• Armistead Gardens School

Jan. 8: This week's harvest


Here's what you'll be getting this week:


Kiwis

Oranges

Apples

Jumbo carrots

Corn

1 lb green asparagus

Orangetti squash

Organic baby spring mix


Replacement Items

Eggplant

1 pint grape tomatoes

Baby zucchini

Florida avocado

1 lb white asparagus


Flash Sale Items

Pineapple

Corn

Assorted bread


En Español:

Kiwis

Naranjas

Manzanas

Zanahorias grandes

Maíz

Espárragos

Calabaza Orangetti

Lechugas jóvenes biológicas


Productos Intercambiables

Berenjena

Tomates uvas

Calabacín baby

Aguacate Florida

Espárragos blancos


Productos de Venta Rapida

Piña

Maíz

Barra de pan


This week’s Flash Sales are:

Pineapple - $2 each

Corn - 3 for $1

Bread - $1 per loaf


Tell me more about white asparagus...

White asparagus is exactly the same plant as green asparagus!  The difference is that the farmer covered it up or grew it underground. Blocking the sun’s rays prevents the plant from performing photosynthesis, which usually produces the chlorophyll that makes plants green.  White asparagus has a milder, less vegetable, delicately sweet flavor that some people prefer. Fix it just the same as you would green asparagus!


Tell me more about orangetti squash...

Orangetti squash is a spaghetti squash that is orange.  Get it? Orange + Spaghetti = Orangetti.

What it is: Spaghetti squash is usually an oblong, yellow winter squash.  Orangetti is the same, but orange. It has rigid skin on the outside and, once cooked, soft flesh on the inside that easily pulls off into spaghetti-like strands, hence its name.

How it tastes: Orangetti squash has a very mild, lightly sweet/starchy flavor which makes it a great pasta substitute and vehicle for yummy sauces!

Health benefits: Orangetti squash contains lots of fiber, as well as Vitamins A, B, and C.  It’s great for the skin, digestive system, and circulatory system!

Storage tips: Orangetti squash stores best in a cool, dry place.  At 55 - 60 degrees (cooler than room temp, but warmer than the fridge) it will last for up to 3 months.  At room temp, 1 month, and in the fridge, 1 - 2 weeks.

How to eat:   Cut it in half the long way, remove the seeds, place in a baking dish, cut side down with about 1 inch of water, and bake at 350 F for about 45 minutes, until tender.  Remove, let cool, and scrape the flesh with a fork to pull apart the spaghetti-like strands. Then mix with your favorite marinara sauce and add meatballs too, if you like!  See the recipes section for more ideas!


Really Yummy Recipes

Grab some: Green Asparagus and White Asparagus

Make some: Roasted Green + White Asparagus


Grab some: Orangetti Squash and Grape Tomatoes

Make some: Spaghetti Squash with Roasted Garlic Tomato Sauce


Grab some: Pineapple and Florida Avocados

Make some: Pineapple Guacamole Turkey Burgers

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