This week is the last Saturday Farmers Market for the season (Tuesday market will continue through the end of the month!) This seems like an appropriate time to celebrate summer bounty one last time. If you have not tried the sweet peppers from Three Fiddles Farm now is the time! I have been amazed with their flavor. In celebration of this bounty I thought I would share my version of Ina Garten’s Panzanella Salad recipe with you:
Summer Panzanella Recipe
Heat the oil in a large sauté pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. For the vinaigrette, whisk together the ingredients. In a large bowl, mix the tomatoes, cucumber, peppers, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend. Enjoy!
This week’s Share
German Rye Bread
Ingredients: fresh milled org. rye flour, MT grown org. wheat flour, water, sourdough culture, org. coriander, org. fennel seeds, sea salt.
KAMUT-Wheat Sandwich Loaf
Ingredients: MT grown org. wheat flour, org. fresh ground KAMUT flour, org. cracked KAMUT, water, sourdough culture, sea salt.
Bakers Choice: Sesame Sandwich Loaf
Ingredients: MT grown org. wheat flour, org. sesame seeds, sourdough culture, sea salt.