“We often miss opportunity because it’s dressed in overalls and looks like work”
― Thomas A. Edison
Continuing on with the Dog Days strategy. The lovely cool weather has been wonderful, and I got all my fall plant starts in….broccoli, cauliflower, kohlrabi, cabbage, turnip greens, kalebration kale mix, arugula. But Temps are creeping up and I’m feeling back into Dog Days.
So the pups and I made time for some paddle boarding yesterday.
Not that we missed any work. These guys take chickens and egg gathering pretty seriously.
Farm News: rabbits are eating my plants. Started with a beautiful row of green beans. Covered them. Now they are eating my broccoli starts. Rats!…. No Rabbits! But I did feel kinda bad when I hit one of them with the mower:( A rabbit, that is.
What’s in the bucket? Spaghetti squash, basil, a summer squash, a few tomatoes….end of the season….yay! poblano peppers, daikon radish with greens, and lovely first cutting arugula.
This recipe takes some time. I’m usually not excited about that….but I multi-tasked. Put the spaghetti squash in and did some bookwork…housework. It’s in the oven now. So I can’t tell you how it turned out but I think it will be delicious. AND…..the wine pairing is….
You can pick it up at Scenic City Wines in St. Elmo (closed on Monday)
This is a NY Times (highly rated) recipe
- 1spaghetti squash, about 3 pounds
- 1tablespoon extra virgin olive oil
- 1medium onion, finely chopped
- 2garlic cloves, minced
- freshly ground pepper
- 3large eggs
- ½cup low-fat milk
- 2tablespoons chopped fresh basil (¼ cup basil leaves)
- 2ounces Gruyère cheese, grated (½ cup)
- 2tablespoons freshly grated Parmesan or pecorino romano
Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)
Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.
Beat the eggs in a large bowl. Add the milk, salt (about ½ teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.
Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.