We've been getting a variety of produce in our CSA bag each week. Some items are old standbys, such as yellow summer squash. Others are new to me, such as kohlrabi. Here are a few of the things I've cooked with the CSA food. They are more ideas than true recipes.
This is a kohrabi. It tastes somewhat like cabbage or mild turnips. It has the texture of a raw potato. Some people eat it raw, but it was a little too dull for my taste. Instead, I cut it into strips, drizzled it with garlic butter and some Cavender's seasoning, covered it with foil and roasted it in the oven. I really enjoyed it, especially the little brown (almost burnt) pieces.
We didn't receive enough gooseberries for a pie, so I added a couple of stalks of rhubarb I had left over and a couple of peeled and sliced apples. It was delicious.
My favorite way to fix summer squash is to wash it, slice it and sautee it in either peanut oil or olive oil and season with Cavender's seasoning or seasoned salt. In this picture, I tossed in some cut grape tomatoes.
Here's a stir fry of Chinese cabbage, onion, carrot and yellow squash. I added some leftover cooked chicken and "cheated" by using a bottled stir fry sauce. It was quick and tasty meal served over rice, with store-bought eggrolls on the side.
I cooked Italian sausage with fresh spinach, some green onions, slices of green pepper and some chopped roasted red pepper from a jar. I tossed it with pasta for a one-dish meal.