Cooking Through My CSA Box

This is the second week of our 20 week CSA harvest, and these first two weeks have been abundant. That's an understatement. We share a Veggie Lover Box and 50% of it is more than enough for our family for one week. It's amazing to think that some families could eat all that's in there in one week! This week we received: mizuna, spring onions, purple onions, turnips, radishes, strawberries, swiss chard, butter lettuce, kohlrabi, cilantro, mint, chives, kale, and a spring lettuce mix. Anyway, I spent most of the afternoon cooking away the greens so that I could save them for dishes later in the week, and also for freezing (spinach). I recently found these directions helpful for a quick cook, called a blanch, but find that I'm just as happy to saute, cool, and bag.
It's funny, I never considered myself a cook, I rarely follow a recipe *unless it's gluten-free* and just toss things together as I'm inspired by (or out of) a certain ingredient! I remember that I learned how to make scrambled eggs the day my husband and I got married, as my mother and her best friend laughed wildly at the funny wife I was to become. I'm just about the best scrambled egg maker this side of the Mississippi. It was make it or break it.
I've always loved hand-work like embroidery, knitting, sewing, and photography--developing prints myself in my home-made dark room. But a cook? No, it's just by necessity. Even last year, as our first try at this whole 'community supported agriculture' thing, and then our 1.5 year stint as vegetarians, and of course all the while being allergic to gluten... let's just say I've had my share at trial and error.
This afternoon, though, I exhaled as I sauteed, and was pleasantly smiling to myself my creative burst of cooking turnip greens for later in the week. I think I can finally admit it out loud. We're foodies. I'm a foodie. Of course I love to eat food (is there anyone out there who DOESN'T?), but I realize, making new things in the kitchen is just another outlet of my creative arm's-reach. And I'm kind of happy about that. Now for the break-down of how the above foods will be used up.
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This week we'll be making:

• Turnip fries with all those bulbous beauties. (Thanks A + J for the suggestion!)
• Swiss Chard Mac N Cheese (tried and true from last year's CSA cookin')
• Fried Rice, my own recipe, with added cooked mizuna and ginger
• Kale Chips.
• The most delicious salsa EVER using up those radishes.
• And pretty much a salad at every meal ;)

What will you be making this week?