We've reached the halfway point of our CSA season! The following 14 weeks of the season will take us to mid-November. We just started harvesting our winter squash, so we'll be rotating through those varieties over the upcoming months. This week we included spaghetti squash, which has a noodle-like texture once it is cooked. The easiest way to cook spaghetti squash is to cut it in half, scoop out the seed cavity, and then roast it. We also included freshly harvested potatoes, which have tender and a delicious buttery flavor. Our field tomatoes are peaking with their first few flushes so we included a healthy share of roma tomatoes. They are ideal for sauce and salsa making because they have a lower water content than larger beefsteak tomatoes. They're commonly canned or frozen for later use.
Roasted Potatoes
Cut all the potatoes into 1/4 inch pieces. Mince 1 clove of garlic. Toss potatoes in 3 Tbsp olive oil, and the garlic. Spread out on a baking dish. sprinkle salt and pepper, and roast at 450 for 30 minutes or until golden brown.
pickled beets
Rinse beets, cut off the ends and boil them until tender. Drain, reserving 1/2 cup beet water. Peel the beets, cut in half, then cut into half inch pieces, set aside.
To make brine combine 1 pint white vinegar, 1/2 cup beet water, 1/2 cup maple syrup, and 1 tsp salt.
Place beets in a 1 quart glass jar. Pour brine over vegetables, then allow to pickle in the refrigerator for 1 week before enjoying.
Red Sauce with Pasta
Cut all of the roma tomatoes in halves, removing the fibrous portion where the stem attaches. Put tomatoes through a blender or a food mill.
Heat 3 Tbsp olive oil over medium heat. Add one onion minced, and 2 cloves of garlic minced. Cook for 5 minutes or until onions are translucent. Add the tomato puree 1 tsp sugar, 1 tsp salt, 1/4 tsp pepper. Cook for 45 minutes to 1 and a half hours, until the sauce has thickened. Add fresh basil, and oregano if you have it
As sauce has nearly thickened, cook 1/2 - 1lb pasta. Serve and enjoy.
Kale Salad
Remove stems from kale chop and massage kale and set aside.
To make dressing combine 3 Tbsp lemon juice, 2 Tbsp olive oil, 2 Tbsp red wine vinegar, 1 Tbsp honey, 1 Tbsp dijon mustard, 1/2 tsp salt, 1/2 tsp pepper.
Top kale with chopped walnuts, crumbly cheese. Dress with dressing and enjoy.
Mexican Spaghetti Squash Bowls
Cut spaghetti squash in half, then scoop out the seeds from the cavity and place squash halves on a rimmed baking sheet with water at the bottom. Bake at 450F for about 45 minutes or until squash is tender. Scoop squash flesh out of skin and add a large mixing bowl. Mix with 1/2 cup cooked black beans, 1/2 cup sweet corn, 1/2 lb cooked chorizo or beef with Mexican seasoning, 1 cup cheddar cheese, and salt & pepper to taste. Serve in a bowl or burrito with sour cream, chopped green scallions, and cilantro.
Ingredients
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.
| Roasted Potatoes | pickled beets | Red Sauce with Pasta | Kale Salad | Mexican Spaghetti Squash Bowls | |
| Garlic | 1 clove | 1 clove | |||
|---|---|---|---|---|---|
| Olive oil | 3 Tbsp | 3 Tbsp | 2 Tbsp | ||
| White vinegar | 1 pint | ||||
| Maple syrup | 1/2 cup | ||||
| Onion | 1 | ||||
| Sugar | 1 tsp | ||||
| Pasta | 1/2 lb | ||||
| Lemon juice | 3 Tbsp | ||||
| Red wine vinegar | 2 Tbsp | ||||
| Honey | 1 Tbsp | ||||
| Dijon mustard | 1 Tbsp | ||||
| Walnuts | 2 Tbsp | ||||
| Crumbly cheese | some | ||||
| Cooked black beans | 1/2 cup | ||||
| Sweet corn | 1/2 cup | ||||
| Cooked chorizo or beef with Mexican seasoning | 1/2 lb | ||||
| Cheddar cheese | 1 cup | ||||
| Sour cream | 2 Tbsp | ||||
| Chopped green scallions | 2 Tbsp | ||||
| Cilantro | 2 Tbsp |