Week #18 (9/27 & 30)

This week your basket contains: zucchini, cucumber, beans, red onions, tomatoes, cherry tomatoes, Swiss chard, carrots, beets, basil, SPAGHETTI SQUASH, and sweet peppers.We had a wonderful time on Sunday harvesting potatoes with a large crew of subscribers!  We stored over 750 pounds of potatoes, ate an amazing pot luck lunch and had plenty of time to talk and get to know each other.  A huge THANK YOU from Polly & James to everyone who came out on Sunday.  We greatly appreciate it.

The next event we have planned is PUMPKIN PICK UP WEEKEND!  We look forward to this every year.  The weekend of Oct 22nd & 23rd is set aside for you to come out and choose your carving pumpkin (included in your subscription).  We will have the pizza oven fired up (you have to try pumpkin pie pizza!), we’ll be leading farm tours, and sharing a pot luck lunch.  As we have in past years, we will also be have the “guess the weight and win the pumpkin” contest for the largest pumpkins we grew this year (one each day).  Come out either day between 10:00 and 3:00 for what will be a fantastic event.


The SPAGHETTI SQUASH, or vegetable spaghetti, is one of our favorite squashes.  It is a low-calorie, crisp-textured vehicle for sauces or seasonings.  This particular variety we grow is called Hi-Beta Gold.  It has been developed to contain a high percentage of beta-carotene.  It is excellent with any sauce you would use on regular pasta, especially primavera types.  There are two ways to cook it; boiling and baking.  In both cases the squash should be left whole.  For boiling drop into boiling water and cook for 20 to 30 minutes.  When a fork goes easily into the flesh, the squash is done.  To bake, prick squash and bake in a pre-heated 350 degree oven for 40 minutes to 1 1/2 hrs. or until tender.  When the squash is cool enough to handle, cut in half length-wise, remove seeds, then with a fork “comb” the squash flesh.  The spaghetti will pull off in long strands.  The recipe below would be a great way to use your Swiss chard (and beet greens) with the spaghetti squash.


1 (3- to 3 1/2-pound) spaghetti squash

2 tablespoons butter, cut into pieces

1 teaspoon salt, divided

2 tablespoons extra virgin olive oil

1 (8-ounce) package mixed wild mushrooms, sliced

2 large garlic cloves, minced or sliced

1/4 teaspoon dried crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 cup white wine

1 lb. cooking greens

1/4 cup (1 ounce) shaved Parmesan cheese

Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.  Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add greens and cook, stirring occasionally, 2 minutes or until wilted.  Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese. From Myrecipes.com


2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.   Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.  Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes