Spaghetti Squash Pad Thai

spaghetti squash pad thai— Guest Post from Tarney Sheldon, Live Power Farm CSA member —

I wasn’t quite sure what to do with my spaghetti squash last week. I’ve tried the marinara sauce route… I’ve tried the butter and brown sugar route… I’m ready to try something new! So, here’s what I found, a recipe for Pad Thai using spaghetti squash for the “noodles.”

Thanks to “A Couple of Cooks” recipe blog for this inspiring recipe:

Makes: 4 to 6 servings
What You Need
  • 1 large spaghetti squash
  • 1 bunch green onions
  • ½ cup chopped fresh cilantro
  • 3 carrots
  • ½ red pepper
  • 4 cloves garlic
  • 2 whole eggs,
  • 1 and ½ cup bean sprouts, divided
  • 2 tablespoons peanut oil
  • 3 tablespoons sweet chili sauce
  • 3 tablespoons soy sauce
  • 1 lime
  • Sriracha (optional)
  • ½ cup roasted salted peanuts, chopped
What To Do
  1. Preheat to 400°F. Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds and guts using a spoon, and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
  2. Meanwhile, prepare the vegetables: peel and shred three carrots. Thinly slice one half red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together two eggs. Separately, thinly slice 1 green onion and chop about ½ cup of fresh cilantro.
  3. In another small bowl, mix together the sauce: mix 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few squirts of sriracha.
  4. When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and scallions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Add the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
  5. Garnish with plenty of crushed peanuts, fresh bean sprouts, and chopped cilantro and green onion.

Papas y Pollo

— Guest Post from Tarney Sheldon, Live Power Farm CSA Member —

Potatoes are so much creamier when they’re fresh and local! Peppers are so sweet when they’re roasted on the grill! Combine those with some locally-raised chicken, cilantro, avocado… then wrap it all up in a tortilla… What do you get? Tasty and satisfying…


Thank you to Live Power Farm for providing the building blocks for this wholesome dish.

Eggplant… All Fired Up!

meal— Guest Post by Tarney Sheldon, CSA Member —

This week I found myself with TWO big eggplants, two patty pan squash, and family members who aren’t enamored with mushy vegetables. So… how could I cook up these tasty summer fruits in a way that just MIGHT have a chance of being tasted by my family?

The answer came, when my friend Kimberly Smith, of Leadership Mendocino, told me about the roasted eggplant and mixed veggies recipe that she recently made. I took her ideas and gave it a tex-mex twist! Here it is:prep

Eggplant… All Fired Up!

Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: about 4

two eggplants (diced in large chunks)
two patty pan squash (diced in large chunks)
green bell pepper (diced in large chunks)
Hatch green chile (diced in large chunks)
jalapeno pepper (diced, super-small)
olive oil
salt and pepper

1) Preheat oven to 425 degrees. Start a pot with 4 cups of water and a dash of salt on the stove.
2) Dice veggies and toss with olive oil, salt, and pepper. Spread mixture out in a single layer on a baking sheet. Put in the oven at 425 for 30 minutes.
3) When water is boiling, stir in 1 cup of polenta. Leave pot uncovered, reduce burner to low, stir every 10 minutes. The polenta will be ready in 30 minutes.
4) Serve a dollop of polenta, topped with roasted eggplant. Garnish with salsa and cilantro. Enjoy!

Italian Corn Summer Salad

corn-tomato-salad— Guest Post from Tarney Sheldon, Live Power Farm CSA Member —

This week, my CSA basket was overflowing with fabulous summer fruits and vegetables. Here’s how it’s gone so far — I immediately stopped into the Westside Renaissance Market ( to get some local Pennyroyal Farm cheese to go with my tomatoes and basil… for lunch tomorrow! When I got home, “Taco Tuesday” was on the menu, so I chopped up some fresh Live Power Farm lettuce and tomatoes to go in the tacos. And after dinner, because I’m a busy, working mom, I prepped this Italian Corn Summer Salad to go with our bbq chicken dinner planned for later in the week. Here’s the recipe I made:

2 cobs uncooked sweet corn (slice kernels from the cob)
1 cup cherry tomatoes (sliced)
3 medium sweet peppers (1/2 inch diced)
2 Tbs. parsley (finely chopped)

1 Tbs. red wine vinegar
1 Tbs. olive oil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/4 tsp. sugar
Salt and pepper to taste

Combine salad ingredients in a medium serving bowl. Combine dressing ingredients in a small jar with a lid… shake until mixed. Pour dressing over salad. Garnish with more parsley. Serve immediately OR save in the refrigerator for up to 4 days.

Summer Squash

With the flux of summer squash in everybody’s baskets (and the farm’s kitchen) this time of year, it’s good to know how to best use this vegetable and use it with variety! Summer squash, a child of the Cucurbitaceae family, was first cultivated in the Americas thousands of years ago and was a staple food crop then, as it often is now. Unlike winter squash, a child of the same family, summer squash is harvested as an immature fruit while the seeds and the outer skin have not yet hardened, and therefore does not have the long storage life of the winter squash.

These brightly and varied colored gourds brag of high nutritional value, being high in Vitamin C,  a number of antioxidants, and other balancing nutrients. Not to mention some studies linking it to combating diabetes and regulating insulin levels in the body. It’s important to note most of the antioxidants in this fruit are in the skin, so when thinking about cooking your summer squash consider this important tid-bit! Additionally, while a lot of people grill, fry, boil, or (God forbid it!) microwave summer squash, steaming it or, even better, eating it raw conserves most of the nutrients in the vegetable.

A good way to try this raw is to eat it in a salad with other summer vegetables. Cucumbers, radishes, carrots, beets, and peppers are good compliments, but try experimenting with a number of different vegetables. Slice your vegetables for the salad thin and mix in your favorite vinegars, oils, herbs (basil, perhaps?), squeeze in some lemon, and a little salt and pepper, all to your taste.  Here’s a recipe that a member used last year for her raw summer vegetable salad:


3-4 small summer squash

4-5 radishes

1 medium kohlrabi

1 regular bell pepper or 6 mini peppers

1/4 cup white balsamic vinegar

1/4 cup fruity extra virgin olive oil

Lemon juice, salt, and pepper to taste

As with anything, keep it simple! But of course, do what you like doing, make it your own, and give thanks to this beautiful (and highly nutritious) summer delight!



Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher).

It seems that all over the world, at some point along the way, many cultures met and fell in love with the lovely appearance and creamy-smooth flesh of this surprisingly versatile vegetable. Eggplant does not require a great deal of preparation in order to be delicious, but it does require the right preparation; otherwise it can be unpleasantly bitter, rubbery, or watery.


Eggplant prefers to be kept at about 50° F, which is warmer than most refrigerators and cooler than most kitchen counters. Wrap unwashed eggplant in a towel (not in plastic) to absorb any moisture and keep it in the vegetable bin of your refrigerator. Used within a week, it should still be fresh and mild.


Rinse eggplant in cool water and cut off the stem. Many people like to peel, salt, and drain their eggplant to draw out any bitter flavor; however, bitterness develops only in eggplant that has been stored for a while, so with farm-fresh specimens this is generally not necessary. Many recipes call for salting in order to make the vegetable less watery and more absorbent—much like draining tofu. Salting is not an essential step, but it can greatly enhance the taste and texture of your dish and is well worth the extra effort.

The shape of an eggplant determines how it is best prepared. Slice a straight, narrow eggplant into rounds for grilling or broiling, and cut a rounded, bulbous eggplant into cubes for stews and stir-fries.

Baba Ghanouj

This is a traditional Middle Eastern recipe for baba ghanouj, a thick but light spread that is delicious as a dip for pita bread or vegetables or as a filling in a sandwich. Its distinct, nutty flavor comes from tahini, a sesame paste that is widely available in specialty stores and many supermarkets. Angelic Organics Kitchen (adapted from Fields of Greens).

Serves 4

3 tablespoons extra virgin olive oil, divided

2 medium eggplants (about 1 1/2 pounds)

1/4 cup pine nuts

1/4–1/2 cup freshly squeezed lemon juice (1–1 1/2 large lemons)

1/3 cup tahini

1–2 cloves garlic, minced (1/2–1 teaspoon)

1 teaspoon ground cumin (optional)

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

3 tablespoons chopped fresh cilantro or parsley

1. Preheat the oven to 375° F.

2. Rub 1 tablespoon of the oil over both whole eggplants and place them on a baking sheet. Roast, turning once or twice, until very soft, 30 to 45 minutes depending on size. Let cool.

3. Meanwhile, toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they will burn very quickly once toasted.) Immediately transfer the nuts to a dish to cool.

4. Cut the eggplants in half and scoop out the flesh. Purée the eggplant flesh in a food processor or finely chop it on a cutting board. Transfer to a bowl.

5. Add the lemon juice, tahini, garlic, cumin, salt, cayenne, and the remaining 2 tablespoons of olive oil. Mix until well combined.

6. Transfer to a serving bowl and garnish with cilantro or parsley and toasted pine nuts.