Arugula This spicy mustard green can be toned down with a sweet salad dressing or zinged up when wilted into pesto with garlic, salt, and nuts.
Spaghetti Squash When you roast these in the oven the flesh separates into spaghetti like strings. You can put sauce on it for a healthy pasta alternative or you can get creative with it in all kinds of dishes from quiche to stews. These store well so there is no rush to use them.
Curly Kale This variety makes amazing kale chips when roasted to a crisp in the oven. You can also make raw massaged kale salads, steamed or sautéed kale side dishes, or kale soups. It stores a little better than some of the thinner leafed kales but you should still eat it sooner rather than later for optimum nutrition.
Carrots The greens are beautiful but quite bitter eaten straight as they are. I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock.
Broccoli You may find a green worm or two in your broccoli or cauliflower. They can easily be washed off and are not harmful. They are just big fans of these crops, as we all are, and they are proof that we do not spray the veggies
with any harmful chemicals.
Cauliflower These gorgeous cauliflower are perfect for roasting, steaming, soups, stir-fries, or even raw!
Onion Get out your handkerchief when you chop these!