Veggie Box- December 18

*Note: Due to the mid- week holidays the next two weeks, veggie box subscriptions will be suspended until January 8, 2014.

Read more about the Veggie Box subscription here


From The Local Food Hub:

  • Red Cabbage

  • Spaghetti Squash

  • Apple Cider

  • Carrots

From Rocking F Farm

  • Sweet potatoes

From Albert's Organics

  • Sunchokes or parsnips

  • Mandarin oranges


This week’s recipes:

 Parsnip Strip & Red Cabbage Salad 

1 medium parsnip, peeled and shredded into long strips
1/2 head red cabbage, finely shredded
2 dozen small fresh mint leaves
 1 lemon, juiced
3 tablespoons olive oil or more
fine sea salt and freshly ground black pepper to taste

Whisk together the lemon juice, olive oil and salt and pepper to taste. Drizzle over the remaining ingredients, reserving some mint leaves for garnish. Sprinkle each plate with reserved mint leaves.


Herbed Spaghetti Squash

1 small spaghetti squash, about 2 1/4 pounds

2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.

Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.


We hope you will enjoy this week's Veggie Box!