• bunch red radishes
• 2 large pieces green garlic
• bunch scallions
• bag salanova mix (1/3 pound)
• head red lettuce
• bag butter chard (1/3 pound)
• bunch collard greens
• small bunch spinach (1/4 pound)
• 2lb spelt flour

(Small share omitted the butter chard, collard greens, spinach, and green garlic, and got kale.)

I used the salanova and some radish in a salad tonight with carrots, cucumber, and tofu (marinated in soy sauce, sesame oil, ginger, garlic and then pan-fried) -- this was from a recipe in the print (!) Jewish Chronicle last week, but I can't find that article online. (Basically, you mix the salad veggies, cook the tofu and marinade, and dump the latter into the former, then combine.)

One of last week's kale suggestions was braising, "like collards", so now that I have collards (new to me) I'll do that. I know what to do with most of the rest of this.

For the spelt flour they suggest brownies and chocolate chip cookies. I wondered about bread and found this recipe, which I'll try.

I sauteed last week's radish greens with onion and garlic, but it wasn't as satisfying as that treatment usually is. I can't quite characterize the problem; I don't think bitter is the right word for the greens, but I don't have a better one. As you can see, I have more radish greens this week -- any suggestions?