This is the first week eggnog is available. Order EGGNOG now! You must order from extras. No pre-orders or reservations were made. Another batch will be made for our CSA members for the Dec. 23 delivery.
What to expect as we move into winter? Your Winter Share Veggie boxes have been full of the bounty the continues into the fall. Greens can still be grown and harvested from the fields during the milder fall days. You'll notice that the selection and variety of vegetables begins to become less in the coming months. This is Week 5 of 10 deliveries and we still have plenty planned and in storage for January and February. We've been able to give 8 different veggies in each share but in the last half of the Winter CSA season many of your shares will have seven items.
This week I appreciate Tatsoi again and napa/chinese cabbage. The kids are eating sweet potatoes everyday for lunch.
Here is a great way to eat Spaghetti Squash as full meal and ultimate comfort food.
Spaghetti Squash Lasagna
PRINT RECIPE
INGREDIENTS
RECIPE INGREDIENTS
- 2 small spaghetti squashes, cut in half and seeded
- 2 tablespoons of vegetable oil, divided
- Salt and pepper to taste
- 1 pound ground beef (option: ground turkey or Italian sausage)
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1/4 - 1/2 teaspoon crushed red pepper flakes or to taste
- 1/2 teaspoon fennel seeds, crushed
- 1 15-ounce can crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 tablespoon fresh basil, chopped
CHEESE FILLING
- 1 cup cottage cheese or ricotta
- 1 tablespoon basil, chopped
TOPPING
- 1 - 1 1/2 cups shredded mozzarella or a blend of shredded mozzarella and provolone cheeses.
DIRECTIONS
- Heat oven to 400 F. Brush the inside of each halved and seeded squash with 1 tablespoon of vegetable oil, season with salt and pepper and bake, skin side up, on a sheet pan for about 30 minutes or until tender.
- Brown the ground beef in a medium skillet and set aside.
- Heat 1 tablespoon of vegetable oil in a large pan, add the onion and cook 5-7 minutes. Add the garlic, red pepper flakes and fennel and cook about 1 minute. Add the hamburger, crushed tomatoes, tomato paste, oregano, bay leaf, vinegar and salt and pepper. Bring to a boil, reduce heat and simmer 15 – 20 minutes. Stir in basil and remove from heat.
- To assemble, fluff up the inside of each squash half.
We'll keep farming for you!
Reuben and Tessa
