Oana and Gladson have been coming up from New Jersey to the Saturday market at Peekskill to pick up their CSA share from us for four years now. We have watched their son, Gregor, grow from a newborn to a sweet little boy. And we are now loving to share cuddles with their new baby boy, Albert! Oana grew up in a small town in Eastern Europe, where it was common for families to raise much of their own food. She was accustomed to clean eating, so the CSA has been a good fit for her and her family. She shares some awesome cooking ideas and recipes with us; many from her native country. We feel blessed to have the D’Souza family part of our farm family!
Spaghetti squash is easy to prepare. Pierce it with a sharp knife in several places. Place on a baking pan in a 350 degree oven and cook until knife pierces skin easily, about 30-45 minutes. Remove from oven and let cool for 10 minutes. Cut squash long ways in half. Scoop out seeds and discard. Scrape “spaghetti” (the flesh from the squash) into a bowl. You can scrape all the way down to the skin. Discard skin. Mix squash with butter and serve. You may wish to add Parmesan cheese and or spaghetti sauce as well.
3 cups chicken stock
1 bunch celery, coarsely chopped, leaves as well
1 chopped large potato
1 chopped medium onion
1 stick butter
1/2 cup heavy cream
1 Tbsp dill
Combine chopped celery, potato, onion, and butter in a medium saucepan over medium heat. Season with salt. Cook, stirring until vegetables are tender, 8-10 minutes. Add broth and simmer 8-10 minutes. Puree’ in a blender with dill. Stir in 1/2 cup heavy cream. Serve topped with olive oil.