Tonight’s share includes:

Beets
These are called Early Wonder.  They’re a classic red beet.  Use the greens the way you would spinach or chard. 

Brocccoli
This is likely the last of the broccoli until fall.

Kale
Power-packed with nutrition.  We grow a variety called Rainbow Lacinato.

Lettuce
Two kinds of head lettuce tonight:

Green Deer Tongue, which is an heirloom looseleaf apparently dating back to the 1740s.  We’ve decided the leaves are excessively delicate.  Careful; they break very easily.

Merlot, which is a frilly red leaf.

Scallions

Peas, either sugar snap or snow
If you can resist eating all of them before you get home, try them in a salad.

Swiss Chard

We plant a multi-colored mix. We try to pick the leaves while they’re still on the small side in order to avoid overly-tough stems. If you haven’t tried chard before, you’re in for a treat. It has a taste similar to spinach, but the stems add a nice crunchy texture. Use it as you would spinach in sauces, or just steamed.

Salad Turnips
They’re the white, radish-looking things. But with less zing and more crunch. Use them like you would radishes.