Ingredients

• 4 skinless, boneless chicken breast halves
• 15 potatoes
• 1 (16 ounce) bottle Italian-style salad dressing

Directions

Ingredients

• 3 1/2 pounds boneless roast
• 2 tablespoons vegetable oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 1/2 cups pizza sauce
• 1/2 cup grated Parmesan cheese
• 4 teaspoons Worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 (12 ounce) package egg noodles

Ingredients

• 3/4 cup balsamic vinegar
• 1/2 cup water
• 1 teaspoon dried minced onion
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon chili powder
• 1/8 teaspoon dried oregano
• 4 (6 ounce) skinless, boneless chicken breast halves

Ingredients

• 1 tablespoon soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 6 pork chops, trimmed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
3. Place pork chops in a medium baking dish, and spread with 1/2 the sauce.
4. Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce. Continue baking 30 minutes, or until internal temperature of the chops has reached 160 degrees F (70 degrees C).

Ingredients

• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 1/2 cup chopped yellow squash
• 1/2 cup chopped red onion
• 1/2 cup chopped mushrooms
• 1 tablespoon olive oil
• cooking spray
• 6 (9 inch) whole wheat tortillas
• 1 1/4 cups shredded

Directions

1. In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.
2. Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Ingredients

• 1 medium spaghetti squash
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (regular or 98% Fat Free)
• 3/4 cup water
• 1/4 cup milk
• 1 cup low-fat Swiss cheese
• 2 tablespoons grated Parmesan cheese
• Chopped fresh parsley
• Chives

Ingredients

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1 cup fresh mushrooms, sliced
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1 teaspoon chopped parsley
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent. Stir in mushrooms; cook 2 to 3 minutes more. Sprinkle with salt, pepper, and parsley. Divide mixture in half, spoon into the squash and cover.
4. Cook 15 minutes in the preheated 350 degrees F (175 degrees C) oven. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Ingredients

• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

Directions

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Hi folks!

    I wanted to post some pictures of some of our newest harvested items as of late. We did manage to get a little rain last week that I hope boosts our farmer’s crops. You might start receiving new types of squash that you’ve not received yet. One of those being delicata….a great tasting squash and one of my favorites.

Thanks,

Tommy

(delicata squash)

(spaghetti squash)

(butternut squash)

(sweet dumpling squash)

(sprite melon)

(peanuts)

(sweet potatoe)

This looks delicious!

Ingredients

• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter or margarine
• 1 small onion, chopped
• 2 cloves garlic, finely chopped
• salt and pepper to taste

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet. Bake until squash is tender but still crunchy, about 40 minutes. Set aside to cool.
2. Once cool enough to handle, shred squash flesh from rind using a fork. Set aside.
3. Melt butter in a skillet over medium heat. Cook onion and garlic in butter until soft. Add squash to the skillet, and cook until hot. Season with salt and pepper.

Hi folks,

    Below are some pictures of our newest harvested items. I'm also going to post pictures of some of the veggies folks are still asking about. Hope you all are enjoying the produce! Have a great week and again, thank you for being a part of our CSA.

Thanks,

Tommy

(anaheim chili pepper)

(cheyenne pepper)

(jalapeno pepper)

(candy onion)

(butternut squash)

(redskin peach)

(Cucumbers)

(green and golden zucchini)

(heirloom tomatoes)

(okra)

(green zebra)

(pattypan squash)

Ingredients

• 1/4 cup minced fresh basil
• 3 tablespoons olive oil
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups fresh corn
• 2 cups cherry tomatoes, halved
• 1 cup chopped seeded peeled cucumber

Directions

1. In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

These beans are briefly boiled and tossed with cherry tomatoes in
a buttery basil sauce to make the most yummy green beans ever!

Ingredients

• 1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
• 1 1/2 cups water
• 1/4 cup butter
• 1 tablespoon sugar
• 3/4 teaspoon garlic salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons chopped fresh basil
• 2 cups cherry tomato halves

Directions

1. Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
2. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend

Directions

This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!

Ingredients

• 4 zucchinis, thinly sliced
• 1 cup buttermilk baking mix
• 1/2 cup chopped onion
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 4 eggs, beaten

Garlic and rosemary mashed butternut squash in Italian pasta shells
with a caramelized onion butter sauce are served on a bed of spinach.

Ingredients

• 2 butternut squash, quartered and seeded
• 3 cloves garlic
• 1/2 cup cream
• 2 tablespoons butter
• 1 teaspoon minced rosemary
• salt to taste
• 1 (16 ounce) package jumbo pasta shells
• 1 tablespoon olive oil
• 1 red onion, sliced thin
• 2 tablespoons brown sugar
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 3 1/2 cups cream
• 2 tablespoons goat cheese
• 1 teaspoon chopped fresh rosemary
• cooking spray
• 2 cups spinach
• 1 tablespoon chopped fresh parsley 
  

 

Directions

1. Fill a large pot with water and bring to a boil over high heat. Boil squash until very tender, 8-10 minutes. Lift squash out of water with a slotted spoon; cool slightly and peel. Combine cooked squash, garlic, 1/2 cup cream, 2 tablespoons butter, and 1 teaspoon rosemary in a food processor; process until squash is smooth. Salt to taste.
2. Bring the water back to a boil, adding more if necessary. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still very firm to the bite, about 10 minutes. Drain well in a colander set in the sink.
3. Preheat an oven to 375 degrees F (190 degrees C).
4. Heat olive oil in a large skillet. Stir in red onion and brown sugar. Cook and stir over low heat, until onion is very soft and sweet, about 15 minutes. Remove from skillet; reserve. Melt 1/4 cup butter in the same skillet. Sprinkle flour into butter and stir until incorporated. Pour in 3 1/2 cups cream; whisk in goat cheese and remaining 1 teaspoon rosemary. Cook until sauce is thick, 4-6 minutes. Stir in the reserved onions.
5. Spray a 9 x 13-inch baking pan with cooking spray. Scatter spinach over bottom of dish. Stuff pasta shells evenly with butternut squash mixture and place atop spinach. Bake shells in preheated oven until hot, about 10 minutes. Top with sauce, and sprinkle with parsley to serve.

This recipe is in great demand from my friends and family. It tastes similar to sweet potato souffle, with a custard-like texture. Use with any meal that sweet potatoes seem to go with (for example, ham, pork, etc).