If you’ll recall, we were moving pipe to the pumpkins and fall broccoli last week. Everything under this irrigation is looking good. The broccoli is getting bigger and tasting delicious. We also have a beautiful selection of pumpkins and squash for decoration – and more importantly, EATING!
So let’s talk about this week’s squash selection. Butternut, the classic winter squash, has a peachy skin and bright orange flesh.
Acorn squash is dark green with deep ridges and a golden yellow flesh.
Spaghetti squash has a fibrous creamy white flesh which resembles spaghetti when cooked.
It’s not sweet and can be eaten just as you would spaghetti – with sauces and cheese!
So how do you cook these? The simplest way is to cut the squash in half and scrape out the seed and stringy parts. Put the pieces cut side down in a pan with ½ inch water. Bake at 400 oF for 1 hour or until a fork easily pokes through the skin.
What’s in today’s bag:
This week’s full share has:
- Roma Tomatoes, Acorn Squash, Butternut Squash, Zucchini, Carrots, Tomatoes, Kohlrabi
This week’s partial share has:
- Roma Tomatoes, Spaghetti Squash, Acorn Squash, Zucchini, Carrots, Red onions
Be sure to check out this week’s recipe. If you have a recipe to share, email it to email@example.com or include it in the comments section.
As always, if you have any questions, concerns or suggestions send us an email or give us a jingle and we’ll get back to you as soon as we can.
Ryan, Katie, and Crew