Every Tuesday, I get my haul from our friendly CSA farmer (Hi Lisa!), and I start planning the menu for the week based on what's in my basket.
With the scallions, carrots, and potatoes, I'm going to make a variation of my potato-leek soup. It will be sharper than the leek version, but we'll adjust. Here's a Real Simple recipe for scallion-potato soup.
We've been getting a lot of radishes this summer, so I've been making cabbage, carrot, and radish coleslaw. My neighbor Britta taught me a cole slaw short cut – mix Brianna's Poppy Seed Dressing with the vegetables.
After watching Mark Bittman make a nice pasta with greens, I think I might do something similar with what I have available. I made a great pasta over the winter by starting off with slivers of fried garlic, which Bittman does does, and then adding sausage, white wine, and blanched broccoli rabe.
I fear that I've been watching too much Master Chef this summer.
Apt. 11d 
You are hereby officially a better person than I am. I have to admit that I got kaled out last summer with my CSA. I was also over-charded. And hey, I love leeks; but I managed to reach the leek wall as well. Now I just go on Saturday and spend a fortune getting exacty what I want.
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Not that virtuous. I just chucked out some greens, because I can’t eat something that grows wild in the cracks in my driveway. Can’t remember the name of that stuff. I just call it driveway crack greens.
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My grandma used to eat dandelion leaves, but not from her driveway.
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