I'm going to go out on a limb here and confess that not only did The Box read my mind this week, it is also starting to speak to me.
My grocery list included urgent entreaties for celery, onions, and fennel: and, lo and behold!, they were all in the box. This was a huge relief, because the grocery store has not carried fennel recently, and it is the secret ingredient in my recipe for Rainbow Coleslaw, which makes use of the carrots and cabbage I am harvesting from my own little garden this week.
And driving home from the Oxford City Market, where I picked up my share yesterday, it was almost as if I could hear a little voice coming from the big white box in the backseat whispering "Gazpacho." So I swung by the store to pick up a can of tomato juice and a head of garlic. I love it when I can make an entire meal—in this case several meals—with little more than the ingredients in my box. It's an added bonus when, on a hot day like yesterday, I don't even need to turn on the oven!
So here's what was in the providential box this week:
And here's my meal plan for making use of them:
Tomato, Basil, and Mozzarella Salad
Prosciutto-wrapped Cantaloupe with Balsamic Vinegar (recipe to come)
Curried Eggplant with Tomatoes and Basil*
*This recipe was suggested by CSA member Emily Jarrett, and I can't wait to try it!
Baby Tomato Pizza with Freezer Pesto (recipe to come)