Bok choy, baby greens (kale, chard), arugula, beets, pattypan squash, collard greens, Japanese eggplant, zucchini, bell peppers, Armenian cucumber, kohlrabi, radishes, broccoli, shallot, onion, garlic, goji berries.
If you save up 4 japanese eggplants make babaganoush. But since there’s bell peppers and onion too making ratatoullie with canned tomatoes. I like to add radishes to cucumber salads for the color contrast. Eat goji berries quickly, my favorite is sprinkled on a green smoothie bowl.