Another recipe from fellow CSA member Sue Burnham! - debbie

Spiced Cooked Carrots w/Paprika Feta and Olives
from Vegetarian Cooking for Everyone, by Deborah Madison (with a few added notes from Sue)

1 lb. carrots
1 garlic clove, minced
salt
2 tsp. hot paprika or harissa*
1 tbsp. red wine vinegar or fresh lemon juice (Sue B. uses balsamic)
3 tbsp. olive oil
2 tbsp. chopped parsley
1/3 C crumbled feta cheese
12 oil-cured black olives, pitted & diced

Boil carrots in salted water until tender but not soft. Drain and rinse with cold water. Slip off skins and slice into rounds or dice into small pieces (Sue sez she's tried peeling the carrots before cooking, and that the flavor is definitely not as sweet or full. It is worth taking the time to cook them in their skins, then rub them off after cooking.)  Smash garlic with 1/4 tsp salt, add paprika, vinegar, whisk in oil. Toss carrots with vinaigrette, parsley, and most of the feta cheese, and the olives. Taste for salt. Mound carrots on a plate and garnish with remaining cheese and olives.

*never having used harissa, Sue says she just uses a combination of paprika and some cayenne pepper.

Some additional info on using those Jerusalem Artichokes

I had some rather uninteresting results from boiling them (I'm not saying this is a bad way to go, it is just I haven't figured out the trick to cooking them in a tasty way yet). Nevertheless, I was determined to come up with a way to use 'em and like 'em, so I tried grating them raw (peeling is not needed IF you can scrub all the dirt off successfully), and simply dressing them w/lime juice, adding some chopped cilantro, crumbled feta, and olives. Tasted good! Also, I found they can be grated and added to your basic carrot-apple-raisin salad (see 8th harvest week, 1999). - debbie