Small: cherry tomatoes, yellow summer squash, kale, beets, cucumbers, mint and sesame leaves, arugula, basil, bell pepper, broccoli, miniature romain, green leaf lettuce, persian cucumbers, radishes.
Medium Add: pursalane, swss chard, goji berries, spring onions, extra kale, extra green leaf and romain, patty pan squash, 3 varieties of cucumbers, extra radishes, broccolini, bell pepper.
For mediums pursalane is new for this season, but a David favorite. Michael Pollan calls it one of the two most nutritious plants on earth. Here is some more information and ideas of what to make with it. Including the bell pepper would be good- the vitamin c will help with iron absorption. The mint I just made into tea, adding raw honey from David once it was cool enough to touch. You could also use it and the sesame leaves in spring rolls or as herbs in fancy drinks. In Korean cooking it’s used as a wrap for grilled meat or mushrooms along with romain. That’s what we did last night. And when we get a good amount of beets I like to make this creamy beet slaw.