Last night, I picked up our CSA share on the way home from work. I was so excited to bring home our loot. Here’s what we got:

We got, arugula, collard greens, bok choy, broccoli rabe, red leaf romaine lettuce, broccoli, cauliflower, radishes, Tuscan Kale, and Red Russian Kale. Also some thyme and some basil.
Immediately after I arrived home, I started washing the arugula (my favorite), red leaf romaine, and radishes. I cut up the arugula and the lettuce and put it in a big salad bowl. Then I sliced four radishes as thinly as possible and added those. I let some organic goat cheese come to room temperature, then used a spoon to scoop small clumps into the salad. I quickly toasted some pine nuts and then added those as well as some pickled beets. I whipped up a quick dressing of fresh lemons juice, white balsamic vinegar, oil, some dried oregano, dried marjoram, salt and pepper. Let me tell you this salad was so delicious. I wish I had leftovers! Unfortunately, my mom and I devoured the entire thing, while marveling in between mouthfuls, “This is perfect,” “Amazing,” “I wouldn’t change a thing.”

- Salad pre-dressing and pre-beets
Amazing salad. But now what do I do with the rest of the CSA loot? How should I cook the collard greens, or the various types of kale. That will be the real challenge. Recipe suggestions are welcome, as I’ll be doing that tonight! Also, what have you cooked from a CSA share?
Frankly, Me