What's in the box? December 8, 2015

Here’s what’s in my box this week:

  • 3 beets
  • 1 black Spanish radish
  • 3 rutabagas
  • 1 green cabbage
  • 2 leeks
  • 2 bunches broccoli
  • 1 bunch flat leaf parsley
  • 1 kale
  • 1 bag arugula

Here’s what I’m making with it:


This will be the first time I’ve ever cooked with rutabagas, and I’m excited to try this close cousin to two of my favorite vegetables—sweet potato and turnip. You could make an entire five-course meal of dished made from this versatile vegetable: from the simple Roasted Rutabaga to the more complex Carrots and Rutabagas with Lemon and Honey; add to that a comfort-food dish such as Rutabaga and Carrot Purée or a Shepherd’s Pie with Rutabaga Topping and perhaps a more worldly Rutabaga and Chipotle Soup; and then top it all off with Rutabaga Pie.

Beets, Broccoli, Spanish Radish, Carrots

These four vegetables, along with some kohlrabi and turnips left over from last week’s share, are getting roasted for a single side dish to our family’s weekly chicken dinner. Simply peel and cut to 2-inch cubes, then toss with olive oil, garlic paste, sea salt and rosemary. Cook at 425 F for about 30-40 minutes, tossing once. Add the broccoli only for the last 10 minutes! Makes surprisingly great leftovers. Here’s How to Roast Any Vegetable.


I’ll be making Kale chips, again, obviously. My kids would be furious with me if I didn’t. But a lot of you have been telling me about the wonderful green smoothies you’ve been making with your kale, spinach, and, yes, even collards! Check out these 5 Green Smoothies for your share. Or make use of two of your greens with this kale, broccoli and feta sauté.


Use your leeks to make any soup taste 110 per cent better, or try my all-time favorite leek recipe: Leek, Basil, and Fennel Tart. CSA Member Lauren Klimetz has also shared a flavor-packed recipe for Leek, Carrot, Ginger and Sweet Potato Soup.


I love cabbage, but by this stage in the fall share I’ve exhausted my ideas and appetite for it. Fortunately, a fresh head of green cabbage should keep in the crisper for several weeks, so I can enjoy it long after the share is over. And this week, I’m hoping to have a friend teach me to make sauerkraut, so that my cabbage will keep even longer. Here are another 15 ideas for cabbage.