This week looks better. Three signs of spring: asparagus, rhubarb, and tiny lettuce. I’m posting pictures below of the bags as they broke down, rather than the small vs medium shares. The carrots are small with greens, which is initially daunting. The greens are edible both cooked and raw (mixed in with a salad). The tiny carrots have thin skins, so you don’t need to do much beyond washing them really well. If they’ll be in the fridge for more than a couple days, cut the tops off — the greens drain the roots and make them squidgy. Rhubarb is the odd man out for recipes this week, but you can use it in a lot more than strawberry desserts.