Hello Everyone,The End-of-August has arrived and everything is fruiting and ripening in the garden. It is such a contrast - the rapid growth of spring and now the summer slows. The tomato plants are giving their energy to the fruits and no longer reach for the sky, the bottom leaves are turning brown and falling off. The eggplant plants are also giving all their energy to the eggplants and the plants are no longer lush green and vibrant. We are harvesting the summer bounty: tomatoes, peppers, eggplant, onions, potatoes & winter squash.
I hope you are enjoying the flood of tomatoes!
What to expect to find in your bins this week:
Nectarines & Peaches
Tomatoes
Cherry Tomatoes
Lettuce
Red Onions
Eggplant
Zucchini or Broccolini
Beets
Spaghetti Squash
....and buckets:
Nectarines & Peaches
Tomatoes
Beets
Lettuce
Spaghetti Squash
This week's recipes are very easy.
Basic Roasted Beets
INGREDIENTS
1 pound small beets, (about 5), well-scrubbed
DIRECTIONS
Preheat oven to 425 degrees. Wrap beets in 2 or 3 packets of foil. Place on a baking sheet; bake until beets are slightly soft to the touch, 45 minutes to 1 hour depending on their size. Cool beets in packets, then rub off skins.
Roasted beets pair well with a salad that includes feta cheese and red onions.
Easy Baked Spaghetti Squash
Time:
1 Hour 16 Mins
Yield: 4 to 5 cups
1 (3-lb.) spaghetti squash
1/2 cup water
Directions:
Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Scrape out and discard seeds and membranes. Place halves, cut side down, in a large baking dish; add water. Bake at 350°F for 45 to 50 minutes or until tender. Remove squash from oven. Turn cut side up; cool for 10 minutes. Scrape inside of squash with a fork to remove spaghetti-like strands.
I like to add a small amount of maple syrup and butter when the squash is cooling down.
No comments:
Post a Comment