This week: 1 pound of heirloom pickling cucumbers, 1 and 1/2 pounds of broccoli, iceberg/romaine lettuce (some of you got 2 small and some 1 medium head), 1 bunch of beets, 1 chard bunch, 1 bunch of Nabechan scallions, 1 bunch of dill, 1 head of cabbage.
The cucumbers are great for raw eating as well as quick pickling.
Quick Beet and Cucumber Salad
Shred 2-3 beets, slice several cucumbers in thin rounds, thinly slice 1 scallion, chop or tear a stalk of dill. Combine in a bowl. Make a dressing of 1 part red wine vinegar to 4 parts olive oil, salt and pepper, 1/2 part dijon mustard. Toss the veggies with the dressing and let sit 5 minutes. This is great as a side salad, a taco topping, or over cooked wheat berries (or another whole grain) with feta cheese.