Fall CSA – Week 1

Two seasons complete – 12 weeks of Spring and 10 weeks of Summer – and here comes the Fall.  This is a 12 week season that should take us up to the first frost in mid-November.  After the summer season where the end looked a lot like the start, we’ll see big changes in weather throughout these few weeks.  And as the weather changes, so will the harvest.  Summer produce of melons, eggplant, cucumbers, and okra will soon be joined by fall squash and sweet potatoes.  If all goes according to plan, the season will end with greens, lettuce and cabbage in abundance.

Here’s our expected harvest for week 1 of this Fall Season in our Austin area CSA:

Full share: Melon or Butternut squash, Spaghetti squash (2), Cucumber, Pumpkin or squash, Sweet potato greens (double portion), Sunflower sprouts, Peppers, Potatoes (triple portion),  Okra (Wednesday – double portion) or Okra and Pea Sprouts (Saturday), Basil (triple portion), Rosemary, Shallots, Garlic

Half share: Butternut squash, Spaghetti squash, Tomatoes or Black Eyed Peas or Cucumber, Sweet potato greens (double portion), Sunflower sprouts, Okra, Eggplant or Cucumber/Squash or Pears, Basil, Shallots, Garlic

Blessing Falls Farm - Fall CSA Full Size Farm Share, Week 1

Blessing Falls Farm – Fall CSA Full Size Farm Share, Week 1


It’s the first week of our Fall CSA, but we’re still dealing with the heat of summer. Here’s a great recipe that combines the flavors of two seasons in one dish; summer herbs with fall spaghetti squash.

Spaghetti Squash with Feta and Herbs (source)

1 medium sized spaghetti squash
1 t. extra virgin olive oil
1/4 t. garlic powder
1/8 t. black pepper
1/4 t. kosher salt
1 T. fresh flat leaf parsley
1 T. fresh basil
1 T. fresh oregano
1 t. lemon zest
1/3 cup feta cheese, crumbled

Preheat oven to 400 degrees.
Line a baking sheet with foil and spray it with cooking spray.
Cut the spaghetti squash in half lengthwise, spray the flesh with cooking spray, and sprinkle with salt and pepper.
Roast the squash on the middle rack of the oven for 35-40 minutes.
Remove the squash from the oven and let it cool long enough so that you can handle it.
Using a fork, scrape the flesh out and put it in a bowl.
Add the remaining ingredients to the squash and stir everything together.
Serve immediately.


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