Mixed salad greens means I’ll be eating salad for the first couple days. To keep it interesting, I’ll toss in some of the fresh herbs, cherry tomatoes, cucumber slices, radishes, or Asian pears, plus any nuts, cheese or cured meats that I might have on hand. Salads make easy packable lunches and also work for breakfast with a poached egg. Or if you’re not a fan of salads, try the greens on sandwiches as a replacement for lettuce. Speaking of breakfast, beet greens are delicious sautéed in butter and served with fried eggs. And of course, bacon, sausage, or toast could be added to complete these meals. If you like smoothies for breakfast, cucumbers make an interesting addition and can help thin them out. I think I’ll make a basil-cilantro pesto to serve with eggplant pasta and freeze any extra pesto. I’ll also roast the extra eggplant at the same time, and then freeze it for later. Any fresh tomatoes can be added at the end of cooking to brighten up most dishes. Radishes also make easy garnishes on the plate but my favorite is radish crostini – bread, butter, sliced radishes and salt topped with thinly sliced radish greens – which make great appetizers for entertaining. One of my go-to dishes for using up lots of leafy greens is a baked casserole. The basic formula is to sauté a mixture of any type of greens and then bake it with a topping, usually cheese. I cook the greens with other vegetables like onion, garlic, cabbage, peppers, and chiles when available. I also mix in mustard, olives, capers or canned tuna and sometimes add tomatoes, nuts, or breadcrumbs to the topping. Since I didn’t get many greens in my box this week, I’ll try using a combination of cooked broccoli and cauliflower instead of the greens. At the same time, I could blanch and freeze any broccoli and cauliflower that I don’t use. Or I could make a broccoli cheese frittata to have on hand for easy lunches. Finally, the pears and grapes can be served throughout the week with breakfast, or eaten as snacks or dessert.

Syzygium samarangense (syn. Eugenia javanica) is a plant species in the Myrtaceae, native to an area that includes the Greater Sunda Islands, Malay Peninsula and the Andaman and Nicobar Islands, but introduced in prehistoric times to a wider area and now widely cultivated in the tropics. English common names include Jambu air (local Indonesian and Malay name), Thai: ชมพู่ (pronounced [tɕʰom pʰûː]), lembu or lian-woo (from the native Taiwanese name; Chinese: 蓮霧; pinyin: liánwù; Pe̍h-ōe-jī: lián-bū), wax apple, love apple, java apple, royal apple, bell fruit (or bellfruit), Jamaican apple, water apple, mountain apple, cloud apple, wax jambu, and rose apple. It is commonly known as makopa in the Philippines. In Bengali language the fruit is called Jaamrool. In Vietnamese, it is called mận in the Southern part of the country, while the precise yet uncommonly used is roi hoa trắng.

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