I've re-joined the Washington Square CSA this year (along with @daisy17); each week for 20-22 weeks we pick up a batch of vegetables that have been brought down from Norwich Meadows Farm. We've prepaid for the season, and each week's haul is determined by what's ready at the farm. It's week #2 and so far we've gotten lettuce, bok choi, kale, chard, garlic, spring onions, garlic scapes, radishes, zucchini, fennel and kohlrabi. One of the challenges of the CSA is to cook enough to utilize all of the produce before the next week, and the other is figuring out what to do with unfamiliar veggies. Until this week, I had never prepared kohlrabi. Taking a cue from this recipe, I ended up making quinoa with diced kohlrabi, zucchini, mint and a curry vinaigrette. Last night I tossed it with some shredded kale, and although it could've used some feta cheese (which I didn't have), it was pretty good. I've also learned that it's a good idea to wash, trim, and even cook greens within a day of getting them — it makes it easier to toss a handful into eggs, pasta, salads, or whatever. My half of the CSA share averages out to approximately $7-8 per week for copious amounts of produce — not a bad deal, in my opinion.