And just like that, it’s the 20th harvest of the 2020 season! It’s a tasty box this week folks and we hope you all enjoy this transition into fall. With beautiful heads of cauliflower, tender baby bok choy and the first of the winter squash (YAY spaghetti squash!) It’s really feeling like autumn. For those of you who aren’t familiar with cooking spaghetti squash or for those of you who have been annoyed with how “watery” it becomes when doused in a sauce, I have a favorite way to prepare it that I planned on putting on the blog this week but didi’t have it together. So instead I’m just going to tell you our method, it’s bulletproof! Slice that puppy in half, scoop out the seeds, place in a 400F oven for about 45 minutes or until tender. Then use a fork to “ruffle up” the strands, mixed with room temperature butter, plenty of parmesan cheese, chopped parsley, sea salt and crushed red pepper flakes and eat it right out of the shell. It’s so damn tasty this way. It’s not watery at all and it’s just plain good. Bonus, hardly any dishes!!
Alright folks, here’s the box this week. We hope you enjoy it!
Your farmers,
A & T & Baby P
Harvest 20
Baby Bok Choy X 2
Spaghetti Squash
Yellow Onion
Potatoes
Cauliflower
Rainbow Chard
Carrots
Scallions
Head Lettuce
Recipe Suggestions
Cauliflower & Za’atar Soup (if you have a smaller cauliflower bulk this up with a few potatoes!)
Swiss Chard Salad with Hazelnuts & Mushrooms (this is SO good!)
Kale, Cauliflower & Chorizo Stew (swap in the chard for the kale)
