Week #39 (2/16 & 19)

This week your basket contains: potatoes, celeriac, onions, SPAGHETTI SQUASH, stir fry mix (savoy cabbage & bok choy).

What a week of weather!  We are happy to say that we made it through with minimal damage (we lost plastic off our composting area and our caterpillar tunnel over spinach was flattened).  Our six hoop houses are still standing (and so are we, barely) after 10 hours of scraping snow and ice over two days.  The basket is a bit smaller than we had planned as some things are still under snow and none of our workers were able to come out on Monday, but we are glad to have a basket for you today.

There are two ways to cook spaghetti squash; 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 (our preferred method), 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.  While Spaghetti squash is called a squash or vegetable spaghetti, in the kitchen it is best to NOT think of it as a squash or as a pasta substitute.  It is its own thing and needs to be treated as such.  On its own, it has a neutral flavor but it carries other flavors well.  In this recipe, the Asian spicing complements the crunch and sweetness of the spaghetti squash.  Adding the greens in your basket this week chopped and raw would be a nice addition to the following recipe.


Flesh of one cooked spaghetti squash

1 small onion, diced

2 cloves garlic

4 Tbs toasted sesame seeds

2 Tbs lemon juice               

1 Tbs grated ginger

4 Tbs soy sauce

3 Tbs rice vinegar

1/4 cup veg. or sesame oil

hot pepper oil (optional)                                   

Whisk together oil, lemon juice, ginger, soy sauce, vinegar, garlic and hot pepper to taste.  Stir in onions and sesame seeds.  Pour dressing over spaghetti squash, mix gently and serve.  This can be served as a warm salad, or refrigerated over night to allow greater melding of the flavors and served cold.

This recipe is fun, elegant and tasty. 


1¾ cups cooked spaghetti squash

1 tbsp. olive oil

1 medium yellow onion, minced

8 eggs plus 1 egg white

1 tsp. garlic powder

1 tsp. kosher salt

⅛ tsp. ground black pepper

2 tbsp. chickpea flour (can also use coconut flour or another gluten-free flour)

⅓ cup Parmesan, grated

Preheat the oven to 425 degrees. Place the cooked spaghetti squash in a large mixing bowl and set aside. In a frying pan, heat the olive oil over medium-high heat. Once hot, add the onion and cook until tender, about 4-6 minutes. Add the onion to the bowl with spaghetti squash noodles, along with the egg white, garlic powder, salt, pepper, flour, and cheese, and mix well. Scoop a little less than ¼ cup of the noodle mixture into each muffin tin. Using your fingers or a spoon, press the squash noodles down and around the sides of the muffin cup. This will create your nest. Place the nests into the oven and bake for 16-20 minutes, or until the top edges become golden and crispy. Reduce the heat to 375 degrees and remove the muffin tin from the oven. Crack 1 egg into each tin, taking care not to overflow the nest. Return to the oven and bake for an additional 10 minutes, or until the egg whites are fully cooked and no longer transparent. (For fully cooked-through eggs, cook 2-5 minutes longer). From Lacey Baier of A Sweet Pea Chef (asweetpeachef.com)


Another great idea that came to us is a method for making very low-fat French fries.  We have used this with potatoes, celeriac and parsnips with great results.  Simply chop your roots into fries.  In a large Tupperware container with a lid mix 2 Tbs olive oil with a teaspoon or so of mustard (vary the amount to you r taste).  Add the fries, close the lid and shake so that the fries are evenly coated with the mixture.  Bake in a 350 degree oven for 30-45 minutes turning the fries over occasionally until the fries are evenly golden brown.

Blendily (owned by a family that have been subscribers for years) has created a special web page for our customers to order locally produced self-care products.  You can order at this site: (https://www.blendily.com/pumpkin-ridge-csa).  CSA members can use code ‘PRGCSA2021’ for a 10% discount.  We will pick up your order when we deliver their basket, and deliver it to you with your next delivery.