Dear Hunters' Greens CSA members,

Today's share should include:

2 buttercrunch lettuces and some small oak leaf lettuces,
a handful of baby carrots
a small bunch of arugula
a half pound of baby bok choy and broccoli raab
a half pound of spinach

Brenda has provide this recipe that you could use the mustard greens and/or radish greens in.

6 Tbsp butter or olive oil
1 cup chopped onions or leeks
8 cups loosely packed radish leaves or other spring greens*
2 cups diced peeled potatoes
6 cups liquid (water, vegetable stock, chicken stock)
1/2 cup cream (optional)
Salt and finely ground pepper to taste

Melt 4 Tbsp butter in a large saucepan, add onions or leeks and cook until golden, approximately 5 minutes.  Stir in greens, cover pan, and cook over low heat until wilted, 8-10 minutes.  Meanwhile, cook potatoes in liquid until soft along with 1 tsp salt.  Combine with greens and broth and cook, covered, for 5 minutes to mingle flavors.  Puree finely in a food processor.  Add cream if desired.  Season to taste with salt and pepper.

*Can be made with radish tops, Swiss chard, beet greens, dandelion greens, kale, spinach or whatever other greens you have available.

So until next week, bon appetit.

p.s. If you have clean plastic bags with handles we could re-use them.