This winter CSA share is no joke.

I filled every bowl on my counter with potatoes and onions, and every drawer in my fridge with greens, sprouts, and roots. They’re bursting at the seams, if fridges had seams. The good news is, of course, that this week is Thanksgiving (the greatest holiday in America), and so we’ll have plenty of help consuming it all.

For years, my family and I have had a pre-Thanksgiving video conference to decide on the menu. This is totally normal, not at all strange, so don’t tell me otherwise. The turkey on Thanksgiving is always prepared the same way, and we usually allow one other dish to stay from previous years, but other than that we toss it all up in the air. We’ll be holding that meeting shortly, but I’ve already got some ideas started (plus some non-Thanksgiving dishes for the vegetables that’ll last until next week):

Broccoli

• Thanksgiving Salad: Shaved Broccoli Stalk Salad with Soft Feta and Golden Raisins | Food52
• Tahini Roasted Broccoli | Food52
• Broccoli Quinoa Bowl with Almond Avocado Sauce | Warm Vanilla Sugar

Brussels Sprouts

• Thanksgiving Stuffing: Brussels Sprout, Bacon, and Cranberry Stuffing
• Spicy Brussels Sprouts with Fish Sauce
• Bacon and Brussels Sprout Pizza

Napa Cabbage

• Asian Style Stuffed Cabbage Rolls
• Napa Cabbage Salad with Buttermilk Dressing | Smitten Kitchen
• Spring Roll Salad | 101 Cookbooks

Watermelon Radishes

• Thanksgiving Salad: Watermelon Radish, Orange, and Goat Cheese Salad | Alexandra’s Kitchen
• Watermelon Radish and Spinach Salad with Barley
• Winter Greens Salad with Flax Seeds, Shaved Beets, and Radishes | Serious Eats

Carrots

• Skillet Chicken Pot Pie with Winter Squash and Kale
• Carrot and Leek Fritters
• Shaved Carrot & Avocado Salad with Tahini | Dolly and Oatmeal

Chioggia Beets

• Farro Salad with Carrots, Beets, Cucumbers and Feta
• Cracked Spelt Risotto with Roasted Beets | Naturally Ella
• Mediterranean Salad with Sunchokes, Beets, and Mozzarella | Green Kitchen Stories

Rutabaga

• Sub left over turkey for the chicken Chicken and Root Vegetable Stew with Parmesan Biscuits | Wisconsin From Scratch
• Roasted Root Vegetables with Polenta
• Slow Cooked Rutabaga Gratin with Millet | Naturally Ella

Celeriac

• Sub left over turkey for the chicken Chicken and Root Vegetable Stew with Parmesan Biscuits | Wisconsin From Scratch
• Thanksgiving Side Dish: Celeriac Puree | Food52
• Roasted Celeriac & Fennel Soup | The Broken Bread

Turnips

• Thanksgiving Side Dish: Mashed Turnips with Goat Cheese and Leeks
• Turnip, Ramp, and White Bean Dip (sub leeks for ramps) | The Leek and The Carrot
• Braised Radishes and Salad Turnips with Pesto | Brooklyn Supper

Sweet Potatoes

• Thanksgiving Side Dish: Garlic Mascarpone Mashed Sweet Potatoes
• Thanksgiving Dessert: Sweet Potato, Chocolate, and Hazelnut Cake
• Carrot, Sweet Potato, and Purple Potato Tart Tatin

Russet Potatoes

• Thanksgiving Side Dish: Hasselback Potato Gratin | Serious Eats
• Shepard’s Pie | Dinner: A Love Story
• Sea Salt Baked Potato | 101 Cookbooks

Butternut Squash

• Thanksgiving Side Dish: Roasted Squash with Maple Ginger Glaze
• Butternut Squash Soup with Apple Cider Cream
• Butternut Squash, Chicken, and Orzo Stew