Sometimes being part of a CSA means learning how to use vegetables in new ways. Here are a couple of ideas: 
Saute radishes in butter and olive oil with other vegetables (like this week’s peppers and green beans, along with onions and garlic) and toss with pasta and a cream sauce. Sauteed radishes are soft and mild. To make a light cream sauce, heat dry white wine, chicken or vegetable broth, cream, and butter. Simmer for a couple of minutes and mix with pasta and vegetables. Cook until the sauce thickens.
Radishes can also be roasted, by themselves or with other vegetables. Cut in half or quarters, toss with olive oil, salt, and pepper and roast at 400 degrees. Good vegetable accompaniments include green beans, bell peppers, butternut or delicata squash, potatoes, onions, garlic, Brussels sprouts, and/or sweet potato. Roasted vegetables are delicious and versatile. A great lunch idea that comes from a chef friend is to serve roasted vegetables in pita bread or a wrap with goat cheese and fresh greens,.
Radish greens are delicious as well. Saute or steam greens with other leafy greens, like beet greens, kale, or chard. They can also be thinly sliced and served raw in a green salad, or in roasted vegetable wraps.
Speaking of greens, celery leaves are a great addition to salads and other dishes. They can take the place of parsley. Toss with pasta dishes, roasted vegetables, hummus, guacamole, tacos, etc.
Do you have any creative ideas to share? Please email them to megan@fairridgefarms.com and we’ll share them on the food blog.