Kohlrabi- Try peeled and eaten fresh, diced in a stirfry, added to coleslaw or grated into a fresh salad.

Cabbage

Carrots- remove leaves before storing

Beets- remove leaves before storing.  Leaves can be eaten like Swiss Chard

Green Head Lettuce

Red Head Lettuce

Green Beans

Fennel bulb- fronds can be dried and used as seasoning

• 3/4 cup  mayonnaise
• 1/4 cup  white vinegar
• 2 Tbsp.  sugar
• 2 tsp.  celery seeds (optional
• 1/2 tsp.  salt or to taste
• 1/4 tsp.  ground black pepper
• 1 lb.  green cabbage, chopped or finely shredded (9 cups)
• 2 medium  carrots, finely shredded (1 cup)
• 1 cup  shredded kohlrabi, jicama or radishes*
• 1 cup  snipped Italian (flat-leaf) parsley

Method

1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish aluminum foil. Lay out the pieces of fennel and roast for 30-40 minutes, or until the fennel is cooked through and beginning to caramelize.

simplyrecipes.com

Salad Mix- we rinse it once, you should wash it again

Head Lettuce

Cabbage

Kohlrabi- peel, slice and eat fresh for a crisp treat.  store extra slices in a bowl of water in the fridge. also good sprinkled with salt.  use the leaves with Swiss chard

Broccoli

Beets- the leaves are very nutritious use the same as Swiss chard

Swiss chard

Basil

If you have a chance, mix up your tuna salad and let it sit in the refrigerator at least a few hours before serving; it’ll be even tastier. You can put it on sandwiches, stuff it into pita pockets, spread it on crackers, or serve it on a bed of lettuce. You could make baby sandwiches or use Swiss chard leaves in place of tortillas to make easy low-carb tuna wraps. I often eat it straight from the bowl with a fork. Feeding a crowd? Just double the recipe.

Ingredients
1/2 cup mayonnaise
1 teaspoon dijon mustard
2 teaspoons balsamic vinegar (I like white balsamic)
1/4 cup chopped kalamata olives (about 10 olives)
2 teaspoons brine from the olives (or more balsamic vinegar)
2 6-ounce cans tuna (oil or water packed), drained
3/4 cups chopped Swiss chard stems
2 to 3 cups chopped Swiss chard leaves
1/4 cup loosely packed chopped fresh parsley, preferably Italian flat leaf (cilantro or dill is tasty too)
1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)
Salt & pepper to taste

Optional:
Few handfuls of canned kidney beans, drained and rinsed

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Stir in kidney beans if using. Tuna salad will keep for three days in the refrigerator.

It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.

When I was creating the recipe, I used red Swiss chard for the initial batch, thinking the chopped stems would add nice bits of color. Instead I ended up with pink dip. It tasted great but looked like salmon spread, which might be confusing to eaters. If you’re making it for yourself, go ahead and use whatever color chard you like.

1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced (try young garlic or garlic scapes)
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)

Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.

Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)

Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.

inmykitchengarden.blogspot.com

INGREDIENTS:

2 cups plain low-fat yogurt, drained
1 carton (16-ounce size) small-curd, low-fat cottage cheese
1/2 cup chopped fresh dill
1 tablespoon grated onion
salt and freshly ground black pepper, to taste

PREPARATION:

In a large bowl, combine yogurt, cottage cheese, dill, and onion. Season with salt (if using) and pepper. Cover and chill until ready to serve.

1C cilantro stems
1/4 C water
1/4 lime juice(or lime/lemon or lemon)
1/4 C honey
1/4 dijon mustard
salt and pepper to taste
1 small clove of garlic peeled(optional)
Puree in blender til smooth, then through opening in top add olive oil slowly until the hole at the center of the dressing disappears. This is usually the proper amount of oil for a properly emulsified vinaigrette.

www.mariquita.com/recipes/salad dressings.html

This website has some amazing salad dressing recipes!

Cilantro – add some to store salsa for a fresh taste.

Dill- add to salads and sandwiches, use in homemade salad dressing

Basil- add to salads and sandwiches.  Herbs can also be dried or frozen for later use.

Garlic Scapes- so versitle chopp and add to eggs, soups, stir frys, potatoes, marinades anything you want a little garlic flavor

Green Head Lettuce – wash and store in a plastic bag

Red Head Lettuce

Salad Mix

Mulberries – A special treat hard to find.   Eat the black ones first save any red ones for the next day.  Good on ice cream too!

Broccoli – store in the coldest part of your refrigerator

Swiss Chard- when in doubt hide it in a stir fry!