During my most recent CSA adventure, I made stuffed eight-ball squash. Don’t tell the generations of ancestors before me who were Southern farmers, but I still just don’t like squash.
I did like the seeds, however, roasted at 350 degrees with a little olive oil and salt. They were crunchy and delicious, plus they looked awfully nice in my favorite green bowls.
Entirely Adequate 
I can usually get through all the squash in my CSA, but I have never made it through the parsnip. I don’t know who does.
Just wanted to add (because I love spreading the word) that CSAs in Madison WI where I live have an umbrella organization that coordinates insurers who offer healthy eating rebates to cover part of the cost of CSA memberships, and they also raise funds to help low-income families benefit from fresh food.
check it out in my recent post http://digginginthedriftless.wordpress.com/2009/07/10/csas-madison-style-or-insuring-good-nutrition/
Healthy local eating for all (but parsnips and squash for the few)!
Denise Thornton
http://digginginthedriftless.wordpress.com
Your CSAs rock! I’m hoping the idea catches on down here. I’ve been explaining the CSA to co-workers and neighbors who see me hoisting around my big box of loot every Friday. Their biggest concern seems to be that they wouldn’t get to pick out what they want. I think that’s part of the adventure.
I’ve never met a parsnip. Not even sure if they grow down here.