Monday, August 25, 2014

Produce List for the Week of August 25th

Heirloom Tomatoes
Cherry Tomatoes
Purple Peppers
Dino Kale
Armenian Cucumbers
Yellow Peppers
Yellow Squash
Green Romaine
Orange Peppers
Green Zucchini
Ryan Sun Peaches
Anaheim Peppers

Auntie Em's Produce Delivery Add-Ons
Email at least 3 days before your next delivery and it will be delivered with your produce!
1 Dozen, Free Range Eggs $6.50
½ Dozen, Free Range Eggs $3.25
1 Sourdough Boule $3.00 (made fresh daily by our very own Noah Wolf of DOE Breads)

Summer Vegetable Casserole
by Jackie Garvin of Syrup & Biscuits Blog

Plum tomatoes work best because of their low water content. Other varieties may be used but the cook time will need to be increased. For cheese, use any kind you like that has good flavor and melts well. I’ve used aged cheddar, Asiago and Jarlsberg.

2 large sweet onions, thinly sliced
2 tablespoons butter
6 medium summer (yellow) squash, sliced thinly in rounds
4 to 5 medium zucchini, sliced thinly in rounds
8 plum tomatoes, sliced thinly
salt for sprinkling
ground black pepper for sprinkling
dried thyme for sprinkling
1 pound of flavorful good melting cheese,  shredded (cheddar, Jarlsberg, etc.)

Melt butter in a large cast iron skillet. Add onions and cook over medium heat until they are caramelized, about 20 minutes.
Spread onions evenly in the bottom of a greased 11×13 casserole dish.
Add half the zucchini rounds and lightly sprinkle with salt, pepper and thyme.
Repeat with squash and then tomatoes, seasoning each layer.
Add half the shredded cheese on top of the tomatoes.
Repeat the layering and seasoning with zucchini, squash and tomatoes.  Add remaining cheese to the top of the casserole.
Bake uncovered in a 350 degree oven for 1 1/2 hours or until most of the liquid has evaporated.

1 comment:

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