I give you... your third share!

Here's your yum for the week!

So, let me tell you who you've got aching to be on your plate this week:

French breakfast radish -- again, use the leaves if you are adventurous... I've heard of an epic pesto recipe, out there ;)

Curly Kale -- do the Kale chips... do it, do it!!!

Day Lilly -- you can dice this up and add it to a salad, its colorful and sweeter than lettuce

Lettuce -- ...ya know

Beet -- OMG pan-fry the greens with olive oil and a splash of honey... or, chop it up and mix it in with...

Rainbow (Swiss) Chard -- You can eat the stems, just need to cook them longer. One trick is to simmer them in the pan first, for 10-15 minutes

Egyptian walking onion -- This perennial (hopefully) bed of ours is only in its first year, so you get the flower stem and 2nd-year bulbils. All are edible... I'd say slice the stem thin and eat raw, and crush the bulbils to add a bolus of onion flavor to anything, really (potatoes?)

Homemade Carolina peach jam -- Forothra's special German recipe, to your buttered toast (or pancakes) ;)

Send me recipes as you find and love them!

Matt