What’s in My CSA Box Week 3

Common Ground has teamed up with Turning Point Farm to help CSA members find interesting ways to enjoy their weekly or bi-weekly vegetable shares this season.

If you’re a Turning Point CSA member, these recipes and kitchen tips will be particularly timely and helpful. And if you’re not a member, these posts feature seasonal veggies you’re likely to encounter at local farmers markets and in stores. Check them out!

Were you excited when you brought your CSA box home this week? Did you take everything out and arrange it on the table, admiring the perfect little turnips and the fat round radishes? Did you squeal, just a little, when you saw the beets?

Okay, maybe that was just us.

Week 3:
Butter lettuce, turnips, beets, radishes, kale, mixed baby greens, napa cabbage, green onions, fennel

What do you typically do with turnips? Jacki eats them raw (and why not?) We usually roast them, which brings out their lovely sweetness, but it’s closing in on 90 degrees this week, so we’re not so much about the roasting right now. Or turning on the oven. Or anything that feels too much like work.

We want simple. You, too?

This is simple.


The recipe — from a wonderful Bon Appetit roundup of turnip recipes — is perfect for those little orbs that came in this week’s box. It makes a lot, so cut it down to size for the amount of turnips you have. You can add those radishes from this week’s box, as well. Seriously. Four ingredients, one skillet. Delicious.

We also like the look of this one. Who’s going to try it?


Miso, butter, a bit of sugar. Yes.

And one more, in case you want to put a little fancy into these humble ingredients.

turnips with goat cheese

You do need to roast the garlic for this one, which typically involves turning on the oven. But if you have a crock pot, you’re golden. And the kitchen stays cool.

There you go. Three ideas for turnips.

And, because we love you so, here’s a bonus suggestion for those of you puzzling over that frilly bunch of fennel fronds in your box. The good people at Whole Food Bellies come to the rescue with this simple recipe for fennel frond pesto. Clever, right?


We’re making it in the kitchen this week.  How about you?