You can't see them really well, but there are a whole lotta green tomatoes in there! We've been finding a red one here and there.
This week's delivery (Week 10) will include leeks, onions, variety of squash with zucchini included in the variety pack, red potatoes, spaghetti squash, cucumbers, green peppers, eggplant, parsley and basil.
Spaghetti Squash - Preheat oven to 350. To prepare, rinse the outside off. Cut in half length-wise (blossom end to stem end), scrape out seeds. Brush the inside half that you are cooking with olive oil, salt and pepper to taste. Turn the spaghetti squash upside down in a 9x13 baking dish. Make steam vent holes in the top side. Place in oven for about 45 minutes. When done, you will be able to scrape the inside out and it will be stringy ... similar to spaghetti. It doesn't taste like spaghetti, it just looks a little like spaghetti. Top it with your favorite toppings. Olive oil, butter, parmesan cheese, parsley or basil. (If you have enough room in your oven to cook both halves ... that's what I do ... energy savings and leftovers!)
Eggplant are still looking weird ... small and deformed ... but, they still taste the same. Peppers are coming on great!
FREEZING TIP: Did you know that you can dice onions and green peppers and put in serving size (usually 2 cups) quart freezer bags (flatten for better storage space). Later in winter, you can just go to your freezer and grab a bag of one or the other or both and add directly to your spaghetti sauce, chili, soups or stews without even thawing?
Hope you're having a great day!