Toscano Kale Toscano kale chips are incredible- just coat the leaves lightly in olive oil and salt and then bake at 375 until crispy (about ten minutes).
Parsley This bright green herb looks like the picture of health growing vibrantly in the cold weather beside plants that died in the freeze.
Radishes Some members will get the long, thin red and white radishes and others will get the all-pink radishes. They are equally good sliced on salad, sautéed or roasted in the oven.
Onion These are storing well and should last for months.
Arugula This sharp mustard green has a fancy reputation. It is indeed perfect in a goat cheese, poached pear and toasted nut salad- but it can also hold its own with a simple salad dressing, sautéed as a side dish, or tossed into stir-fries or soups.
Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat.
Beets The greens can be used just as you would chard or spinach and the roots of these cylindrical heirlooms are sweet and juicy. Grate them for raw salad, make them into borscht or other soups, steam them top a bed of salad greens with them, or roast them for candied vegetables.
Tomato I am calling it- these are the very last farm fresh tomatoes of the season. Enjoy!
Bok Choi All parts of these big book choi heads are delicious so you can use the crunchy ribs as well as the dark leafy greens.