If this is your first time as a CSA member, you'll probably be experiencing some new vegetables.  Below are some simple recipes to try, especially for those more unusual vegetables.  Lisa's favorite recipe site is allrecipes.com.  Search for an ingredient and many recipe options come up, including ratings, reviews, and ideas for how to improve each recipe.

Hakurei Turnips
These are a tasty early-season vegetable.  Treat them like you'd treat any root vegetable.

• Add to a salad or wilted greens.  Shred and eat!
• Roast them.  Dice them up, coat in olive oil, salt, and pepper and some dried herbs (optional).  Roast in an oven at 375 degrees.
• Turn the greens into pesto.  Substitute basil with hakurei turnip leaves in any pesto recipe for a delicious dish!  Lisa's favorite is to substitute this pesto for tomato sauce in vegetarian lasagna, but you can use the turnip greens pesto any way you'd normally use pesto... as a dip for vegetables, as a pizza topping, and as a sauce for pasta.

Garlic Scapes

• Turn them into pesto.  Substitute garlic scapes for basil in any pesto recipe.
  

• Substitute garlic scapes for garlic in any dish.  Dice into small pieces and use in place of garlic!
  

Hearty Greens - Any hearty leafy green like kale, mustard greens, spinach, pak choi, and swiss chard

• Wilted Greens.  With the frying pan on medium, put minced garlic and salt in olive oil.  When the garlic is cooked, take the pan off the heat and toss in any leafy green.  For a very short time, mix the greens constantly so they're evenly heated and covered in the oil and garlic.  Remove the greens soon so they don't get too wilted and lose their shape.
• Add to a stir fry.  Add any of these greens towards the end of cooking a stir fry.

Kale

• Kalevocado Salad. This is Lisa's favorite way to eat kale.  This recipe is inspired by the kale salad at Karma Road in New Paltz.  Tear the kale off the stalk into bite-sized pieces by hand.  Scrunch the kale by hand with your hands to break the "fibers" of the kale and to soften it.  Blend olive oil, apple cider vinegar, and an avocado in a blender to use as the salad dressing.  Add your favorite salad fixings.  Karma Road tops their kalevocado salad with raisins and cashew nuts.
• Kale Chips. This is a great way to serve kale to picky eaters.  Here's a recipe on allrecipes.com for kale chips seasoned with olive oil and salt.  You can also experiment with different seasonings.
  

Have leftover vegetables at the end of the week?

• Make vegetable stock.  Throw in your leftover vegetables (including parts you don't eat like ends of carrots, kale stems, the end of onions) with water.  Add salt and whole peppercorns.  Optional: add meat bones along with two tablespoons of vinegar.  Bring to a boil and then simmer for 30 minutes.  If you're making a bone stock, simmer it for as long as 24 hours.  Drain liquid and compost the vegetable remains.  Use the flavorful stock for cooking grains such as rice, quinoa or as a base for a soup.