Several years ago, we purchased a share in a local CSA. I think CSA's are fantastic, and they can be wonderful if they are run well. Unfortunately, our experience was not so wonderful. I won't go into details, but let's just say the farm didn't treat its subscribers very well (lack of communication, small quantities of food, extremely small variety of vegetables, and poor quality were my main gripes). It didn't surprise me when the farm went out of business a couple of years ago.
Nevertheless, I did learn many things during my CSA summer. One of them was how to take a random assortment of veggies (turnip, beets, fennel) and turn it into a kick-booty salad.
I call this a CSA Salad, and I posted the recipe on VegWeb. It has a base of steamed bulgur, which is then tossed with a variety of raw, chopped veggies, toasted walnuts, and vinaigrette. My favorite veggies to use include beets, carrots, celery, cucumber, fennel, turnip, spinach, and scallions, but you can use whatever you have on hand. The vinaigrette takes two minutes to whip up, and in no time, you have a crunchy, tangy, vitamin-loaded plate of goodness.
Sometimes I'll add a can of chickpeas in there, but it doesn't even really need it. I've also had success substituting millet for the bulgur to make it gluten-free, but I prefer it with the bulgur. It tastes great freshly made and even better the next day.