1 Gallon of milk
1/2 pound each yellow and white cheddar
1 pound bacon
1 dozen eggs
1 pound brown basmati rice
1 pound of Arkansas corn grits
Heirloom tomatoes (yellow and red)
Pecans (cracked with shells)
The idea here is that I'll tell you what I do with the basket components (so if you're bored by that kind of thing, skip it). So far, this basket yielded a couple of batches of panna cotta (the rest of the milk was then frozen for later use, as we don't drink cow's milk, but we do cook with it). Salad, of course, with the greens and tomatoes. Grits and rosemary borlotti beans with some sauteed turnip greens on the side (from the store, sadly) were another meal. The bacon's been featured in white bean soup most recently. Also, the shitakes and the tomatoes got roasted with some onions and garlic and tossed with home-made whole wheat pasta. Sweet potato oven fries and basmati pilaf (which later became pineapple fried rice) were two other basket-assisted meals.
The first meal, though, was the frittata below! Those are yellow tomatoes, which is part of why they seem like sliced eggs under the cheese.