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from Wellspring Charitable Gardens this Week - September 8, 2022


From the Garden this Week… Delicata Squash, Bok Choy, Salanova Red Sweet Crisp Lettuce, Cucumbers, Carrots, Tomatoes, Peppers, Eggplant, Garlic, Basil, Rosemary, & Melon

Coming Soon… Another Winter Squash - Spaghetti Squash


Using your Produce… by Julie Moreno


Winter squash, which doesn’t grow in the winter, has earned its name because we eat it in the winter. Closely related to the zucchinis and yellow squash, some varieties of winter squash have a thicker skin, and some sweeten as they age off the vine. One of the smallest winter squashes, the delicata, is on the list this week. This variety needs to be eaten right away because it has a thin skin, which doesn’t allow it to be stored for any length of time. The advantage of this skin is that the skin is edible. If you don’t want to eat the skin, cut the squash into halves and cook until soft; then scoop the cooked flesh out of the skin. If you enjoy the skin’s texture, cut the squash into rings, or half-moons, and roast it, leaving the skin on, like the recipe below requires. Remember, all squash seeds are edible. Toast them at 350° F for 25-30 minutes until lightly browned.


Roasted Delicata Squash

1-2 delicata squash cut into

rings, seeds removed

1-2 teaspoons honey, maple

syrup, or sugar

¼ teaspoon salt

1 tablespoon oil

½ teaspoon fresh or dried

thyme or rosemary

fresh ground black pepper


* Preheat the oven to 450 degrees. Slice the squash into rings or half-moons and remove any seeds. Place the rings in a large bowl and toss with the honey, salt, pepper, oil, and herbs. Place the vegetables on an oiled baking sheet, or line with parchment paper. Bake in the oven for 20-30 minutes until tender.