Produce List for the Week of July 22nd
Black Kale
Heirloom Tomatoes
Carrots
Lebanese Squash
Crookneck
Yellow Onions
Heirloom Melons
Heirloom Eggplant
Potatoes
Sugar Snap Peas
Owen T. Plum (BIG Dark & Sweet)
King Midas Plum (BIG Yellowish & Awesome!)
Flavor Grenade Pluot (One of our favorites,
shaped like a football, orange and green in color)
Flavor Queen Pluot (Hard Green, another favorite)
Candy Pearl White Nectarine (These will be ripe
& ungodly sweet)
Sweet Dream Yellow Peaches (Beautiful YP)
Below is a recipe to try that features the beautiful heirloom
tomatoes!
BLT Panzanella Salad
Ingredients:
1
tablespoon unsalted butter
3 ounces Italian bread, crusts trimmed, torn
into 1/4-inch pieces
3/4 cup fresh corn kernels
4 large ripe heirloom tomatoes, cored
and cut crosswise into 1/4-inch-thick slices
1 cup small multicolored cherry tomatoes,
halved
1/8
teaspoon plus dash of kosher
salt, divided
3/4
teaspoon freshly ground black
pepper, divided
2
teaspoons balsamic vinegar
2
teaspoons extra-virgin olive oil
1 cup baby arugula
3
tablespoons canola mayonnaise
(such as Hellmann's)
1
tablespoon fresh lemon juice
2
teaspoons minced fresh chives
1/4 cup thinly sliced basil leaves
3 applewood-smoked bacon slices, cooked
and crumbled
Preparation:
1. 1. Melt butter in a large skillet
over medium-high heat. Add bread; sauté 5 minutes or until bread is toasted,
stirring occasionally. Remove from heat; stir in corn.
2. 2. Sprinkle tomatoes with dash of
salt and 1/2 teaspoon pepper; let tomatoes stand 5 minutes.
3. 3. Combine remaining 1/8 teaspoon
salt, remaining 1/4 teaspoon pepper, vinegar, and oil in a large bowl. Add
bread mixture and arugula; toss to coat. Combine mayonnaise, lemon juice, and
chives in a small bowl.
4. 4. Arrange tomatoes and bread
mixture on a large platter. Drizzle with mayonnaise mixture; sprinkle evenly
with basil and bacon.
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