Happy Fall, Y’all! Beginning this week, we will be open on Tuesdays 12-7 and Wednesdays from 10-5 from now through December 10th, and we're looking forward to sharing another great season with our CSA Members and local customers. We’re starting the season off with TEN varieties of Washington Grown Organic Apples available in our Farmstand, of which the CSA will be mixing and matching Spartan and King David Apples, which happen to be Mark’s and my favorite varieties of the moment. We’ll be stocking the farmstand tables with this year’s harvest of Winter Squashes, Pumpkins, Roots and everything you need to make nourishing and hearty meals this Fall. If you're taking the Fall off from the CSA but intend to return for a future season in 2026, be sure to keep an eye peeled for a Priority Registration Link in early November.
This week marks a seasonal transition point for the farm in more ways than one. Mark has been diligently cover cropping the field while the crew took a few days to clear our Summer crops from the greenhouses so that we can start getting things established undercover for Winter. This is one of the toughest calls we make, because it means saying goodbye to heirlooms and cucumbers (ie, Summer as we know it…but it was only 44 degrees outside when I got up this morning, so I’m not sure who we’re kidding). Pulling up tomato plants and trellises means that we’ve picked a hefty round of nice big Green Tomatoes this week. Green Tomatoes have an array of uses beyond the traditional but tasty breading and frying. If you liked the Tomatillos last week, you might consider using Green Tomatoes in place of them in your favorite recipe. (Ours is usually some version of Chile Verde). Green Tomatoes will eventually ripen on the counter, but you can toss them in a paper sack with an apple or banana if you want to coax the process along more quickly.
Several weeks have gone by since our last Zucchini harvest, so we figured it was time to bring out the Orangetti! Spaghetti Squash elicits a mixed response--people either love it, are on the fence about it or have given up on it completely. Mark and I are historically ambivalent about Spaghetti Squash, but our customers have convinced us to give it the college try and showered us with an array of recipes that have helped us appreciate it. At this point, I know how I don't like it (Red Sauce, but don’t let me yuck your yum). Thankfully, I have learned ways that we actually DO enjoy Spaghetti Squash (simple garlic and oil with or without wilted greens, creamy, with warm spices, or as a substitute for rice or rice noodles in a Pad Thai or Stir Fry). You can cut a Spaghetti Squash in half to cook it in the oven, or you can use an Instant Pot/Pressure Cooker or a Slow Cooker if you'd like. From there, you can prepare it with a Tomato sauce like its namesake would suggest (and many folks really LOVE), but it also does well with a creamy Alfredo sauce (which Farmer Kelly digs in particular). Enchiladas, stir fries, even SOUP—there are so many ways to give Spaghetti Squash a whirl, and you know that I’ve made sure to share them below.
Many Thanks!
Katie
IN THE FARMSHARES THIS WEEK:
Spaghetti Squash
Green Tomatoes
Broccoli Shoots or Peppers (there will be a sampling of mild or hot)
Greens: Kale, Collards, Chard or Napa
Onions
Spartan & King David Apples
RECIPES & SEASONAL TIPS
SMITTEN KITCHEN’S SPAGHETTI SQUASH TACOS - Marin Mama Cooks
IVY MANNING’S SPAGHETTI SQUASH WITH INDIAN SPICES - Fine Cooking Archive
BROCCOLI & CHEESE SPAGHETTI SQUASH CASSSEROLE- The Kitchn
BAKED SPAGHETTI SQUASH WITH BEEF & VEGGIES - Washington Grown (Thanks, Tanya!)
EASY SPAGHETTI SQUASH SOUP - Tried & True Recipe
SPAGHETTI SQUASH WITH CHICKPEAS & KALE - Love & Lemons
SPICY GREEN TOMATO AVOCADO SALAD - Food Network Magazine
SOUTH INDIAN GREEN TOMATO DAL - Holy Cow Vegan
GREEN TOMATO-APPLE CHUTNEY- David Lebowitz
CREAMY ROASTED GREEN TOMATO SOUP- Heartbeet Kitchen
FRESH HOMEMADE GREEN TOMATO SALSA - Brooklyn Farm Girl
QUICK SPICY COLLARDS - Kofi Moyo