French Breakfast Radishes Gorgeous bi-color radishes for raw salads or to be roasted or sauteed. Cooking radishes sweetens them. The greens are tough and a little bristly but some people eat them cooked or raw.
Kale A smooth leaved variety called Red Russian Kale.
Spinach Dark green leaves that are great for cooking into soups, dips, sautes, or casseroles. Spinach plants grow in cool conditions so they are about ready to call it quits for the summer. You’ll see spinach again in the fall.
Lettuce Heads This week you have buttercrisp lettuce. The inner leaves form a head like cabbage that are incredibly tender and, well, buttery. The outer leaves are delicious as well and contrast beautifully in color with the lighter inner leaves.
Salad Mix This mix of mustard greens includes baby kale, arugula, mizuna, and a little bit of lettuce. The flowers are edible! If the mustards are too sharp for you, try toning it down with some of your head lettuce or a sweet salad dressing.
Mint The black spots you see on some of the leaves are only an aesthetic blemish. Add these sprigs to water, hot or iced, for a delicious tea!
Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months.
Scallions These green onions can be used in stir-fries, salads, savory pancakes, baked potatoes, or eggs.