Week 18
Hi everyone,
So I've been a little lax about the blog lately- sorry about that, but unfortunately, I don't foresee much improvement anytime soon. Between working at the farm, a second part-time job, keeping up with my own gardens and organizing a local dance festival coming up in a few weeks, I'm kinda swamped. But I can at least post the week's veggies....
Here we go:
Salad Mix
Arugula
Red Marble Onions (Cipollini type)
Summer Squash
Beans
Tomatoes
Cherry Tomatoes
Edamame (aka soybeans)
Eggplant
Purple Viking Potatoes (purple-pink skin with white flesh)
Spaghetti Squash (it really does look and taste a lot like spaghetti! I was skeptical, but it's true!)
EDAMAME
For the edamame, the way I often cook it is to boil the pods in salted water for 5 to 6 minutes, until tender, then drain, salt and eat them right out of the shell. A very tasty snack. Andrew, my husband, eats whole platefuls of them at a time :>) You can also boil them, then shell them and use them in any dish that is nice with lima beans. I use them in a simple stew made of tomatoes, onions and corn. They're sweet and not too starchy.
SPAGHETTI SQUASH
For spaghetti squash, and really any type of winter squash (the kind with a hard rind - such as butternut, acorn, pie pumpkins, delicata, hubbard, etc), The basic method is to cut them in half, remove the seeds and stringy stuff right in the middle, then bake them face down in a casserole pan at 350 degrees until the flesh is tender. Spaghetti squash is supposed to be stringy; so stringy it looks like spaghetti, but most of the others will cook into a nice smooth puree.
Here's a tasty recipe for spaghetti squash -
Baked Spaghetti Squash with Garlic and Butter
from the SteamyKitchen.com blog
Ingredients:
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded Parmesan cheese
Directions:
Preheat oven to 375°F.
Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seems difficult to scrape, return the squash to bake for an additional 10 minutes.
Heat a large sauté pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the Parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e., not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.
That's what I've got this week - Thanks! [if !supportLineBreakNewLine]
Sarah VanNorstrand
for Lucky Moon Farm