Although I had a wonderful vacation last week, I missed out on two weeks of shares and am really feeling the need for nourishment with SHF organic veggies!
In shares this week...
| Item | How to store it | How long will it last? |
|---|---|---|
| Tomatoes | room temperature | ~1 week |
| Spaghetti Squash (or Kale) | room temperature | 2-4 weeks |
| Kale (or Spaghetti Squash) | washed & thoroughly dried or unwashed, in fridge, sealed in container or plastic bag | 1-2 weeks |
| Butternut Squash | room temperature | weeks |
| Melons | fridge or room temperature | Enjoy as soon as possible! |
From Amanda...
Depending on the rain and the looks of our kale crop you may receive another spaghetti squash this week or a bunch of kale. The fall greens are beginning to come and and we're pleased to see the return of leafy greens. We hope to provide you with a hint of fall flavor here in the last two weeks of the regular harvest season.
Additionally, we are offering the second of our fall/winter squashes - butternut. This is my absolute favorite fall veggie. It will probably be familiar to many of you, but if you haven't tried it I think you'll fall in love. It has a rich, creamy texture that is as smooth and buttery as the name implies.
Many of our favorite fall/winter dishes include baked, pureed or cubed butternut squash. Since the weather is still warm, you may like it best baked and topped with a hint of butter, brown sugar and cinnamon served as a side dish. You can slice the baked halves into thin wedges for single servings.
Basic Baked Butternut Squash
Preheat oven to 350 degrees F.
Slice squash length wise, remove seeds, and place, cut-side-down, into a 9x13" baking dish.
Add a bit of water around the squash in the pan (~1/4 to 1/2").
Bake for 60-75 minutes. (Check after 1 hour.)
The flesh should be very tender when pierced with a fork.
Carefully invert the squash and add butter, cinnamon and brown sugar or maple syrup to taste. Slice each half again into 3-4 strips and serve.
If you hold onto this veggie for a few weeks (it will store well for months in a cool, dark location) you can use it to make an amazing souffle or risotto!
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| Butternut Souffle |
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| Butternut Risotto |
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As for me, I'm still enjoying fresh tomatoes which are at their peak of ripeness! A tomato and mayo sandwich tastes so good! Add fresh avocado and/or cheese with leafy greens and it is most definitely an incredible summer dinner, especially now that kids and teachers are back in school.
Enjoy!
Nancy
Excellent information, I like your post.
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