Welcome!

Welcome! Feel free to scroll down to check out all of the newsletters from our 2013 season. You can also click on the “Summer/Fall Share Info” tab to learn more about our CSA, and to sign up for the 2014 season.

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Newsletter for October 22 (Irish Beef Stew)

It’s the last week of the CSA and I’m happy that we still have so many items to offer. Besides everything I mentioned in the e-mail I sent out on Monday morning, we will also have parsnips and potatoes! This week would be a good one to make a potato, kale, and sausage soup, or stew with potatoes, parsnips, and carrots. You could also roast the beets, carrots, and potatoes together (just peel, cut into similar sizes, toss with olive oil and seasonings, and cook at 400 degrees on a baking pan). Since we’re going to have little grape tomatoes this week, it also would be a fun week to make kabobs with peppers, grape tomatoes, and onions. Yum!

It’s another all-option week. Small shares get 7 options, single shares 5 ½, and large shares 10. Everyone will also get a coupon for money off VT apples (1/2 peck bag for $2.99)

Options:

4 lbs. white potatoes

1.2 lbs. parsnips

1 pint grape tomatoes

1.5 lbs. bell peppers

1.2 lbs. carrots

1.2 lbs. beets

1 large bunch kale

2 carnival squash

1 pie pumpkin (also can be used for decoration)

Possibly: turnips chard, roma tomatoes, zucchini, brussels sprouts

Bread

The bread this week is Red Hen’s Ciabatta, back by popular demand!

 Signing up for next year

All 2013 CSA members who wish to join again in 2014 will be able to. As I did last week, I will have envelopes out for you to self-address if you’d like the sign-up info for 2014 in the mail next March. If you filled out an envelope last week, or if you don’t plan to join again or would like to just receive the info via e-mail (I will e-mail everyone in March), no need to fill out an envelope. Thanks again for saving me countless hours of work this winter!

Vouchers

If you have any missed-share vouchers, be sure to use them before the stands close on October 31! Remember, you are more than welcome to use your voucher for any produce item on the stand. You can also use it to buy pumpkins, decorative gourds, or even corn stalks. The vouchers can be used at either stand. Essex is open from 8 to 6:30 every day. Right now Colchester is just open from 12 to 6 Thursday through Sunday.

If you have any left over PYO vouchers and don’t want to pick raspberries in the next week or so (believe it or not, we still have some to pick!), just bring them in to me this week and I will give you extra produce with your regular share.

Feedback

Have any thoughts about how we can improve the CSA next year? I’d love to hear them! Please e-mail me – we appreciate your feedback!

Irish Beef Stew

You could substitute some parsnips for half of the potatoes in this recipe if you’d like. You could also skip some of the beef stock and add some dark ale. . .

(Recipe from Bon Appetit, March 2001)

  • 1/4 cup vegetable oil
  • 1 1/4 pounds stew beef, cut      into 1-inch pieces
  • 6 large garlic cloves,      minced
  • 8 cups beef stock or canned      beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon dried thyme
  • 1 tablespoon Worcestershire      sauce
  • 2 bay leaves
  • 2 tablespoons (1/4 stick)      butter
  • 3 pounds russet potatoes,      peeled, cut into 1/2-inch pieces (about 7 cups)
  • 1 large onion, chopped
  • 2 cups 1/2-inch pieces      peeled carrots
  • 2 tablespoons chopped fresh      parsley

Preparation

Heat oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

Meanwhile, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.) Transfer stew to serving bowl. Sprinkle with parsley and serve.

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Newsletter for October 15 – October 21 (Corn and Butternut Chowder)

Still no frost! The new fields of corn and beans and cucumbers are doing great, so we are offering all of these this week. The broccoli is taking its sweet time, so it will probably be one more week before we can harvest enough for everyone. We’re also waiting for our new potato digger to arrive (our old one died). As soon as it’s here we will be able to (finally) dig up all the potatoes that survived the wet early summer, and hopefully we will have enough to give those out next week as well.

Since it’s hard to make a good classic corn chowder without potatoes, I thought I’d include a recipe for a slightly different sort of soup; a chowder with corn and butternut squash. Perfect for October!

Small Share:

3 lbs. apples ($4)

6 ears corn ($3)

1 butternut squash ($3.50)

1 bunch radishes or ½ lb. hot peppers ($2)

Choose 3 options ($9):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $21.50

Single Share:

2 lbs. apples ($3)

4 ears corn ($2)

1 butternut squash ($3)

1 bunch radishes or ½ lb. hot peppers ($2)

Choose 2 options ($6):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $16

Large Share

4 lbs. apples ($5)

6 ears corn ($3)

1 butternut squash ($3.50)

1 bunch radishes or ½ lb. hot peppers ($2)

1 lb. sweet Carmen peppers ($3)

1 lb. tomatoes ($3)

Choose 4 options ($12):

1 lb. yellow beans

1.2 lbs. carrots

1.5 lbs. peppers

1-2 carnival squash

4 cucumbers

1 large bunch kale

Total retail value: $30.50

PYO Raspberries

We still have raspberries to pick at both locations! We are open every day from 8-6:30 in Essex and Thursday – Sunday from 12 to 6 in Colchester. The picking is good (although it might take a few days for the berries to ripen up in Essex after this busy weekend!)

Signing Up for Next Year

I will have a sign-up table out this week and next. I’m trying to save myself the hassle of addressing hundreds of envelopes next year, so if you’d like to sign up (or even if you’re not sure but you’d like to be mailed the sign-up info), just write your address on one of the provided envelopes. Thanks!

Corn and Butternut Chowder

(From Everyday Food, September 2009)

  • 2 tablespoons vegetable oil
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks (about 5 cups)
  • 1 medium onion, chopped
  • 1 box (10 ounces) frozen corn, thawed
  • 1 1/2 teaspoons curry powder
  • Coarse salt and ground pepper
  • 2 cans (14.5 ounces each) vegetable broth
  • 1/2 cup heavy cream

In a large heavy pot, heat oil over medium-high; add squash and onion. Cook until onion is soft, about 6 minutes. Add corn and curry powder; cook until curry is fragrant, about 2 minutes. Season with salt and pepper. Add broth and simmer until squash is tender, about 25 minutes. In a blender, blend half the soup until smooth. Return to pot and stir in cream; heat through over medium-low (do not boil).

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Newsletter for October 8 – October 14 (Easy Gazpacho)

I forgot to mention that we finally have eggplant in the Sunday night e-mail! 1.5 lbs. of globe (purple) eggplant will be an option this week. We also will have zucchini, peppers, and tomatoes; it’s a bit late in the season for ratatouille, but if you’re a fan this is the week to make it! It would also be a good week to make gazpacho, since we have cucumbers, tomatoes, and peppers. . .

Now that it’s cooled down a bit it’s also the perfect weather making kale chips; Kale is sweetest in the fall, and the chips make a delicious and healthy snack. If you’ve never tried them before, now’s the time to do it! http://smittenkitchen.com/blog/2010/03/baked-kale-chips/

If you want to mix things up a bit you could also try this fun recipe for zucchini chips: http://yankee-kitchen-ninja.blogspot.com/2011/08/zucchini-chips-recipe.html

Small Share:

1 sweet dumpling squash ($2)

1.2 lbs. tomatoes or 1 pint grape tomatoes ($3.5)

1 cucumber ($0.8)

Choose 5 options:

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $21.3

ngle Share:

1 sweet dumpling squash ($2)

1.2 lbs. tomatoes or 1 pint grape tomatoes ($3.5)

1 cucumber ($0.8)

Choose 3.5 options ($10.5):

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $16.8

Large Share

2 sweet dumpling squash ($4)

2 lbs. tomatoes or 2 pint grape tomatoes $6-$7)

2 cucumbers ($1.2)

Choose 7 options:

1.5 lbs. eggplant

2 lbs. turnips

1.2 lbs. beets

1 buttercup squash

1.5 lbs. zucchini or summer squash

1 large bunch kale

1 lb. peppers (probably red)

1 lb. tomatillos

Possibly: Gladioli, broccoli, beans

Total retail value: $32.2

Bread

The bread this week is La Pancetta’s savory focaccia. This bread is especially delicious heated up for a few minutes in a warm oven.

Colchester Stand

The Colchester stand is still open, but the hours have cut down. As of this week the stand will just be open from 12 to 6 on Thursdays, Fridays, Saturdays, and Sundays. If you pick up in Colchester you are still welcome to use your vouchers here or in Essex. You can also still raspberry pick – and there are plenty of fall berries out there to pick!

asy Gazpacho

I like this recipe for gazpacho from Slate’s L.V Anderson. If you want to read her opinions about gazpacho, here’s the link: http://www.slate.com/blogs/browbeat/2012/07/18/how_to_make_authentic_gazpacho_first_accept_that_it_s_not_a_tomato_smoothie_.html

2 pounds tomatoes, roughly chopped
1 medium red bell pepper, roughly chopped
½ medium cucumber, peeled and roughly chopped
½ red onion, roughly chopped
⅓ cup extra-virgin olive oil
⅓ cup almonds
One ½-inch slice white bread, torn into 1-inch pieces
3 tablespoons sherry vinegar
1 medium fresh jalapeno, seeded and roughly chopped
2 garlic cloves
Salt and black pepper
1 avocado, thinly sliced (optional)

1. Put the tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, jalapeño, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary. (Work in batches if not all the ingredients fit in your blender at once.)

2. Taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately, garnished with the avocado if desired.

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Newsletter for October 1 – October 7 (Green Tomato and Apple Chutney)

This week CSA members can choose either 2 lbs. of already picked apples, or a voucher for a half peck bag (about 5 lbs.) of apples from our pick-your-own apple orchard in Essex. We planted our apple trees in 2011, and this year there was enough fruit to open for PYO. If you do go pick, either on your pick-up day or later, make sure you enter at the middle of orchard; there are signs showing the variety of apples, and you can only see them if you enter at the right place.

Everyone also gets a spaghetti squash or a pie pumpkin this week. The pumpkin makes great soup and is good in baked goods, while the spaghetti squash is great topped with butter and parmesan cheese, or served with tomato sauce. The pumpkin can also be used for decoration if you don’t get around to pie!

Small Share:

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 large pie pumpkin or 1 large spaghetti squash ($4)

1 large tomato ($2)

Choose 4 options ($12):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $21 – $24

Single Share

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 small pie pumpkin or 1 small spaghetti squash ($2.5)

1 tomato ($1.5)

Choose 3 options ($9):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $16 – $19

Large Share:

2 lbs. apples or 1 voucher for ½ bag PYO apples at Essex orchard ($3 – $6)

1 large pie pumpkin or 1 large spaghetti squash ($4)

2 large tomatoes ($4)

Choose 6 options ($18):

1.5 lb. green bell peppers

1.5 lbs. zucchini

1.2 lbs. beets

1.2 lbs. carrots

1 lb. tomatillos

1 lb. green tomatoes

1 bunch kale

1 bunch chard

Possible: ½ pint raspberries, 1 head lettuce,   butternut squash

Total retail value: $29 – $32

Bread and Eggs

This is an egg week. The bread this week is Great Harvest’s Pumpkin Swirl. This is a popular seasonal bread that is similar to their cinnamon swirl. There is pumpkin in the bread, and pumpkin pie spice in the “swirl”. It’s VERY tasty!

Next Week’s Produce

It’s looking like we might not have enough potatoes to give out this year, but we should have lots of fall broccoli in a week or two, and possibly even homegrown cauliflower! We also hope to have enough delicata squash to give that out in the next week or two. Apples will be back, if not next week then the week after. We also have tons of fall kale and chard, so we will have either or both of these for the next few weeks as well.

Recipes

If you want to try something new (and make your house smell wonderful), try this chutney. You can sub raisins for the currants and more cider vinegar for the malt vinegar. Serve with pork, or on hearty bread with sharp cheese.

Green Tomato Apple Chutney

Adapted from Preserved  By Nick Sandler and Johnny Acton

Makes 2 pints

1 1/2 pounds green tomatoes, cut into 2 inch chunks

Olive oil to drizzle

1 1/2 pounds apples, cored and cut into 1 inch chunks

2 inch piece of fresh ginger, peeled and very finely chopped

1 medium onion, diced

1/2 cup malt vinegar 3/4 cup cider vinegar

1/4 cup balsamic vinegar

8 ounces brown sugar

6 small dried chiles

1/2 cup currants

1 tablespoon mustard seeds

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

Turn on your broiler and raise a rack to the top shelf in your oven. On a rimmed baking sheet, toss the green tomatoes with a little bit of olive oil. Broil them until they begin to blacken at the edges and turn golden, stirring a couple of times. Remove from the oven.

In a large pot, mix together the rest of the ingredients and add the green tomatoes. Stir to combine. Bring the mixture to a boil and then lower the heat and simmer for 2 hours, stirring occasionally. Watch to be sure it doesn’t begin to stick or burn on the bottom. Lower the heat if necessary.

When cool, ladle into 2 pint jars and cover. The chutney will keep in the fridge for up to 3 months unopened, and 6 weeks once opened.

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Newsletter for September 24 – September 30 (Curried Carrot Soup)

The weather’s getting cooler, but there are still 5 more weeks of the CSA! During the last month or so we do a lot of all-option weeks, so you have plenty of choices. This also gives us a bit more flexibility, and allows us to change things up from day to day. By this time of year we still have plenty of produce, but we’re sometimes unable to pick enough of certain items for every single CSA member on all three pick-up days. This week, for instance, we’re planning on having tomatillos, savoy cabbage, beets, lettuce, beans, and melons out at some point or other, but not all on the same day, or at the same time. If you have your heart set on an item and don’t see it out, feel free to ask; sometimes I will “save” options in the cooler for when something else runs out.

Small Share:

Choose 7 options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $21

Single Share:

Choose 5 ½ options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $16.50

Large Share:

Choose 10 options:

1 lb. tomatoes

1.2 lbs. carrots

1.5 lbs. green peppers

1.5 lbs. zucchini

1.5 lbs. summer squash

1 large bunch chard

1 large bunch kale

2 small or 1 large acorn or buttercup squash

Possibly: tomatillos, savoy cabbage, beets, lettuce, beans, and melons

Total retail value: $30

Bread

The bread this week is Red Hen’s Baguette. This would make a great dinner with the carrot soup and some kale salad with blue cheese. . .

Buttercup Squash

We will be giving out acorn and butternut squash this week. Take home a large buttercup squash and not sure what to do with it? Just stab it a few times with a sharp knife, put it on a baking sheet, and bake it in a 375 degree oven until it’s cooked through (this usually takes over an hour). Then cut it open, let it cool a bit, remove the seeds and string-y stuff inside, and mash up the flesh in a large bowl with some butter, maple syrup, cinnamon, salt, and pepper. Yum!

Curried Carrot Soup

This is a delicious vegan recipe from the Kitchn blog. If you’re not a vegan you can use chicken broth and/or regular milk, but it tastes wonderful as is!

2 tablespoons coconut oil (or canola) 1 onion, peeled and roughly chopped 6 cups carrots, unpeeled and roughly chopped 3 1/2 cups vegetable stock                                                                       One 15-ounce can full-fat coconut milk 1 1/2 tablespoons freshly chopped ginger root 1 tablespoon curry powder 1/2 teaspoon chili flakes Salt and pepper to taste

Heat the coconut oil in a large soup pot and add the onions. Sweat the onions on medium heat for about 7 minutes. Add the carrots and cook for another 5 minutes. Pour in the stock and coconut milk. Add the ginger, curry powder and chili flakes. Put a lid on the pot and cook until the carrots are softened, about 10 or 15 minutes.

When carrots are soft, carefully blend the soup in batches in a blender (use a towel to hold the lid down firmly) or use an immersion hand blender and puree until smooth. Season with salt and pepper and garnish with fresh herbs, and more chili flakes, if desired.

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Newsletter for September 17 – September 23 (Bacon and Butternut Casserole with Kale)

We have lots of produce again this week, but we’re a bit concerned about the prospect of a frost tonight (Monday). If it gets below 32 degrees for more than an hour or so, that could mean the end of a lot of the produce for the year (beans, corn, peppers, greens. . .). It’s forecasted to be cold, but we’re hoping that the Winooski river valley stays above freezing. We plant our late fields with mid to late October in mind, so as long as mother nature cooperates we should have plenty of tasty summer veggies for at least another month! If we do get an early frost get ready for a lot of hardy fall veggies that can survive the cold. . .

Small Share:

(As always, feel free to double up on options and to ask to swap out any item you might not want)

1 large watermelon ($6)

2 cucumbers ($1.50)

Butternut or Buttercup squash ($3)

Choose 4 options ($12)

1 lb. beans

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

1 lb. sweet peppers and/or poblano peppers

1 lb. carrots

Possibly: lettuce, eggplant, spinach

Total retail value: $22.50

Single Share:

1 small melon (might be watermelon or cantaloupe) ($3.5)

1 cucumber ($0.8)

Butternut or buttercup squash ($3)

Choose 3 options ($9)

1 lb. beans

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

1 lb. sweet peppers and/or poblano peppers

1 lb. carrots

Possibly: lettuce, eggplant, spinach

Total retail value: $16.30

Large Share:

1 large watermelon ($6)

2 cucumbers ($1.50)

Butternut or Buttercup squash ($3)

1.5 lbs. tomatoes ($4.5)

Choose 5 options ($15)

1 lb. beans

6 ears corn

1.5 lbs. zucchini and/or summer squash

1 large bunch kale

1 lb. sweet peppers and/or poblanos

1 lb. carrots

Possibly: lettuce, eggplant, spinach

Total retail value: $30

Bread and Eggs

This is an egg week. The bread this week a La Panciata’s Honey Oat bread (full loaf, sliced). This is a great sandwich bread! If you put it in the fridge it will last for at least 10 days, and it makes a great breakfast toasted and topped with strawberry jam. . .

Poblanos

We will try to have both sweet colored peppers and poblano peppers as options all this week. Poblanos are a large, mildly spicy chili pepper. They are often used to make chili rellenos, a delicious cheese-filled pepper dish. Here’s a great chili rellenos recipe from the Food Network website:

http://www.foodnetwork.com/recipes/melissa-darabian/chiles-rellenos-recipe/index.html?ic1=obinsite

PYO Berries

Blueberries are pretty much done, but we still have plenty of raspberries in Essex and in Colchester. The picking is day-by-day, meaning that some days there are many more berries than other. The weather can also change things fast; a hard frost, for instance, means the end of the berries. If you want to pick your best bet is to call before you come and ask how the picking is. Our Essex number is 879-3760. Our Colchester number is 879-0102.

Have any left over PYO vouchers and don’t want to pick raspberries? Bring them in to me when you pick up your share and you can trade them in for extra CSA items.

Winter Squash

Everyone gets winter squash this week (unless you want to skip it and substitute an extra option!) Buttercup squash has green skin and is yellow inside. It’s a sweet, dry squash that’s best just cut in half and roasted (seeds removed). Butternut is peach colored on the outside and orange inside. It’s a great all-purpose squash. You can cut it in half and roast it and then use the cooked squash, or you can peel it and cut it into chunks and use it that way. For a great lesson on preparing uncooked butternut squash check out: http://www.cookinglight.com/cooking-101/techniques/how-to-peel-cut-butternut-squash-00400000029655/

Bacon and Butternut Casserole with Kale

The Cooking Light website has a great compilation of healthy and tasty butternut squash recipes here: (http://www.cookinglight.com/food/top-rated-recipes/healthy-butternut-squash-recipes-00400000055219/)

My favorite is this casserole, which would make a perfect one-dish fall dinner:

  • 5 cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • Cooking spray
  • 12 ounces uncooked ziti (short tube-shaped pasta), campanile, or other short pasta
  • 4 cups chopped kale
  • 2 bacon slices
  • 2 cups vertically sliced onion
  • 1 teaspoon salt, divided
  • 5 garlic cloves, minced
  • 2 cups fat-free, lower-sodium chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon crushed red pepper
  • 1 cup crème fraîche
  • 1/3 cup (about 1 1/2 ounces) shredded Gruyère cheese

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine squash and oil in a large bowl; toss well. Arrange squash mixture in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until squash is tender.
  3. 3. Cook pasta 7 minutes or until almost al dente, omitting salt and fat. Add kale to pan during last 2 minutes of cooking. Drain pasta mixture.
  4. 4. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add onion to drippings in pan; cook 6 minutes, stirring occasionally. Add 1/2 teaspoon salt and garlic; cook 1 minute, stirring occasionally.
  5. 5. Bring 1 3/4 cups broth to a boil in a small saucepan. Combine remaining 1/4 cup broth and flour in a small bowl, stirring with a whisk. Add flour mixture, remaining 1/2 teaspoon salt, and pepper to broth. Cook 2 minutes or until slightly thickened. Remove from heat; stir in crème fraîche.
  6. 6. Combine squash, pasta mixture, bacon, onion mixture, and sauce in a large bowl; toss gently. Place pasta mixture in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray; sprinkle evenly with cheese. Bake at 400° for 25 minutes or until bubbly and slightly browned.

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