As spaghetti squash becomes more prevalent at the market stand, we thought we would highlight this versatile Cucurbitaceae family member, and briefly touch on some of its cousin squashes. This unique winter squash will be in season for a quick month, so get yours while you can!

Spaghetti squashes. Photo by Scott David Gordon.

What’s the deal with “winter” squash in the summertime?

Well first off, when we are talking winter squash, we are talking about the more hardy, rigid-skinned gourds like spaghetti, butternut, acorn, and kabocha squashes. We grow winter squash in the summer here in Texas because we can, and in large part, because the bug/disease pressure is too much in the fall. We do have some of the squashes, like butternut in the wintertime. However, if you are looking for more squash variety in your wintertime Central Texas local diet, blanch and freeze it! These puppies have quite a long shelf life, they can be stored for months on your kitchen counter, waiting patiently to be utilized in a massive variety of plates. These guys also take their sweet time and ripen on the vine for up to 120 days. Whereas, summer squashes like yellow squash, green zucchini, and yellow patty pan are on the vine for a third to half that ripening time (40-60 days). Summer squash is also more tender, fragile, and needs to be kept chilled when stored (usually keeping for a week or two at most).

Summer and winter squash rundown. Photo by Scott David Gordon.

Spaghetti Squash Lowdown

This squash usually has yellow to orange flesh with quite large seeds in the center of the fruit (squash is technically a fruit). They are chockful of folic acid, potassium, vitamin A, and beta-carotene. Fun fact: the more orange the flesh, the more carotene content! Spaghetti squash can be microwaved, boiled, steamed, or baked. When cooked, the flesh falls away in strands like spaghetti. Low in calories and carbs, but high in versatility, here are some ways to utilize your squash in a fun, new, unique way.

Spaghetti Squash in Baking

From muffins to pie, this squash shines bright in a gamut of sweeter plates.

Spaghetti Squash Cake. Compliments of PCC Community Markets.

Spiced Spaghetti Squash Cake

Sweet Spaghetti Squash Muffins

Mock Coconut Pie with Spaghetti Squash

Spaghetti Squash as Gluten-Free

The perfect gluten-free substitute for any plate that warrants more gluten-laden ingredients.

Creamy Garlic S. Squash Casserole. Compliments of Further Food.

Spaghetti Squash Pizza Crust

Creamy Garlic Spaghetti Squash Casserole

Low Carb/High Protein Spaghetti Squash Pancakes

Spaghetti Squash as Dessert

A healthier take on sweet treats.

Dessert spaghetti squash. Compliments of Sara Tane.

Sweet Spaghetti Squash Noodles with Toasted Pecan Crumble

Dessert Spaghetti Squash with Apples, Walnuts, Cinnamon, and Goat Cheese

Spaghetti Squash in Traditional Pasta/Noodle Dishes

The more traditional way to use this squash with some new ideas.

S. Squash Bolognese. Compliments of Love & Risotto.

Spaghetti Squash Bolognese

Spaghetti Squash Pad Thai

Spaghetti Squash Carbonara

There are so many ways to use this squash... sweet and savory! Grab one this weekend and explore the many possibilities. Also, check out this Tom Sum recipe by our blogger, Nadia, using spaghetti squash as a substitute for green papaya. ‘Til next time!

Okra and the bee. Photo by Scott David Gordon.

We are at the end of the beloved tomato season! If you are at markets this weekend, get the last of this summer crop. Out at the farm, we have been planting a lot. Cabbage and broccoli are in the ground as of the past couple of days, and we have been seeding a lot of parsley. Fall crops are on the way...

Okra as far as the eye can see. Photo by Scott David Gordon.

Planting! Photo by Scott David Gordon.

Montana working on the tractor. Photo by Scott David Gordon.

End of tomato season pickings. Photo by Scott David Gordon.

Zucchini harvest trailer. Photo by Scott David Gordon.

Blue + green. Photo by Scott David Gordon.

Harvesting sweet potato greens. Photo by Scott David Gordon.

'Mater sortings. Photo by Scott David Gordon.

Packing up CSA deliveries. Photo by Scott David Gordon.

Carrot sorting with our volunteers. Photo by Scott David Gordon.

Peppers on peppers! Photo by Scott David Gordon.

We love our volunteers! Photo by Scott David Gordon.

Getting the rundown on IFCOs. Photo by Scott David Gordon.

Watermelons! Photo by Scott David Gordon.

Carrot packing. Photo by Scott David Gordon.

Photo and Recipe by Nadia Tamby

Have you ever had the green papaya salad (Som Tum) at a Thai restaurant? It’s one of my favorite Thai dishes. I love the balance in Thai food and especially in the papaya salad-- it is sweet, sour, spicy, salty, and bitter. I took a cooking class at Thai Fresh once where the chef/restaurant owner described all of these quintessential Thai flavors and what ingredients contribute to each flavor category. Unfortunately, some Thai ingredients can be difficult to get a hold of unless you’ve done some planning or have a pretty well-stocked pantry. I recommend visiting an Asian market to buy fish sauce, tamarind and Thai chilies (which you can freeze). Luckily, most of the ingredients can be found at your local grocery store, though the quality and flavor of fish sauce likely will not compare to an authentic brand. One (major) ingredient of Som Tum is incredibly difficult to find – green papaya. When I was tasked with using a spaghetti squash for this week’s recipe, I knew I wanted to do a spin on a cold noodle salad, but spaghetti squash, despite its name, really doesn’t have the taste or texture of a noodle. Though, I’ll admit I’ve had some delicious Bolognese sauces on spaghetti squash and thoroughly enjoyed it. Its vegetal flavor and almost crunchy texture made me think of the shredded green papaya in Som Tum – without having to do the work of shredding an entire green papaya! I add a little more tamarind and lime juice in this recipe than I normally would since the spaghetti squash lacks the tartness that green papaya naturally has. I also added some cucumber for a little crunch and color rather than the traditional few smashed green beans.



Ingredients:

• 1 approximately 2 lb spaghetti squash
• 1 cucumber
• A handful of cherry tomatoes
• 3-4 tablespoons fish sauce
• 1 tablespoon of palm sugar (or honey or brown sugar)
• 1 teaspoon tamarind concentrate (optional)
• Juice of 2 limes
• 1 thinly sliced Thai green chili (sub serrano pepper if you can’t find Thai chilies)
• 1 garlic clove, grated or very finely chopped
• Fresh herbs such as mint, basil (Thai if you can find it), or cilantro (or a combination)

Instructions:

Set your oven to 400F and line a large baking sheet with foil (this helps with clean up). Cut your spaghetti squash in half lengthwise (be careful!) and scoop out the seeds with a spoon, then drizzle some neutral flavored oil on the cut side of the squash and on your baking sheet.

Arrange the squash halves in cut-side down on the baking sheet, and bake for about 45 minutes until the flesh is soft (it may be slightly caramelized in places and maybe browned on top). Once your squash is cooked, turn the halves over and let them cool off. When they are cool enough to handle, use a fork to scrape out the flesh and refrigerate it. This step can be done up to a couple days in advance.

While your squash is in the oven, make the sauce:

Combine the fish sauce, tamarind paste (if using), lime juice, garlic, palm sugar and thai chili in a bowl and whisk to dissolve the tamarind paste and the palm sugar. Taste and adjust to your liking.

Partially peel the cucumber (I peel in alternating strips to reduce some of the bitterness from the peel) and cut out some of the seeds if you prefer, then cut into half moons. Slice the cherry tomatoes in half.

Toss the cooled spaghetti squash in the sauce and top with sliced cucumber, tomatoes, and fresh herbs. I like to serve this with a side of fish sauce with a few slices of Thai chili in it, so my guests can adjust the saltiness/spiciness to their liking.

CSA Box Contents Week of July 9th

Happy first Friday! We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

JBG STAFF RULES. Photo by Scott David Gordon.

Hector (Social Media Manager) - My Mexican Thumbs Up video recommendation for the month is the Hannah Gadsby Netflix special "Nanette." It's an emotional rollercoaster that you NEED to watch. It's a comedy in both the modern and classic Greek sense.

If you are a bit puzzled about what to make with your eggplants, allow me to recommend Mutabal. It is a delightful recipe that I can't have enough. Simple and very flavorful, it will be one of your new favorites. You can thank me later.

Frankie (Delivery Driver) - Went on a vacation with my family to Vegas. Here is me and my parents, and me and my new friend.



Ada (CSA and Marketing Manager) - It's cucumber season! And that means that this video is finally relevant.

Peach Season: I'm actually allergic to raw peaches, so during peach season I always enjoy the fruit baked, simmered, or grilled. My most recent grilled peach recipe did NOT disappoint.

Quick Grilled Peaches: Half peaches and remove stone. Soak in whiskey for at least 20 minutes, ideally longer. Dust cut halves with cinnamon and sugar and lay cut side down on a lightly oiled grill. Grill, flipping once, until soft. Lay on a bed of ricotta or other soft cheese, top with basil and some spoons of your leftover whiskey/peach juice, and a bit of salt. We poured a little Poirier's Real Cane Syrup (or Steen's) on top and throw on some chamomile flowers because why not. Share with friends, and don't forget to pass around the peach juice/ whiskey leftovers. C'est bon!



Like so many, I was deeply saddened by the death of Anthony Bourdain. His visceral and raw approach to food through travel and travel through food.... his worldly insights and smart sarcasm, his reverence of slow-cooked meats and fried pig skins was more that lovable - it was truly inspiring and soul-stirring at times. The last episode of Parts Unknown that recently aired was filmed in and around my hometown in Lafayette, and highlighted a Courir de Mardi Gras and the surrounding hype that I know and love. This episode is my pick! The episode truly did the region and my culture justice, and for the most part, I think he got it right. At least he died having experienced a bit of true Cajun and Creole hospitality and ceremony. More on that episode here.

Missoula (Farm Dog) - Just got back from a trip to Louisiana and made the ritualistic visit to The Best Stop.  My favorite boudin in town! Mom won't let me have an entire link, but I get plenty of nibs. Next time you're driving east on 1-10, make sure you pitstop in Scott, Louisiana. This is me in a car. Always wear your seatbelt.



Mike Mo (Wholesale Manager) - Goliath (season 2) and the docu-series, The Fourth Estate.

Krishna (Operations Manager) - My backyard garden is finally producing. I grew a few different things, but in this picture is my first Japanese eggplant and ridga gourd. [We had to look up what a ridga gourd was. More on that interesting gourd and some Indian recipes here.]



Brenton (Head Farmer) - It's firework season.

Eggplant harvesting. Photo by Scott David Gordon.

It's been yet another busy week. We're hiring for our PM pack crew, so if you're looking to learn more about restaurants and veggies, this might just be your dream job! Though we were all technically working on the fourth of July, it was luckily a light day for the farm. At Hergotz, things ended early and we all enjoyed the quick reprieve from the heat that the rain brought.

We are officially entering the dog days of summer where crops like melons and eggplant are gorgeous and delicious show-stoppers. So get your hands on some of these crops at the markets this weekend! Check out this incredible zucchini chip recipe that one of our bloggers, Summer, posted this week. It's a delectable and fun new way to utilize those summer squashes.

Harvest mobile. Photo by Scott David Gordon.

Graffiti eggplant. Photo by Scott David Gordon.

Bodacious eggplant. Photo by Scott David Gordon.

Sunn hemp beauties. Photo by Scott David Gordon.

Cover crop gorgeousness. Photo by Scott David Gordon.

Glamour shot. Photo by Scott David Gordon.

'Maters. Photo by Scott David Gordon.

Yellow tomatoes. Photo by Scott David Gordon.

Bell peps. Photo by Scott David Gordon.

Cherry bombs. Photo by Scott David Gordon.

Pepper harvest. Photo by Scott David Gordon.

CSA packing line-up. Photo by Scott David Gordon.

Andrew, master of all things CSA. Photo by Scott David Gordon.

Golden hour.

Hi, farm fam! Brenton here for a little summertime update. I just got back from a road trip/boat trip with Ada and Jimmy, two of my kiddos. We made the 13-hour drive to Alabama to see my 92-year-old grandmother, Mama Nell, and my pops. They both live in Dothan which is located in the Southeastern corner of the state. Fun fact: Dothan is the self-proclaimed “Peanut Capital of the World” (though residents of Sylvester, GA would say otherwise), because a fourth of the US peanut crop is produced nearby. That being said, we obviously had to stock up on boiled peanuts, an Alabama staple.

Boiled peanuts.

Once we had some quality time with Mama Nell, we headed down to the Florida Panhandle for some serious boat exploration. We took my dad’s sailboat out in Saint Joseph Bay for three days and two nights. Talk about a time! We fished, slept on the boat, snorkeled, and swam our hearts out. We caught two mackerel and Jimmy caught a stingray that was five feet across. It jumped out of the water and unhooked itself, but man, what a sight.

Mackerel catch.

The beaches on the panhandle are glorious. White sand as far as the eye can see. The area around Port St. Joe isn’t super developed, so we got to enjoy relatively empty beaches when we were ashore. Saint Joseph Bay is notorious for its delicious scallops, so you can imagine we definitely grubbed down on some insanely good seafood. The oysters were my favorite.

YUM.

Swim time.

It was an incredible trip, but I’m excited to be back in scorchin’ hot Texas, especially during this transitional phase at the farm. We are finishing up with tomatoes and starting to plant fall crops. This week we are seeding parsley, we already planted some broccoli, and cabbage, collards, and kale won’t be far behind in the planting schedule.

Have you had one of our watermelons yet? We tried two new varieties and they are exceptional. This has been JBG’s best watermelon crop yet, and we are elated! The cucumbers, eggplants, and tomatoes have been wonderful crops, too. Spaghetti squash will be showing up in your CSA boxes soon! So get those recipes ready.

In other news, we are finally starting the construction of a new barn which means that all of the JBG operations will be moving out to River Road in Garfield! Currently, our distribution center and office are in a separate location (what we refer to as Hergotz) from the 200-acre Garfield farm, where the growing and harvesting happens. So, this means that all the office staff, delivery drivers, and packing crew will finally all be at the farm with us. This is going to be a huge and exciting change! Yeehaw! Can’t wait. That’s all I got for y’all this week. See you at the markets this weekend? Stay cool!

One more beach pic for the road.