Tuesday, September 21, 2010

CSA September 22 - SCVWD

What's in the Box
Melons - Grover Delaney Watermelons (please save the seed) and cantaloupes, spaghetti squash, walnuts, basil, tomatoes, eggplant, eggs, potatoes,
tomatillos, peppers, and zucchini. This week's special gift: tomato sauce

NOTE: Everyone got one of these little habanero peppers in their box. These are a 10 on the Scoville Scale....."a leetle goes a long way."
Wear gloves and do not touch your eyes, nose, mouth or any mucus membrane. I use 3 of these to can 10 pints of salsa. (Leo eats them raw and gets the hiccups till I give him a glass of milk).
Cooking Spaghetti Squash
Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash & choose a variation * and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

*The Goldberg Variations of Spaghetti Squash

Spicy Sweet: Saute some peppers in the butter and then add a little maple syrup, cinnamon and chopped sauteed peppers. I like using the Jimmy Nardello (red mild pepper) for this recipe. It's really not spicy...just sweet. But every now and then I do this Anaheims and that totally changes the taste. Walnuts go great with this.

Curried: Chop some tomatoes, peppers, into the butter, add a half a can of coconut milk and a some curry powder, fresh ginger and a little cardamon or cinnamon.

Cheesy Herb: Stir in thyme, parsley, basil, cream, salt, pepper and grated cheese.

Saucy: Add a little olive oil to the butter, saute some peppers, mushrooms, onions, and garlic. Add a few olives, salt & pepper and stir 1/2 jar of Holly Tomato Sauce. Sprinkle with Parmesan.

Have a good week.

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