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Produce |
Heavens Harvest Farm Newsletter |
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Volume 12 |
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Full Shares Tomatoes Paste Tomatoes Cubanelle Peppers Red Kale Collards Baby Bok Choi Butternut Squash Spaghetti Squash Boston Lettuce Pickling Cukes Cucumbers Potatoes!!! Oregano Lemon Balm Half Shares Tomatoes Paste Tomatoes Cubanelle Peppers Red Kale Collards Butternut Squash Spaghetti Squash Boston Lettuce Pickling Cucumbers Potatoes!!! Jalepeno Peppers Due to
availability not all shares will have the exact same contents. |
Greetings CSA Members! We have two new and different products this week to share with
you! The Cubanelle Peppers are in small paper or plastic bags and
are light green in color. The Spaghetti Squash is yellow in color and at the bottom of
the box. Be sure to refrigerate! To find explanations of both those products, scroll down. Enjoy the big bunches of greens, the crisp pickling cucumbers,
and the two different types of tomatoes! Blessings, Ashley & Ethel Cubanelle peppers are light
green to yellow colored with a sweet and mild flavor. They look like an
elongated bell pepper. Cubanelle peppers are similar to banana peppers and
make an acceptable substitute for recipes calling for Spaghetti
Squash A spaghetti squash is a variety of winter
squash, pale yellow to ivory in color, weighing between 6 to 8 pounds (2.7 to
3.6 kilograms). Pulling a fork through the cooked flesh of the squash will separate
it into long spaghetti-like strands, hence the name. The mild taste that absorbs
surrounding flavors, crispy texture and low calories make the spaghetti squash a popular vegetable to add to
pasta dishes, or to eat on its own. Spaghetti squash is part of the cucurbit family of watermelons,
pumpkins, gourds, cucumbers and cantaloupes, and provides an excellent source
of folic acid, a good share of potassium and some vitamin A to boot. Many
people enjoy adding it to prepared pasta dishes or even serving it with
marinara or alfredo sauce. Cooked spaghetti
squash can also be chilled and tossed with a light vinaigrette. To bake spaghetti
squash preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and
prepare it much like you would a baked potato, by using a knife or large fork
to pierce through the rind several times. Place the squash on a baking dish and
allow it to cook for about 40 minutes. Begin testing it, again as you would a
potato, until you can feel the flesh is tender. Once it's done you can cut it
in half, remove the seeds and either comb out the flesh to use in another
dish, or eat it as a baked potato substitute. In that case add the usual
toppings of butter, cheese, sour cream, etcetera, to taste. To boil a spaghetti
squash bring a large pan of water to a boil then carefully place the entire
squash in the pan. Test it after about 20 minutes by trying to pierce the
rind with a large fork. When the fork easily passes through, the squash is
done. Let it stand a few minutes to cool before you cut it in half to remove
the seeds and comb out the spaghetti. If you'd like to microwave your squash, cut it in
half and remove the seeds first. Place the halves in a microwave dish and add
1/4 cup water. Cover the pan with plastic wrap and cook the squash about 10
minutes on high. Depending on your microwave and the size of the squash, the
exact time will vary. Again, test it for softness. If you'd like your spaghetti squash to cook while you're at work, prepare it as if you were going to bake it, by piercing the rind of the whole squash several times. Place it in the crock pot with 2 cups of water before you leave for work. By the time you get home 8 or 9 hours later it should just be ready! Let it cool before you cut it in half to remove the seeds and comb it out. |