Greetings to all of our members,
This week’s share is full of beautiful fall produce items. You’ll notice we are including two varieties of winter squash, spaghetti and acorn. Therefore, two of our recipes will focus on them.
But before we get to that, I’d like to mention something about the baking potatoes. As you unpack them, you’ll see that they are arriving to you unwashed, complete with a little fresh farm soil. Not to worry, just take a brush and gently brush them off outside. You’ll remember we stated in earlier posts not to scrub your fresh produce until you’re ready to use it. This especially applies to our potatoes. By arriving unwashed, they will hold up longer for those of you who choose to store them for awhile. Store in a cool dark place, but NOT the refrigerator. It’s too cold in the refrigerator, and the starch in the potatoes will convert to sugar, causing them to become sweet and turn to a dark color when cooked.
Now, on to our recipes:
The “Chili Stuffed Acorn Squash” will use some of the green bell peppers and tomatoes in this week’s share. I still had some red bell pepper from last week, so I chopped it up and added it right in. This is a vegetarian dish, which I like to offer from time to time. But I must tell you, because of the meat lovers in our house, I did add some browned, crumbled ground beef. It just makes life easier when I do that!
The “Chicken Enchilada Stuffed Spaghetti Squash” was a big hit when we published it a few years back, and I thought we’d offer it again, so our newer members could enjoy it. And we really needed to offer an apple dessert recipe, since so many of you will have plenty of apples on hand after the apple-picking event. I think you’ll all love Brenda’s “Caramel Apple Cake”.
It’s going to be another beautiful fall weekend and we’d love to see you at our Harvest events. Please take a few minutes to determine the correct time and day for your apple-picking venture. Looking forward to visiting with many of you!