Harvesting Salt and Pepper Cucumbers and Spaghetti Squash
We’re harvesting three new veggies for you this week! The first of these is our Salt and Pepper cucumbers. They get their name from the fact that they produce white to light green cucumbers with black spines which can be seen in the photo above. These specialty cucumbers are a pickling variety that is perfect for your next batch of dill or sweet pickles. Or, you can snack on them with your favorite dip like Farmer Anna! You can find these cucumbers at the Farm Stand.
After a curing period in the greenhouse, the first spaghetti squash will be available for you in limited quantities this Saturday! Since spaghetti squash is a storage squash, you don’t have to enjoy it right away. It can be stored in a cool, dry place for 1-2 months. Curious where this squash gets its name? Once you cook the flesh, it becomes stringy and looks similar to spaghetti noodles. Farmer Anna recommends cutting your spaghetti squash in half lengthwise, scooping out the seeds, then roasting the halves cut side down on a baking sheet until very tender. Scoop the flesh out and toss it with some butter and fresh herbs for an easy side dish.
Have you ever eaten celeriac? Sometimes referred to as “celery root”, celeriac (pictured below) is a variety of celery grown for the bulbous stem rather than the stalks. It has a sweet and mild celery flavor with a texture similar to a turnip or a potato. Before using celeriac, make sure to cut away the fibrous outer skin and roots. If you’d like to enjoy it raw, try thinly slicing it and adding it to salads. Or, you can sear thick slices of celeriac and enjoy them in sandwiches or burgers. Make sure to pick some up at the Farm Stand so you can try it this weekend!
In Season at the Farm Stand: Spaghetti Squash (limited), Cherry and Slicing Tomatoes, Banana Peppers, Bell Peppers, Onions, Celeriac, Celery, Summer Squash, Leeks, Cucumbers, Kale, Basil, Cilantro, and Cut Flower Bouquets (limited and only on Saturdays).
