2019 CSA Week 13

Hey folks,

I trust you all did your civic duty and voted this week.  And if you didn’t, hopefully you grabbed an ‘I Voted’ pin to avoid paying the social penalty for defection.
We’re running headlong towards the CSA end of days, and it’s been a bit harder than usual to rally the energy to harvest on these cold, overcast days.  At this point at least half of my brain has traversed time and is plotting next years garden – so many improvements to make as well as a few infrastructure investments, so if you enjoyed the CSA this year expect it to be much improved for the next.  But, back to the present.  This week you’ll get
-spaghetti squash
-red beets
-tropeana onions

Storage Tip

Carrots can keep for many weeks in the fridge, when stored in an airtight container with their greens removed.

How to Cook Spaghetti Squash

By cookieandkate.com

Here’s the best way to cook spaghetti squash! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inside, and roast in the oven cut-side down. No fuss, no mush, just tender and delicious spaghetti squash!


1 spaghetti squash

2 teaspoons extra-virgin olive oil

Sprinkle of salt and pepper


To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!

Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.

STORAGE SUGGESTIONS: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.

We at Natural Collective CSA love our spaghetti squash topped with a tomato ground beef sauce or with pesto and a side of farmer sausage.

Garlic Sage Brown Butter Sauce

By spruceeats.com

Rich and savory sage brown butter sauce is a quick way to dress up roasted poultry, pasta, and vegetable dishes. It tastes especially luxurious drizzled over caramelized butternut squash or simple mashed potatoes.


8 tablespoons butter (1 stick)

1 clove garlic (crushed and chopped)

1/4 cup sage leaves (coarsely chopped)

1/8 teaspoon ground black pepper


  1. Melt the butter in a medium saucepan set over low-medium heat. When the butter begins to get just slightly bubbly, add the chopped garlic clove.

  2. Stir the garlic in the butter for 1 minute. Add the chopped sage to the garlic butter and continue stirring and cooking the mixture for 1 to 2 additional minutes, until the butter has turned very light brown and has a rich, nutty aroma.

  3. Season the sage brown butter sauce with ground black pepper.

  4. Serve and enjoy!