As in past years, I joined the Bialas Farms winter CSA this year for access to seeming oxymoron of farm-fresh vegetables in January and February. The first load of veggies came and went, leaving us with just a few carrots at the end of the two week period between deliveries. Here’s what we received in the second batch, picked up last Saturday, and the start of a daily account of what we’re doing with it.

Beets, 2 pounds
Butternut squash, 2 pounds
Cabbage, 3 pounds
Carrots, 3 pounds
Celery root, 1 pound
Onions, 3 pounds
Parsnips, 1 pound
Potatoes (small), 4 pounds
Russian kale, 1 pound

Saturday, January 23 – Monday, January 25
3 carrots, 5 cabbage leaves, 3 potatoes added to a stir-fry

Tuesday, January 26
Big pan of roasted veggies – 3 beets, 3 carrots, 1/4 of the celery root, 6 onions, 2 parsnips, 6 potatoes – seasoned with olive oil, herbes de Provence, kosher salt and served with baked salmon topped with herbed goat cheese.

Wednesday, January 27
2 carrots, a chunk of celeriac, and 3 small onions, all diced and added to slow-cooker 3-bean soup.