CSA week 4: roots and leaves

CSA week 4Week 4’s distribution is, as the folks at CSA Commons say, all about roots and leaves, except for the radish pods, which I’ve never eaten before, and which are going to become a fabulous pre-dinner snack.

Shown in the photo, and in this week’s box: those radish pods, carrots, little turnips, beets, a variety of kale, dill, Swiss chard, and the season’s very first garlic.

Of last week’s idea list – I did, indeed, cook a very nice pasta dish with bacon and swiss chard — also with mushrooms, onion, and sliced red peppers. That was excellent! I’ve cooked the beets, and they’ll go into a salad tonight, along with feta. The Vietnamese pickled daikon and carrots are ready to eat.

This week’s list of possibilities:



  1. pickle those rosemary roasted beets 🙂

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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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