I've joined a CSA on a four-week trial basis - not because I doubt the quality of the produce but more that I wouldn't do it justice. Work is intense this month, and I can visualize the wilted and yellowed vegetables that could arise.
I picked up the goods on Wednesday, and just now I'm starting to delve into it. Tonight I'm caramelizing the baby turnips as a side dish to my leftover-from-lunch tuna sandwich. Tomorrow I will make a pureed carrot soup for dinner. That with some good bread and cheese and the d'anjou pears hanging out on my kitchen counter will be a happy time. I have some Portuguese kale that will also be a soup green, I think. The savoy cabbage will be slowly sauteed in butter and finished with a knob of butter. A small head of escarole will be sauteed with anchovies - this is really good. Two perfect tiny heads of baby lettuces will be a salad with goat cheese and some dried fruit, tossed with the orange infused olive oil and one of the vinegars. Baby spring onions, I will find a use for you. Leeks, you're being sliced lengthwise, caramelized, and paired with scallops. The butternut squash will be thrown into the oven; I think I saw an intriguing recipe for a butternut squash flatbread somewhere. I am ignoring the fennel for now.