I’m surrounded by such an abundance of overwhelmingly beautiful Fall produce that I’m already trying to figure out how I’m going to make room for it all in the farm stand tomorrow morning. We’re starting the week of with 13 (yes, THIRTEEN!) types of Washington Grown Organic Apples available in our Farmstand, of which the CSA will be mixing and matching two incredible red apple varieties Crimson Crisp (sweet, deep-red and snappy) and NY 428 (which is a cross of two of my personal favorites—Empire & Northern Spy). We’ve got big bunches of Spinach and Bok Choy coming in from our fields, along with sweet and petite Broccoli shoots, our last handful of green Tomatoes, another round of Shishito and Lunchbox Peppers. And to top it off, we’re bringing our Orangetti Spaghetti Squash out of storage/curing this week!

I know. Spaghetti Squash  elicits a mixed response--people either love it, are on the fence about it or have given up on it completely. The more petite variety that we currently grow has made it easier to incorporate into our meal plans, and so has giving a whole lot of recipes a good college try from year to year. 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).  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 really digs).  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.

In the meantime, we’re making the most of this blast of October sunshine, tending to our soils and gearing up for big storage harvests. Mark spent the end of last week sowing cover crops into our fields. Even though the seasons are changing, we’re always thinking and working ahead to keep folks fed. On that note, this is probably the final week for flower picking from the CSA gardens, so be sure to grab your shears and your jars and pick one last bouquet to enjoy.

Have a great week,
Katie

IN THE FARMSHARES THIS WEEK:

Spaghetti Squash
Spinach and/or Bok Choy
Green Tomatoes
Shishito or Lunchbox Sweet Peppers
Broccoli
Apples: NY 428 and/or Crimson Crisp

RECIPES & SEASONAL TIPS
13 BEST GREEN TOMATO RECIPES - Food Network

SPAGHETTI SQUASH TACOS 
Smitten Kitchen Cookbook

• 3 pounds spaghetti squash (either one large or 2 small) – You don’t want to go any larger than 3 pounds because there won’t be enough seasoning to flavor your squash mixture

• 2 tablespoons (about 1 lime) freshly squeezed lime juice

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon coarse salt

• 1 15-ounce can of black beans, rinsed and drained very well

• roughly 1/4 cup finely diced red or white onion

• crumbled queso fresco or Cotija cheese

• fresh cilantro leaves

• 10-16  6-inch soft corn tortillas

CONTINUE TO RECIPE

SPAGHETTI SQUASH WITH INDIAN SPICES
Ivy Manning, Fine Cooking

• 1 small (3 lb.) spaghetti squash

• 1 Tbs. vegetable oil

• 1 tsp. brown mustard seeds

• 3 Tbs. unsalted butter

• 1/2 cup finely chopped yellow onion

• 2 tsp. minced fresh ginger

• 2 tsp. chopped garlic

• 1 tsp. cumin seeds

• 1/2 tsp. ground coriander

• 1/2 cup seeded and chopped tomato

• 1 small serrano chile, seeded and minced

• Kosher salt

• 1/2 cup coarsely chopped cilantro

CONTINUE TO RECIPE

CREAMY SPINACH-ARTICHOKE CHICKEN STEW
Sarah DiGregorio

• 2 tablespoons unsalted butter

• 1 large yellow or red onion, finely chopped

• Kosher salt and black pepper

• 3 celery stalks, chopped

• 8 garlic cloves, smashed and chopped

• 2 cups chicken stock

• ¾ cup white wine

• 2 to 2¼ pounds boneless, skinless chicken thighs

• ½ lemon, juiced (about 1½ tablespoons)

• 1 teaspoon red-pepper flakes

• 1 (10-ounce) package frozen cut spinach

• 1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)

• ½ cup cream cheese (about 4 ounces)

• ½ cup finely chopped fresh dill

• 4 to 6 scallions, thinly sliced, for topping

• Grated Parmesan cheese, for topping

  CONTINUE TO RECIPE
  
  
  

BROCCOLI & CHEESE SPAGHETTI SQUASH CASSEROLE
The Kitchn

• 1 (2 1/2 to 3-pound) cooked, halved spaghetti squash

• 8 ounces sharp cheddar cheese, shredded (about 2 cups)

• 16 ounces cottage cheese (2 cups)

• 3 large eggs

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly ground black pepper

• 3 cups (1-inch) broccoli florets (from about 2 large heads)

• 2 tablespoons water

  CONTINUE TO RECIPE
  

SPAGHETTI SQUASH PAD THAI
PCC Markets

• 1 large spaghetti squash

• 1/3 cup vegetable stock

• 3 tablespoons rice vinegar

• 1 tablespoon lime juice

• 3 to 4 tablespoons brown sugar

• 2 tablespoons fish sauce (optional)

• 2 tablespoons soy sauce

• Red pepper flakes, to taste

• 2 tablespoons sesame oil

• 1 cup sliced shallots

• 3 cloves garlic, minced

• 1 cup cubed tofu

• Roasted peanuts, chopped green onions, and lime wedges, for serving

  CONTINUE TO RECIPE
  
  
  

EASY SPAGHETTI SQUASH SOUP
Tried & True

• 1 large spaghetti squash halved lengthwise and seeds discarded

• 2 tablespoons olive oil divided

• 1 pound ground turkey

• 1 yellow onion peeled and diced

• 2 sweet potatoes peeled and diced

• 3 ribs celery trimmed and diced

• 2 tablespoons butter

• 2 teaspoons dry thyme

• 15- ounce can fire-roasted diced tomatoes

• 6 cups water or chicken stock

• Salt pepper, and crushed red pepper to taste

  CONTINUE TO RECIPE
  
  

APPLE BOK CHOY SALAD
Joel Fuhrman

• 6 cups finely chopped bok choy

• 1 large apple, shredded

• 1 large carrot, shredded

• 1/2 cup chopped red onion

• 1/2 cup unsweetened soy, hemp, or almond milk

• 1/2 cup raw cashews or 1/4 cup raw cashew butter

• 1/4 cup balsamic vinegar

• 1/4 cup raisins

• 1 teaspoon Dijon mustard

  CONTINUE TO RECIPE

SOUTH INDIAN GREEN TOMATO DAL
Holy Cow Vegan

• ¾ cup moong dal (yellow mung lentils, called payatham paruppu in Tamil)

• ½ teaspoon turmeric

• 5 medium tomatoes

• 1 teaspoon avocado oil or any neutral oil

• 1 teaspoon black mustard seeds

• A generous pinch asafetida or hing (hing or perungayam, optional)

• A sprig of curry leaves

• ½ teaspoon fenugreek seeds or methi seeds (optional)

• 1 teaspoon black gram lentils (urad dal or ulutham paruppu, optional)

• 2 tablespoon sambar powder (store bought or homemade)

• Salt to taste

  CONTINUE TO RECIPE

  
  

GREEN TOMATO-APPLE CHUTNEY
David Lebowitz

• 1 3/4 pound (825g) green tomatoes, stemmed and cut into bite-size pieces, or halved if using cherry tomatoes

• 2 firm apples, cored, and cut into chunks (peeled or unpeeled)

• 1 cup (100g) peeled and sliced shallots

• 1 to 2 dried chiles, split and seeded, or 1 fresh chile, seeded and finely chopped

• 1/3 cup (65g) chopped candied ginger

• 1 cup (250ml) apple cider vinegar

• 1 cup (160g) raisins

• 1 cup (180g) light or dark brown sugar

• 1 tablespoon yellow or black mustard seeds

• 1 teaspoon ground cardamom, (or cinnamon)

• 1/2 teaspoon ground allspice

• zest of one orange or 1/4 cup (45g) chopped candied orange peel
  CONTINUE TO RECIPE