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 contact@auntieemsdelivery.com 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.

http://syrupandbiscuits.com/summer-vegetable-casserole/