Today's share should have included:

Beet Greens:  close relative to swiss chard and similar in flavor to spinach, use as you would either of those.

Mustard Greens and Turnip greens: greens for cooking, Jim makes a chinese style soup (broth with green onions, green garlic and ginger) add greens and simmer a few minutes ( can add sliced chicken, beef, pork, etc).  Also last weeks pasta and raab recipe should work with these.

Turnips:  Jim never liked them, so no advice yet (we did slice some and put them in the above soup)

Spinach:  We tried a fish and spinach recipe.  It called for flat fish, but we had some cod a friend caught so we re-fileted it flat.  Snapper would probably be good.

Pre- heat oven to 400 degrees. Blanch spinach (probably the whole sack)  drain and chop it.  Chop about 3 green onions fine and saute in butter, add the spinach and saute until moisture evaporates.  butter a small oven proof bowl for each serving size filet of fish.  "line" the inside of the bowl with the filet.  fill the bowl inside the filet with spinach.  Place the bowls in a baking pan and fill pan with boiling water to half the height of the bowl.  Cook in oven 15-20 minutes, depending on thickness of fish.  The recipe calls for a butter sauce to be poured over the fish.  We didn't quite follow the recipe because it was more butter than our stomachs or budgets could withstand, but it called for melting butter into a wine/vinegar mixture.

Bon Appetit until next week