Just got into a thing here at work where a local farmer delivers a 10 to 12 lb. box of assorted produce each week (that's per person who is signed up, not total). Each week, it's whatever looks best in the local farms that week - sometimes just his, sometimes he gets items from others (for example, he might get blueberries from a local grower because he doesn't grow them). This is the second week and it's fun to get a random assortment, like a present. He sends a list a few days ahead with 10 possible items, then the box contains 7 or 8 of those 10 items (whatever looks best when he's packing the boxes). So, anyway, there are some items we've never used (surprising since we've used so MANY new veggies in the last few years.
Asparagus - I've never liked it but maybe there are better ways to prepare it. So, what's your fav way to do up asparagus?
Radishes - I've always found them kind of hot/spicy and sharp. But, I've generally only seen them raw in salads. Do they really taste different when cooked?
Beets - well, not really new, but they are probably red beets. Any tips on keeping them from turning the whole dish they are in bright fuchsia? We tried them in a lovely root veg hash some time ago and it just turned an overall bright pink color - a little too much there - I want to see ALL the colors in the dish.
The rest are things we already love - kale, chard, spinach, blueberries, mushrooms, etc.