Baked Spaghetti Squash Noodle Recipe & 8 Fun Facts About Winter Squash

1.) Squash is a very old food crop. There is evidence of its cultivation going back at least 8,000 B.C in Central Mexico, Peru, and the Eastern United States. Squash (along with corn and beans) formed the staple diet of Mesoamerican Indians and made the creation of these empires possible.

2.) In addition to its food value, many squashes were grown to be used as containers when dried (mostly the gourd type).
Cucurbit is a term used to describe all members of the Cucurbitaceae family. In addition to squash, this includes cucumbers, melons, pumpkins, and gourds.

3.) Squash comes from the Narragansett Indian word “askutasquash.” This roughly translates into “eaten raw or uncooked.”

4.) Virtually, the entire squash plant is edible. The leaves, tendrils, shoots, stems, flowers, seeds, and fruit can be eaten.
Presidents Washington and Jefferson both grew squashes in their gardens.

5.) Squashes are commonly made into candies in Latin America.

6.) Squashes are generally categorized into two types by backyard gardeners. “Summer” squash types are fast maturing (fruit in ~50 days), have thin rinds that are usually eaten, cannot be stored for long periods (two weeks at best), and are generally picked when immature. “Winter” squash types are take longer to mature (~100 days to maturity) have thick rinds that generally need to be peeled, are picked when completely mature and can be stored for several months.

7.) Sioux Indians would cut pumpkins into strips, dry them, and weave them into mats for sitting and sleeping.

8.) Squash contain a number of vitamins and minerals such as vitamin A, vitamin C, Calcium, and Iron.

Baked Spaghetti Squash Noodles

Turn a traditional pasta dish into something fun and delicious with Spaghetti squash—the perfect option for gluten-free eating. Prepping this variety to roast is easy. With mild, nutty flavor and noodle-like flesh, this squash can be seasoned with olive oil and herbs for a simple delicious side, or mixed with your favorite sauce, veggies or protein for a main course!

  • Prep: 10 mins
  • Cook: 1 hr 
  • Yields: 2 servings

Ingredients

  • Spaghetti squash: Allow 1/3 to 1/2 pound per person.
  • Your favorite pasta sauce or olive oil and herb mixture!

Directions

  • Pierce shell in several places to allow steam to escape. Place whole squash in a rimmed baking pan. Bake, uncovered, at 350° for 45 minutes; turn squash over and continue baking until shell gives to pressure. Scoop out “noodles”.
  • The noodles from these squashes are very flavorful and excellent served with pasta sauces.
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Local All Natural Turkey Time

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Local Turkey! I am very excited about our FRESH LOCAL turkey again this year. Do you love turkey year round? Would you like local turkey for Christmas or other holiday meals in the future? Now is the time to stock up. Ask about our multiple turkey discount.

Order deadline is November 14th, but order early because we will undoubtedly sell out before the deadline. These are pre-order prepay since we will be getting them just for you! You can order on-line or by phone. Turkey’s will be delivered the week of Thanksgiving. We will call or e-mail your specific delivery date and time.

Details: We collect the non-refundable deposit at the time of delivery. The deposit is the minimum cost for the weight range you have ordered. If your turkey is a little bigger but within the range you requested any balance due will be billed on the day you receive the turkey. The price is $4.49 per pound. ∙ 12 lb. and under $54.00, ∙ 13-16 lb. $58.50, ∙ 16-21 lb. $72.00, ∙ Over 21 lb. $95.00

NOW AVAILABLE FOR PRE-ORDER:           HOLIDAY FEAST BUNDLE. Perfect for Thanksgiving, Christmas or any other gathering! $49.99. SAVE $10.00 if you order before November 14th! See our web site for details.

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Chicken Marsala

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One of my favorite first memories from the early days of getting to know my husband was discovering we both loved Italian food. To be fair, it is entirely possible that I love every type of cuisine. I have yet to find one I don’t love. However, both my husband and I ordering the same dish on our first real date and discovering that commonality is memorable.

These days we have both enjoyed learning how to make most of our favorite Italian dishes family style and in large quantities to feed our extra long table of teenage boys and family. Chicken Marsala is one of my personal favorites. We double or triple this recipe depending on how many people are home and how many side dishes we are serving. It is completely normal to serve this with just a single green salad as a side dish on a busy night. I love that we can have a restaurant quality meal on the table in just thirty minutes or less. Enjoy!

Ingredients:

  • 4 Tablespoons butter
  • 4 boneless skinless chicken breasts
  • 4 small shallots, finely chopped
  • 8 oz. mushrooms, sliced (we like more)
  • 1/4 cup marsala
  • 1/2 cup cream
  • 1 teaspoon lemon juice

Directions:

  1. Pound chicken breasts to even out thickness and lightly season with salt and black pepper.
  2. In a large skillet, saute chicken in 2 Tablespoons butter until lightly browned, about two minutes per side.
  3. Add remaining butter to pan and toss with shallots and mushrooms. Continue to cook until mushrooms are golden brown.
  4. Add marsala and bring to a boil. Add cream and lemon juice.
  5. Season with salt and pepper. Return chicken to the pan for about three minutes or until warmed through.

Serving suggestions: We enjoy this over cooked fettucine, linguine, wild rice or asparagus.

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Fried Cabbage Recipe and Piel De Sapo Melon

While in college, I lived in Memphis, TN and if I remember anything from the food culture there – it was that everything can be fried and cabbage is no different. Strangely enough, even though fried cabbage is a very popular side dish in the South, I didn’t come across this recipe until I moved back to Boise but our family enjoys it very much. I mean, it has bacon in it and who doesn’t like bacon…

Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes

Ingredients
-1/2-3/4 head of Cabbage (depending on size), sliced – Approximately 4 cups
-3 to 5 slices of Bacon (optional – add 2 Tbps additional butter or olive oil if you omit)
-1 Onion, chopped
-4 Tbsp Butter, divided
-Dash of Apple Cider Vinegar
-Salt & Pepper to taste

Instructions
1. Chop up your bacon and render in a medium sized pan (with high sides) until nice and crispy.
2. Add in 2 Tbsp of butter and the chopped onion. Throw in about 1 Tbsp of water to de-glaze the pan and sauté for 4 minutes.
3. Turn the heat to low and add the cabbage. Cover and cook for 30 minutes, stirring occasionally.
4. Turn off the heat and add in the remaining 2 Tbsp of butter and the dash or two of apple cider vinegar and salt and pepper to taste.

Piel De Sapo Melon

Piel de Sapo means “frog skin” in Spanish, and while the rough mottled rind of these melons closely resembles the amphibian they are named after. The thick rind means that Piel de Sapos possess excellent shelf life and transportability and its tough exterior hides a dense, juicy and refreshing sweet flesh that has to be tried to be believed. 

They are green on the outside with creamy yellow flesh, similar to a honeydew but generally sweeter in taste.  But when you cut a piel de sapo, don’t cut too closely to the rind as that’s where the melon isn’t as sweet. 

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