I’m enjoying the woods in NH so I am skipping my CSA this week, but I wanted to pass along some ideas anyways. Last week the share had arugula, kale, rainbow tatsoi, purple kohlrabi, bok choi, salad turnips, and French breakfast radishes, so this week will probably have similar offerings (this photo is from a June CSA share last year, so it doesn’t match exactly – arugula, radishes, kale, yokatta na, lettuce, and perpetual spinach).

Arugula is my favorite sandwich green, and it also makes an excellent light salad. Just toss it with some lemon juice, olive oil, salt, and pepper and use it to balance something really rich, like a slice of quiche or pizza (in fact, I would put the salad right on top of the pizza). It also basically disappears if you stir it into pasta, either by itself or as a pesto.

This could easily be an all kale all the time blog, but I’ll try to keep it brief. Kale, potatoes, and eggs topped with hot sauce is my dream breakfast, but I’ll also take a great kale salad any day. Kale also makes a great pesto, but I would sub the roasted cauliflower for a grilled vegetable.

Let’s talk about greens. I use most of them interchangeably, so don’t feel like an Asian green can’t be cooked in an Italian dish (or vice versa!). The greens that top your radishes and turnips should also be eaten, and they last best if removed from their taproot right when you get home. Chicken meatballs filled with greens are great for green lovers and haters alike (though right now I’m feeling more of a yogurt sauce with those than the tahini sauce). Basic rice bowls always hit the spot and are a flash to throw together.

Radishes and turnips are perfect as is sliced on top of salads with a simple vinaigrette, or you could gussy your salad up and make fattoush. They are also perfect wherever you are looking for a nice, fresh crunch, like thinly sliced to top some tacos or a grilled piece of fish.

What have you made with your first CSA veg?