Lettuce Mix
Green Kale
Swiss Chard
Summer Squash

Notes from the Farm (and a recipe!)
Broccoli is essentially a bouquet of flowers on one thick stem. Each of the small buds in a head of broccoli is a tiny undeveloped flower that would bloom yellow if left in the field. This is the part of the plant most of us gravitate toward, but don't overlook the stalk and any leaves--they're as fully edible as the florets, and possibly more nutritious. Enjoy the whole plant with a delicious asian-style dressing:

1/2 cup rice wine vinegar
3 tbsp peanut oil
2 tbsp soy sauce
1 tsp grated fresh ginger
1/2 tsp minced garlic
1/2 tsp toasted sesame oil
1/2 tsp hot chili oil (optional)

Separate florets from the stalk and break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips. Place broccoli (stalk and florets) in steamer basket and cover; steam over boiling water for 5 minutes. Combine remaining ingredients in a small bowl and stir until combined. Pour the dressing over the broccoli and mix well.

Also: Think of fennel as an herb and vegetable in one package. Use the leafy fronds as an herb in salads or anything that can use the anise flavor it imparts. Chop their thin stalks just above the bulb--the bulb itself can be grilled or roasted, and it can be eaten raw. Try it in a salad, or brush raw slices with olive oil and lemon juice, sprinkle with salt and pepper, and serve.