First CSA Pick-Up :: Name That Vegetable

Today was our first CSA* pickup. We are new to the CSA, and I have to admit, I am a bit overwhelmed. This is a HALF SHARE, believe it or not! I’m SO glad we decided to split our CSA share with a neighbor.

I’m impressed with the quality of the produce, and it’s all organic. WOOT! But now I have to figure out what to DO with it all.

Anyone have any idea what the thing in the back with the big white bulb is?

*CSA = Community Supported Agriculture

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer. Here are the basics: a farmer offers a certain number of “shares” to the public. Typically the share consists of a box of vegetables, but other farm products may be included. Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.



  1. says

    good stuff! i had mine delivered to the front-door but i became overwhelmed. it’s back to the local farmer’s market for my family. it works for us. i save money, get to select based on my meal plans/ideas, and it gives us another reason to enjoy the fresh air.

  2. DeAnn says

    Fennel?? If you slice off a little piece of the white part and it smells like licorice, then it’s fennel. :) We’re doing one again this year and splitting with a friend, she does one week, I do the next. I’m very excited as I think our palettes have broadened a little since the last time we did it. Plus, I’m not above throwing a bunch of greens in a green smoothie! Have fun with it!

  3. Stephanie says

    I was going to guess kolrabi. We’ve only received it a couple of times, but it is yummy roasted.

  4. says

    We are joining one this weekend, already talked to the farmer. Nice thing is he offers half and quarter shares and you don’t have to find someone to share with…. planning on a half share for our family. We are a bit further north than you so I’m still looking forward to my first delivery.

    Please be sure to post what you get and what you do with it… I’m not sure what all to do. Plus, I just started gluten-free so I get a lot of my dinner ideas from you. :)

  5. The Jenn who asked says

    I don’t know about the kohlrabi. That usually has several stem-like things sticking up from them. Think sort of like kale stems. I’d know better if I could see the whole vegetable.

    Get the book “From Asparagus to Zuchini” by the Madison Area CSA. Amazon will have it. It’s an alphabetical guide to most veggies with storage and cooking instructions and a few recipes.

    The organized way to approach this is to inventory everything you have and note how long it lasts. The trick is to eat the most perishable stuff first.

    • The Jenn who asked says

      Somehow my comment got saved before I was done so here’s a bit more.

      I usually serve kohlrabi cut into sticks with humus or ranch dressing. Looks like you’ve got some bok choy. I’ve successfully used that in place of cabbage in a lazy galumpki dish. It can also make an interesting cole slaw or wilted green side but like chard, you need to cook the stems separate from the leaf. Salad greens are easy. And you can always throw them into smoothies if you’re desperate. Or wilt them and serve with lemon and cream over pasta. I think you also have some leeks. I made a leek gratin or something once that went over well. And there’s always potato leek soup.

  6. stacey v says

    Wow, that’s a lot. I joined a CSA for the first time too and we get to pick what we want each week (for the most part). Last week and this week you had to take carrots and lettuce. I have a half share and only got to pick 4 “units” this week. It’s our 4th week.

  7. Marleena says

    By the look of the stem and green stuff attached it looks like an new onion with the green part still on. If you cut the green part it would smell like onion and you can use the green part the same as green onions or chives.
    The green part looks noting like kohlrabi leaves so I doubt it’s kohlrabi.

  8. K in Philly says

    If it IS Kohlrabi, I just slice if in large rounds and put it in a metal baking pan with some butter, cover, and pop it on the top shelf of the medium grill (or in the oven) …. SOOOO good. Kinda like an artichoke heart crossed with a broccolli stem.

      • says

        I’ve read you can slice them and bake them in the oven like oven fries. I have no idea what they would taste like though. My grandmother used to cut hers up and slow cook with her greens.

      • Marleena says

        Use it like a potato. Cube in stews or you can roast it along with your roast or just by itself. If yo can do it with a potato or even a rutabaga you can do it with a turnip.

  9. says

    I would dice it into bite sized chunks and broil it with some other root veggies… Or you could dice, blanch, and freeze for later….

  10. Barbara says

    It’s a baby turnip. I also have a half share in a CSA and got this with my every other week haul. I think the best way to eat them is thinly cut them and use them in a salad. When I went to the open house, they had them lightly cooked and little carmelized. Have you tried the garlic things that look like green onions? Had the spinach in an omelet this morning. Yummy!!

  11. Mila says

    Write bulb in the back is a white turnip. Goes well shredded in a salad for some crunch. Or cut into big chunks and and soaked in solution of water and rice vinegar for few minutes and then drained. Becomes almost like a picketed radish.

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