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CSA box item uses

I did a search, but there was nothing ongoing, so I figured I'd start a new thread.

I'm going to be eating a LOT of veggies these next few days. The CSA was overflowing today. My portion (I split a full share with two other coworkers):

5 large leaves of Swiss chard
2 large garlic scapes
3/4 lb. sugar snap peas (and I never ate any from y share last week!)
medium-sized bag of spinach
2 medium-sized spring turnips and their greens
3 very large green onions
entire bunch of curly kale
1 medium-large zucchini
1 small fennel bulb and fronds

The Swiss chard can be sauteed; so can the spinach. The sugar snap peas can be steamed or sauteed or eaten raw. The zucchini can be sauteed. The kale will go into soup. The green onions can go into sautés or into scrambled eggs.

It's the spring turnips and fennel where I'm at a loss. I've tried fennel once before and found it a bit overwhelming. Is there a way to temper the very licoricy flavor, or is that just the way it is?

And how to use the spring turnips?

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  1. For the turnips, make mashed potatoes out of them.

    Roast them, then combine them with some boiled potatoes, and mash them together. I also like to add some roasted garlic into the mix, but that's optional.

    As for the fennel, roasting them takes the bite out of them and in fact makes them wonderfully sweet.

    6 Replies
    1. re: ipsedixit

      Mashed potatoes and turnips. Got it. I will have to wait until it cools down a bit with our weather.

      And roasting - again - that I can do. Once the weather cools down. Or....I could use my convection toaster oven. Will have to see how they fit in with what I'm cooking. What do you usually serve roasted fennel with - it sounds like it might work with pork?

      1. re: LindaWhit

        Yes, that would work.

        Instead of roasting (indoors) maybe grill (outdoors)? Perfect for a 4th of July get-together, no?

        1. re: ipsedixit

          Not allowed a gas or charcoal grill at my townhouse complex. Electric grill only. Grrrrr.......

          Although - I suppose I could grill it indoors on my grill pan, yes?

            1. re: ipsedixit

              Well, I *do* have a ceiling fan in the kitchen that helps.

              We'll see. I wrote everything down that got shoved into the fridge last night. We'll see how I'm able to plow through everything through the holiday week/end. :-)

        2. re: LindaWhit

          I serve roasted fennel with pork or chicken. It goes great with sausages as well, and would work nicely with a stronger fish, like salmon.

      2. You can make quick pickles out of the turnips.

        If it's young fennel, slice very thinly (use a mandolin to make it go faster) and turn into a salad to serve with grilled shrimp.

        1. I adore fennel every which way, but it is a lot mellower cooked than raw. Sliced and slowly sauteed in olive oil (or a combo of butter and olive oil) until it's softened and a bit caramelized, it won't knock you over if you're sensitive to anise flavors and will have some sweetness.

          3 Replies
          1. re: Caitlin McGrath

            Caitlin, this sounds like the way for me to try fennel again. I do have a mandoline, so that will help get the bulb sliced really thin. Do you use any herbs with it or just sauté the sliced fennel by itself?

            1. re: LindaWhit

              I like it on its own, with plenty of S+P, but you can also add any green herb that appeals (like a bit of thyme). Another way to amp the contrast with the anise flavor and emphasize the sweet is to saute some sliced onion along with it. I don't slice it super-duper thin to cook it, though, just for raw salads. You'll find that a knife will do the job because the layers of the bulb will tend to come apart as you slice, especially once you excise the hard core at the base (similar to an onion).

              1. re: Caitlin McGrath

                Got it. And I like the idea of sauteéing it with onion. Some good ideas here - thanks, everyone!

          2. The spring turnips are good raw. I found them a bit watery and uninspiring cooked.

            1. This is one of my favorite recipes for using up sugar snap peas (also works with green beans) http://www.kalynskitchen.com/2011/02/...

              3 Replies
              1. re: juliejulez

                Ooh, like the idea of the sriracha and sesame - thanks! I was going to look for a sugar snap pea salad of some sort - maybe mixed with red bell pepper and corn, but with the amount of peas I have, a quick stir-fry is definitely in the cards.

                1. re: LindaWhit

                  You're welcome! Chow also has this recipe for a snap pea salad. I haven't tried it yet but it's been sitting in the back of my mind for awhile http://www.chow.com/recipes/30330-sna... I bought a huge bag of them at Costco so I too need to figure out ways to use them other than just dipping in hummus and eating raw.

                  1. re: LindaWhit

                    A simple sugar snap pea salad recipe we liked is at this link.
                    I made a note to reduce / omit the raw onion next time - we're big fans of raw red/green peppers, or chives so those are possible substitutes for us.


                2. A lot of that list screams a gratin to me, even though it might be too muggy in MA to do one - chard, scapes, tthin-sliced turnips, ditto zucchini, a little cream, some cheese, some herby stuff, and maybe even a little more garlic. Onion. Dang. That is a good haul, LInda!

                  You can quick pickle the sugar snaps -


                  I do not like fennel either, I am sorry I cannot help. Shred and steam the turnips? hmm...finish with a slight acid dressng? Or thin-slice into a salad, you definitely can't do that with older ones, but it might work.

                  1. FENNEL
                    fennel makes a lovely addition to a roasting chicken bed (i thinly slice onions, carrots, fennel, toss with salt, pepper and olive oil, and thyme. then stuff the bird with thyme, a halved lemon and halved garlic head. much like ina garden's perfect chicken. i do mine dairy free generally, so i'll use earth balance to brush on the outside.) i've met so many people that don't really like the bed veggies, but love the fennel (and onion and carrot) in this version.

                    roast slices of fennel and use along with sauteed onions and mushrooms (and garlic) to fill an omelette.

                    they're great in quiche or frittata as well.

                    turnip and leek soup -- cook sliced leeks and turnips in olive oil/butter. along with some garlic cloves if desired, and salt and pepper. puree and add chicken broth, stock, or water to adjust the consistency. i like to add a little lemon juice or zest, and vary the herb depending what i have on hand. sometimes i also add a little almond milk (unsweetened) for a creamier rendition.

                    also turnip gratin - toss some sliced turnips with some grated emmantaler (or gruyere), olive oil, thyme, salt and pepper. sometimes i add slice garlic. turn into a baking dish and pour enough milk over to cover. bake for 30 min at 375-400, sprinkle on some more cheese, and bake for another 35-50 minutes until the turnips are soft and the top browned.

                    two other ideas from the NY Times:

                    couscous with turnips and sweet potatoes

                    rice noodles with chicken and turnips

                    1 Reply
                    1. re: Emme

                      OK, I've got a whole chicken AND some BISO Frankenchicken breasts that I could roast with the fennel as a bed (with onions and carrots). Again - I need the heat and humidity to lessen before I do that!

                      And soup would work for the turnips as well. I want to try and re-stock my soup store in my downstairs freezer, and the kale will be a start. The turnips could go that way as well.

                    2. I saved this recipe for turnips because it sounds delicious, but haven't tried it yet. Maybe it will sound good to you, too:

                      Turnips with Ginger and Orange
                      • 4 large turnips (about two pounds)
                      • 4 tablespoons unsalted butter
                      • 3 cups orange juice
                      • 1 tablespoon freshly grated ginger
                      • 1 teaspoon honey
                      • Finely grated zest of ½ lemon
                      • 1 teaspoon finely chopped mint
                      • ½ teaspoon finely chopped rosemary
                      Peel the turnips and slice them into ½-inch–thick rounds. Melt butter in a large skillet over medium-high heat. Working in batches, cook turnips until they begin to turn golden, about three minutes on each side. Remove to a plate as they are cooked. To empty skillet, add the orange juice and turn the heat to high, scraping the bottom of the skillet and stir in the honey. Return the slices to the skillet and cook over medium-high heat, spooning the juices over the turnips as they cook, until the turnips are softened and the juice has reduced to a glaze. Just before serving, add the ginger, lemon zest, mint and rosemary. Yield: 6 servings.

                      5 Replies
                      1. re: Terrie H.

                        Terrie. Terrie, Terrie, Terrie! Ginger and orange? That is RIGHT up my alley - I *love* ginger!

                        This has been printed out and this is the one I'll be making this weekend - made on the stovetop, I have mint from *last* week's CSA, rosemary I'm growing myself, and it'll be a good single portion side dish - THANK YOU! You da bomb. :-D

                        1. re: LindaWhit

                          I'm also a sucker for ginger and orange. I hope you enjoy it. Please let us know how it turns out.

                        2. re: Terrie H.

                          Lord help me, turnips can be GOOD! LOL

                          Terrie, I made this today, as I got yet more turnips in my CSA, and other than overestimating on the amount of orange juice (I have sauce vs. a "glaze"), this is AH-MAY-ZING! Thank you, thank you, thank you!

                          1. re: Terrie H.

                            My mom does a sweet potato glazed dish at Thanksgiving each year. She par cooks (boils) the sweet potatoes. Makes the glaze which is butter, OJ,and zest reduced (could add ginger) and layers and bakes them.
                            I wonder if I could marry the two recipes together? I always have so many turnips in the spring and haven't found something I like to do with them. (good thing I have a friend with a tortoise that LOVES them)
                            I think I will try this next year.

                          2. Thank you, one and all - this gives me LOTS of info to pass along to my coworkers. I can make various recipes and bring them in for them to try to see if they can be convinced to try fennel, turnips, or whatever other oddity comes our way this season.


                            1. Your CSA box sounds just like mine. You didn't ask for suggestions on the garlic scapes, but I've been making Dorie Greenspan's garlic scape pesto (I used walnuts, because that's what I had):

                              GARLIC SCAPE AND ALMOND PESTO

                              Makes about 1 cup
                              10 garlic scapes, finely chopped
                              1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
                              1/3 cup slivered almonds (you could toast them lightly, if you'd like)
                              About 1/2 cup olive oil
                              Sea salt

                              Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

                              7 Replies
                              1. re: susan1353

                                Unfortunately, susan, with splitting the full-sized CSA, I'm not getting enough scapes for pesto. We got a total of 6 this time, so that was 2 for each of us. But I do like the simplicity of this recipe. Wonder if they have extra to buy at the local farmstand near me. Will have to check. This would freeze easily as well.

                                1. re: LindaWhit

                                  Yes, it freezes well. I've been getting scapes every week for three weeks, and just keep making pesto and freezing it in ice cube trays.

                                  Another idea for the snap peas: julienne them and use them to make an Asian coleslaw: cabbage, peas, carrots, and anything else crunchy that you like. I then make a light vinaigrette with rice wine vinegar and a drop of sesame oil.

                                  1. re: susan1353

                                    Cilantro = a big NO for me. I'm one of those that taste soap. But I could use flat-leaf parsley. AND it would get me to try fish sauce (yet another thing I've not purchased for myself).

                                    1. re: LindaWhit


                                      Use the 2 scapes you got and make a sandwich spread. Just ground scapes, as much cheese as you want, maybe a little mayo or yoghurt. No need to add nuts. You don't mention tomatoes, but scape spread on a lettuce and tomato sandwich is pretty darn good.

                                      1. re: nemo

                                        Brilliant. And thank you! I've been sautéing most of them, but I like this idea. Could also then be spread on chicken for baking, or stuffed inside the chicken and pan-seared and then baked.

                                  2. re: LindaWhit

                                    I was also a few scapes short of a pesto...I used mine in spaghetti carbonara with garlic scapes. Make carbonara as usual, but chop the scapes fine and saute with the bacon.

                                    1. re: LindaWhit

                                      I like to add garlic scapes to stir fries. Cut them into chunks an inch or so long, and saute til crisp-tender. They turn out a lot like slightly garlicky green beans.

                                  3. One of the very first recipes that made it into my repertoire when I first started cooking is Tyler Florence's Chicken Thighs with Wide Buttered Noodles, Fennel, and Grapes http://books.google.com/books?id=VeGY...

                                    Uses up 4 bulbs of fennel for the 4 servings, but you could cut it down for one serving :)

                                      1. re: C. Hamster

                                        Farmer Dave's in Dracut, C.Ham (also goes to lots of farmers markets in the Boston area).

                                        Last year, my CFO and I did one through First Light Farm in Hamilton, but what we got as compared to our other coworker got through Farmer Dave's, it was no contest to join her and get a full share this year through Dave's.

                                        1. re: LindaWhit

                                          I thought of you because Atlas, Siena and Stillman's at Copley have all of that stuff today!

                                          1. re: C. Hamster

                                            I think every local farm has this stuff, C.Ham! Dave's started their CSA 2 weeks early because of the early good weather we had in April and May.

                                          2. re: LindaWhit

                                            Saw a bumper sticker for Farmer Dave's today.

                                            Who's Your Farmer?
                                            Farmer Dave's CSA

                                            Now when I see it, I'll think of the bounty you just described!
                                            (We're using one in Methuen)

                                            There is a really good recipe for turnips and greens here, LindaWhit...simple, too, which I appreciate.


                                            1. re: pinehurst

                                              Yet ANOTHER recipe that might get me liking turnips - thanks, pinehurst!

                                        2. They gave out this recipe at my CSA last year. If you like a mayo based slaw its pretty good-tangy and sharp.

                                          I used part mayo/part Greek yogurt. The taste was very good but the yogurt turned watery after a while. If I made it again I think I would do just enough mayo to hold it together.

                                          This salad is really good-fresh, crisp and light. I make it all the time. You can adjust the amount of fennel to your liking.

                                          1. We have been inundated with sugar snap peas from our CSA too, Linda. I like a quick stir-fry but here are other suggestions I've been cooking... mostly impromptu.

                                            >Stir-fried sugar snap peas with shiitake mushrooms
                                            >Stir-fried chicken with garlic and snap peas
                                            >Wild rice salad with smoked fish and sugar snap peas(cider vinegar/Dijon dressing)
                                            >Penne with sugar snap peas, ham, and mint (onion/garlic/grated Parm/cream)

                                            As for the garlic scapes if there's just a few I just chop them up and add them to any saute or stir-fry.

                                            1. I haven't made this White Bean and Garlic Scapes Dip yet because I didn't do my CSA this year and I'm scapeless, but when I have scapes in my life again, I'll give it a try http://www.nytimes.com/2008/06/18/din...&

                                              I do remember that scapes kept for a long time in my veggie drawer, so you could stockpile them until you have enough for a recipe that calls for bigger amounts.

                                              3 Replies
                                              1. re: Chris VR

                                                I made that dip last week and was a bit underwhelmed by it. No one would eat the leftovers, and I think they only ate it the first night to be nice to me. Maybe I would enjoy canellini beans more?

                                                1. re: smtucker

                                                  The recipe calls for cannelini beans... did you use another type?

                                              2. OK, you didn't ask for kale suggestions, but I'm living on this. Super good with the young kale.

                                                1 bunch kale
                                                1 teaspoon sea salt
                                                1/3 cup sunflower seeds, toasted (or nuts)
                                                1/4 cup diced red onion (or scallions, or plain onion)
                                                1/3 cup currants (or craisins, or dried cherries, etc.)
                                                3/4 cup diced apple (1/2 an apple) or tomatoes
                                                olive oil & apple cider vinegar (or white balsamic, etc.)
                                                1/3 cup gorgonzola cheese, crumbled (or feta, or cream cheese, etc.)

                                                De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack leaves, rollup and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma. Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar and toss. Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

                                                1 Reply
                                                1. re: THewat

                                                  nice recipe. I just emailed it to myself for later use. Thanks!

                                                  1. http://www.bonappetit.com/recipes/201...

                                                    Today I made zucchini sriracha fridge pickles adapted from this recipe. I used less sugar and added about 3/4 c water. The brine tasted good, so I suspect the pickles will be great!

                                                    1. I love turnips raw! I eat them like an apple.
                                                      I did make chips out of a couple last week!

                                                      1. While I mostly love scapes for pesto (and you could always make a tiny batch, I suppose...I actually would add them to basil pesto if I only had two) they are also great added to scrambled eggs with little cream cheese in em.

                                                        This is our favorite kale salad right now: http://www.yummly.com/blog/2013/04/ed...

                                                        1. My CSA was particularly skimpy this week. 1 extremely small head of broccoli-barely a single serving. Small bunch of rainbow chard, kale and arugula, again, each was barely more a single serving. 6 small spring onions, 2 kohlrabi, 6 ruby red beets and finally 2 miniscule heads of red lettuce. I am trying hard not be cranky about it since this is the first year with an expanded farm and new farmers combined with a late start to our growing season but its mid July already!! And this share is NOT cheap. It is supposed to feed a family of four but last year it was way too much for us so I agreed to split with a friend. As you can see from above there is pretty much nothing left when you split it in half.

                                                          I am contemplating saying something as this is the first year they a farm stand that is open to the public so I know there is more available. What would you do?

                                                          This is my plan for it:

                                                          The kale went into my morning smoothie along with blueberries, strawberries, ginger and flax seed

                                                          The head of read lettuce and arugula became a salad for lunch today which I supplemented with carrots, cucumber and grilled chicken

                                                          Tonight I will sauté the spring onions and chard along with some kale and mushrooms I bought and serve as a bed for grilled salmon. I might roast the beets too.

                                                          I am pretty sure the broccoli will be gone when I get home-either my son or husband will have nibbled on that. Since I kept all the broccoli my friend took the kohlrabi.

                                                          7 Replies
                                                          1. re: foodieX2

                                                            Wait - that's a FULL share, foodie? I'll have to remember to take a picture of our full share next week.

                                                            1. re: LindaWhit

                                                              Yes, what I listed was the full share! I am SO disappointed this year. I have had no garlic scapes at all which has been a huge disappointment too. No cucumbers yet, no zukes or summer squash. I *really* want them to succeed, it’ my home town farm, but I am really reconsidering....

                                                              1. re: foodieX2

                                                                Wow - we've been getting tons of cukes, zucchini and summer squash already - you should have had some as well!

                                                                Can't hurt to call them and ask if there's a growing issue. My CSA (through Farmer Dave's) is going like gangbusters. You're not *that* far from me that farms in your area shouldn't be doing as well as Farmer Dave's is...

                                                                1. re: LindaWhit

                                                                  Exactly. I want them to be successful but at $600 for the season ($300 for each of us) I should not have be supplementing like I have been. Last year I was giving stuff away, I couldn’t eat it all. I just threw a question out on FB to get a few other people perspectives. Otherwise I am going to talk to them next week.

                                                                  1. re: LindaWhit

                                                                    I am drowning in cukes and zucchini/summer squash from my CSA! What have you been doing with all of the cucumbers?

                                                                    1. re: whitneybee

                                                                      Ummm....giving them to the other co-sharers. :D

                                                                      One of them juices them, as they give a lot of good liquid for that. But a vinegar-based cuke salad is one thing I've done. Good with pulled pork.

                                                                      And I think Julia Child has both a baked and a braised cucumber recipe. I tried the baked - it was fair. But this braised cuke recipe sounds better!


                                                                      1. re: whitneybee

                                                                        My CSA farmer has offered all the cukes you want for the last two weeks. I've pickled a bunch and given them away and I eat at least two small ones per day in a greek type salad with tomatoes, sweet onion, feta, and oregano. My coworkers are starting to ridicule me.

                                                              2. Our pick-up is on Wednesdays so I have to keep a strict eye on what's in the fridge so we can accommodate the new basket each week. On Tues. we still had an eggplant and zucchini so I chopped them and augmented w/onion, garlic, celery, Yukon golds made a bed of roasted vegetables on which to roast 2 haddock fillets. Everything well seasoned. The VGs are roasted for about 45 min (425F) then the fillets are placed on top and roasted for an additional 8 minutes. Luscious with a beet and onion salad.

                                                                This week the basket contained: baby arugula, Maine tomatoes, green pepper, cucumber, radishes, large bunch chard, large bunch basil, bunch carrots, red leaf lettuce, more zucchini. This is a 1/2 share! We still have 2 Romaine hearts, 4 beets, and a bunch of garlic scapes from last week. Oy Vey!

                                                                1. This week's CSA haul (for just me):

                                                                  bunch of arugula
                                                                  bunch of a "frilly" looking arugula with a wicked peppery bite (my cosharers didn't want it!)
                                                                  some kale
                                                                  some Swiss chard
                                                                  3 green onions
                                                                  2 small local sweet corn
                                                                  several radishes
                                                                  several carrots
                                                                  yellow squash
                                                                  pale green zucchini
                                                                  baby fennel
                                                                  a large onion with the "leek"-like stem

                                                                  So - since I'm not going to be here this weekend, I needed to use up a LOT of this stuff.

                                                                  Found this recipe that looked pretty good - with some modifications:


                                                                  Zucchini, squash and onion were cut up and are being roasted (thank you, central A/C!) with a whole head of garlic after drizzling with olive oil and sprinkling with salt and pepper for about 45 minutes (stirring a few times).

                                                                  They'll go into a stockpot with several cups of chicken stock to boil over high heat and then simmer for a few minutes. I'll puree with an immersion blender, adding more stock if needed (ETA: I used 3-1/2 cups of chicken stock, and I didn't need to add more). I seasoned it with additional salt and pepper and sprinkled in some minced dried thyme and probably 1/4 cup of heavy cream. Not needed, but I had it to use up, so figured why not.

                                                                  This will be perfect for some work lunches, sprinkled with some crumbled goat cheese and the fresh corn that I boiled earlier in the stockpot and stripped from the cobs. The soup tastes good as is; it'll be way better sprinkled with goat cheese and corn kernels.

                                                                  12 Replies
                                                                  1. re: LindaWhit

                                                                    For future reference, you can turn that arugula and the garlic scapes into a yummy pesto. I toast walnuts, then throw them into the food processor with the greens, olive oil, salt, pepper and parmesan or sharp cheddar cheese. Add garlic if the scapes aren't strong enough. You can freeze this.

                                                                    For the fennel, braise in plain water or chicken broth until tender. Then drain, sprinkle with salt and pepper, dot with butter, then grate some parmesan over this. Broil until cheese is brown. People who hate fennel usually like this.

                                                                    Cooked summer squash of any kind is great way to replace liquid in bread recipes.

                                                                    1. re: Isolda

                                                                      Thanks for the fennel ideas. I *still* haven't done anything with the bulb I got in my original post - and now I have the two little baby fennel bulbs (these are really tiny). So perhaps I'll try braising the baby ones as you noted and see if that works for me. My co-sharers won't take the fennel at all, so if I don't, it gets tossed.

                                                                    2. re: LindaWhit

                                                                      could the 'frilly looking' Arugula possibly be Frisse and the 'large onion with the leek-like stem' an actual Leek? :-D

                                                                      1. re: gemini0660

                                                                        The onion had a large bulb on the end - I've never seen leeks that way. Looks like they were spring onions:


                                                                        And it got used in that soup I noted above - or at least the onion bulb did.

                                                                        The frilly arugula was definitely not frisee - not delicate-stemmed enough and the leaves were rather broad and, IIRC, looked a bit like large dandelion leaves (and were bitter and peppery). I checked out the CSA's website and didn't see anything like it. If I remember, I'll take a picture and post it tonight. OR...they have a farmstand near my house; maybe if I remember, I'll take it with me and ask them tomorrow night. :-)

                                                                        1. re: LindaWhit

                                                                          Linda, sounds like you've got wild arugula, which is, obviously, actually cultivated but as I understand it, a different kind of plant with a similar flavor to regular arugula with the rounded leaves. My regular market and local farmers' markets mostly sell baby wild arugula in bulk.

                                                                          Here are images of it: https://www.google.com/search?q=wild+...

                                                                          1. re: Caitlin McGrath

                                                                            Caitlin, I just took a picture of it, and ate a leaf of the regular arugula and then the wild arugula....both exactly the same very peppery bite. And based on your link and my picture below, you're right.

                                                                            So great - I've got two bunches of arugula. Now a way to figure out how to use them. :::Sigh::: I love CSAs, but sometimes the overload on one or two items can be overwhelming.

                                                                            1. re: LindaWhit

                                                                              I have had a problem with arugula from my CSA in the past, as well. I've actually posted about it here.

                                                                              I emailed my farmer this spring and she said there are many different species of arugula. And, the arugula gets a lot spicier when it gets older (like your picture above). I found it inedible.

                                                                              Thankfully, she is putting out smaller/baby arugula right now. It might be worth a mention to your farmer.

                                                                              1. re: LindaWhit

                                                                                I'd say a pesto, as Isolda recommended above, would be a good way to use a bunch, especially because you could taste and adjust the other ingredients until it's pleasing and play down the overly assertive flavor.

                                                                                I see that Chow has a recipe (I haven't tried), though I'm sure you could easily wing it.


                                                                                1. re: Caitlin McGrath

                                                                                  Hmmm....wondering if this could be brought to the Cape party I'm going to this weekend with some French bread, goat cheese and roasted red peppers. That would be one way of getting rid of the arugula! LOL

                                                                                    1. re: LindaWhit

                                                                                      Please share results if you make a pesto from the arugula. I've thought about it, but I've never made it.

                                                                        2. This fennel recipe from Vegetable Literacy by Deborah Madison is divine!!! My family LOVED it so much they ate leftovers (and they never eat leftovers) and asked me to make it again the following week. It's worth the investment of saffron, IMO.

                                                                          1. Tomorrow I am receiving: NJ blueberries and zucchini squash, NY beets with edible greens, a giant, delicate Suyo long (or other Asian varieties) cucumber, kale greens, Asian eggplant, romaine lettuce, CA carrots, celery, green grapes, white nectarines, Mexican grape tomatoes and Peruvian bananas.

                                                                            I could do without the beets and kale so they will be fed to my parrot. She'll get the blueberries too. I won't have an issue using up any of the rest of it.

                                                                            5 Replies
                                                                            1. re: Njchicaa

                                                                              Oooh! I miss those lovely NJ blueberries! Lucky parrot. Well, at least for the blueberries. Maybe not so much for the beets. The kale I'm good with using up in sausage and kale soup. :-)

                                                                              1. re: LindaWhit

                                                                                I like the flavor of blueberries, just not the squishy popping thing they have going on. I should use them in smoothies or something.

                                                                                1. re: Njchicaa

                                                                                  What about in baking? Here's a Wayback Machine cache of a superb Lemon Bluberry Sour Cream Cake:


                                                                                  1. re: LindaWhit

                                                                                    two questions about this recipe:

                                                                                    Can I use butter instead of margarine in this recipe?

                                                                                    Can I use frozen blueberries?

                                                                                    1. re: pagesinthesun

                                                                                      Oh sorry - forgot to say that I *ONLY* use butter - so yes to that question.

                                                                                      And I would defrost the frozen berries and carefully blot-dry them. Otherwise, they can sink to the bottom. I've used frozen in the past, but fresh work better.

                                                                                      And the instructions where you take your time beating the eggs into the batter....make sure you do that. It really make a light batter before you fold in the sour cream and blueberries.

                                                                            2. finely shaved - REALLY finely shaved - fennel is very nice combined with EVOO, lemon juice, thyme, flat-leaf parsley, and a good aged parmesan. i find the citrus/parm turn down the anise-y note of the fennel.

                                                                              i've seen it suggested to use oranges/orange juice on fennel also, but since i'm allergic to oranges can't offer any advice there.

                                                                              you can also slice fennel and let it "soak" in a pitcher of water to flavor the water - i've done this with fennel, mint(s), cucumbers, etc.

                                                                              1 Reply
                                                                              1. re: chartreauxx

                                                                                Orange with fennel is wonderful. Just make some orange supremes, thinly slice the fennel, and toss with a simple oil/vinegar dressing. Very lovely flavor, if you aren't allergic to oranges.

                                                                              2. I got red currants in my CSA share yesterday, and I'm at a bit of a loss for what to do with them. I have a half-share, so I only got about 3/4 of a cup, but I'd hate to see them go to waste.

                                                                                1. What's fascinating me about this thread is that many of you are getting vegetables that I would associate with a spring or even a winter CSA season. All of the leafy greens, we get in the cooler months. They bolt to seed in the South in the summer. My CSA box last week had tomatoes, zucchini, yellow squash, cucumbers, green beans, broad beans, peaches, blackberries, and a canteloupe. That's a half share. I have a hard time eating it all before the next box.

                                                                                  Zucchini has been my big problem, there has been so much of it. Here's some of what I've done: Grilled it, and served with a very lemony dressing; put it in a stir-fry; made a gratin/lasagne, layered with tomatoes, basil, and béchamel, and topped with bread crumbs and parmesan cheese; baked into a luscious chocolate cake, which comes form the wonderful, quirky cookbook "Red Velvet & Chocolate Heartache" (all the recipes have vegetables grated into the cake batter, and are better for it, plus most are gluten-free). Perhaps the coolest zucchini recipe I've made are these zucchini meatballs, which come from an old Madhur Jaffrey book, "World of the East": http://www.food.com/recipe/zucchini-m...

                                                                                  5 Replies
                                                                                  1. re: MelMM

                                                                                    I'm getting virtually same as you, except no cantaloupe quite yet.

                                                                                    1. re: MelMM

                                                                                      You're in South Carolina (MelMM) and Virginia (tcamp). So your growing seasons are WAY different than mine here in the Boston area. They're just beginning to get away from the leafy greens (although we'll get them for awhile more) and just starting to get into the veggies that are non-leafy green.

                                                                                      1. re: LindaWhit

                                                                                        I went to a FM in Lemoore, CA, last week and - wow - it was like being on different food planet. However, stone fruits are ripe in both CA and VA now. The CA strawberries were delicious - I ate a big basketful all the way home on the plane.

                                                                                      2. re: MelMM

                                                                                        If you haven't done it, try a zucchini and potato Spanish tortilla. So good! Do not skimp on the oil...

                                                                                        1. re: akq

                                                                                          I have made a couple zucchini frittatas, which are very similar, just no potato involved.

                                                                                      3. You can lacto-ferment the turnips. Or shred and treat like sauerkraut.

                                                                                        1. When I get overwhelmed with greens from my CSA, I make a greens/kale/spinach pie. Saute the greens down with onions. Mix a dozen eggs with a pound or so of feta cheese and plenty of black pepper. Put a lot of olive oil on a cake pan or any kind of pan. Mix all the ingredients together and pour into pan. Bake at 350 for an hour or so.

                                                                                          Cut into squares. Keep a couple of squares out for immediate eating and put the other squares into individual baggies and put in the freezer. Great for quick breakfasts or other meals.

                                                                                          1. Tomorrow I am getting: NJ blueberries and cucumbers, NY IPM corn, organic arugula, broccoli rabe greens, red leaf lettuce, PA IPM peaches and organic slicing tomatoes, GA Vidalia onions, CA carrots, red flame grapes, and Peruvian bananas.

                                                                                            Everything looks good except the arugula. I reeeeeally don't like arugula. I'll probably just give it to the coordinator to put in my sister's box.

                                                                                            2 Replies
                                                                                            1. re: Njchicaa

                                                                                              I love that your boxes are mixed fruits and veggies, Njchicaa.

                                                                                              I got 2 ears of local corn, LOTS of green beans, a large bunch of Swiss chard, a Cubanelle pepper, several zucchini and pale green squash, several pickling cucumbers and one slicing cuke, a head of garlic, a large tomato, lots of cherry tomatoes, a lemon cucumber, and a small head of a leafy green that I'm not sure what it is.

                                                                                              I ate the 2 ears of corn tonight. :-)

                                                                                              1. re: LindaWhit

                                                                                                I love the IPM corn we get. Soooo sweet and delicious. Too bad we only get 4 ears.

                                                                                                I like the fruit/veg mix too. I do it to force us to eat more fruits and veggies. We're not so good at that.

                                                                                            2. Totally late to the thread but next time try steaming the turnips and greens and eating with a bit of salt and butter. So good!

                                                                                              I was getting Tokyo Cross turnips in my CSA box. LOVE THEM!