This is the first year in many that I've grown green onions. They are sweet and flavorful and can be eaten raw or cooked. I like kale chopped into thin ribbons and sautéed. I like most vegetables that way, including turnips. The turnips have been prolific this spring, which is good because a few other crops have failed to thrive, like spinach.
The back and forth in weather this spring, swinging from very warm and dry to cold and wet and back again, has had a slight accordion effect on the maturity of crops. Last week's share saw a few crops stack up, this weeks harvest is a bit stretched. The joys of truly seasonal eating.
I never know what will be in the following week's harvest, even though I do try to go by the plan.
Chief Harvest Forecaster