Lettuce Heads This week you have three types of lettuce. The butterhead has inner leaves that form a head, like cabbage. The outer leaves are tender and the inner leaves are even more so. The summer crisp has a lot more crunch to it and the frilly red leaf lettuce is somewhere in between on the crunchiness spectrum.
Bok Choi This Asian green is almost like two vegetables in one. The dark green leaves function similarly to kale while the white ribs are crunchy like celery. I’ve watched kids chow down on the ribs plain, or dipped in any kind of spread. Bok choi is a classic stir-fry dish and would go well with scallions.
Salad Turnips Unlike storage turnips which you might be more used to, these Asian turnips are delicious and juicy raw. You can just snack on them whole, slice them into little rounds for salad, or roast or sautee them. The greens are also delicious raw for salad or cooked lightly.
Oregano Mince this fresh herb and add it to savory dishes or sauces. Hang it upside down in a well ventilated area and dry down for weeks until it flakes for oregano that will store for months.
Kale A smooth leaved variety called Red Russian Kale.