You can expect the following in this week's basket:
Lettuce, kale, collards, tatsoi cabbage, arugula, sorrel, fennel, kohlrabi, sugar snap peas, parsley, cilantro.
When you get your fennel bulb with all of its fronds consider making a delicious fennel pesto right away with the fronds and stems. And if you haven't used kohlrabi: I like to slice it into very thin rounds and top with shaved parmesan, lemon juice and salt and pepper. Or you can chop it up to add it to a slaw (with the fennel) or a salad. The leaves of kohlrabi are edible. You have to peel the bulb lightly - it tastes like broccoli stem to me. Enjoy!