September 15th Whole Farm and Summer CSA

Full Share: Arugula, Green Cabbage, Jalapenos, Islander Pepper, Basil, Corn, Red Beets, Spaghetti Squash, Cipollini Onion, Hakurei

Half Share: Green Cabbage, Jalapenos, Basil, Corn, Red Beets, Spaghetti Squash, Hakurei 

Bouquet: Brown Amaranth, Statice, Strawflower, Feverfew, Sun Balls, Explosion Grass, Zinnias, Snapdragon

It’s starting to feel a lot like fall on the farm! Winter squash, gourds, and pumpkins have all been harvested in the past week and the cider press ran again on Saturday. There is plenty of cider available in the marketstand right now, and don’t forget if you are a Whole Farm CSA member you get 12 half gallons of cider that you can pick up whenever you like through the fall. Spaghetti squash is a new addition to your share this week, and we also have Delicata, Acorn, and various other winter squashes available for sale in the marketstand! Hakurei is also making a comeback this week, as this cool weather loving crop thrives in the spring and fall. 

Winter CSA is now on sale! This CSA runs from November 4th to January 27th, and is available for pickup on Wednesdays. In this subscription option you will find plenty of root and storage crops such as parsnips, beets, and onions, microgreens, herbs, and bunching greens such as kale and chard, as well as salad greens like spinach to help brighten up the colder months. 


Looking to decorate your house for the new season? We have big pumpkins, mini pumpkins, gourds, dried flowers, and flower garlands all for sale here at the market stand ready to help you get into the autumn spirit! You may have seen our smaller pumpkins and gourds growing near the you-pick berries this fall, and they are now ready for sale. Our larger pumpkins have also been making their way over from Three Forks, and Roger Nerlin from Headwaters Garden will shuttle over tens of thousands of pounds of pumpkins throughout the fall for the pumpkin patch. Speaking of pumpkin patch… hay rides will start on the 26th of September and we will soon be transitioning to our fall schedule, more information to come! 


Italian Sausage and Spinach Stuffed Spaghetti Squash

INGREDIENTS

Spaghetti squash

  • 2 spaghetti squash medium size

  • 2 tablespoons olive oil

  • salt and pepper

Stuffing

  • 1 tablespoon olive oil

  • 16 oz spicy sausage, crumbled

  • 8 oz mushrooms sliced

  • ½ teaspoon Italian seasoning or Herbs from Provence

  • 4 cloves garlic minced

  • red pepper flakes

  • 10 oz spinach

  • 5 oz cherry tomatoes sliced

  • 6 oz Parmesan cheese shredded

  • fresh thyme for garnish

PREPARATION

Roast the squash 

  1. Preheat the oven to 400 Fahrenheit. Line the baking sheet with parchment paper.

  2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Repeat with a second squash.

  3. Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper.

  4. Place the 4 squash halves on the prepared baking sheet cut side down.

  5. Bake for about 30 or 40 minutes on the middle rack. Remove it from the oven when it's cooked through and soft. You can check by pulling the baking sheet out of the oven and piercing the squash with the fork - it should be soft.

  6. Proceed with the rest of the recipe while the squash is in the oven.

Make the stuffing

  1. Make the stuffing while the spaghetti squash is roasted in the oven. Heat 1 tablespoon of olive oil on medium heat in a large, high-sided skillet.

  2. Add crumbled sausage and sliced mushrooms and cook on medium heat for about 5 minutes or until the sausage is cooked. Drain excess fat if you like. Or, you could leave it in since you will be adding a lot of spinach to be wilted in the same skillet.

  3. Add minced garlic, Italian seasoning, red pepper flakes, and chopped tomatoes (reserving some for later use).

  4. Add fresh spinach in batches to the sausage mixture and cook until the spinach wilts.

How to stuff spaghetti squash

  1. By this time, you have roasted the spaghetti squash for 30 or 40 minutes. Remove it from the oven and turn cooked squash halves cut sides up.

  2. Let it cool slightly.

  3. Divide the Italian sausage mixture among the 4 halves and stuff the squash until the mixture is leveled. Top with the remaining sliced cherry tomatoes and the shredded Parmesan cheese.

  4. Return stuffed spaghetti squash to the preheated oven and roast at 400 F for 15 more minutes until the cheese mixture melts.

  5. When serving, top with fresh thyme.




Jacy Rothschiller