August 9, 2020
Onion and New Crop Info
By Linda Dansbury

Everyone knows what to do with onions, but storing them is another thing - the onions we are receiving are considered storage onions, but according to Derek the "safest" way to store them is in the fridge. I have been doing this for years and the onions really do keep well in the fridge.

Spaghetti squash will come with our shares in the next couple weeks, as the cucumber and zucchini start to dwindle. Spaghetti squash typically store pretty well in a cool, dry place such as a basement. If there are any knicks or bruises, use them up quickly so they don't rot. The best way I have found to cook the squash is to preheat oven to 400 degrees. Carefully cut the squash in half lengthwise. Scoop out the seeds and save to roast for a yummy snack. Place the squash cut side down in a baking pan - I find putting water in the bottom helps cook the squash more evenly. Bake for 30 min and check for done-ness. When ready, a fork will easily go through the flesh to the peel. You can taste it and if too crunchy, cook for another 15 minutes. Length of baking depends on size of the squash. Pull the strands of the squash gently with a fork. Place in bowl and serve with a little olive oil or butter, salt and a sprinkle of herbs, or use in one of the recipes on this site. For August, I like the Spaghetti Squash with Sauteed Tomatoes and Basil.