A Cornucopia of Produce at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 20, 2014

8 a.m. to 12 noon

Did you make it to our table at the Taste of Atchison, this past Thursday evening (September 18) on the Mall. We had watermelon from Jirak Farm and honey sticks from our Board member, Mike Sinclair. We also had a large number of people sign up for our last Market Bundle Give Away the first Saturday of October.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Sign up for the last Market Bundle Give Away in October. Lyn has registration forms.

See you at the Market.

Note: The Market officially runs through Saturday, October 19. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, September 20):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Spaghetti squash, butternut squash, green beans, eggs, watermelon, green peppers, banana peppers, tomatoes, and potatoes.

Elias Honey (Chuck Elias)

Honeycomb squares. Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

New: Apples, ornamental gourds, miniature pumpkins, pie pumpkins, as well as conatinuing with acorn squash, butternut squash, spaghetti squash, and Indian corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Yellow and Red Delicious apples, and McIntosh apples.

Long View Farm (Gunther and Betty Fischer)

Yukon gold potatoes, radishes, cherry tomatoes, green beans, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Asian Plum sauce and Elderberry jelly as well as quick breads, a variety of jams and jellies, and dog treats.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Artisan and whole grain breads, tomatoes, peppers, okra, and potatoes.

Other vendors may be present also.

Recipe: This is the time of the year when all the late summer vegetables are plentiful at our market (and perhaps in your own garden). But what can you to do with so many??? Here is a great recipe from Alice Waters’ 2007 cookbook The Art of Simple Food: ratatouille that fusses only where it needs to fuss (over the eggplant), and adds a few smart, modern details — red chile flakes, a basil bouquet — that improve on a well-worn classic. Note: All vegetables conveniently work out to about a pound.

Serves 6 to 8

  • 1 medium or 2 small eggplant, cut into 1/2-inch dice
  • 4 tablespoons olive oil, divided, plus more to taste
  • 2 medium onions, cut into 1/2-inch dice
  • 4 to 6 garlic cloves, chopped
  • 1/2 bunch of basil, tied in a bouquet with kitchen twine + 6 basil leaves, chopped
  • pinch of dried chile flakes
  • 2 sweet peppers, cut into 1/2-inch dice
  • 3 medium summer squash, cut into 1/2-inch dice
  • 3 ripe medium tomatoes, cut into 1/2-inch dice
  • Salt to taste
  1. Toss the eggplant cubes with a teaspoon or so of salt. Set the cubes in a colander to drain for about 20 minutes.
  2. Heat 2 tablespoons of olive oil in a heavy-bottomed pot. Pat the eggplant dry, add to the pan, and cook over medium heat, stirring frequently, until golden. Add a bit more oil if the eggplant absorbs all the oil and sticks to the bottom of the pan. Remove the eggplant when done and set aside.
  3. In the same pot, pour in 2 more tablespoons olive oil. Add onions and cook for about 7 minutes, or until soft and translucent. Add the garlic, basil bouquet, dried chile flakes, and a bit more salt.
  4. Cook for 2 or 3 minutes, then stir in peppers. Cook for a few more minutes, then stir in summer squash. Cook for a few more minutes, then stir in tomatoes.
  5. Cook for 10 minutes longer, then stir in eggplant and cook for 10 to 15 minutes more, until all the vegetables are soft. Remove the bouquet of basil, pressing on it to extract all its flavors, and adjust the seasoning with salt.
  6. Stir in the chopped basil leaves and more extra virgin olive oil, to taste. Serve warm or cold.

 

 

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The Wednesday, September 17, Market and Taste of Atchison

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 17, 2014

2:30 to 5:30 p.m.

Our friendly, local vendors are harvesting a variety of summer and fall vegetables and fruits for your enjoyment. Come get your mid-week produce needs.

The Atchison Farmers’ Market will have a table at the Taste of Atchison event this Thursday evening, September 18, from 5 – 8 p.m. on the Mall. We will be located four tables west of Nell Hill’s and will have goodies to handout and registration forms for our October Bundle Give-Away. Come by to see us and to visit all the other tables at the event.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. You will be given tokens that can be used at any of the vendors.

Register for the October 4 bundle give-away with the Lyn Hoffman. The Market is officially open through Saturday, October 19. But if vendors still have produce, they can continue after that date.

See you Wednesday and Saturday at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, September 17):

Genova Farms (Debbie and Mark Genova)

Okra, green beans, potatoes, peppers, sweet Red Candy onions, tomatoes, squash, cucumbers, melons, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelon, cantaloupe, sweet corn, tomatoes, cucumbers, zucchini, and squash.

L&R Farms (Monie Frakes)

New: Apples, ornamental gourds, miniature pumpkins, pie pumpkins, radishes, cantaloupe and collards. They continue to have Acorn Squash, Butternut Squash, Spaghetti Squash, and Indian Corn, Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Red and yellow Delicious apples and McIntosh apples.

Lyn Hoffman (Market Manager)

Plum sauce and Elderberry jelly as well as quick breads, a variety jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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New Produce at the Market for Autumn

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 13, 2014

8 a.m. to 12 noon

We have a prize winner among our vendors! Dan and Trina Earl came back from the 2014 Kansas State Fair where their tomatoes earned a top purple in the 4-H division and their butternut squash earned 1st place in the open division, then won grand champion overall squash.

We have a new vendor at the Market this morning – Linda’s Apples! Also some of our regular vendors have some new Fall items of produce! Lois Reid and Jim Dixon will be playing today. Come enjoy their fun music while visiting with friends and getting your local, fresh produce.

The Farmers’ Market will be at the Taste of Atchison, next Thursday evening (September 18) from 5 to 8 p.m. on the Mall. We will have treats from our vendors for anyone who visits our table.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Sign up for the last Market Bundle Give Away in October. Lyn has registration forms.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open and would love entertainment and/or groups fundraising.

See you at the Market.

Note: The Market officially runs through Saturday, October 19. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, September 13):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Spaghetti squash, butternut squash, tomatoes, and potatoes.

Elias Honey (Chuck Elias)

Honeycomb squares. Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

New: Acorn Squash, Butternut Squash, Spaghetti Squash, and Indian Corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Linda’s Apples (Steven and Linda Trog)

Yellow and Red Delicious apples, and McIntosh apples.

Long View Farm (Gunther and Betty Fischer)

Yukon gold potatoes, cherry tomatoes, Japanese eggplant, garlic, shallots, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

New: Asian Plum sauce and Elderberry jelly as well as quick breads, jams and jellies, and dog treats.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Will see you next Spring.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Artisan and whole grain breads, tomatoes, peppers, okra, and potatoes.

Other vendors may be present also.

Recipe: With the cool temperatures of Autumn arriving, what could be better (or make the house smell better) than apples baking.

Apple Crisp (from Rachel Ray’s sister)
Total Time: 30 min Prep: 10 min Cook: 20 min Yield: 4 to 6 servings

Ingredients

6 McIntosh apples, peeled and diced into 1/2-inch pieces
1/2 lemon, juiced
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
2 tablespoons granulated sugar
1/2 cup flour or fine graham cracker crumbs
1/2 cup brown sugar
1/2 stick butter
1 pint vanilla ice cream

Directions

Preheat oven to 400 degrees F. In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar. In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. Top dishes of apple crisp with small scoops of vanilla ice cream. YUM!
 

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New Fall Vegetables at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 10, 2014

2:30 to 5:30 p.m.

 

We have new Fall vegetables at the market and Summer vegetables are still being harvested. Come get your mid-week needs at the Market today.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. You will be given tokens that can be used at any of the vendors.

Register for the October 4 bundle give-away with the Lyn Hoffman. The Market is officially open through Saturday, October 19. But if vendors still have produce, they can continue after that date.

If you know of any musicians, children’s or adult groups who would like to come to the market, let me know. September 20 is still open.

See you Saturday at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, September 10):

Genova Farms (Debbie and Mark Genova)

Okra, green beans, potatoes, peppers, sweet Red Candy onions, tomatoes, squash, cucumbers, melons, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelon, cantaloupe, sweet corn, tomatoes, cucumbers, zucchini, and squash.

L&R Farms (Monie Frakes)

New: Acorn Squash, Butternut Squash, Spaghetti Squash, and Indian Corn, as well as continuing to have Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

New: Asian Plum sauce and Elderberry jelly as well as quick breads, jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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The First Market Saturday in September

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, September 6, 2014

8 a.m. to 12 noon

It’s the first Saturday of the month – September – and time for our Market Bundle Give Away. Vendors will each contribute one or more items for a large bag of produce, which will be given away to the winner around 10 a.m.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Sign up for the last Market Bundle Give Away in October. Lyn has registration forms.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open and would love entertainment and/or groups fundraising.

See you at the Market.

Note: The Market officially runs through Saturday, October 19. But if vendors still have produce, they can sell beyond that date.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, September 6):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

Elias Honey (Chuck Elias)

New: honeycomb squares as well as honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted Costa Rican and Guatemalan coffee beans and cups of fresh hot or iced coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Corolla potatoes, tomatoes, Japanese eggplant, garlic, shallots, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kit, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Tomatoes, potatoes, peppers, and baked goods/breads.

Other vendors may be present also.

Recipe: Easy Bell Pepper Salsa (http://www.simplyrecipes.com/recipes/bell_pepper_salsa/)

You can’t get much easier than this recipe from “Simply Recipes” website. And it only takes 5 minutes of preparation time! And you should be able to get most of the fresh ingredients from our vendors.

Salsa doesn’t have to be made with tomatoes, nor does it even need fresh chiles. A quick and easy, delicious salsa to make to accompany steak and meat dishes is a bell pepper salsa, seasoned with red chile flakes, onions, and parsley, basil or arugula.

Ingredients

  • 1 large bell pepper, stem and seeds removed, finely chopped
  • 6 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 2 Tbsp chopped arugula, basil, or parsley
  • 1/4 teaspoon red chile flakes
  • 2 Tbsp sherry vinegar or apple cider vinegar
  • 2 Tbsp olive oil
  • Salt and freshly ground black pepper to taste

Method

Combine all ingredients into a small bowl and serve.

 

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First September Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Wednesday, September 3, 2014

2:30 to 5:30 p.m.

Summer vegetables are still being harvested. Come get your mid-week needs at the Market today.

Reminder: the Market is now able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. You will be given tokens that can be used at any of the vendors.

Today is the last time to register for the September 6 bundle give-away with the Lyn Hoffman.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open.

See you Saturday at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Wednesday, September 3):

Genova Farms (Debbie and Mark Genova)

Okra, green beans, potatoes, peppers, sweet Red Candy onions, tomatoes, squash, cucumbers, melons, and carrots.

Jirak Farm (Mark and Teresa Jirak and Children)

Watermelon, cantaloupe, sweet corn, tomatoes, cucumbers, zucchini, and squash.

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, and dog treats.

Other vendors may be present also.

See you today and on Saturday.

 

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Summer into Fall at the Market

Atchison Farmers’ Market

Fresh, Friendly, Local

Market E-Newsletter, Saturday, August 30, 2014

On the Mall for the Tomato Festival

8 a.m. to 12 noon

Well, we had a bit of real Kansas summer this past week! But Autumn is coming. Our local farm producers have planted seeds and plants for a Fall crop. We’ll see what will be available within the next few weeks. But they still have plenty of fresh summer produce for you this Saturday.

Reminder: the Market is able to accept credit, debit and SNAP cards. Just go to the Market Manager, Lyn Hoffman, and she can process your card. In exchange for a particular amount, she will give you tokens that can be used at any of the vendors.

Also, this is the last time you can register for the September 6th Market Bundle Give Away with Lyn.

If you know of any musicians, children’s or adult groups who would like to come to the market, let us know. September 20 is still open and would love entertainment and/or groups fundraising.

See you at the Market.

Visit us on www.atchisonfarmersmarket.com and www.facebook.com/AtchisonFarmersMarket

Vendor Produce (Saturday, August 30):

Cedar Lane Farm (Carrie Kesse and Kirk Russell)

Plants and produce, grown chemical free.

Earl Farms (Dan and Trina Earl)

Tomatoes, potatoes, green beans, zucchini, spaghetti squash, butternut squash, sweet corn, watermelon, bell peppers, beets, and hot banana peppers.

Elias Honey (Chuck Elias)

Honey in 2, 8, 12, 16, 24, 32, and 80 ounce sizes and honey straws in 10 flavors.

Emilie Koehn – The Pie Lady

Breads, rolls, and pies.

Genova Farms (Debbie and Mark Genova)

Green beans, okra, tomatoes, potatoes, peppers, cucumbers, sweet Red Candy onions, carrots, melons, and squash.

Gilbert Gasper – The Tortilla Man

A variety of fresh, homemade tortillas.

Ghost Roast Coffee (Brad and April Pietzyk)

Locally roasted coffee beans and fresh coffee to drink.

Jirak Farm (Mark and Teresa Jirak and Children)

Sweet corn, watermelons, honeydew melons, cantaloupe, tomatoes, cucumbers, zucchini and squash.

L&R Farms (Monie Frakes)

Green beans, tomatoes, sweet candy onions, kale, zucchini, new potatoes, patty pan squash, sweet corn, peaches, eggplant, Italian eggplant, cucumbers, burpless cucumbers, pickling cucumbers, bell peppers, sweet and hot banana peppers, yummy snack peppers, Brussel sprouts, zucchini, okra, and yellow squash.

Long View Farm (Gunther and Betty Fischer)

Yukon gold, Colorado rose, and Corolla potatoes, tomatoes, Japanese eggplant, garlic, shallots, leeks, broccoli, zucchini, a variety of jellies, jams, and fruit butters, brown eggs, whole wheat bread, French bread, fresh herbs, and fresh flowers.

Lyn Hoffman (Market Manager)

Quick breads, jams and jellies, dog biscuits.

Mallow Farm (Barbara Bramblett and Jim Mallow)

Salsa kit, tomatoes, squash, sweet and hot peppers, eggplant, garlic, and flower bouquets.

Rootin Tootin Acres (Theresa and Eric Root and Family)

Tomatoes, potatoes, peppers, and baked goods/breads.

Other vendors may be present also.

Recipe: Spaghetti squash is becoming a favorite with many people. It’s delicious and you get a vegetable instead of carbs as you would with regular spaghetti. Usually, we just think about serving it with butter or with marinara sauce. But here is a delicious recipe from Emeril Lagasse that is easy.

Herbed Spaghetti Squash

Total Time: 1 hr 5 min.; Prep: 5 min; Cook: 1 hr; Yield: 4 servings

Ingredients

1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.

 

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