week two


week two

spinach

lettuce mix

kale

cilantro

parsley

radish

turnips

garlic scapes

scallions

kohlrabi

What to do with them? How to Store? Recipes below!

kale – the trick to excellent kale is massaging it. We know this sounds silly, but kale is quite fibrous so if you’re eating it raw, massaging it is important as it breaks down those tough fibers. After a good rub down so you’ll have a more supple leaf to work with. It doesn’t take much, either massage it whole or slice thinly and massage in a bowl, you’ll see the kale darken and you’re done! Check out this video for a trick to remove the stem quickly. Lately we’ve been eating kale every night, we sauté some garlic and onion, add a few tablespoons of jerk sauce, then add a whole bunch of chopped kale, cook until wilted. Sprinkle with feta and enjoy.

(store in a plastic bag in the fridge)

radishes – crunchy, peppery, and fresh we love these little beauties. The greens are edible as well as the roots, so why not use them in a salad, make a pesto, or try in a chimichurri. The roots are nice in salads, topped on buttered bread, or roasted!

(remove the roots from the tops, store in the fridge in a bag)

garlic scapes – these strange looking veggies are a sure sign of summer. As the garlic grows it sends up a “scape”, which is a long, tender stalk with an immature flower at the end. If left on the plant, it would eventually flower (like all of onions do – think about onions, or chives, or alliums, or walking onions). In an attempt to force the plant to put its energy into growing a large garlic bulb, we snip the scapes and eat them. The whole thing is edible and has a very garlicy taste. You can eat it raw, sauté, grill, or roast. Pretty much use it wherever you’d use garlic. We like them grilled, pickled, or whipped into a dip.

(store in a bag in the fridge)

spinach – this one is pretty straight forward.

(Store in a bag in the fridge)

lettuce mix – you know the drill! Store in the fridge.

cilantro – you either love it or you hate it. We really hope you’re in the love it camp. We certainly love it.

We think the best thing to do with it is chop it up, put it on a baking sheet and pop in the freezer. When frozen, transfer to a container for long term storage. Fresh cilantro when you need it!

(to store, immerse bottoms/roots in an inch of water in a glass, then keep in your fridge.)

white turnips – unlike common turnips, these are mild and juicy and refreshing. Both the tops and the roots are edible. Both can be eaten raw or sautéed. Try in a salad, with dip, or cooked – see recipes below.

(If you aren’t going to eat them right away and want them to last in your fridge, we suggest cutting the greens off and storing them separately. They can leach moisture from the roots. Store in a plastic bag in the fridge)

scallions – have you tried grilled scallions yet!?

(store in the veggie drawer in the fridge)


kohlrabi – we like to eat this raw as a snack. Use a knife or vegetable peeler to remove the outside. Slice the white insides into wedges or sticks for a snack. The leaves are edible too! Sauté them in olive oil and garlic, like you would kale.

(store in the fridge in a plastic bag)

Recipes to try

kale reuben

turnip greens pesto pizza

pesto ratio - your very best friend! you can make kale pesto, turnip green pesto, mixed herb pesto, the pesto options are endless!

kale, scallion, and potato pancakes

mixed greens spanakopita - use up all your greens and herbs in this recipe! Quite easy and feeds a crowd


fried greens meat-less balls - IYKYK

grilled garlic scapes

white turnips with miso-maple glaze