Instead of just using up the items in our CSA basket as parts of a meal, or side dishes, we've also been snacking on sugar snap peas and carrots, adding mizuna into ramen and udon soups for lunch and Leah made a hummus-like dip out of the shelling peas and some of our garden herbs. 

I was really surprised by the mizuna, it works great in soups and I'll definitely be using it more often. Leah has been adding it to her breakfast ramen in the morning. I added some to udon that I took for lunch to work the other day and it was really nice and made the packaged noodle soup seem fresher and added some nice color as well. Mizuna has a bit of a tangy-ness to it, much like a mild sorrel flavor.

The "peamus" or "mock-amole" was really tasty and a much more
interesting use for the shelling peas than just adding to a salad or
using as a side dish. The idea was inspired by a post on Twinkiechan's blog. It's kind of sweet and spicy at the same time and goes great with salty crackers like Triscuits.