Week 1 - Results

So I didn't use it all, though most of the bits that are prone to going bad didn't do so. I snacked on the grapes and had an apple for breakfast each morning, so the fruit was a success. Thursday night we made quesadillas and guacamole, which made use of the heirloom tomatoes, though about half the tomatoes were bruised to the point of pulpy, which was tragic. The cherry tomatoes and basil were going to be a Caprese salad if I ended up cooking for people. Alas, it was one of those weeks and that didn't come to pass. The cherry tomatoes still look fine, but the basil is wilting (didn't take mlis's storage advice in time.) The red onion is still perfectly fine.

Tomorrow I get my next box:

Bartlett Pears (2 lb.)
Red Chard (1 ct.)
Garlic (4 oz.)
Slicing Tomatoes (1 lb.)
Basil (1 bu.)
Crimson Seedless Grapes (1.5 lbs.)
Heirloom Tomatoes (2 ct.)

So more basil and tomatoes. I will definitely pick up some good mozzarella and make use of those. Actually, with the basil, garlic and abundance of tomatoes, some from scratch Italian recipes might be in order. The grapes will be snacked upon and the pears might make it into this pear and almond tart. I have no idea what to do with the chard, that will be the challenge.