After a “hugely, busy” day yesterday, here is the latest comparison:
Households 255 216
Adults 369 306
Senior 117 90
Children 191 216
Individuals 667 482
New 15 4
Patty, the pantry greeter/data entry person on Thursday afternoon exited the
rear door saying, “I am exhausted!” You can see how much the numbers
increased from last year. Compared to last week, there were 40 more people
served. Although the figure may not have set a record, the “new” number of
15 must come close. Incredible amounts of fresh produce were available:
oranges, apples, lettuce, tomatoes, parsnips, beets and squash to name a
few. Alas, we ran out of milk in the afternoon.
Lots of spaghetti squash filled boxes, so much so that there is more for
These directions for cooking the low calorie/carbohydrate vegetable were
available in print form for pantry users to take home:
How to cook Spaghetti Squash
1. Cut squash in half. This is the hardest part. Be careful. You can
poke a couple of holes in the squash and cook it in the microwave for just s
few minutes to soften a bit. If you cook the whole squash longer, steam can
build up inside and it could explode.
2. Scoop out the seeds. Spray of brush each half with oil and sprinkle
For oven cooking: Preheat oven to 400 degrees. Put squash (hollow side
down) on a baking sheet and cook 30-40 minutes. When squash is soft if you
press on the skin, it’s done!
For microwave cooking: Put squash hollow side down in the microwave dish
with about an inch of water. Cook on high for 10 or so minutes.
To serve: let squash cool a bit then use a fork to scrape the insides to
create long “spaghetti” strands. Use like any cooked pasta.
’til next time,