Sliding into September...Spaghetti Squash, Sharpening, Spanakopita and Shana Tova!
A fresh month with new schedules and some holidays too. However your September is beginning, the market offers many opportunities for assistance and enhancement.
Abundant produce tables seem to yield new offerings each week. A recent spotting was spaghetti squash. Here is a simple way I like to prepare it.
With a skewer or sharp knife, (Ready Set Sharp is here this week for all your sharpening needs.), pierce the whole squash several times. Place in baking pan at 375 degrees for about an hour, or until tender. Let cool, then cut in half horizontally and remove seeds. With a fork, remove squash strands from skin.
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Pesto:
In a food processor or blender, combine:
1 cup loosely packed fresh sage leaves, removed from stems
1 cup loosely packed fresh flat leaf parsley, removed from stems
1 clove garlic
2 tablespoons lightly toasted pumpkin seeds
2 tablespoons grated Parmesan or similar cheese (See what Cooperstown Cheese suggests.)
pinch of sea salt
2 tablespoons or more of extra virgin olive oil (Arlotta Food Studio is at the market this week.), to reach a thin paste consistency
Toss squash strands with desired amount of pesto.
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The herbs, cheese and nuts or seeds in pesto are easily interchangeable or you can also purchase ready-made pesto from Joe Tomato Mozzarella.
This would make a nice addition to your holiday meal, while Farm Eats, R&M Farm, Pura Vida and Hudson Valley Fisheries offer many choices for land and sea protein. Anthi’s Greek Specialties’ spanakopita is always welcome on any table. Apples abound at Wright’s and Caradonna and Madura has honey to sweeten your New Year.
Myriad Mirage returns with her fall line of nature-inspired accessories. The Copper Faucet has handcrafted personal care products and soy candles and Rescue Treats, who donate profits to dog rescue, is back with their all natural dog biscuits. Any of these vendors offer plenty of choices for gifting yourself, your host or any other special someone.
PS...Pizza Vitale rolls in for the vacationing DoughNation
