Week 20 CSA, September 29, 2014
Written by Alison Howard   
Monday, 29 September 2014 15:15

We are harvesting the following from the fields this week:




Vitamin Green


Easter Egg Radishes

Salad Turnips


Grape Tomatoes



Our neighboring Certified Organic Farms (CutFresh and Boxers Rest) have grown beautiful green beans and spaghetti squash that we purchased to put in shares this week.


The fall greens are absolutely the most gorgeous greens on the planet.  Have you ever seen more beautiful salad turnips?  The lacinato kale and collards, along with romaine, and an heirloom lettuce mix are coming along.  They might not be big enough for the last two weeks of the Summer CSA, but will be lovely for the Fall CSA.  The damn deer ate 1/2 the cauliflower transplants, leaving us with only 2 thousand plants.  Hopefully, that will be enough.  We have 120 CSA slots open for the fall, so with any luck, we will have cauliflower by the end of the season and enough for everyone to have a few heads. 



Roasted Spaghetti Squash

Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

The perfect spaghetti squash recipe is usually accompanied by tomatoes, shallots, garlic, black pepper and a few other ingredients to add a zip of flavor. Looking for something different yet still familiar we were inspired by Cacio e Pepe Pasta and decided to pair the squash with Parmigiano-Reggiano and delicate aromatics. Serve along with a roasted chicken and a simple green salad for a no-fuss supper.

  • 1 large spaghetti squash (about 5 pounds)
  • 4 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 medium garlic cloves, finely chopped
  • 1 medium shallot, finely chopped
  • 3/4 cup finely grated Parmigiano-Reggiano cheese, plus extra for serving
  1. Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Brush the flesh with 2 tablespoons of the oil and season generously with salt and pepper. Place the squash halves cut-side up on a baking sheet and roast until fork tender, about 50 minutes.
  2. Remove the squash from the oven and let sit at room temperature until cool enough to handle, about 30 minutes. Scrape the flesh with a fork to make long strands; set aside.
  3. Heat the remaining 2 tablespoons of oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the garlic and shallot, season with salt and pepper, and cook until softened and lightly browned, about 3 minutes.
  4. Add the reserved squash, toss with tongs to coat thoroughly, and cook until heated through, about 3 minutes. Remove from the heat and add the cheese a handful at a time while tossing the squash to evenly coat. Serve with freshly ground black pepper and extra cheese.





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