A peak summer, crunchy box! This week’s medium:

• Baby Green Bok Choy
• Chioggia Beets
• Malabar Spinach
• Napa Cabbage
• Rainbow Carrots
• Slicing Cucumbers
• White Kohlrabi
• Yellow Patty Pan Squash

The carrots came with their edible greens attached. I am going to chop off most of the greens, then slice off about half a centimeter the carrot too and put it in water. It’ll grow a few more leaves this way, and then I’ll have enough to make a cup of carrot green pesto. Same recipe as any regular basil pesto but replace the basil with the carrot greens.

Chioggia beets are so beautiful inside, I don’t wrap and roast. I cut into slices to admire the pattern inside before cooking. I also find they don’t bleed as much as red beets, so cutting isn’t as much of mess anyway.

Yellow patty pan squash cooks much the same as yellow squash. I don’t know if it is the surface to volume ratio or the species that makes it have a slightly denser texture than yellow squash.

The cucumbers look good for munching on, or in a salad either Eastern (rice vinegar, sesame, chili) or Western (onions, dill) style.

Malabar spinach cooks much the same as true spinach. It can be eaten raw in salad like spinach but this bundle looks like it would be better sautéed.