Our second share yielded yet more greens — typical of what’s growing in June in the Midwest. The following joined the veggies still languishing in the refrigerator from last week:
- red iceberg lettuce
- radishes
- early onions
- mustard greens
- Sweet Valentine romaine lettuce
- rhubarb
- bok choy
- oregano and tarragon
- leaf lettuce mix
I’ve never cooked mustard greens, and the farmer says they’re “spicy hot.” I’m not into hot. At all. My husband, who’s the opposite, jokes that ketchup is too spicy for me. Needless to say, these mustard greens have his name written all over them.
We also received our first bouquet of flowers this week. A share add-on, we’re scheduled for 10 bouquets throughout the summer. I must confess that I have no idea what kind of flower these are, but I love the bright and pale pinks. Maybe peonies?
He eats what I make 
I love cooking my greens with, grape tomatoes, garlic and sprinkle goat cheese on at the end! I have done this with chard and kale, but mustard greens woyld be good too. The cheese will cut the spiciness. Which, btw, they aren’t spicy hot. They are more like arugula spicy.
I’ll try that, Tracy. I have some goat cheese left over from last week’s box.
Yes, those are peonies and they’re beautiful!