Boston Organics, Week 6

I didn't do as well at using everything up these past two weeks, but my excuse is I was out of the country for 3.5 days! So here is how I used the produce from last time's Boston Organics delivery. I used the kale and Swiss chard in 2 separate hot pots, make carrot cake cupcakes with orange cream cheese frosting with the carrots and one of the oranges, St. Patrick's Day maki and corned beef hash pasties with the cabbage, duck fat potatoes with the potatoes, stuffed artichokes with the artichokes (recipe forthcoming), and fruit salad with the fruit that I didn't end up eating. Which leaves the broccoli. To add to the broccoli I got today. Hmmm, maybe it's time for Orangette's broccoli soup?

This week I got 2 Braeburn apples, 1 avocado, 4 bananas, 1 green bell pepper, 1 bunch broccoli, 1 bunch celery, 1 grapefruit, 2 Valencia oranges, 2 Bartlett pears, 1 red pear, 2 tangelos, 1 box cherry tomatoes, 1 lb. turnips, and 1 bunch collard greens. I've already made another fruit salad (with walnuts and honey yogurt dressing) with a bananas, pear, and orange. I think the big challenge this time will be what to do with the turnips. Any ideas?