Produce list for 9/12

Spaghetti Squash-Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises.   Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple. Prick the spaghetti squash all over with a skewer so it will not burst while baking. Place 1/2 squash in a shallow baking pan cut side down. Bake in preheated 375 F oven for 45 minutes. Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash. Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands. Toss with olive oil, sauteed garlic and salt and pepper.

Baby Turnips-one of my favorites. They are so perfect quartered and sauteed in some butter, garlic, salt and pepper. Dont throw away the greens! Saute those also.

Celery Root-Celery root, also called celeriac, is an edible root vegetable in the celery family. The stalks and leaves of celery root strongly resemble celery, although they are not very good to eat. Celery root itself is a lumpy tuber of unprepossessing appearance, although it packs an excellent taste and is used throughout European cuisine, especially in France. Celery root is beginning to be popular in the United States, with more cooks discovering its myriad uses. 
 

Cherokee Tomatoes-One of the most flavorful of the heirloom varieties.
Sugar Pumpkins-for your table until Halloween, and then you can use it like any other hard squash.
Fresh Bay Leaves-Perfect for soups, stews, braises, sauteing.
Just picked Oyster, Shitake, Crimini, and Wood Ear Mushrooms
September Yummy Pluots
Emerald Pluots
Fantasy Grapes
Fall Flavor Pluots
Banana Russian Fingerling Potatoes
Red Leaf Lettuce
Green Bell Peppers
Baby Orange Carrots