The benefit of belonging to a CSA is that it stimulates kitchen creativity. Forced to use up what produce comes home each week, one experiments with recipes that are not part of his or her normal food routine. For some, that might be frustrating. For me, it's a challenge.
A batch of some very nice waxy new potatoes from the CSA seemed perfect for (s)mashed potatoes. Needless to say, I had to bring in K for that one. Her inner Mid-Westerness came through with flying colors as the potatoes turned out to be the best that I've ever had. Drawing on my Indiana family connection, I pounded out some pork tenderloin that she brought home, breaded it in egg and panko, and sauteed it up Midwestern-style. My Italian heritage called for the lemon... in Indiana, they'd use yellow mustard.
A simple salad of thin sliced cucumbers (CSA, if you are listening, don't give me any more) with sliced onions and kalamata olives proved a nice accompaniment.