Spaghetti Squash

Spaghetti Squash is a 'New World' plant, originating in Mexico or Central America. The type we are most familiar with today was developed in Israel in 1986.  With a texture similar to pasta and a mild flavor that pairs well with many sauces and toppings, Spaghetti squash is a great low carb alternative to pasta. Try topping it with marinara sauce, sauteed greens and parmesan, or maybe a putanesca sauce. Stuffing it with Italian sausage, onions, peppers and garlic and then baking it is another delicious way to prepare it. Enjoy!  

TO COOK:  Preheat oven to 375°F. Halve the squash lengthwise and scoop out the seeds.

Coat a baking sheet lightly with cooking spray. Lay halves, flesh side down, on baking sheet.

Bake 35-40 minutes, until you can easily pierce shell.

Allow squash to cool slightly. Scrape crosswise to pull strands from shell.

 

Harvest Coleslaw

This recipe was contributed by a CSA member at one of our CSA potlucks! Unfortunately there wasn't a name on the recipe card. If this is your creation, let us know so we can give you credit! Ingredients

Apples, cored and cut into small pieces, any variety and combination

Celery, chopped

Cabbage, chopped into small pieces

Dried Cranberries

Walnuts, chopped (optional

For the dressing:

1 cup of Mayonnaise

2 tblsp Lemon Juice

1 tsp cinnamon

In a large bowl, combine the dressing ingredients thoroughly. Add the fruit and vegetables in desired amounts. Toss to coat evenly.

 

Roasted Tomatoes

Roasted tomatoes are a particular obsession of mine. The caramelized, sweet, flavor of a roasted tomato is just amazing. I hope you try it out before the homegrown tomatoes are gone for another season, you'll be glad you did! Plum tomatoes work best (especially San Marzanos) but any tomato will work. I like my roasted tomatoes to be almost chewy, so I'll leave them in until they get to just the right amount of roasted. Sometimes I'll pour off juice to speed things along.(Tossing a head or two of garlic into the mix is always a good idea too!) Roasting as many tomatoes as I can get my hands on and stashing them in the freezer, is an important project every summer.

 Roasted Tomatoes from epicurious.com

A long turn in the oven gives these juicy plum tomatoes good caramelization, lending sweetness to their robust flavor.

    • Olive oil for greasing pan plus additional for drizzling (optional)
    • 6 large plum tomatoes (1 1/2 lb), halved lengthwise
    • 3/4 teaspoon salt
    • 1/2 teaspoon black pepper

Put oven rack in middle position and preheat oven to 350°F. Oil a shallow baking pan.

Arrange tomatoes, cut sides up, in 1 layer in pan and sprinkle with salt and pepper.

Roast tomatoes until skins are wrinkled and beginning to brown on bottom, about 1 hour. Transfer to a serving dish and keep warm, covered with tented foil (do not let foil touch tomatoes), until ready to serve. Serve warm or at room temperature.

Cooks' note:Tomatoes can be roasted 2 hours ahead and cooled completely, then kept, covered with plastic wrap, at room temperature. Reheat in shallow baking pan in a preheated 350°F oven until tomatoes are heated through, about 10 minutes.

A Few Serving Suggestions:

  • Toss roasted tomatoes and garlic in a blender with some olive oil and fresh basil. Instant sauce!
  • Create a different kind of capris salad with roasted tomatoes, fresh basil, fresh mozzarella, and a drizzle of balsamic vinegar.
  • Replace your usual tomato ingredient in penne alla vodka with roasted tomatoes for an extra punch of flavor.
  • Layer cheddar and roasted tomatoes between rustic bread for an amazing grilled cheese sandwich.
  • Top a pizza crust with chopped roasted tomatoes, fresh basil, and fresh mozzarella, then bake!
  • Toss with roasted broccoli, roasted red peppers, and roasted garlic and serve with pasta.

Raw Apple Cake

The Kirby family has enjoyed this apple cake for generations. Growing up, I thought there was only way to make apple cake, and this was it! It's delicious, and an important taste of fall.

1. Cream Together:

  • ¾ cup shortening
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2. Mix together:
  • 2 ½ cups flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp cinnamon
  • 1 tsp soda

For the topping, mix:

  • ½ cup sugar
  • ½ tsp cinnamon
  • ¼ cup margarine
  • ⅓ cup flour
  • ½ cup chopped nuts
  • Preheat oven to 300 degrees.

 

3. Add the dry mixture alternatively with 1 cup of buttermilk to the creamed mixture.

4. Stir in 2 cups of peeled, chopped apples and 1 tsp vanilla to the batter.

5. Pour batter into a greased and floured 9x13 pan. Mix all topping ingredients and sprinkle on top.

6. Bake for one hour, or until a toothpick inserted into the center comes out clean.

Butternut Squash Soup With Coconut Milk and Curry

 from the Kitchen of Jaime Brennan

  • 1 small onion, diced (1/2 cup)
  • 1 clove garlic, minced
  • olive oil
  • 1 1/2 cups water or 1 1/2 cups vegetable broth
  • 2 cups butternut squash, baked until soft and scooped out of the skin
  • 1 teaspoon curry powder
  • 1/2 teaspoon powdered ginger
  • 1 dash cinnamon
  • 1/2 cup coconut milk (or more to taste)
  • salt and pepper

Directions:

1. In a medium sized pot over medium heat, add a glug of olive oil.

2. Add the onions and garlic andcook, stirring every so often until they are translucent.

3. Pour in the water or broth and bring to a gentle simmer. Add the squash and stir, mashing the squash a bit to combine it with the broth.

4. Let simmer for about 10 minutes. Remove from heat, add spices and puree until smooth.

5. Return to the pot and add coconut milk, stirring to combine. Bring the soup back to a simmer for a few minutes. Add salt and pepper to taste.

Roasted Cauliflower

Roasted Cauliflower with Berbere Spices

We love to roast cauliflower – the high heat brings out the sweetness of this vegetable and the flavor is just so rich. Spices help add a little variety to the rotation, and Berbere really kicks it up! This spice blend has some heat to it, so go light if you don't like spicy food.

  • 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1 1/2-inch-wide florets (8 cups)
  • 2 tablespoons extra-virgin olive oil 
  • 1-2 tsps Berbere Spices (available from Tranquility Herbals. alternatively, use chili powder or curry powder)
  • 1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 450°F.

In a large bowl, combine oil, salt, and spices. Toss cauliflower in oil mixture to coat. Spread in 1 layer in a large shallow baking pan (1 inch deep) and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.