“The world is too much with us; late and soon,
Getting and spending, we lay waste our powers;
Little we see in Nature that is ours;
We have given our hearts away, a sordid boon!
This Sea that bares her bosom to the moon,
The winds that will be howling at all hours,
And are up-gathered now like sleeping flowers,
For this, for everything, we are out of tune….”
Farm News: 2 more weeks of summer session CSA. If you are a half share – this is your last week. We are in the midst of weaning calves and trying to get out farm ready for fall. Cleaning fence rows and planning for a second cutting of hay. Also trying to replant the garden for fall – an exhausting, busy time.
What’s in the bucket: Something old, something new…. potatoes are back. We stored a few for this moment – when you started to miss them. And of course – an onion to go with the potato. And lots of tomato! SOOOOO, potato, tomato, onion, spaghetti squash, garlic, basil, field peas (yes – you still must shell them:), okra and peppers.
Spaghetti without the pasta:
Curtis and I had this the other night – kind of a no recipe recipe.
Roast that spaghetti squash. Cut it in half, scoop out the seeds, brush both halves with olive oil – sprinkle with salt and pepper. Roast it skin side up at 350 degrees about 30 minutes. Flip the squash over, and roast until fork tender and a little brown on top.
Loosen the “spaghetti” in the squash with a fork and grate with cheese (we used Sequatchie Cove gruetli – a hard cheese like parmesan will work too). Top with chopped tomatoes, onion, basil, red pepper and garlic (I mixed mine together before roasting the squash and let it sit – but this is not necessary)
Other options for toppings: make it Mexican flavored by stuffing with black beans or cooked field peas, cheese, tomato, onion and jalapeno.
Happy eating, and thanks for buying local food from Circle S Farm.