Small: arugula, collard greens, kale, bok choy, radishes, green leaf and romain lettuce, zucchini, broccoli, cucumber, beet, goji berries, carrots, cilantro, garlic chives, spring onions.
Medium Add: Swiss chard, extra zucchini, extra beet, peas, salad mix, broccolini, extra radishes.
Goji berries are an exotic surprise. I’m having a hard time finding any recipes that call for them fresh since most people can only find them dried. Try on top of a smoothie bowl or anywhere you might put pomegranate seeds. David recommends the onion chives in eggs, scrambled or omelette. I’m excited for a good amount of radishes. I will thinly slice (with mandolin) and toss with salt and let sit for at least half an hour. Then rinse, add splash of vinegar, pinch of sugar, and a clove of grated garlic. You can add the persian cucumber to this for a little variety in color.