September 14 Newsletter

Hello Everyone,

It is prime harvest time in the garden. The tomatoes burst with color and you will find a quart of cherry tomato jewels in your bin this week. It is amazing how much flavor can be packed in one little cherry tomato! Remember to just slightly cook them if you use them in recipes where they are heated.

This week the large cooler in our packing shed was completely cleaned from top to bottom in anticipation of the apple harvest. The apple packing-line has moved into the center of the packing shed and the empty bins are lined up outside of the building. There have also been efforts put into marketing the apples for this season. It is looking like a large crop and of course we are closely watching the extended weather forecast.

What to expect to find in your bin this week:

Nectarines
Melon
Tomatoes
Cherry tomatoes
Sweet peppers
Jalapeno peppers
Red onion
Fennel Bulb
Edamame
Spaghetti Squash



Beyond the bin offerings:

Tomatoes
Bell peppers
Eggplant
Nectarines
Red raspberries

Thanks Kayla for picking the jalapeno peppers !

Here are a couple of recipes for you to use with some of the item you will find in your bin this week.


Italian-style
spaghetti squash

Makes 6 serving

1/2 medium spaghetti
squash (about 1 1/2 lbs),
seeded
2 Tbsp water
1 (14 1/2-oz) can Italianstyle
stewed tomatoes,
drained
1/4 c grated Parmesan
cheese

1. Place squash, cut side down, in a
microwave-safe baking dish. Add
water. Cover and microwave on high
10-14 minutes, or until tender.
2. Using a towel or pot holder, hold
squash on its side in dish. With other
hand, use fork to shred pulp into
strands into the dish.
3. Add tomatoes, toss. Sprinkle with
Parmesan cheese, and serve


Pasta with fennel

Make 6 servings

2 bulbs fennel, trimmed &
quartered
1 lb (1/2kg) fettucine
2 Tbsp olive oil
Grated Parmesan
Parsley (garnish)

1. Simmer fennel in 4 quarts salted water
until tender, about 15 minutes.
2. Lift fennel from water and slice. Keep
warm.
3. In the fennel water, cook the fettucine
until al dente.
4. Drain pasta. Add olive oil and fennel.
5. Serve with sprinkle of Parmesan and
parsley.