- Beets with Greens
- Cabbage
- Garlic Scapes
- Kale
- Mint
- Swiss Chard
- Sugar Snap Peas (not pictured, as I ate them immediately upon arrival)
- Yellow Squash
- Zucchini
What I Made:
- Taco Salad w/Bulgar: Sauteed grated zucchini & yellow squash with taco seasoning, minced onion & red pepper flakes. Added garlic scapes, kohlrabe greens and kale. Mixed in some canned tomatoes, Morningstar Grillers Crumbles and bulgar. Serve warm or cold.
- Chickpea & Greens Skillet Concoction: Sauteed garlic scapes, swiss chard and beet greens with olive oil. Tossed in artichoke hearts, chickpeas, canned tomatoes and Meadow Maid's feta cheese (from Worthington Farmer's Market). Added smoked sea salt (from Whole Foods) and oregano to taste.
- Cabbage Salad: Toss together chopped cabbage, mixed nuts, olive oil, balsamic vinegar and soy sauce. Super simple and refreshing, but stay away if you don't like cabbage or nuts, because they are certainly not masked in this one!
- Beets: They make great presents.
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