Spinach – Baby spinach grown to perfection. This is super tender, so it’s wonderful for salads.  If you do choose to cook it, it will wilt down in a few seconds.  Don’t overcook it!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in salad. When to use: Within 3 days. 

Japanese Salad Turnips – The salad turnips are a two-for-one veg, meaning that both the roots AND the green leaves are edible and delicious.  Cook the turnip greens just like spinach. 
Storage: In an airtight (plastic) bag in the refrigerator. Separate the turnips from the greens when you store them. Uses: Cooked or raw in a salad. When to use: Within a week.

Boston (Butter) Lettuce – This variety is around for another week or so and then not again until the fall.  It only grows well during the cooler weeks of the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw in a salad. When to use: Within a week.

Bunched Red Kale –  A bonus week of this red variety and then we move on to new types through the season.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups), Steamed, Smoothies or Juiced. When to use: Within a week

Collards – The new “it” green, collards have great flavor and hold their texture well when cooked.  They are loved in Southern cuisine and can be substituted in most kale recipes.
Storage: In an airtight (plastic) bag in the refrigerator.  Uses: Cooked. When to use: Within 5 days.

Lemony Collard Greens Pasta 
Shakshuka with Kale & Collard Greens – A one-dish meal!
Kale Slaw – Easy to adapt to any type of kale, even add bok choi!
Warm Balsamic Kale Salad

QUICK NO-RECIPE IDEAS
Kale Smoothie – kale, banana, frozen berries and liquid of choice (coconut water, juice)
Collard wraps – And this, Asian Collard Wraps with Peanut Sauce