Summer wanes as autumn approaches. Of course, the air smells of ripe apples. Sunlight, like goldenrod, is everywhere. Amid this ripening, we sense in our garden the bustling process of getting ready for bed. At night, chill is in the air; the flies and mosquitoes are no longer pesty. At the equinox, when days match the length of nights, there is the celebration of Michaelmas. St. Michael vanishes the dragon, giving us courage to overcome our hardness, our habits, so as we may take on wings and soar.
This week, please find for your baskets on our harvest table: a large spaghetti squash, two varieties of kale, swiss chard, polish garlic, sweet Italian grape and cippolini onions, genovese basil, heirloom tomatoes, one pound of freshly-dug French carrots, stevia (nature's natural sweetener), and look for runner beans, kohlrabi, sunflowers, and more in the bounty area. This week's goat cheese selections include lemony cream cheese and garlic-dill. The delicious recipe below uses most of the items in your basket for a Sepember dish!
Spaghetti Squash Recipe
INGREDIENTS
1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup goat cheese
3 tablespoons sliced black olives
2 tablespoons chopped fresh basil
DIRECTIONS
Preheat oven to 350 degrees F. Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, goat cheese, olives, and basil. Serve warm.
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