Can you feel fall in the air?
Happy Labor Day weekend!
As the cooler breezes today hint at the changing season, I’m filled with gratitude for the amazing team that makes Oak Spring Farm thrive.
This Labor Day, I want to take a moment to celebrate Marvin, Albino, Emily, Ted, Jayden and our fabulous volunteers Kim and Lisa R.). These dedicated folks will be right here on Monday, harvesting, washing, and packing all the fresh, nutritious produce for our CSA members. They work hard, always with a smile, and truly enjoy bringing you the best food we can grow.
I'm deeply thankful for this crew and for all the farm help Oak Spring has been fortunate to have over the years. It’s such a joy to work with focused, creative, and motivated individuals. There are many ways to make a living, and they choose to grow food with me—something I deeply appreciate.
Our plan is to finish up a little early on Monday so we can all take a moment to enjoy the fruits of our labor.
Speaking of the fruits of our labor, ready to try our spaghetti squash this week?
This versatile fall favorite is not only delicious but also packed with health benefits.
Spaghetti squash is low in calories and high in fiber, making it a great choice as a side dish or to replace that pasta.
It's rich in vitamins like A, B6, and C, as well as minerals like potassium and manganese, which are essential for overall health.
Tip for prep:
Simply cut it in half, scoop out the seeds, and bake it face down in the oven until tender.
Once cooked, use a fork to scrape out the flesh—it will come out in strands that resemble spaghetti.
You can enjoy it with your favorite sauce, tossed with olive oil, garlic, and herbs, or even as a base for a hearty veggie stir-fry.
Give spaghetti squash a try this week.
Enjoy the flavors of the season while nourishing your body.
Speaking of enjoying the flavors of the season here's anothter delicious potato recipe.
I mean, who doesn't love potatoes and cheese???
Parmesan smashed roasted potatoes
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Active Time: 30 mins
Total Time: 1 hr 55 mins
Yield: 4 to 6 servings
Ingredients
1 medium (2 ounce) garlic head
6 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
10 cups water
2 pounds small (about 2 inch) or diced potatoes
3 tablespoons kosher salt, plus more to taste
½ teaspoon baking soda
5 fresh or dried bay leaves
1 ½ teaspoons finely chopped fresh rosemary
3 ounces Parmesan cheese, grated (about 3/4 cup), divided
Black pepper, to taste
Directions
Step 1
Preheat oven to 400°F. Cut 1/2 inch off top of garlic head to expose cloves. Place garlic head, cut side up, on a small sheet of aluminum foil, and drizzle with 1 teaspoon of the oil. Bring edges of foil together over garlic and crimp edges to seal. Place foil packet directly on oven rack in preheated oven, and roast until garlic cloves are tender and creamy, 35 to 40 minutes. Carefully open garlic packet and let cool for 15 minutes. Squeeze garlic cloves out of skins into a small bowl. Mash garlic with a spoon until smooth; set aside. Increase oven temperature to 425°F .
Step 2
While garlic roasts, place water, potatoes, salt, baking soda, and bay leaves in a large saucepan. Bring to a boil over high. Reduce heat to medium-high and gently boil until potatoes are just easily pierced with a paring knife, 12 to 15 minutes. Drain potatoes; let cool 5 minutes. Discard bay leaves.
Step 3
Transfer potatoes to a large rimmed baking sheet lined with parchment paper. Using flat bottom of a measuring cup, smash each potato to about 1/2-inch thickness, keeping potatoes intact and spacing them about 1/2 inch apart for maximum browning on all sides. Mix rosemary, 1/2 cup of the grated cheese, and remaining 6 tablespoons oil into mashed garlic in bowl. Spoon about 1/4 cup garlic-cheese mixture evenly onto potatoes; sprinkle evenly with 2 tablespoons of the grated cheese. Season with salt and pepper to taste. Flip potatoes over. Spoon remaining garlic-cheese mixture evenly onto potatoes, and sprinkle evenly with remaining 2 tablespoons grated cheese. Season with salt and pepper to taste. Roast at 425°F until cheese is browned, 40 to 45 minutes, flipping potatoes halfway through cook time. Remove from oven; let cool 10 minutes. The coating will crisp as it cools.
Enjoy!
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