Wow, that's quite a load of greens. I've got, from left to right, collards, turnip and radish greens (in good shape for a change), baby bok choy from the extras bin, dandelion greens, chard and cabbage. I saw all this and immediately thought of a couple mixed greens stew recipes I've been reserving just for a week like this. My first though was tsigarelli, a stew from the Greek island of Corfu, but I'm leaning towards Cajun gumbo z'herbes. Tsigarelli traditionally uses just tender greens, but gumbo z'herbes is designed to use collards, scallions and cabbage too. Plus it calls for last week's leftover celery and parsley and fresh thyme and rosemary too. A darn near perfect fit.
I'll probably leave out the baby bok choy though since they're so good with oyster sauce. That just leaves the carambola and radishes to eat out of hand and a few turnips which I think I'll have glazed as a side dish with a chunk of meat of some sort.
Oh, I should mention last week. I found an interesting Transylvanian cream of green bean soup I was planning on making, but when it came to cooking time I was more in the mood for one of those CSA-standard throw everything in the pot vegetable soups. First time I've done that, I think. It turned out tasty, mainly thanks to all the bacon I started the dish off with, and nicely used up a fair amount of cabbage, potato and parsley as well as all the green beans. Not really worth taking photos of, though.
So I guess it's just gumbo for this week unless I change my plans and do something novel with the bok choy. I'm also heading down to Possum Trot for the big potato dinner Wednesday. Anyone else going?