This week we included spaghetti squash, which we would recommend eating within a week or two. We’ve found that once it starts to develop a blemish, it’s best to try and use it within a few days. Their thin skin doesn’t lend well to long term storage. The squash is quite versatile, and unlike real spaghetti, it can be used in sweeter applications, such as baked with brown sugar, or in muffins, cake, pie, etc. It’s feeling like soup weather, so we included three soup recipes on this week’s blog. We highly recommend the borscht below. We made a blonde borscht with golden beets, but the purple beets included in the share are also delicious and add a savory, earthy flavor. We hope you enjoy the vegetables, have a great week!

We’re starting to harvest our late summer sucessions of broccoli, beets, lettuce, and green onions. All these crops were planted in the peak dry heat of summer so we had to have a little faith and a lot of irrigation to keep these plants progressing. We included celebration winter squash this week. This squash is a cross between an acorn squash and delicata. It has great flavor and works really well stuffed. Our pepper plants are really starting to put out fruit, so we should have a nice variety of peppers as the season progresses. We’re encouraged we’ve made it to September, and are excited to share all the great produce we still have in the gardens. Thank you and have a great week!