Veggie Shares for the Week of September 1st!

This week's veggie share includes mesclun and tomatoes from Pitchfork Farm, carrots from Arethusa Collective Farm, cabbage from the New Farms for New Americans project, onions, cucumber and spaghetti squash from Rockville Market Farm and herbs from Sugarsnap!

If you have never tasted spaghetti squash, you are in for a real treat! This squash can easily be baked: pierce the shell with a fork several times, place in a baking dish in a preheated oven at 375 degrees and let it bake for about an hour until flesh is tender. Let it cool for 20-30 minutes before slicing open. Cut in half, remove seeds and separate out the long strands of flesh. You can use the strands in several ways; my favorite is to add some fresh pesto, mozzarella and tomatoes!

Enjoy!