• Baby Green Bok Choy
• Fennel
• Ginger
• Green Kale
• Green Leaf Lettuce
• Leeks
• Mixed Hot Peppers
• Red Radishes

If you don’t have time/energy, it’s okay to use the leeks in place of onions. Or by themselves, simmered slowly in butter, served as a side or over pasta or in a galette. Or up the ante just a bit, to potato-leek soup. Or instead of soup, a potato-leek(-bacon) casserole.

Easiest way to deal with fennel is with the oven. Roast wedges, and top with herbs, lemon, and parmesan. Or, since we have hot peppers this week too, try this Roast Pork with Fennel, Chiles, and Olives. Or just keep it easy with a chicken roasted on a bed of fennel instead of potatoes.

This bit of ginger is a treat. It’s a far cry from the desiccated old stuff in the grocery store. Read about young ginger, with recipes for pickled ginger, a side dish, caramelized ginger, ginger syrup, and alcoholic and non-alcoholic drinks: Tickled Pink: Fresh, Young Ginger Is A Sweet Break From Gnarled Root.