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This week’s share will include:

• Veggies: lettuce, colored peppers, garlic, Banana fingerling potatoes, Swiss chard, salad turnips, acorn squash, choice of red cabbage or red Napa, bok choi, choice of cilantro or parsley.  (“A” group for half shares)
• Add-on shares:
  • Fruit: fuji apples and kiwi berries
  • Flowers: finished for the season
  • Mushrooms: no mention in John’s email

Serving suggestion:

• Stuffing a roasted squash with a well-seasoned filling is a great way to make a flavorful pantry dinner without much effort. The amount of time the squash needs to roast will depend on the variety but once you get it in the oven it’s mostly hands-off until serving. Cut the squash to maximize the exposed stuffing surface area (i.e. cut delicata and acorn lengthwise rather than just taking the top off). Toss your filling with ample olive oil, salt and pepper. Start the squash solo at first and then add the stuffing half way through so it browns but doesn’t burn. Here are a few flavor suggestions to get you started:
  • Panko bread crumbs, gorgonzola, parmesan, mozzarella
  • Stuffing cubes splashed with stock, dried cranberries, chopped nuts, fresh sage
  • Rice, leftover ground lamb/beef, feta, cumin, harissa, topped w/ pomegranate arials