I saw this pork meatball banh mi recipe in Bon Appetit's January issue and knew I had to make it... banh mi are (is?) basically Vietnamese grinders/hoagies/subs/what have you.
Conveniently, the CSA had the carrots and daikon radishes (which look eerily like my nemesis, the parsnip) that make up the slaw that the recipe uses to compliment the meatballs. Also, it calls for plenty of everybody's favorite spicy sauce, Sriracha.
If you dig on swine, I highly recommend you give this recipe a try... the recipe really made only enough meatballs for 4 sandwiches, but it made a ton of the carrot/daikon slaw, more than necessary.