We’ve been a part of the Westfield CSA (community supported agriculture) group for several years now. Check out what we got so you can see what your farmers will have this week! 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.
We’re winding down this year’s deliveries so the shares are getting smaller now. This week we got several lettuces, butternut squash, parsnips, radishes, carrots, bok choy and dill.
Have you tried butternut squash fries? They’re very healthy and pretty tasty. This is a recipe from HungryGirl.com:
1 butternut squash (large enough to yield 1 lb. once peeled & sliced)
1/8 tsp. coarse salt, or more to taste
Optional dip: ketchup
Preheat oven to 425 degrees.
Peel squash with a vegetable peeler. Slice the ends off the squash, and then cut it in half width-wise. Cut the round bottom piece in half lengthwise and scoop out the seeds.
Using a crinkle cutter or a knife, carefully cut squash into spears/French-fry shapes. Thoroughly blot moisture away with paper towels, and sprinkle evenly with salt.
Spray a broiler pan, a baking rack placed over a baking sheet, or a baking sheet with nonstick spray, and then place spears flat on it.
Bake in the oven for 20 minutes, and then carefully flip spears. Continue to bake until tender on the inside and crispy on the outside, about 20 minutes longer.
If you like, sprinkle with additional salt and serve with ketchup for dipping. Enjoy!
MAKES 1 SERVING
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