Week #17

Our season is quickly winding down!  Members will receive lots of fall veggies this week, which tend to have a longer storage period.  This week shares include:

  • Spaghetti Squash
  • Spinach
  • Radishes
  • Celery
  • Turnips
  • Garlic
  • Tomatoes
  • Pears

A fall harvest moon          Image credit: Freeimages.com/ Thad Zajdowicz 




Thinking of ways to use your share this week?  Here’s a perfect fall meal, complete with dessert 🙂

Spaghetti Squash with Tomatoes (4 servings)

  • 1 small spaghetti squash, halved, seeds removed
  • 4 Tbsp olive oil
  • 1/3 cup fresh basil
  • 1/2 tsp dried oregano
  • 1/2 cup parmesan
  • 2 cups tomatoes, chopped


Toss olive oil, basil, oregano, and tomatoes together with spaghetti squash.  Top with parmesan.

Roasted Turnips & Radishes

  • 3-5 turnips, peeled, and chopped into bite-size pieces
  • 2 bunches radishes, cleaned and halved
  • 4 Tbsp olive oil
  • 1 Tbsp dried thyme
  • 1 Tbsp dried oregano
  • 1 Tbsp dried basil
  • salt & pepper

Toss ingredients together.  Place on roasting pan and cook for 20-30 minutes, at 450, or until turnips are tender.


Pear Tart

  • 1 pie crust, premade
  • 1/4 cup sugar
  • 4 tsp flour
  • 1/4 tsp ground ginger
  • 3 cups sliced pears

Preheat oven to 375.  Line baking sheet with foil and roll out pastry into 13″ circle.  For filling, mix sugar, flour and ginger.  Toss with pears.  Mound into center of pastry, leaving 2″ uncovered around the edges.  Fold uncovered pastry up over filling. Brush sides of crust with milk and sprinkle crust with granulated sugar.  Bake 35-40 minutes.


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