This week we will have: Watermelon, Husk Cherries, Sweet Peppers, Shallots, Onions, Tomatoes, Leeks & Delicata Squash.
Full Shares will get Eggplant
How to cook Winter Squash
For a quick easy winter squash fix and the easiest way to get squash puree.
Preheat the oven to 350°. Cut winter squash in half. Scoop out the seeds, and save (yes all winter squash seeds can be roasted just like pumpkin seeds)Place squash halves cut side down on a on a baking dish and bake in the oven for about 25 – 60 minutes depending on size of squash, until the flesh is soft when you pierce it with a knife. Remove from the oven, and when cool enough to handle, scoop out the flesh. Discard the skin. Place in a food processor to puree add water if necessary or use a fork to mash. Puree can be put in refrigerator or freezer to use in any recipe.
Winter Squash is easily interchangeable in recipes the exception being spaghetti squash.
You can use any type of winter squash for the Acorn Squash Macaroni & Cheese
Tomatoes are starting to slow down. I estimate that the large tomatoes will be around for about 1-2 more weeks and the cherry tomatoes probably until first frost.
Next week we should have Sweet Corn!