….this week for vegetable share pick up:
2 lechugas (1 head red lettuce & 1 head romain)
2 white onions
1 spring garlic
1 leek
1 bunch red radishes
1 bunch spinach
1 bunch parsley
1 bunch cilantro
1 bunch epazote (a spicy green typically used in mexican soups)
1 bunch rosemary OR oregano
1 pound sweet peas
1 bunch mint
Southside CSA 
Found a great recipe perfect to try this week – probably tonight!
Red Leaf, Radish, and Pine Nut Salad
1/4 cup extra-virgin olive oil
1/4 teaspoon grated lemon zest
1/4 teaspoon grated orange zest
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 large head red-leaf lettuce (1 pound), torn into pieces
6 radishes, cut into thin wedges
1/4 cup pine nuts (about 1 ounce), toasted
PreparationWhisk together oil, zests, juices, a rounded 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until salt has dissolved.
Add lettuce and radishes and toss. Serve topped with pine nuts.
I found this recipe in a search on Monday; about to give it a go.
Spinach Pesto
4 cups spinach leaves (stems removed)
2 tbsp chopped spring garlic or 2 garlic cloves
2 tbsp chopped parsely
1/4 cup pine nuts
1/2 cup olive oil
1/4 grated parm
salt and pepper to taste
In a food processor combine the garlic and nuts first until coarsely ground. Add spinach and parsley in handfuls. Pour in olive oil and scrape down sides to get it all in there. Add cheese and puree. Adjust ingredients to taste.