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Summer Share Week #15 of 20- 9/15+9/17- Fall Vibes

Sep 12
1 min read

Reminder- last chance for current members to sign up for the Winter Share ;)


We are back after our one week off from distribution! And already the Fall feelings are creeping in! We also have our final farm dinner today (Saturday the 12th). Thank you so much to everyone who came to the farm to enjoy dinner with us over the Summer in somewhat of a pilot program.

And now as the farm continues to move through the seasons we are noticing Fall crops starting to mature, too. We harvested the rest of the Fall and Winter Squashes; an acre in total. The last of the squashes to come out of the field are a lot of the ones that will store through January and also the Butternuts. Crops like bok choy, kohlrabi, and salad radishes are returning as the temperatures finally (hopefully) start to cool. And daylight is shortening noticeably now. Four o'clock light looks different now, which also means the golden rod is fully out and the trees are gonna start changing colors soon.

We hope everyone's start to the school year isn't too bumpy. But now that we all took a collective gathering step we are ready for this week's share again. It will include potatoes, zucchini, cucumbers, cabbage, carrots, beets, peppers, eggplant, onions, kale, salad radishes, fennel, bok choy, kohlrabi, head lettuce, tomatoes, and Fall squashes like Spaghetti Squash, Kabochas, and Delicata!

The fruit share will include seedless grapes, peaches, and plums!

 
 
 

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Baked Spaghetti Squash (NYT Cooking - Ali Slagle)

Yield: 4 servings

Time: 1 hour, 10 minutes

Tools Needed: An Odinsword to halve the spaghetti squash.


Ingredients

  • 1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and black pepper

  • 1 cup freshly grated Parmesan

  • ½ cup panko

  • 1 garlic clove, grated

  • 1 teaspoon fresh thyme leaves

  • 8 ounces mozzarella, cut into 1/2-inch cubes (optional)


Directions

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35…


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Details

5850 Shimerville Rd 

Clarence Center, NY 14032 

csa@therootdownfarm.com

Pickup Hours

Summer Share Tu and Th 2-6:30

Winter Share Tu and Th 3-6

Spring Share Tu and Th 4-6

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