We're excited to welcome back a CSA favorite this week- spaghetti squash. We like to let the squash speak for itself by dressing it with only butter or oil and some salt and herbs, or we make a really delicious dish and pack the center cavity with sausage and bake facing upward so the juices from the squash drip down into the squash. We also included some other delicious fruits of summer which combine to make the perfect fresh salsa. We hope you enjoy this week’s share and thank you for supporting our farm and have a great week!
Chop all of the tomatoes (drain juices for a thicker salsa), 1 yellow onion, half of the cilantro, 1 sweet pepper, 1 hot pepper (romove the seeds for a milder salsa), 1 clove of garlic. Mix with 1 tsp of lemon juice salt and pepper to taste. Serve with chips.
Spaghetti Squash with Chorizo
Preheat oven to 425. Cut spaghetti squash in half scoop out seeds and brush with oil. Take 1 lb of chorizo form into two balls and fill the cavity of the squash. Roast for 30 minutes to an hour or until squash is tender and chorizo is cook through. Remove from oven cut chorizo into chunks or crumbles. Scoop squash out with a spoon. Serve chorizo on top of squash. You could add spaghetti sauce if desired.
Beet and Broccoli Frittata
Beet and Sprouting Broccoli Frittata Preheat oven to 425F. Dice 1/2 of green onion bunch, separating the white parts from the greens, about 1/4 cup whites and 1 cup greens. Skin and dice 1 bunch of beets, about 1/2 cup. Chop sprouting broccoli stems and sprouts into 1/2 inch cubes and cut greens into 1/2 inch ribbons. Shred 1 cup of cheddar cheese. Mince 1 clove of garlic. Crack and whisk 12 eggs, then add 3 tbsp heavy cream, 1 cup shredded cheddar, and 2 tsp salt to the eggs. In a deep cast iron skillet, or other oven-safe skillet, add 2 tbsp of cooking oil over medium heat. Add onion whites, garlic, diced beets and broccoli stems. Cook for 5-6 minutes, stirring frequently until vegetables become tender. Add onion greens and broccoli sprouts and greens. Saute just until greens wilt, stirring frequently. Spread vegetables evenly along bottom of pan, remove the skillet from heat, then pour whisked egg mixture into skillet and stir to disperse evenly until eggs begin to set. Place skillet in preheated oven and cook for 20-30 minutes, or until eggs are set in the center. Remove from oven, allow to cool and serve with a dollop of sour cream if desired.
Cut kale bunch into bit sized pieces.
to make dressing combine 1/4 cup olive oil, 2 tbsp lemon juice, 2 tbsp red wine vinegar, 1 tbsp dijon mustard, 1 clove garlic minced, salt, pepper, 1 tsp honey.
Dress kale and top with sliced almonds, and dried cherries.
Cuban Black Beans
In a large pot heat 1 tbsp olive oil. add 1 yellow onion diced, 1/3 of the celery just the chopped stems, and 1 clove of garlic minced. Cook until onion is soft about 6 minutes. Add 2 carrots cut into 1/4 inch rounds, and 1 tsp cumin, salt, and pepper. Cook until fragrant about 1 minute. Add 8 cups of water 1 lb of black beans that have been soaked and rinsed, 1 bay leaf, 1/2 bunch of cilantro chopped, celery greens chopped. Bring to boil reduce heat and simmer for 1 1/2 hours remove bay leaf and serve.
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.
|Spaghetti Squash with Chorizo
|Beet and Broccoli Frittata
|Cuban Black Beans
|red wine vinegar