Caponata

This week's box contained:

• Celery (swapped for fennel)
• Cauliflower
• Mixed Tomatoes
• Strawberries
• Globe Eggplant
• Red Onions
• Baby White Turnips
• Purple Basil

With eggplant, tomatoes, and onions, this box was simply made for ratatouille or caponata. Given the weather here this week, I went the al fresco route and decided on caponata. Our menu last night included caponata crostini, mushroom pate, and cantaloupe wrapped in prosciutto ~ all served with Sauvignon Blanc. We followed the caponata recipe by Martha Rose Shulman from the New York Times, skipping the celery.  It was fantastic ~ even better today following 24 hours for the flavors to marry.

Tonight we're grilling the fennel, cauliflower, and remaining onions along with the zucchini from last week to be served along side a gorgonzola-topped portobello cap for me and a ribeye for Sean. The strawberries will be halved and frozen for smoothies and the baby white turnips stored in Evert-Fresh bags till we have the chance to get to them.