|Delicatas, Ornamental Edibles & Spaghetti Squash|
What's in the box:Spaghetti Squash, Delicata Squash, Zukes and Cukes, Tomatoes, Anaheim Peppers, Bell Peppers, Onions, Grapes, Tomatillos, beans (either Fresh or Dry) and finally NZ Spinach.
And if you were in the People and Planet CSA, you got carrots and corn instead of Grapes.
Squash Girls send their loveLast night for supper, I cut a delicata the long way (the potato type) and stuffed it with cheese, salsa and zukes sauteed in garlic and onions. I put them on the BBQ in one of those holey pans and covered it with foil. By the time we got through monkeying around with sausages and fish, the little boats were ready. How can you tell if you have the potato type delicata? Elementary my dear Watsononias, the tater catas are very pinkish.
We have been growing this blend of delicatas for about 3 years now. We have a riot of them this year. This was the first wagon load, so you can count on getting at least 6 for the season. Delicatas are elegant stuffed with anything. I even stuffed them with turkey stuffing one year. They are a squash that loves to be played with and each of the flavors is very different. One is very very sweet. Sweet enough to eat raw!
The ornamental edibles are just coming along, so they'll be a few weeks.
|Joy - Spaghetti Squash!|
Cooking spaghetti squash in your microwave is super-quick, but you can also roast it. I’ve made it both ways and it works equally well.
To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour.
If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin.
Now this is the fun part. You top Spaghetti Squash with any sauce. Butter & Herbs, Butter and spices, cheese and spices, olive-oil - onions - garlic - pesto, curry-tomato-onion-garlic -yogurt.
Really, it's a wonderfully diverse side dish. And if you get bored, you can always top it with Spaghetti Sauce.
Squash graffiti? What can I say? Have a nice week.