Today we're talking about transition times, and I don't mean the triathlon type! Although I do often feel like the triathlete I used to be when I'm asked to excel at farming, child rearing and people management. Around here, it's time to transition all the summer high tunnel beds to winter crops. That means all the squash, peppers, cucumbers, tomatoes and basil are coming out this week and heated winter crops are going in (the unheated tunnel space is just about filled up already). It is a lot of work pulling out all of those huge crops, many of which are still producing, though honestly seeing the transformation from somewhat scraggy looking plants to fresh new transplants and seedlings is invigorating and gives us that sense of a fresh start and renewal that us farmers are such junkies for.
You will see plenty of cauliflower and broccolini coming up! You will also see basil and tomatoes on offer this week, but it will probably be the last (there are THREE deliveries left, including this one). Join us in saying goodbye to our summer crops; they've done a lot for us and we are ever grateful! Scroll to the bottom for an exquisite spaghetti squash recipe!
Katherine, Spencer and crew
June, learning how to trim greenhouse plastic.
Baked Spaghetti Squash
- 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- 1 cup freshly grated Parmesan
- ½ cup panko or bread crumbs
- 1 garlic clove, grated
- 1 teaspoon fresh sage leaves
- 8 ounces mozzarella, cut into ½-inch cubes (optional)
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Step 1
Heat the oven to 450f. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
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Step 2
Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
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Step 3
Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.
