Extended Winter 2016 Week 4 (Feb 23)

I was crossing my fingers for collard greens for both size shares this week because I found and made this great carrot soup with collard greens last week. Also, here are instructions to cut spaghetti squash so the fibers are actually long like spaghetti. This week’s nice big green cabbage would be a great chance to ferment some sauerkraut.

Small: Collards, apples, multi-color carrot, baby turnip, beets, red and yellow onion, broccolini, spaghetti squash, potatoes, green cabbage, spinach, arugula, lettuce mix.
Small: Collards, apples, multi-color carrot, baby turnip, beets, red and yellow onion, broccolini, spaghetti squash, potatoes, green cabbage, spinach, arugula, lettuce mix.

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Medium Add: extra collards, extra collards, extra baby turnips, extra beets, extra broccolini, extra spinach, extra arugula, extra lettuce mix.
Medium Add: extra collards, extra collards, extra baby turnips, extra beets, extra broccolini, extra spinach, extra arugula, extra lettuce mix.

Spaghetti Squash

I’m crying uncle.  I’ll eat any vegetable.  I’ll munch on turnips raw.  I’ve even grown to like brussel sprouts and lima beans.  I’ve been staring at the spaghetti squash in the basket for weeks.  I have never been a fan of them, not since low-fat “healthy” experiments by my mother as a child.  Does anyone have a killer spaghetti squash recipe to share with the group?