CSA: Week 9

In an effort to catch up a bit with my CSA produce usage, I made a cherry and blueberry crisp using the sour cherries and some of the blueberries I received over the last two weeks of the CSA.  The fruit filling was delicious, but the crisp part was just okay -- I should have used my normal crisp recipe that I use for my mango pear crisp.  Oh well.  I also roasted all of my new red potatoes with rosemary, thyme, and garlic -- those turned out pretty well too.

This week, I am staring down an impressive list:

• Green cabbage swapped for pea tendrils
• Red kale swapped for flat parsley
• White beets
• Fennel
• Broccoli
• Green bell peppers
• Red gold potatoes
• Blueberries
• White currants
• Rhubarb

I think I plan on using all of this stuff this week!  The parsley makes my life easier, since it is more garnish/ingredient than principal veggie.  I am excited to try the white beets (after last week's delicious red beets), and I may finally make that blueberry rhubarb crisp (with the good crisp topping).  But what I am going to do with white currants?