Muscadine Grapes, (SFO)
Lacinato Kale (NSOF)
Green Bell Peppers (WAT)
Spaghetti Squash (COG)
Green Zucchini Squash (WAT)
Yam Fingerling Sweet Potatoes
Slicer Tomatoes (NSOF)
Fun fact: wine production in the US began in Florida, thanks to muscadine grapes like the ones in this week’s share (sorry, California). Back in the 1500s, a group of French Huguenot settled near Jacksonville and quickly realized our native grapes could be vinted. The problem was the taste; it just wasn’t like the wines they were used to at home. So, they added sugar. Lots of it. Most Muscadine is still made overly sweet, but surprisingly it wins the prize for highest amount of antioxidants among all the other grapes. It’s the only variety that contains resveratrol in both its skin and seeds (other grapes only have it in their skin). So, if you imbibe, try our simple wine recipe below and raise a glass to our native fruit!
We’ve also tucked spaghetti squash from partner Clem’s Organic Garden into this week’s box. Food historians believe that before this veggie became a food staple in the Western Hemisphere, it served as a pre-Colombian bowl. Once the natives started to eat it, they loved it for being a great source of fiber and packed with Vitamins C and K. One thing about spaghetti squash though, it does require prep. We share basic instructions along with a decadent four cheese squash recipe to enjoy with your wine. Cheers!
How to Cook Spaghetti Squash
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a bit firm. The time will vary depending on the size of the squash and can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Four Cheese Spaghetti Squash
- 2 spaghetti squash, halved and seeded
- 1/8 cup extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. butter
- 2 cloves garlic, minced
- 1 tbsp. all-purpose flour
- ¼ cup milk
- ¼ cup chicken broth or veggie stock
- ¼ cup shredded mozzarella
- ¼ cup shredded Parmesan
- ½ cup shredded provolone (can substitute cheese of your choice)
- ½ cup shredded fontina
- Chopped fresh parsley, for garnish
Preheat oven to 400°. On a large rimmed baking sheet, set the squash cut side up; brush with olive oil and season generously with salt and pepper. Bake cut side down until tender, 45 minutes.
Make sauce: In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then stir in flour and whisk until golden, 2 minutes. Stir in milk and broth and whisk until combined. Combine all the cheeses in a large bowl and stir the mix into the skillet, reserving 1/2 cup for topping. Whisk constantly until creamy. Season with salt and pepper.
Scoop out spaghetti squash, leaving a shell around the skin and add to skillet. Stir until completely combined, then return to squash boats. Heat broiler on high.
Top with remaining cheese and broil until golden. Garnish with parsley and serve.
Old-Fashioned Muscadine Wine
- 6 cups granulated sugar
- 3 quarts filtered water
- 1 quart mashed muscadine grapes
- 1 (1/4-ounce) packet active dry yeast
In a large, cleaned, and sanitized gallon-sized glass container, dissolve sugar in water.
Add mashed grapes to water and sprinkle active dry yeast over top, but don’t stir. Cover container with a clean cheesecloth or kitchen towel and place in a dark and cool area, ideally between 68 F and 72 F. Let mixture rest for 24 hours.
Once a day has passed, stir mixture well and cover again, returning it to a dark and cool area. From this moment on, stir mixture every day at the same time, for a full week.
After seven days of stirring and resting, strain liquid into another clean and sanitized gallon container with an air lock.
Fill with additional water to come up to the top of the gallon container. Let wine ferment for six weeks in a cool and dark place.
After six weeks, strain liquid again and place it in a clean gallon container. Cap lightly for three days to allow for any more fermentation to cease.
Pour wine into bottles with an airtight cap and store in the fridge. Always store your homemade muscadine wine in a cool place and consume within 3-6 months.