What I bought:

 

• Rosemary plants from Kennebec Flower Farm
• Oak leaf lettuce and red Romaine from Meadowood Farm
• Tomatoes from Olivia's Garden
• Snap peas and beet greens from Beckwith Gardens
• Goat cheese mozzarella from Tourmaline Hill Farm
• Radishes from Freedom Farm
• Toscana kale, Red Chidori kale and fresh flowers from Old Ocean House Farm

What I did with it:

• Eaten "as is" - the very fresh and crunchy snap peas and radishes
• With the oak leaf and beautifully deep red Romaine I made a Caesar salad with shrimp
• Bruschetta #1 - tomatoes, a little leftover pesto from Olivia's Garden, and some pine nuts, placed over a small slice of the goat cheese mozzarella (first pic)
• Bruschetta #2 - Red Chidori kale, crushed red pepper, nutmeg, olive oil and a dab of butter (second pic)
• Speaking of kale, with the Toscana kale I made simple stew with kale, sausage, and cauliflower (third pic)
• I'm bummed out about the beet greens!  They looked absolutely delicious, and I threw them under the bus.  By accident of course.  I braised them, and the plan was that I would add some feta just before they were done.  I actually like the contrast between the salty white cheese and the earthy flavor of beets and their greens.  That was the plan anyway, but I got a phone call and have the attention span of a gnat.  The beet greens were overdone, and the scant and gentle sprinkle of feta that I had intended was more like a clumsy toss of big chunks during my phone call.  The result: dark red stems and dried green leaves with big blobs of goo melted on.  No picture needed!   (Actually, maybe I need to start an archive of really bad food pics and other things that didn't quite come out just so...)