Puzzle: What do you make with this CSA box?

My CSA box is showing up tomorrow, and it has an odd (for me, at least) assortment of things:

4 Fuji apples
2 kiwi
2 Haas avocados
1 bunch carrots
1 bunch radishes (which I'll probably give away)
1 bulb fennel
1 delicata squash
1 yellow onion
1 dozen pastured eggs

The "rules of engagement", such as they are, are that I'm cooking for myself only. I try to eat only real food, not processed crap. I care much more about quality than cost, and I'll go shopping tomorrow night to pick up anything else that I need. I have no specific dietary restrictions other than not eating processed garbage.


By default, the fruits will just get eaten as-is, unless I think of something more creative.

I don't normally eat avocadoes, so they're a bit of a wild card here. Ideally I'd put them in something.

The carrots and fennel will make a nice soup unless I find a better idea.

The squash is no problem to deal with, since I love winter squash in all its forms. I can just roast it and eat it as-is, or combine it with other stuff.

The onion is an accessory, and it can get saved if I don't use it.

The eggs are mostly but not exclusively for breakfast.


So really the big wildcard here is what to do with a couple of not-terribly-loved avocados in conjunction with all of this other stuff.

Oh I love avocados, as-is with a little lemon juice, but they have to be ripe. With some chilli-oil & prawns as a meal full of protein, mashed with a little oil, lemon juice, pepper & other spices as a dip for carrots & other veg. Hope you enjoy them

a cup of corn kernels, one avocado diced into 1/4 inch pieces, and a half cup of salsa makes a nice side salad. You could add diced onion, too.

I'd pretty much add it to any salad--lettuce salad. Tomato always tastes great alongside it.

Interestingly, I also got a bunch of collard greens. They're my replacement for telling them not to ever send me broccoli. (I love my CSA. They have really sophisticated exclusion lists, among other nifty features. Happy to share with anyone in the San Francisco bay area.)

I think I'm going to make a soup that's similar to this whtie bean soup with andouille and collards, and toss some carrots into it.

The avocadoes need a few days to ripen. Once they do, I can make something like this orange, fennel, and avocado salad.

I gave away the radishes. That leaves me with a winter squash, some apples, and some kiwis. I found a recipe for sauteed delicata squash with apples and thyme that looks tasty.

That leaves me with a few apples and a couple of kiwis. I'll eat the apples or make them into single-serving apple crisps for dessert, and I'll just peel and eat the kiwis.

This gets me to the bottom of the week's produce box, and it looks tasty. Win! Thanks folks.

I love fresh radishes. I just cut them in half, add a tiny bit of good butter on top and some salt (sea or flavoured salt or herb butter is good). We always had it this way in my family, and i later learned that this is a traditional French snack. My francophile mom must have found the recipe somewhere. May be you can try it next time, radishes taste much better this way than in salad, and it is not that much calories from butter given that it is rather filling.

Ingria chill the radishes and melt 1tsp or two of butter and drizzle it over and it will set on the cold radishes. The same flavour but you use even less butter.