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Fall CSA Newsletter 7

Posted 10/23/2017 1:31am by Dillon.

Traditional Regular: Spicy greens mix, Orange sweet potatoes, Beets, Nittany apples, Spaghetti squash 

Traditional Large: Spicy greens mix, Orange sweet potatoes, Beets, Nittany apples, Spaghetti squash, Cauliflower, Tomatoes

Item of the Week: This week's item is Spaghetti Squash. A strange vegetable that looks more like a melon than most types of squash, the spaghetti squash is a wonderful substitute for angel hair pasta. It is slightly crunchy with a mild flavor and can be cooked in a variety of ways. A recipe for spaghetti squash hash browns follows. Ingredients: cooking spray, Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Place spaghetti squash onto prepared baking sheet with cut sides down. Bake until squash is tender, about 45 minutes. Scrape strands of flesh from the squash with a fork and place in a large bowl. Mix flour and Parmesan cheese into squash strands. Melt butter in a skillet over medium-high heat. Spoon 1/4 cup of the spaghetti squash mixture into the skillet and pat and press to form squash into a patty about 1 inch thick. Cook until golden brown, about 5 minutes per side. Season with salt and black pepper to taste. Serve patties topped with a dollop of sour cream.


Greens: Store unwashed in the fridge.

Sweet Potatoes: Store in a cool dark place.

Beets: Store in the fridge unwashed. 

Nittany apples: Store in the fridge or on the counter for a short period of time.

Spaghetti Squash: Store in a cool dark place.

Cauliflower: Store in the fridge unwashed.

Tomatoes: Store on the counter if they are not as ripe as desired or in the fridge.


Sweet Potato and White Bean Soup: 

Ingredients: 1/4 cup water, 2 pounds sweet potatoes (cut lengthwise into quarters), 2 teaspoons butter, 1 cup chopped red onion, 1 tablespoon chopped fresh sage, 5 garlic cloves (minced), 2 cups unsalted chicken stock, 1 cup canned unsalted cannellini beans (rinsed and drained), 1 cup 2% reduced-fat milk, 3/4 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper (divided), 1 cup diced apple, 1/4 cup plain 2% reduced-fat Greek yogurt

Directions: Place 1/4 cup water and potatoes in a microwave-safe 8-inch square baking dish. Cover with plastic wrap; pierce plastic 3 or 4 times with a fork. Microwave at HIGH 15 minutes or until potatoes are very tender. Remove plastic wrap; cool. Melt butter in a large Dutch oven over medium heat. Add onion, sage, and garlic; cook 7 minutes or until tender, stirring occasionally. Add stock; bring to a simmer. Remove potato skins; discard skins. Place potatoes, stock mixture, beans, milk, salt, and 1/4 teaspoon black pepper in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in lid; process until smooth. Return pureed soup to pan over medium heat; cook 4 to 5 minutes or until thoroughly heated. Divide soup among 4 bowls; top each serving with 1/4 cup apple and 1 tablespoon yogurt. Sprinkle evenly with remaining 1/4 teaspoon pepper.

Beet Medley: 

3 medium sweet potatoes (cut into chunks), 1 large sweet onion (chopped)

Directions: Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.