Week 4!

Here it is, my recommendations for how to use this weeks CSA vegetables, post any suggestions in the comments.

Red Cabbage - I prefer this straight on top of my salad
Swiss Chard - lightly saute with olive oil and crushed garlic, serve with a grain (rice, pasta, etc.)
Salad Mix
Squash - usually I split in half and bake for about 40 min (or until soft), top with some butter and nice nutty hard cheese like gruyere.
Green Beans - also a saute item with olive oil and garlic until soft
Dill - any ideas?
Radish - thinly sliced on top of salad mix.

ALSO!

From week 3, Katy and Carine both sent me some awesome recipes for the Turnips if you haven't used them yet (they definitely keep better than salad greens).

Katy's Recipe: roast the turnips with some carrots, onion, olive oil, salt, and pepper.

Carine's Recipe: "A favorite recipe of mine is “Gratin Dauphinoi” which is made with potatoes, so I wondered whether I could make a Turnip Gratin Dauphinoi, and I think I found a good recipe.

http://www.epicurious.com/recipes/food/views/Turnip-Gratin-240249

-Dylan