The culinary adventures begin...

After a full day's work on Sunday, I decided it was time to dig into the yumminess of that CSA box. So, I went downstairs to the kitchen with an open mind and some stocked-up creativity. Out of those two ingredients, along with the help of Harmony Valley, I came up with this:

Although the photo doesn't fully capture the excitement of this plate, our dinner included roasted root vegetables (burdock, sunchokes, parsnips, sweet potato, onions); a sorrel, ramps, and sunchoke gratin; sauteed asparagus with lemon and garlic; a quinoa, black radish, carrot, jalapeno, and apple salad (a slight modification of the recipe in this post) and an overwintered spinach salad with cranberry walnut dressing. The new vegetables took a little bit of adjusting to, along with a little research into cooking times and so on, but I would say everything turned out yummily! I'd love to share more specific recipes if anyone wants them (and I'd be really happy if anyone wanted them)...