This Weeks Box 9/15/2012

red leaf lettuce
small bag of carrots
lots of tomatoes
summer squash
handful of random peppers
some green bell peppers
spaghetti or butternut squash

There is one Habanero pepper in each box.  I figured, we grew it,  so you should experience it if you so choose.

Habanero Facts

 This spaghetti squash recipe and image compliments of Allyson



a few tomatoes chopped
1 cup Mozzarella, cut into 1/4 inch cubes
1 clove Garlic, minced
1 tablespoon Butter
3 tablespoons Olive Oil
Salt and Black Pepper


Preheat oven to 375 degrees.

Carefully cut the Spaghetti Squash in half lengthwise and place onto a lightly oiled baking sheet. Melt the Butter and 1 tablespoon of Olive Oil in the microwave and coat the inside of each squash. Season with Salt and Pepper and transfer the baking sheet to the oven. Bake the spaghetti squash for 40-45 minutes or until easily pierced with a fork.

About 10 minutes before the Squash is finished, place a large saute pan over high heat. Add in 2 tablespoons of Olive Oil  Tomatoes. Stir through to coat with the oil and allow to cook until the Tomatoes begin to get good and hot. Add in the Garlic and stir through. Add in the Mozzarella and stir through. Remove from the heat and allow the residual heat to melt the cheese. Season with Salt and Pepper.

Remove the Spaghetti Squash from the oven and gently use a fork to loosen the spaghetti like fibers from the squash walls. Top each piece with a generous helping of the Tomato and Mozzarella and serve hot.


4 med. cooking apples, pared, quartered & cored 
3/4 c. water
1/2 c. brown sugar, packed
1/4 stick butter
a dash of cognac or rum
1/4 tsp. cinnamon
1/8 tsp. nutmeg
Heat apples and water over medium heat to boiling. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until tender. Stir in brown sugar, butter. cinnamon and nutmeg and cognac; heat to boiling. Put in blender if you like a creamy smooth consistency. Add a bit of cornstarch if you like it thick.

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