Week #41 (2/28 & 3/3)

This week your basket contains: potatoes, spaghetti squash, leeks, carrots, stir fry mix (bok choy, cabbage, and kale) and sunflower microgreens

Well, that was interesting!  As you no doubt know, last week’s snow was extremely unusual (and as I write this on Tuesday morning it is snowing again!).  Not only did we get 6+ inches of snow, we also hit 16 degrees, which is pretty close to the coldest we ever expect to see here.  Adding insult to injury is the fact that having such low temperatures in late February means all the tender new growth the plants were just starting to put on was vulnerable to being killed.  Outside the layer of snow provided some insulation, especially for the plants we could cover with frost protection fabric.  We also covered things in the hoop houses for additional protection.  We’ll just have to wait and see what the long-term effects will be.  One area of concern are the fruit trees which were starting bud out just in time for the low temps.

The recipe below calls for a very large spaghetti squash.  We no longer grow those huge varieties, so cutting back the proportions in order.  The cooking time for the squash may also be shorter.  The recipe also makes good use of greens like this week’s stir fry mix.


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

The recipe below is my favorite way to use spaghetti squash.  It gets even better after being in the fridge for a day or so.


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.


1 pound greens, rinsed and chopped

2 cups onions (1/2 lb)

1 cup sliced carrots

1 cup sliced celery

1 tbsp olive oil

1 tbsp minced garlic

2 tsp dried thyme leaves

1/2 pound Kielbasa (Polish) sausage, thinly sliced

1 cup dry white wine

2 quarts chicken broth

2 cans Cannellini beans

Pepper to taste

In 6 – 8 quart stock pot over medium-high heat, frequently stir onions, carrots, celery, oil, garlic, thyme, and sausage until sausage is browned, about 10 minutes.  Add wine, broth, cooked beans, and greens.  Bring to boil over high heat, then reduce heat and simmer, covered, until the greens are tender (15 – 25 minutes).  Season with pepper to taste.