We have reached the halfway mark of our marathon growing season! Doesn't it feel great? All the most
colorful and delicious items are coming in strong and the shares are busting at the seams with flavor, flare, and fiber! Fresh Stops are busting at the seams with fun as watermelons get tossed and pick-a-pepper merry-go-round confusion sets in. Never fear! Our trusty goofballs will figure it out, helping you fill your bags with all the week's provisions.
As parents gear up to send their children back to school, it's a good time to hang onto one last sweet taste of Summer with watermelon from your share. Crack one open this weekend and host a cook out in the backyard to protest the very thought of summer waning. We're only halfway through, how dare Fall creep up!
Alas, Fall does seem to be creeping because the very first of winter squash has also made it's way into the shares. This week sees both acorn and spaghetti squash. Winter squash is hearty, so you can store it in a cool, dry place for months yet if you'd prefer grilling your sweet corn to committing to the taste of Autumn.
Autumnal soups and baked acorn squash seasoned with cumin and cinnamon will be waiting for you when you're ready.
Mrs. Yoder has another recipe idea this week if those with family shares feel stumped regarding spaghetti squash:
"How to cook spaghetti squash
Cut squash in half lengthwise. Turn cut side down in p
an. Add a little water, cover & put in oven, bake until tender at 350°
for 1-1/2 to 2 hours (or until tender). Scoop out seeds, then scoop out spaghetti, put salt and any seasoning of your favorite and cheese over spaghetti - bread crumbs may be added too."
Summer squash is still hanging in there, as we'll be seeing yellow crookneck squash in addition to the fall favorites. Sliced with onions, sprinkled with salt and pepper and olive oil, then wrapped in a foil envelope, the yellow squash will roast nicely on the grill at your end-of summer blow-out. Throwing a bit of tomato and fresh herbs in there to really knock the socks off your guests. With little clean up, you can crack a beer and relax in the sun.
Peppers are back again - and will likely continue to be around for awhile. I love chili rellenos, but can't make a whole pan of them with a single poblano - or can I? Turns out, if I use all my peppers (minus the jalapeñ
o, maybe) in combination and roast them all, I can layer these in a glass pan with eggs and cheese to make a chili relleno casserole.
There's a couple of different methods of roasting peppers. One way is on a rack on a grill - you want to put them on whole, turning them occasionally as they char, until they collapse, which takes about 15 to 20 minutes. The alternate way is to put them in a foil lined pan in the oven on broil, turning them about halfway until they collapse and char. You then wrap the pep
pers in foil until they cool, then peel and seed them under cool water. I like to keep a box of medical gloves in the house for handling hot peppers.
Slice then layer these in a small glass pan with cheese. Then pour a mixture of eggs and milk (5 eggs and 2 cups whole milk to 8 whole peppers), salt and pepper, and sprinkle of paprika on top. Place the glass pan in a rimmed pan with water, then bake at 325°
for 35 to 45 minutes, or until firm.
Even if you don't make a casserole, roasting the peppers will bring out the flavor for all your dishes!
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