Nothing unfamiliar this week, unless you’re new to the CSA in the last week or three. The cukes are both great for raw eating – salt them lightly and let them sit for a few minutes – and the Armenian cuke is actually a melon, which means it won’t give you the burps if you’re sensitive to regular cukes. The onions are quite fresh – trim the tops, refrigerate, and use this week. Rutabaga is a big, sweet turnip – add it to soups or mash it with potatoes. Greens and lettuces store best with a paper towel thrown into their plastic bags before you put them in the crisper. Mustard, collard, and turnip greens are all strong greens (read: incredibly healthy) that go well with strong flavors (read: things like garlic, bacon, ham, spicy tofu/tempeh/seitan, vinegar, onions, smoked salt, or braised with rutabaga cubes and stock). Mizuna and corn salad make tasty salads, or wilt them briefly with cooking / hot toppings. The scalloped squashes can be just a bit tough on the outsides, but I think these are early enough in the season to still be tender — try scooping out the seeds and stuffing them with cooked rice/grains/meat/greens/herbs/salty cheese before roasting.
I’ll find a recipe tomorrow for freezing artichokes. That way you can use them throughout the fall and winter on pizzas or pastas.
onions (red, yellow, and white)
mizuna (Japanese mustard)
leeks (really just green onions)
cucumber (Asian variety, thin skinned)
corn salad (basically lettuce leaves)
sugarsnap peas (mostly tender enough to eat raw in the pod)
extra cukes (Asian)