Tiffanie: so many veggies

Thanks to the busy week of running a day long school event, hosting my in-laws (and sampling many new local restaurants), and losing nearly two days to the installation of my new wall oven, I have two weeks of CSA veggies to power through!

Here's what I think I have lurking in the fridge:

• kohlrabi
• spring onions
• spring garlic
• kale
• swiss chard
• rhubarb
• carrots
• beets
• zucchini
• cilantro
• fava beans (thankfully, shelled by the kids)
• red lettuce
• scallions
• bok choy
• a few spring peas in the pod

The five year old has already claimed the zucchini for roasting (he loves them). The bok choy is going into my chickpea cashew saute tomorrow. I'm tempted to make a fava mint salad, or a simple vegetable soup with fava beans. The rhubarb is going into a strawberry crumble, hopefully tomorrow morning. I think I'll saute the chard with the spring garlic and keep it as a side or a quesadilla filling. The beets are small, so I may eat them raw in a salad, or roast them in the oven while the crumble bakes. I think I might make another raw kale salad, it was really good with toasted pine nuts. The CSA newsletter recommends doing a quick pickle with the spring onions (sliced thinly), then putting them on pretty much everything. Sounds good to me! The kohlrabi is a new vegetable for me... they are gorgeous! They sound versatile, like mild turnips.