This is the second week of our 20 week CSA harvest, and these first two weeks have been abundant. That's an understatement. We share a Veggie Lover Box and 50% of it is more than enough for our family for one week. It's amazing to think that some families could eat all that's in there in one week! This week we received: mizuna, spring onions, purple onions, turnips, radishes, strawberries, swiss chard, butter lettuce, kohlrabi, cilantro, mint, chives, kale, and a spring lettuce mix. Anyway, I spent most of the afternoon cooking away the greens so that I could save them for dishes later in the week, and also for freezing (spinach). I recently found these directions helpful for a quick cook, called a blanch, but find that I'm just as happy to saute, cool, and bag. It's funny, I never considered myself a cook, I rarely follow a recipe *unless it's gluten-free* and just toss things together as I'm inspired by (or out of) a certain ingredient! I remember that