Week 11 2013 CSA Newsletter

Recipes: Panzanella 2 lbs ripe tomatoes 1⁄4 cup chopped flat leaf parsley 3 Tbsp slivered fresh basil 4 cups torn bite-sized pieces crusty bread 1⁄4 cup extra virgin olive oil 3 Tbsp red wine vinegar or sherry vinegar 1⁄2 tsp sea salt 1⁄4 tsp freshly ground pepper Cut larger tomatoes into wedges or chunks; cut […]