How to prepare... Spaghetti Squash

Spaghetti Squash is popular amongst the teachers at ChildRoots, the kids get excited when they smell it. It is by far one of the easier squash to prepare. Spaghetti Squash is simple to cut and scoops with almost no effort. Spaghetti Squash is low in saturated fat, and very low in cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C.

After washing the squash, dry it so it won't slip. Then, using a sharp knife, cut off the stem.
This is a bit tricky, i stand the squash on its end and very carefully cut it in half.
Then cut the squash into quarters. I like to cut it into quarters so that there are edges to brown, the brown edges are the best.
Using a large spoon, scoop out the seeds.
Lay flat on a well oiled sheet pan.
Bake in a 450 degree oven until the skin is bubbly and brown. Also when the squash should give easily when poked. I should about an hour, give or take 15 minutes. Once out of the oven let them sit for5 minutes on the sheet.
After 5 minutes flip them over and let them over and let them rest until they are cool enough for you to handle them.
When you can handle them safely, scrap the squash from the skin.
Collect in a pan add Olive oil and salt.
Use a potato masher to mash and mix the squash.
There have been arguments over the spaghetti squash. And be sure to look out for teacher Beth on squash days. she may scare you.

Apples and Pears of Kiyokowa Family Orchards.

For months ChildRoots has been getting all of our apples and pears for Christina's friends at Kiyokawa Family Orchards. There have been so many varieties I couldn't keep them straight.
Here are some examples.
How many varieties can you name?

How to prepare...Broccoli

Broccoli is sorta "in season" right now, I used it to break up the greens, squash, roots cycle we've been going through. I normally tell you about the vegetable, this time I'll leave that to Wikipedia.

I really underestimated the popularity of Broccoli last week. The bowls came back almost licked clean. Growing up my exposure to broccoli had only been in Chinese food. Once I started cooking broccoli was one of the first vegetables that I attempted. I learned early on that boiling broccoli wasn't the way to go for me, that mushy texture isn't appealing and you lose nutrients in the water. I knew the kids wouldn't go for mushy boiled broccoli. Not to mention the smell from all that boiling! At ChildRoots I steam broccoli. Steaming it brings the flavor out, and softens it just enough.

This broccoli came to us from Heger Organics out of California. The tough skin and tight bunches tell me that it has seen some cold weather, and will need a little bit more steaming time.
I snap the floret off the main stalk, breaking up the bigger ones, collect them in the steam basket. I've always liked my broccoli to look a bit rustic.
I use the stems too!
Since these were cold weather broccoli, I used a knife to cut the tough outer layer off. If this was warm weather broccoli, you could just go over it with a peeler.
I then cut the stems into pieces that are roughly the size of the stems on the florets.

Place them in the steamer basket, cover and steam for about four minutes. I like them to still be a little crispy.
Once the broccoli is steamed I toss it with salt and parsley.
This is a very basic formula for broccoli. You can dress it up any number of ways. You can also do the steaming ahead of time and save it for your sautes and stir-fries.