1 quart of strawberries, 1 head of red bibb lettuce, 1 head of frisee endive, 3/4# kale, 1/2# arugula, 1 bunch of dill, 2 green garlic, 1 bunch of hakurei turnips, 1 bunch of purple radish.
Storage:
lettuce, endive, kale, arugula will all keep best in a bag with the air squeezed out in the fridge. If you aren't going to eat the turnip or radish greens within 2 days, cut them off of the roots and compost them or store separately in a bag with the air squeezed out. Green garlic can be kept in drawer of fridge. Dill will keep best wrapped in a damp cloth or paper towel. If you won't be eating the berries right away, they keep best in a glass or plastic container with a paper towel in the bottom and a lid on in the fridge.
The arugula in your share is rather holey. This is the work of a small insect that is difficult to control by organic means. The one thing that can be sprayed is a broad-spectrum insecticide that kills all the beneficial insects as well as honey bees so we have chosen not to use it. There is nothing wrong with the arugula but if you don't like the looks of it, make a pesto with it or add it to stir-fry or soup and you won't be able to see the holes any more.
You can make an excellent pesto of the arugula, green garlic, lemon juice, olive oil and salt and then use it as a dip for the mild hakurei turnips and the radishes.
The endive is very mild and is good raw in salads or lightly sauteed and added to white beans or chicken soup.
SAUTEED KALE
Ingredients
Directions
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
Courtesy of Bobby Flay
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