2016 CSA Week 19

Hi fellow CSA members!

I hope you all were able to enjoy a wonderful Labor Day weekend. The weather definitely cooperated providing a perfect backdrop to the unofficial start of fall. I just got in from a low-key cookout hosted by some of our friends where they grilled up some SHF steaks and brats. My steaks have been only a memory for more than a month now, so this was a welcome treat.

Our shares this week mirror the fast-approaching season, and signal the end of our CSA season together. This share will include the final harvest of some of our produce, while next week is our final summer share. I can't be too sad about this, though, because I am already looking forward to the fall and winter meat and veggie shares!

Up this week:

Produce	Storage	Longevity
tomatoes*	room temperature	about a week
sweet corn*	shucked or with husks on in coldest part of fridge	enjoy as soon as possible
butternut squash	Room temperature	months
cornmeal	Sealed in bag or container in fridge	weeks
bell pepper	washed or unwashed in fridge	1-2 weeks
cucumber	washed or unwashed in fridge	1-2 weeks
garlic	unwashed in fridge	1 week
watermelon*	unwashed in fridge	enjoy as soon as possible

*Final harvest of the season

This season has my mind turning toward soups, stews and chilis. So as an homage to fall and our beautiful share, I offer you this Roasted Corn, Pepper and Tomato Chowder.

Its been a few weeks since I've taken the time to write an "in the kitchen" post. BUT, I have been casually searching for spaghetti squash recipes that my husband may like and I found one I got super excited about. Spaghetti squash hash browns!!! I typed this up as an "in the kitchen" post, but never actually published it, so I'm tacking it on here in case any of you have some unused spaghetti squash.

I actually don't love spaghetti squash the way some people do (cough*my mom*cough). I mean, it's alright, but I always feel like I'm eating healthy - like I'm missing a better taste/texture. I've only ever used it as a pasta substitute, so I knew there had to be some more creative things out there. I love potatoes, Johnie loves potatoes and I LOVE crunchy/crispy food. So I was pumped to try this one.

I just saw a quick blurb about this recipe and didn't actually look at it or follow it when I made them. I think that was my fatal flaw. The "squash browns" browned, but never actually got crispy. My mom and I even had the idea to make squash patties out of some of them and add egg.

The verdict: Johnie gave the squash patties with egg three and a half broccoli stalks. (Major victory. He has never liked any spaghetti squash dish at all.) The squash browns got two and a half broccoli stalks. My mom liked both, but preferred the squash patties. I and another friend who was eating with us preferred the squash browns.

Actually, I didn't think they tasted like hash browns at all, but I did like the flavor. I was looking for more with the texture, though. And I discovered my mistake: The squash was too moist to get crispy. One site I read suggested squeezing the excess water out. If you try them, let me know how they turn out for you! I'll definitely be giving them another shot!