THIS WEEK YOUR BASKET CONTAINS: Russet potatoes, leeks, collards, mustard greens, WINTER SALAD ( bok choy, arugula, and radicchio), and SPAGHETTI SQUASH

SPAGHETTI SQUASH is a bit of a misnomer.  If you want typical winter squash texture and flavor, you won’t get it. If you think this is going to be like normal pasta, you’re going to be disappointed.  We don’t know what it should be called, but we do know that, taken as its own, unique self, spaghetti squash can be delightful and tasty.  The recipe below is just about our favorite way to eat it.  Also, check our web site for a great recipe for Baked Eggs in Spaghetti Squash Nests.

ORIENTAL SPAGHETTI SQUASH SALAD

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.

We’re pleased that our greens have been holding up well during this extended period of colder than normal nights.  The collards are looking a bit rougher and paler due to the cold , but they are still tasty and the cold has also made them sweeter.  Remember, that they will cook more slowly than the mustard greens, so they should be added to any sauté first and the mustard greens a few minutes later.  The recipe below is a great way to utilize both our greens mix and the spaghetti squash.

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

SPAGHETTI SQUASH WITH SAUTÉED GREENS

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

We ran across this recipe on Instagram (@wellspentmarket).  It is great for our hardy winter salad mix.

ANCHOVY AND CAPER DRESSING

6 anchovies

1 Tbs. capers

2 Tbs. red wine vinegar

1/3 cup olive oil

3 cloves garlic

Warm the olive oil in a skillet.  Add the anchovies and garlic.  Cook until the garlic is fragrant, and the anchovies become a paste.  Remove from heat and add the capers and vinegar.  Whisk to emulsify then taste and adjust for salt.

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