This week we included spaghetti squash, which we would recommend eating within a week or two. We’ve found that once it starts to develop a blemish, it’s best to try and use it within a few days. Their thin skin doesn’t lend well to long term storage. The squash is quite versatile, and unlike real spaghetti, it can be used in sweeter applications, such as baked with brown sugar, or in muffins, cake, pie, etc. It’s feeling like soup weather, so we included three soup recipes on this week’s blog. We highly recommend the borscht below. We made a blonde borscht with golden beets, but the purple beets included in the share are also delicious and add a savory, earthy flavor. We hope you enjoy the vegetables, have a great week!