Even though we pine for our greens all winter, when they come in full-force it can sometimes be overwhelming. This is especially true, when you include all the bonus greens that come attached to beets, turnips and radishes. It's a shame to let any go to waste! When you receive your share, don't forget to separate all the greens from any attached roots for storage. Now, take a quick inventory of all of the greens and try to realistically estimate what you'll be able to eat this week. Those that you plan to eat, store unwashed, loosely wrapped in plastic bags in your crisper. If there are extra greens that you don't think that you'll get to, think about freezing them for the winter, and do it now while they're at their freshest and most nutritious. I don't worry about mixing greens when freezing, as most will go into a winter lasagna, soup, quiche, pasta dish, etc. I just freeze them in portions that are easy to use. To save your greens: First, roughly chop the greens, removing any tough stems. Give them a good wash by soaking in plenty of cold water in your sink or a large bowl or tub. Lift the greens out of the water, leaving the dirt behind. If there is excessive dirt left in the water, change the water and repeat. Put greens in a large pot of boiling water. Boil just until the leaves wilt and begin to turn dark green. Immediately remove greens from hot water and plunge into an ice-water bath. Remove from the water bath, drain, package in freezer-safe plastic bags or containers, and freeze. If you have a pasta or other wire basket, this is ideal to carry the greens in and out of boiling water and water bath.