CSA Week 13

August 7, 2019

Your Share:
Peaches
Asian Pears
Garlic
Okra
Carrots
Slicer Tomatoes
Zucchini
Cherry Tomatoes

Bread Salad

Mix in large bowl:
2 c. tomatoes, diced
2 c. 1 inch cubes of day old bread
4 tbsp. finely chopped basil
1 zucchini, chopped in 1 inch cubes
Set aside.
Mix in small bowl:
1/2 c. olive oil
1/8 c. balsamic vinegar
2 cloves crushed garlic
Pour small bowl mixture into large bowl mixture while tossing.
Sprinkle with 1/4 c. finely shredded parmesan cheese and 1 tsp. pepper.
Serve at room temperature.

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Taste of the South Soup

Ingredients:
Chopped zucchini
1/2 head cabbage, chopped
4-6 carrots, peeled and chopped
1 pound okra, sliced
1 c. chopped onion
3 cloves crushed garlic
4 crushed tomatoes
Italian or Creole spices to your taste
6 c. water or broth of choice

Preparation:
Combine all ingredients in a stock pot and bring to a boil. Reduce heat and simmer, uncovered, until vegetables reach desired tenderness. Refrigerate leftovers.

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Peach-Pear Crisp

Filling Ingredients:
4 small pears, peeled and sliced
2 peaches, peeled and sliced
1.5 tbsp. brown sugar
1/4 tsp. cinnamon
Pinch of nutmeg
Pinch of salt
Crisp Ingredients:
3/4 c. brown sugar
3/4 c. pancake or baking mix of your choice
1 tsp. cinnamon
2 tbsp. slivered almonds
4 tbsp. butter of your choice

Preparation:
Preheat oven to 350 degrees. Grease a pie plate.
In a medium bowl, toss the filling ingredients.
In another bowl, mix the crisp ingredients until it forms a coarse meal.
Add the filling to the prepared pie plate and top with the crisp topping.
Bake for 35-45 minutes or until fruit is tender and crumble is golden-brown.
Cool crisp on a wire rack for a bit.

Enjoy!