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.

Chinese cabbage:The flavor is sweet, tangy, juicy and delicious. Eat them cooked or raw.

Pac choi: try it on the grill, lightly steamed, in soup or in a stir fry.

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

Butter-braised Radishes and Radish Greens with Farro

From The CSA Cookbook 

Brown rice, spelt, or barley would be nice replacements if you don't have farro on hand.

1 cup uncooked whole-grain farro, rinsed
1 pound radishes with greens
2 Tbsp butter
¾ cup chicken broth (or veggie broth)
3 Tbsp balsamic vinegar
½ tsp kosher salt
¼ tsp ground black pepper
¼ cup crumbled feta cheese
2 to 3 Tbsp chopped fresh parsley

Bring a large saucepan of salted water to a boil. Add the farro and simmer uncovered for about 30 minutes until the faro is tender but still pleasantly chewy. Drain the farro, cover and keep warm.

Meanwhile, trim the greens from the radishes and coarsely chop the greens. Cut the radishes into quarters or eighths (depending on how large they are) and set the radishes and greens aside separately.

In a large sauté pan over medium-high heat, melt the butter. Add the radishes in a single layer, with most of the cut sides down, and cook undisturbed for 4 to 5 minutes until the bottoms start to brown and carmelize. Give a stir, then add the broth, vinegar, salt and pepper and bring to a boil.

Reduce the heat, cover and simmer for about 10 minutes until the radishes are tender. Stir in the radish greens and cook for about 3 minutes until wilted. Turn off the heat, add the farro and toss to combine. Serve warm with a sprinkle of feta and parsley on top.

Shaved Turnip Salad with Arugula and Prosciutto  

From www.cooking.nytimes.com/recipes 

Shave some radishes too, or use spicy mix, kale or lettuce. Smoked turkey would be nice or finely grated Parmesan.

4 tsp red wine vinegar
¼ tsp fine salt
2 tsp honey
¼ cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces
8 cups arugula
4 ounces thinly sliced prosciutto, torn into bite-size pieces

In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper. Using a mandolin or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary. 

2 Tbsp peanut oil
½ tsp red pepper flakes
1 head Chinese cabbage, shredded
1 Tbsp minced garlic
1 Tbsp rice wine
1 Tbsp soy sauce
1 tsp sesame oil
1 Tbsp minced ginger root
1 Tbsp toasted sesame seeds

Stir together rice wine, soy sauce, sesame oil, and ginger root in a small bowl; set aside.

Heat the oil in a wok/pan over medium-high heat.

Add red pepper flakes and minced garlic, and stir-fry until it becomes aromatic but not scorched.

Add shredded cabbage and stir-fry until limp, but not mushy.

Add contents of seasoning bowl and cook, stirring, 1-2 minutes more, until liquid is almost absorbed.

Sprinkle with toasted sesame seeds and serve.