This Week's Farm Share, October 3 - 8
Monday, 03 October 2011 11:38
Our own transitional Spaghetti Squash * Our own Cilantro * Our own Beets (Red Beets & Candy-Striped Chioggas) * Our own Rutabaga * Our own Collard Greens * Our own Sweet Red Peppers (varieties Carmen & Lipstick) * Carrots from Lakeside Organics in Hadley * Yellow and Red Onions from Plainville Farm in Hadley * Cortland Apples (IPM) from Apex Orchard in Shelburne
Have you eaten spaghetti squash before? It's really surprising and fun to bake what looks like an ordinary winter squash, only to have it come apart in stringy fibers that resemble spaghetti. To start, bake the oblong squash whole or halved (after pricking all over with a fork) in a pre-heated 375F oven. It will take about 1 hour for the squash to soften. Spaghetti squash can also be cut into chunks and boiled or stewed. If baking the squash, give it 10 minutes to cool, then pull a fork through the flesh lengthwise to separate the strands. The flavor of spaghetti squash is mild, easily enhanced by (yes, tomato is good!) sauces or other flavors. Once cooked, it can be refrigerated or frozen for later use. Want to get fancy? Make a baked spaghetti squash by mixing the flesh with garlic, sauce, cheese, veggies, or whatever strikes your fancy. Fill the shell back up and give it a quick bake in the oven. Yum!
What makes our spaghetti squash "transitional"? It's been grown on our "renegade acre," the piece of land which belongs to local farmshare members Sarah and Tom. This field has been managed using organic practices for two years (remember last year's popcorn?), but has not yet been added to our organic certification profile. Thanks to Tom and Sarah for the great season!
The Farm Report
Hello Enterprisers one and all,
We have now seen our first sign of fruit from the greenhouse cucumber planting! Unfortunately we will have to pick the first flowers and fruit off of the plants until they are strong enough to hold a large amount of fruit weight per plant on their trellis strings, but nevertheless it is encouraging to see the literal fruits of our labor beginning to emerge in October. Our large number 4 greenhouse has seen the last of the Sungold tomatoes and is now prepped and ready to be direct seeded with fresh salad mix that should produce all winter. As all of you know this year has been a difficult one, but despite our setbacks the fields are all looking excellent. Our cilantro, kales and collard greens are incredibly beautiful at this point in the PYO garden. And of course who can forget about the flower garden. Our Rutabaga and Gilfeather Turnips are still producing very well, and the Celeriac is filling out nicely. Our potatoes this year did not fare so well and the harvest is miniscule at best, but our lettuce, fennel, parsley, radicchio, chard, kale, and purple top and scarlet turnips are looking excellent. The popcorn is filling out beautifully and should be ready to harvest next month. Also, we are getting ready to plant our seed garlic! As of right now we are tearing out the tomato stakes and mulch and prepping as much ground as possible for our winter cover crop (this year will be wheat). We will continue to keep you posted on farm and field activities and, as always, thank you for taking an interest.
- Patrick Morris, Assistant Farm Manager