Week #18 (9/25 & 28)

This week your basket contains: zucchini, cucumbers, tomatoes, cherry tomatoes, beans, carrots, sweet peppers, SPAGHETTI SQUASH, sweet corn, and onions 

PUMPKIN PICK UP WEEKEND this year will be October 20th & 21st.  This is the time we set aside for you all to come out to the farm, choose a carving pumpkin (and gourds and odd squash) and enjoy the farm.  We will have farm tours, apple cider pressing, and a pot luck lunch that includes pizza from our wood-fired oven.  I will, of course, be making pumpkin pie pizza, which is amazing (if I do say so myself).  Make plans now to come out one of those days anytime from 11:00 to 4:00.


The SPAGHETTI SQUASH, or vegetable spaghetti, is one of our favorite squashes.  If you think of it as you do most winter squashes you might be disappointed in it.  On the other hand, if you consider it a low-calorie, crisp-textured, and gluten-free alternative to pasta, you will start to understand its place on your plate.  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.


1 onion

1 Florence fennel bulb, chopped

2 Tbs butter

2 Tbs olive oil

1 zucchini

1 sweet pepper

4 medium tomatoes

2 cloves garlic

salt and pepper to taste

Chop all vegetables (approx. ¼ inch).  Peel tomatoes, if desired.  Saute onion  in butter and olive oil until translucent.  Add zucchini, sweet pepper, fennel, and garlic and sauté five minutes longer.  Add tomatoes, cover and cook twenty minutes.  Taste and add salt and pepper.  Serve over any pasta or firm white fish.  This recipe can be expanded with carrots, celery, beans or just about any other vegetable you like.

We were a bit deceived by our late season corn this week.  We had hoped to have Silver Queen white corn for you, but it didn’t quite ripen in time.  The ears this week are mostly from plants we transplanted to fill in where the direct seeded plants failed to germinate.  They are probably best cut off the cob and used in a recipe like the sauce above (though we ate it as corn on the cob and enjoyed it)


1 large fennel (with leaves)

1/2 lb whole mushrooms

2 Tbsp. butter

1 Tbsp. olive oil

salt & pepper

Thinly slice fennel, discarding any hard core.  Mince 1/2 cup of the leaves and set aside.  Slice mushrooms to same thickness as fennel.  Heat 1 Tbsp. butter and oil in a sauté pan.  Add mushrooms and cook over medium high heat until brown.  Remove and set aside.  Add remaining butter and fennel to pan.  Cook over medium heat until softened but still crunchy.  Add mushrooms, stir together.  Season with salt and pepper and stir in minced fennel leaves. (From The Victory Garden Cookbook)

Amana Ranch, the farm we have been getting eggs from this year, also sells pastured chickens and turkeys.  They would like to offer you the opportunity to purchase frozen chickens.  We’ve tried them and the chicken was tender and juicy and very flavorful.  While we are not able to deliver them with your veggies, you can pick them up at their farm near Cornelius, at a pick-up location in Portland, or if there is sufficient interest, we can have a pick up at our farm.  This latter option could work very well for Thanksgiving turkeys.  Please check out their web site for details and ordering (amanaranch.com).