Contents of my Medium share this week:

• Blue Hyssop
• Purple Mizuna
• Rainbow Chard
• Red Beets
• Red Kale
• Red Leaf Lettuce
• Red Radishes
• Strawberries

For storage, cut off the greens from the beets and the radishes. Store separately. The greens on both can be eaten. The hyssop will be happy in a glass of water. The strawberries have already been eaten by the time this is posted.

These beet greens are gorgeous. I might remove the red beet stems and dice them up for beautiful bite-sized addition to a lettuce and kale salad. The beet roots will be great oven roasted or shaved with a vegetable peeler for shaved beet salad. The beet greens can be sautéed like rainbow chard and served as a side.

This recipe for chard and mushroom galette is my go-to for using up chard, or any sautéed green. This would be a good opportunity to knock out the chard and the beet greens in one dish.

Purple mizuna is a mustard-family spicy, bitter green. Edible raw in salad (hello fresh lettuce) or sautéed. If its bitterness isn’t to your taste, try blanching it before sautéing with some sort of acid (lemon juice, vinegar).

I have not used blue hyssop before so I googled this 8 Ways to Incorporate Hyssop in Cooking. The article describes it as “like a minty lavender.”

Some of these recipes are aspirational. There is a chance I will just chop up all the beet greens, the radish greens, red kale, and the purple mizuna (and whatever is wilting in the fridge from last week) with some olive oil, lemon juice, garlic, and salt. The resulting pesto/sauce/dip will last awhile in a jar in the fridge. Dollops on eggs, or toast, or steak, or red radish crudité, or pasta, is an easy way to get vegetables into your diet. If you want a proper recipe with pictures: Any Greens Pesto.