This is the last week of the spring share.

• small bunch spinach
• large bunch curly kale
• large head Cherokee lettuce
• bunch arugula
• bag salanova lettuce
• bunch of mint (mountain or apple; I don't know which)
• large bunch red radishes with greens
• bunch large green onions (these are much larger than the ones we got last week; I didn't know a week made that big a difference)
• basil seedling

(Small share omitted the radishes, green onions, spinach, and mint, and got butter chard.)

The kale will go into that red curry that I made with the last batch of kale. I'm not sure how I'll use the mint -- in iced tea? Sekanjabin syrup? What are good non-beverage applications? I know what to do with the rest of this, though we're struggling a little to keep up with the greens. (Tonight we had a risotto with spinach, the last of last week's greens.)

The basil plant is cute and smells wonderful. I love basil; I really hope I can keep this little guy alive. When it's strong enough I'll transplant it into a pot, which has the benefit that I can move it if I need to adjust how much sunlight it's getting. Plus, this way I won't have to worry that the lawn-moving folks will do something unfortunate with one lone herb plant in the back yard. Plus, rabbits (do rabbits eat basil?) probably won't climb to the ledge on my porch.

Next year we will get either the small share or a biweekly share (if the latter is an option; don't remember) for the spring share. I knew there'd be greens, of course, but not this many. I assumed there'd be a few more other things to balance them out -- more radishes, onions, potatoes, herbs (oregano, rosemary, etc), maybe some carrots. We've made good use of everything we've gotten, but there's a little too much for us. And our pickup location now supports supplementary orders, which it didn't for the winter share, so getting a smaller or less-frequent box and buying the occasional bag of radishes or bunch of spinach or whatever is feasible if I'm quick. (This week there were strawberries, but only for the first hour or two after they sent the email. Better luck next time.)

Judging from this year's boxes, biweekly would probably be better than small. For the most part, the stuff I've most wanted has not been in the small share. This week, for example, that included radishes and scallions.

The summer share starts next week, biweekly for us.

• 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?

I asked what to do with kale and some of you suggested braising for a while. I haven't done that yet, but I used some of it in this recipe for Thai red curry and that worked well. And I remembered to snap a picture before we'd eaten too much of it! Read more…

The theme for the week is: green!

• 2 large green garlic
• large bunch of red radishes, with lots of greens (at least a pound, probably more) (manifest said radishes or green onions)
• 6 spears asparagus
• 7 white potatoes (2 pounds), though some of the skins look more reddish?
• bag of mixed arugula and mizuna
• head of butterhead lettuce
• head (bunch?) of romaine lettuce
• bunch of kale (half pound)

Small share omitted half the potatoes, radishes, asparagus?, and arugula/mizuna, and got bok choy.

The asparagus was a substitution; they weren't sure if it would be ready in time, so they listed salsa instead but gave a heads-up that we might get "a very special spring vegetable" instead. The small box didn't list salsa so I assume they didn't get asparagus, but I don't know.

Anyway... I'm delighted to have more radishes and the first asparagus of the season, and the two types of lettuce are staples. (Which is funny: I rarely bought lettuce before the farm share and used spinach as a base for salads. But this lettuce is good! Unlike a lot of the stuff in the store.)

Stir-fry works for the arugula/mizuna, but do those greens work well in a soup, I wonder? I'm thinking vegetable broth with ginger, parsnips or sweet potatoes, and the greens. I've done that with spinach and chard but never these greens. Opinions?

There are lots of greens on those radishes. I assume I can do something with them. Google is pointing to sauteing.

We're not big fans of raw kale (like in salads), but maybe cooking with it will work out better. Suggestions welcome!

• 8 white potatoes (2 pounds)
• "2" blue potatoes (probably 1 pound)
• bunch (5 pieces) green garlic (like scallions, but garlicky and bigger)
• bunch chives
• lettuce (this one is an elongated bunch rather than the usual round head, but otherwise it looks similar to what we've had before)
• bag mizuna and arugula (1/3 pound according to the manifest, though it felt like more (maybe someday I will get a kitchen scale))
• bunch barese
• jar rhubarb preserves

(Small shares omitted the chives, blue potatoes, half the white potatoes, and preserves, and got black locust honey.)

I used the mizuna/arugula mix, some of the barese, and some of the green garlic tonight in a tofu stir-fry I've made before. (Argh, someday I will remember to take a picture.) The recipe calls for green onions and (regular) garlic; I used green garlic and a (regular) onion instead. (Parity, plus I didn't have any green onions on hand.)

They sent a link to a bunch of recipes using chives. Oh good. :-) I mean, I like chives, but I've never bought and directly used them before. Apparently they go well with potatoes, which is handy.

• 2 pounds cornmeal
• 2 large blue potatoes
• 5 medium (on average) white potatoes
• 3 green meat radishes
• head lettuce
• bag tatsoi according to the manifest, but it looks different from the last tatsoi we got
• bag salanova (mixed greens)
• 8oz black locust honey

(The small share omitted honey and radishes, and got kale instead of salanova.)

The manifest said "cornmeal or polenta" and I was hoping for the latter to see what the difference is, but cornmeal is good too. (I know what Google says the difference is, but I've never done a direct comparison.) The cornmeal we got in the winter share made nice cornbread and this will too.

The honey is described as "delicate, sweet, fruity, with a hint of vanilla". Sounds yummy.

Blue potatoes, I have determined, are fantastic when cut thin, tossed with olive oil, fresh rosemary, and sea salt, and then roasted. The other day I worked from home and made those for (part of) lunch, intending to have half that day and save half for the next day. That...didn't work out as planned. :-)

Last night I roasted a large radish, a small sweet potato, and a couple parsnips, all cut small, and then tossed the cooked veggies with some lettuce (the kind that's shown in a head here, not the more delicate mixed greens) and a little balsamic vinaigrette, making a roast-veggie salad to go with dinner. That was very nice, and used lettuce in a different way for variety.