This Week in Veggies – What’s Fresh at Your Local Farmers Market

by Alice Magdziak • October 7, 2013 • Garden State, Green Jersey • Comments (0) • 1872

We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Since our farmer also delivers to local farmers markets, we think his shares are pretty representative of what other organic farmers will be bringing to their markets. Check out what we got so you can see what your farmers will have this week!

This week we found romaine lettuce, salad turnips, bell peppers, spinach, rainbow chard, tatsoi, leeks, escarole, spaghetti squash, Macoun apples and Asian pears in our bags.

Haven’t tried spaghetti squash yet? It’s a nice mellow-tasting squash that comes apart in strings like spaghetti when baked. Try it with tomato sauce and parmesan or try this recipe:

Greek Spaghetti Squash

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

2. Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Cook and stir onion in oil until tender. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Stir in tomatoes and cook until tomatoes are warmed through.

4. Use a large spoon to scoop the stringy pulp from the squash and place in a medium bowl. Toss with the vegetables, feta cheese, olives, and basil. Serve warm.