Today's share has some great items and a lot of new growth greens and shoots. There are a couple of items that we just didn't have very much of but I wanted everyone to sample so I'll give some suggestions on how to prepare them simply for tasting. There are two Brussels sprouts, a very silly quantity. I'd slice them up thinly, sautée them vey quickly in some oil, add a splash of vinegar and salt and put them on top of something else, like a pile of black eyed peas. There are also a good sized handful of collard greens so maybe use those with the black eyed peas and save the Brussels for something else.
Probably the most unusual item we grow is scorzonera, followed by salsify. These are both also called oyster root, one is black, the other white. Not everyone is getting both and they are quite small, but do come with greens on. The spring greens are great for fresh salad. The roots, boiled, taste slightly like oyster. They are usually peeled, but some of these are so small it's probably impossible.
The one other item in very small quantity is just a sprig of sage. There's also a good bunch of thyme, a head of one chicory or another, a good bunch of kale raab and leaves, and another bunch of turnip raab and leaves. For the kale and turnip make sure to use the stems. At this time of year that's where a lot of the sweetness is.