Week 16 

With the equinox just around the corner and the ground littered with leaves it seems appropriate to start dishing out winter squash.  Your first squash will be a spaghetti squash.  There are people who think it tastes great with marinara.  I am not one of them, but the strands are fun and it makes a simple side dish when tossed with some garlic, herbs and butter.  It is also good tossed with butter, roasted kale, mushrooms and topped with a bit of Parmesan.  Because it has a mild flavor you can season it any way you like.  If you are looking for some  inspiration and recipe ideas  the Huffington Post has a couple dozen photos with recipe links you could check out.

We have only pulled spaghetti squash and some delicata (in your boxes soon, I promise) thus far but this week we hope to get the rest of it out of the field and into the barn.  Where it is all going to go I have no idea!  We didn't seed anymore than last year but after seeing how much space the spaghetti squash is taking up I am a little skeptical.

Carrots
Beets - If you haven't jumped on the beet chip bandwagon yet here is your chance.  Be careful, they are easy to burn.
Potatoes - We have been rubbing potatoes with oil, rolling them in course salt and rosemary and baking them right on the oven rack.  So good - I forgot how tasty a good baked potato can be.  I know what potatoes I would like to give you tomorrow but some of the varieties have a lot of bug damage so I am going to resist making promises about the variety but I find that even the waxy potatoes are great baked.
Lettuce
Turnips - These small Japanese white turnips star in a very nice short video in the Kitchen Vignettes segment on PBS.  It is only three minutes long and shows you how to make soba noodles with turnips and shitake mushrooms.  You can find the dancing turnip video here or if you would rather just check out the recipe it can be found here.
Cherry Tomatoes - last of the season!
Kohlrabi - We don't grow much kohlrabi because it isn't particularly popular but I think it tastes great.  We had a salad tonight for dinner with some shaved radishes, kohlrabi, carrots and the the lettuce that most of you will be getting.  I made a poppy seed dressing that I liked.  It was much lighter than the really sweet poppy seed dressing you can buy.  The whole salad was inspired by the recipe for a shaved turnip and radish salad from a beautiful cookbook I heard about on The Splendid Table radio show.
Spaghetti Squash
Zucchini - Large Only
Number Two Tomatoes - The slicing tomatoes haven't been looking great lately but summer is quickly coming to an end and we thought you might enjoy one last tomato even if it is a little on the ugly side.