Spaghetti squash (or "skabetti squash" as our 4-year old son calls it) is one of our favorite early fall squashes. The name is pretty self explanatory, spaghetti squash is a great noodle substitute. But this versatile squash can also be used to make tater tots, added to a frittata, or even made into a pizza crust. Our winter squash crop is ripening quickly so we're busy clipping, wind-rowing, buffing, and picking up all of our squash to put into storage. Some squash (like butternut and kubocha) are best if they have time to cure and sweeten in storage. But others (like spaghetti and delicata) are good to eat right away, so those will be appearing in CSA shares throughout September. Butternut squash is by far the best for long-term storage, so we tend to hold onto those for winter shares in November and December.
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Squash Harvest
Posted on September 11th, 2020 by Danielle *Allen
About the farm
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Root 5 Farm is a certified organic vegetable farm located on 38 acres in Fairlee, Vermont, along the Connecticut River. The fertile river bottom soils provide a rich environment for growing over 100 different varieties of vegetables and herbs.
The farm has been certified organic by Vermont Organic Farmers (VOF) since 2006. We are dedicated to growing practices that use a holistic approach to soil fertility, pest control and plant and animal health. We build our soil through crop rotation and cover cropping. We're committed to a healthy workplace, environment, and community, and our products are infused with that attention. You’ll taste the difference!
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The farm has been certified organic by Vermont Organic Farmers (VOF) since 2006. We are dedicated to growing practices that use a holistic approach to soil fertility, pest control and plant and animal health. We build our soil through crop rotation and cover cropping. We're committed to a healthy workplace, environment, and community, and our products are infused with that attention. You’ll taste the difference!
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