Note on storing salad greens: Try to keep as much air in your bags as possible. This will keep your greens fresher longer and prevent wilting.

Radishes: The tops are edible too! Sautéing them will take away the bristles.

Pac choi: Chop off the bottom ½ inch and enjoy the rest of the stalks and greens, raw or cooked.

Kale: The kale is very tender at this point in the season. Eat the stalk and all, raw or cooked.

Arugula Caper Dressing

From Moosewood Restaurant New Classics 

2 slices French or Italian bread, crusts removed
2 Tbsp cider vinegar or white balsamic vinegar
1 cup fresh arugula leaves
1 Tbsp capers, rinsed (I use chopped pickled dilly beans as caper replacements - very tasty)
1/3 cup extra-virgin olive oil

The recipe calls to put this dressing on cucumbers, but it is nice on any salad. Put the bread in a separate bowl, pour the vinegar over it and let it soak for 5 minutes. Meanwhile, place the arugula, capers and olive oil in a blender, food processor or magic bullet. With your hands, gently squeeze the excess vinegar from the soaked bread and add the bread to the blender. Blend on high speed until the dressing is uniformly colored and very smooth, about 30 seconds. Scrape down the sides of the blender, if necessary.

Add about half of the dressing to the cucumbers and stir gently to evenly coat. Serve chilled.

Radish Bulbs and Greens Sautéed with Green Garlic and Chives

From Asparagus to Zucchini, Third edition

Radishes are delicious eaten raw, or chopped to top a salad, but if the sharpness is a deterrent, sautéing or baking radishes diminishes the bite and brings out a gentle sweetness.

2 bunches radishes

1½ Tbsp butter

1½ Tbsp chopped green garlic

1½ Tbsp chopped fresh chives

Salt and pepper

Clean radishes well under running water to remove all traces of dirt. Cut off the upper leaves and coarsely chop them. Cut off the remaining greens and stalks and discard them. Trim and quarter the bulbs. Heat butter in a large skillet over medium-high flame. Add quartered radishes and cook, stirring often, 2 minutes. Stir in greens, green garlic and chives and cook until wilted, another 1-2 minutes. Season with salt and pepper to taste. This is a great side dish with fish.

2 Tbsp sesame oil
½ Tbsp grated fresh ginger
3 green onions (trimmed and sliced on a slight diagonal into ½ inch lengths)

3 or 4 of our big kale leaves, ripped or cut into shreds (use more kale if you like, or try arugula or spicy mix in addition to or as a replacement for the kale)
2 cloves of garlic, finely minced
2 pac choi, cut into 1 inch strips (stalk and greens)
2 Tbsp mirin (this gives the recipe a sweet flavor -- if you don't have it, put a little soy sauce or rice vinegar and a pinch of sugar)

½ Tbsp toasted sesame seeds
Dash of toasted sesame oil as an optional garnish

Place a large skillet or wok over medium heat and add the sesame oil, ginger, garlic and green onions. Cook until fragrant, stirring constantly, about 1 minute. Add the kale, pac choi, and mirin to the skillet, raise the heat to medium-high and stir fry until the kale has wilted and pac choi is crisp-tender, 4 to 5 minutes. Season to taste with salt.

Transfer the mixture to a platter and sprinkle with sesame seeds and drizzle with toasted sesame oil, if you like.

These greens could also be the base for a multi-veggie stir-fry. Add carrots, peppers, collard greens -- whatever is in your CSA share that week.

1 cup plain yogurt
2 Tbsp tahini (make your own tahini by blending sesame seeds in the food processor until smooth)

1 to 2 garlic cloves, minced or pressed
1 Tbsp fresh lemon juice

2 tsp chopped fresh dill (or 1 tsp dried)

Salt and ground black pepper to taste

Combine all of the ingredients and let sit for at least 15 minutes for the flavors to marry. Serve over salad cold.