Winter CSA Recipe Ideas

Hello, Winter CSA Member!

This week, you may see some less-familiar crops in your share. Featured vegetables for this distribution are celeriac, kohlrabi, rutabaga, Black Spanish and watermelon radishes, Bok Choy and Tokyo Bekana. We’ve pulled together some preparation ideas, as well as links to some of our farmer-favorite and staff-pics recipes.


Have a favorite recipe of your own? Share it with your fellow Winter CSA members! If you’ve got a favorite recipe you’d like to share, submit your recipe here!

And now, let’s get the creative (and culinary) juices flowing:

German’s pick is Mashed Rutabaga, a simple mash of soft-boiled rutabaga with butter, sugar and salt. Reserve the cooking liquid as a base for a pureed squash soup with coconut oil and red curry paste, or add a touch of sweetness to a potato leek soup.

Lauren’s pick is this Celeriac Apple Slaw. Quick and easy with lively sweet flavors, this raw recipe is a great way to enjoy some fresh winter crunch.

LK can’t choose between Kohlrabi Fritters from Early Morning Farm (to which she highly recommends adding some grated Pecorino or Romano cheese and black pepper) and this Root Vegetable Gratin from Smitten Kitchen: a great way to marry your celeriac, rutabaga, potatoes and sweet potatoes into a heavenly, hearty dish perfect for these freezing temperatures.

Zoe’s pick is Japanese Cabbage Rolls, for which you can use regular cabbage or Tokyo Bekana leaves. Enjoy as-is or serve with rice, quick-pickled radishes and carrots, and a bit of sriracha or chili oil.

Here are some additional preparation tips and general serving suggestions:

Asian Greens

Bok Choy and Toyko Bekana are both members of the cabbage (Brassica) family, mild-flavored, crunchy and tender. Wash and chop, keeping ribs loosely separate from leaves, as you’ll want to add ribs first. Then...

  • saute with garlic, soy, and lemon or rice wine vinegar. Enjoy as a side, or...
    • serve over rice topped with pickled vegetables, sriracha, sesame oil and a fried egg
    • add to a chicken- or beef-based broth with ramen-style or rice noodles, chili oil and a poached egg
  • blanch and wrap Tokyo Bekana leaves around ground beef, rice, and pickled vegetables to make wraps (or see this Japanese Cabbage Rolls recipe!)
  • chop and add to kimchi, a fermented mixture made from Chinese cabbage


This celery-flavored knob is from the carrot (Apiaciae) family. With a consistency not unlike a dry, hard potato, this is a most excellent, savory vegetable when cooked. It tends to be a bit “thirsty”, soaking up oils during cooking. Cut off bottom roots and peel to remove rough skin, then...

  • cube and pan roast with bacon fat, fresh thyme, and black pepper
  •  cube (with or without potatoes, carrots, and Black Spanish radishes), toss with a bit of oil, and roast with a whole chicken, basting in the juices
  •  shred equal parts celeriac and potato, mix with a little egg and flour, season with salt and onion powder, and fry into latke-like fritters
  • steam/boil and puree with (or without) potatoes and butter/cream for a mashed side dish
  • This.


This member of the broccoli (Brassica) family is mild, juicy, and slightly sweet, raw or cooked. Use a knife to slice off green skin and any tough-looking white parts at the base. Slice and eat raw, or...

  •  shred raw into salads with apples, walnuts, broccoli and a cream dressing
  • make a raw slaw with shredded watermelon radish and carrots
  • cube and roast simply with oil and salt, alone or with celeriac, potatoes, carrots and radishes
  • cube, steam until tender, simmer with onions sauteed in butter and vegetable or chicken stock, and puree with a touch of cream and a splash of sherry for a creamy soup (great with garlic toast or croutons, or an herb oil swirl!)
  • shred, squeeze excess water, mix with egg, flour, onion and garlic powder and grated Romano or Parmesean cheese, and fry into these little fritters.
  • roast with a whole chicken or piece of beef or venison


This close cousin of the turnip (also a Brassica) is sweet with a savory, earthy undertone when roasted or steamed. Use a vegetable peeler to remove skin, then…

  • cube and roast with carrots and potatoes, or steam and mash with butter and black pepper
  • cube, simmer with water, sugar, salt and butter until tender, and mash (see Mashed Rutabaga recipe!)
  • shred with equal parts carrot and sweet potato, mix with flour, egg, salt, onion powder, cumin and paprika, and fry in coconut oil for a savory-sweet fritter
  • Did we mention this?

Tune in next distribution (February 3) for some suggestions with what to do with all of your winter radishes!