www.ourlittleplace.com
About Multiple Chemical Sensitivity (MCS)
books, too.
www.aaem.com American
Academy of Environmental Medicine.
Physicians referrals.
MCS Friends: I have information here at the
farm about MCS Friends and how to join their
support group. It is only $10.00/year to
join. They have some meetings throughout the
year at Good Food store in Canton--free. You
also receive their paper newsletters
throughout the year. I have one here that you
can examine when you come for pick up this
weekend.
YOUR INPUT:
***GET YOUR 2005 WISH LIST IN NOW. PLEASE
TELL US/GIVE US A LIST OF WHICH ITEMS YOU
WOULD LIKE TO HAVE AVAILABLE TO YOU FOR 2005.
WE ARE DOING SEED INVENTORY AND WILL BE
ORDERING ANY WE MAY NEED SOON!!! PLEASE BE
SPECIFIC IF YOU CAN. FOR EXAMPLE, "HUNGARIAN
HOT WAX PEPPERS" IS MORE HELPFUL THAN JUST
"PEPPERS". THANK YOU!
KINDLY REMINDERS:
*PLEASE REMEMBER YOUR PRODUCE BAGS, BOXES
AND BASKETS WHEN YOU COME TO PICK UP--YOU
WILL NEED THEM. THANK YOU.
*IF YOU WOULD LIKE, SEND ME ANY
RECIPES/PREPARATION TIPS THAT I MAY BE ABLE
TO INCLUDE IN A FUTURE NEWSLETTER TO SHARE
WITH THE OTHER MEMBERS. SIMPLE IS BEST.
*RECIPE*
Tim taught me this technique when we were
first married. It beats almost cutting your
arm off!
How To Cook Any Winter Squash
1 medium squash
Heat oven to 350 degrees.
Scrub squash clean.
Bake whole in 350 oven for about 30
minutes, or until squash is soft enough to
poke with a fork or knife.
Poke couple of spots and cook an additional
45 minutes to 1 hour, until soft to the
touch. Or you may cut the squash in half,
put on baking sheet and cook for the
additional 45 minutes to 1 hour, until done.
(You may also stuff.)
Serve right out of the shell or scrape out
meat and serve in a bowl.
NOTE: When cooking spaghetti squash, scrape
out flesh with fork and serve with pasta
sauce. See my recipe for pasta sauce below.
Tomato Pasta Sauce:
4 cups fresh tomatoes, chopped or cubed,
depending on how chunky you want the sauce
2 1/2 cups water
2 cups finely chopped onions
1 cup finely chopped green peppers
1 cup finely chopped jalapeno pepper
(optional)
1 clove garlic, minced
1 Tbs Italian seasoning
1/4 cup sugar
1 Tbs cornstarch for thickening
In skillet, sauté peppers, onions and garlic
until softened a bit.
In large saucepan, heat tomatoes, water and
sugar. Add sautéed veggies and seasoning.
Cook over medium heat 15 minutes.
Meanwhile, in a small bowl combine
cornstarch and just enough water to make a
paste.
Bring tomato sauce to a boil, then add
paste. Stir. Turn heat to low; stir until
thickened.
Serve immediately over pasta, rice, or
spaghetti squash. Or let cool and store in
refrigerator for later use.
NOTE: You may substitute canned tomato paste
for the cornstarch.
