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How to Eat Your BOX! (Week of 10/22/17)

Spitzenburg Apples:

To store, keep apples as cold as possible in the refrigerator. To clean, gently rub the apple as you run warm water over it. Peel and cut your apple into slices or cubes. To prevent apples from browning for a longer time, brush with a lemon juice-water solution (1 cup water mixed with 1 teaspoon lemon juice). This dessert apple is great for cider, apple pies or eating out of hand. It is also rumored to have been a favorite of President Thomas Jefferson!

Carnival Squash:

Try roasting your halved carnival squash seasoned with a little butter and drizzle of maple syrup. It tastes nutty and sweeter than butternut squash but not as dry in texture as kabocha squash. Carnival squash is at its best when roasted which really brings out its flavor, but it can also be steamed or puréed. Roast and eat the seeds just like with other winter squashes. Its small, compact size makes it easy to cut through and is great for serving one or two people. Carnivals are also great to throw into stews, curries, soups, or even veggie chilis. Use them in any recipe calling for butternut or acorn squash.


Recipe: Carnival Squash with Apples and Thyme



2 carnival or acorn squash

2 tablespoons melted butter or coconut oil

4 sprigs fresh thyme

4 Spitzenburg apples (Note: if subbing a larger tart apple, like Granny Smith, use 2 apples)

½ teaspoon cinnamon

2 tablespoons maple syrup or coconut sugar



  1. Heat the oven to 375°. Cut the squash in half and scoop out the seeds. Place on a cookie sheet and brush with a little of the butter and season with a little salt. Place a thyme sprig in each half and bake for 15 minutes.
  2. Meanwhile, mix together the apples, the remaining melted butter, the sugar and the cinnamon.
  3. Remove the squash from the oven. Fill each squash with the apple mixture. Put them back in the oven for 15-20 minutes more, or until the squash and the apples are soft and caramelized.