Week 15 - September 26, 2018
There’s a certain satisfying fatalism to preparing for a hard frost, especially at the tired end of a long summer. I’ve been obsessively watching the weather forecast for a few weeks now, wanting to make sure we wait as long as possible but yet anticipate the first hard frost and harvest everything we can that will not survive. We had a couple light frosts a couple weeks ago, and over the weekend I watched the rain knowing that the first clear night would probably bring us those freezing temps, even as they called for mid 30s in Palmer. We spent the last two days bringing in cabbages and onions, winter squash and every last baby zucchini, as well as covering head lettuce and bok choi. There’s still plenty of produce growing in the field, and with long term forecasts calling for freezing night time temps but daytime temps into the 50 well into October, the cold hardy crops will be happy through the rest of our farming season.
This week then some baby zucchini for all! They are sweet and tender and probably won’t keep long, so stir fry or roast and enjoy the last of the summer crops. The fennel is also a Mediterranean transplant and wasn’t going to tolerate Alaskan Fall nights! The peas should be our last – they might have some spots but they are still delicious. Spaghetti squash is the only winter squash I grow, simply because it is the only one that will reliably ripen no matter what the summer brings. It will last for months in a cool garage, but why would you wait that long to eat it? Folks looking to avoid carbs prize it for its pasta-like strands, but I love it because it is delicious, and often serve it as a simple side dish, turning it over after it has softened in the oven (see the first recipe on the back) and adding butter, garlic and herbs before returning to the oven for a final roast.
Full Shares Small Shares Potatoes Potatoes Carrots Carrots Green Onions Green Onions Zucchini Zucchini Cauliflower Cauliflower Spaghetti Squash Spaghetti Squash Rainbow Chard Lettuce Lettuce Herb - Dill Sugar Snap Peas Fennel Baby Bok Choi Herb – Dill
Zucchini and Potato Bake 2 medium zucchini, quartered and cut into large pieces 4 medium potatoes, peeled and cut into large chunks 1 medium red bell pepper, seeded and chopped 1 clove garlic, sliced 1/2 cup dry bread crumbs 1/4 cup olive oil paprika to taste salt to taste ground black pepper to taste Preheat oven to 400 degrees F (200 degrees C). In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.
Spaghetti Squash with Feta and Olives 1 spaghetti squash, halved lengthwise and seeded 2 tablespoons vegetable oil 1 onion, chopped 1 clove garlic, minced 1 1/2 cups chopped tomatoes 3/4 cup crumbled feta cheese 3 tablespoons sliced black olives (or more!) 2 tablespoons chopped fresh basil Preheat oven to 350 degrees F (175 degrees C). Place spaghetti squash with cut sides down in a baking dish and add ½ cup of water. Bake about 1 hour in the preheated oven, or until the outside of the squash is soft enough indent when pressed. Remove squash from oven and set aside to cool enough to be easily handled. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.
Spaghetti Squash au Gratin 1 spaghetti squash, halved and seeded 3 tablespoons butter (or olive oil) 1 small yellow onion, thinly sliced 1 teaspoon red pepper flakes 1/4 teaspoon garlic powder salt and freshly ground black pepper to taste 3/4 cup sour cream 1 cup shredded Cheddar cheese cooking spray (or olive oil) Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. (Or follow baking directions in recipe above.) Scrape insides of squash with a fork and transfer to a small bowl. Heat butter in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes. Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray. Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese. Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.