This week everyone gets:

Napa cabbage
Shunkyo radishes
Choice between spicy salad mix or baby lettuce mix
Sweet potatoes
Grapefruits
Scallions
Kale

Large shares also get:

Fennel
Choice between cauliflower and broccoli

I want to talk about napa cabbage first because I feel like it's the one item in this week's share that most of you wouldn't choose to buy at the store.  This is an amazing vegetable.  It's a fast growing crop that is beautiful to watch develop in the field and at home it lasts in the fridge for months.  Yes, months!  if kept in a plastic bag, the outer leaves will turn a bit brown and maybe become a little dry, but the core, just 3-4 leaves down will stay fresh and crisp for a long long time.  I almost always have one in the bottom drawer of my fridge and I use a few leaves here and there for stir fries or for adding to stews and soups.  It's a nice addition to all of those things because it adds a crunch that other greens don't have. 

Shunkyo Long radishes are native to Northern China and are traditionally pickled.  Don't let history sway you from eating these beauties raw.  Try them sliced and dressed with sesame oil and sea salt.  They are also great paired with salmon; think bagel and lox with thin slices of this radish.

You'll have a choice between our spicy salad mix (mizuna, arugula, mustard, frisee and nasturtium flowers) and our friend Chris' baby lettuce mix.  They are both awesome, it's just a matter of taste.  The baby lettuce is very mild, crisp and light; it'd be good paired with a very simple vinaigrette.  The spicy mix is, well, spicy.  It has a lot of texture, color and fun flavor that would pair nicely with something cheesy like this feta dressing or sweet and sour like this orange poppy seed dressing.