Wednesday, November 7, 2007

Farm Fresh Fun

The leaves are blowing off the trees!
Every Wednesday we are a host for boxes of gorgeous fresh picked organic veggies from Spiral Path Farm, one of our local CSA's (Community Supported Agriculture). Spiral Path delivers a about 70 boxes here for their members to pick up through out the day. Each box is chock-a-block full of a wide variety of veggies and herbs. This week we got carrots, onion, cilantro, the sweetest sweet potatoes, the last of the peppers, washed spinach salad, lacinato kale, washed fall salad mix and acorn squash. All mouth watering delicious. There are a number of CSA's in our area and across the states. Spiral Path Farm offer links to many of them through their website: Farmers Mike and Terra Brownback also shared this recipe with us.

Acorn Squash with Pasta
6 slices bacon
1 2 1/2 pound butternut or acorn squash, peeled, seeded and diced (4-5 cups)
2 cloves garlic minced
1 1/2 C chicken broth
1 t kosher salt
4 oz soft goat cheese crumbled (or your favorite soft cheese)
1 1 pound package of linguine, cooked
1 T olive oil
2 t freshly ground black pepper
Cook the bacon in a large skillet over medium heat, until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces: set aside. Drain all but about 2 T of bacon fat from the skillet. Add the squash and garlic to the skillet and saute over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 -25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add reserved bacon, the remaining goat cheese and the pepper. Serve immediately. Yummy!

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