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This week’s share will include:

• Veggies: colored peppers, banana fingerlings, spaghetti squash, beans, beets, yellow onions, sweet corn, tomatoes, cauliflower or red cabbage and choice of cilantro, dill or basil.   (“B” group for half shares)
• Add-on shares:
  • Fruit: Sweetie apples and kiwi berries (see this week’s serving suggestion for a note about the kiwi berries)
  • Flowers: finished for the season
  • Mushrooms: no mention in John’s email but should be every week

Serving suggestions:

• The ingredient I am excited about this week is the return of spaghetti squash. Rather than topping with tomato sauce and using it as a noodle replacement, I prefer taking a different (and cheesy) approach. This Ali Slagle recipe was my original inspiration a few years ago, but you can mix it up anyway you want. Roast the squash face down, flip and fill with a mixture of seasonings/cheese/breadcrumbs, and then roast some more. Alongside a salad, it’s a mostly hands-off main dish that can cook while you tackle other chores. Or, it could also make for a “wow” side dish for a special meal.
• For those getting a fruit share, John included some notes about how best to enjoy your kiwi berries
  • The Kiwi berries are best when they are allowed to ripen for a few days at room temperature.Kept in the refrigerator they will ripen very slowly- folks might want to keep some refrigerated so they will not all ripen at once. They will get darker and start to wrinkle. They are eaten with the skin, but do have bit of fuzz at the blossom end, that can be plucked out. They are a superfood, high in potassium, and vitamins C and E.