eat With Us” campaign to promote local food purveyors.  Some of you have sent us pictures of the ads on billboards or at bus stops, which we post on our Facebook page.

Pic of the week There can only be so many pictures of the farm, but there can never be enough photos of Clover or Camper the Farmdogs.  Here Clover is approving of the growth of the savoy cabbage.

Recipe

Spaghetti Squash with Fennel and Tomatoes (Serves 6- 8)

This dish is adapted from a recipe found in Carol Gelles’ book 1,000 Vegetarian Recipes, and can be served as an entrée or side.  I think it also qualifies as a great base recipe to which other ingredients can be added, depending on what you have available in your kitchen.  A big thanks to Smitten Kitchen for providing instructions on the ins and outs of spaghetti squash preparation.

  • olive oil
  •  1 onion, diced
  •  1 fennel, cut in half and sliced thinly
  •  2 cloves of garlic, diced
  •  6 Roma tomatoes, diced
  •  3 cups of spaghetti squash, cooked
  •  Splash of balsamic vinegar
  •  3 tbs of fresh oregano, parsley and basil, chopped
  •  salt & pepper
  •  grated asiago cheese for serving

To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp knife, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.

However you cook your squash, let cool completely on the outside.  If you have not yet cut it in half, do so, and remove the strands with your hands or a spoon.

In a pot or large saute pan, heat the oil over medium-high heat.  Add the diced onions, and season them with salt and freshly ground black pepper.  When the onions soften, put in the fennel slices and let them soften, as well. Add garlic and diced Roma tomatoes, and let them cook down. Stir in the spaghetti squash strands, and then add a splash of balsamic vinegar. Sprinkle fresh herb blend, and/or grated hard cheese, like asiago, on top of each serving.