It’s hard to believe this is the last share. We wish it could carry on for a few more months. Maybe soon enough we’ll be able to swing winter shares.
Meantime, thanks to all those people who signed up. Thanks too for all of the positive feedback. It really helps keep us going.
There’s a lot in this share that is either familiar to you or is becoming familiar to you—like edamame (see Aug. 20/week 12 blog entry for info. on how to cook).
Spaghetti squash might be one novelty. This is one squash you don’t often see featured in cookbooks or recipes. Maybe it’s because it’s really easy to cook:
Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds. Brush both halves with the butter and sprinkle with the brown sugar. Place them, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.
Apparently, you can also easily cook it in a microwave in less than 20 minutes. See recipe link below for information on how to do this as well as how to spice up this relatively neutral-flavored squash. The Moroccan flavor profile of the squash would go nicely with some seared lamb chops or grilled lamb kabobs. Add some peppers and onion to the kebab if you have any left over from last week’s share.
In this week’s share:
½ pound spinach
½ pound salad mix
2 pounds yellow potatoes
1 spaghetti squash
1 pound garlic
3-4 Japanese eggplants
1 pound edamame
1 head of Romaine
2 bunches of beets
1 bunch of carrots