I got to the pickup on the late side, partly due to a department social, and partly because it’s so melty outside. This week, that meant I missed out on the preferred sizes of some things, and I got none of the parsley I was so looking forward to! ::sad panda::

• 2 big bunches of green curly kale
  
• 3 pounds of carrots (slender)
  
• 2 pounds of new onions with some of their greens (the shape of the bulb makes me think they’re not Ailsa Craigs)
  
• 4 purple kohlrabi with their greens
  
• 4 heads of uncured garlic
  
• 1.5 pounds of basil (except I looked at it and sighed about all the work it would be, so happily swapped it for four more heads of garlic)
  
• 6 zucchini/summer squashes (all the ones left were petite; I chose zucchinis)
  
• 10 pickling cucumbers (I tried for as small as possible, but these are larger than I prefer)

First thoughts: These are all easily used, and I still have salad greens (well, lettuce and frisee) from last week. Iron-booster salad (massaged kale with lemon-tahini dressing and sunflower seeds). Sauted kohlrabi greens with onion and garlic. Crudite of cucumber, kohlrabi, and carrots with hummus (or for better alliteration, a dip beginning with k/hard c, if anyone has suggestions?). Cucumber salad. Cabbage-carrot slaw, possibly also with kohlrabi. Roasted zucchini. Sauted zucchini, onion, and garlic, with crushed tomatoes from last year’s share, plus pureed basil and garlic scapes.