Contents of my Medium Share box this week:

• Collards
• Mint
• Mixed Yummy Peppers
• Purple Mizuna
• Red Leaf Lettuce
• Sweet Dumpling Squash
• Rainbow Carrots
• Hibiscus Roselle

For the roselle, see my previous post for ideas. If you’re not up for a big cooking adventure, chop leaves into green salad or sauté the leaves like/with spinach. Steep the fruits for tea or chop the fruits into a breakfast yogurt bowl. I’m thinking a hibiscus-mint lemonade or mojito will be nice to bring some tropical cheer to a gloomy day or to toast the sunshine tomorrow.

These peppers look like sweet munching peppers and a taste test confirms. Could chop up for salads or cooking, or simply snack as is.

Purple mizuna: I’m going to small dice the stems into green salad, and then blanch and sauté the greens as a side dish.

Collards can be cooked quickly but, as always, I am going to do Southern-style collards.

Sweet dumpling squash saves well, so I shall deal with that later.

In the winter or cool drizzly days like today, I often serve roasted carrots with harissa yogurt sauce and pistachios. Since the box included mint, I shall do a mint sauce instead. I’ll put together a list of mint recipes tomorrow, including a variety of yogurt-based sauces for LFFC yogurt shares. For now, pop them in a glass of water and enjoy a tiny bouquet!