Week 6 - spring

• Lettuce - mix of varieties.
• Spinach
• A bunch of either mustard or arugula. Try this sauteed or make a pesto. The pesto is great on a sandwich!
• A large bunch of collards. These are very tender. They might be wilted but if you soak them in cold water, they'll spruce right up. Of course you can just cook it because it wilts anyway when it's cooked.
• A bag of carrots
• A large bunch of cilantro - might try making tabbouleh with this (use in place of parsley but in a smaller amount). You might also find some roma tomatoes in the store and make fresh salsa. Of course cilantro is great on top of enchiladas or tacos or (my fave) on top of pazole. 
• spicy peppers
• Green onions
• Radicchio - this is more of a leaf variety vs. the tight heads you often see in the store. I like it sauteed as it is milder when cooked. Here's a recipe which I haven't tried but it souds interesting: http://www.myrecipes.com/recipe/sauted-radicchio-10000001536489/
• One more bunch of cooking greens (choi or yukina savoy)
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