The edamame (soy beans) in your bag are still attached to the stalks. Some of the pods have turned a bit yellow. We think that this is from the cold we've been having. They should still be very good eating, though. To prepare, remove the pods from the stalks. You can do like the Japanese and steam the edamame for about 10 minutes, pod and all, drain well, toss with coarse sea salt and serve. When eating edamame still in the pod, you will want to scrape out the tender beans using your teeth. Enjoy the beans and compost the leftover pods. Store these in the fridge in a sealed bag (i.e. Ziploc) if possible. Boil briefly and eat as described above or shell them and add to other dishes and the like.

These nutrition packed greens can be eaten raw in salads, braised or sauteed, or tossed into dishes calling for greens. The level of bitterness in the greens depends on several factors from the age of the greens to amounts of rainfall and sunlight they have received while they have grown. How to tell? Try a piece! Bitter greens will mellow in flavor with more time in the skillet and are great accompanied by minced onion and garlic, and/or stock or water. Some recipes call for bitter greens to be cooked over low heat for as much as 20 minutes.

The raab overwintered nicely in the field. They have come up with flower buds and a combination of greens and stem. Depending on your taste you might find the bitterness of these greens pleasing or a bit overpowering. If you are in the latter camp, try sauteing them with 1-2 teaspoons of honey. The sweetness of the honey will balance the spiciness of the greens. Stored loosely wrapped in a plastic bag in the crisper drawer, these will last 3-4 days.

Mixed in with your greens this week, you will find some green leaves with a thin stem and round-shaped leaf. Claytonia is a cold-hardy salad green, that is also known by the name of "miner's lettuce." During the gold rush, miners foraged for the wild-growing green. It provided a rare source of fresh vitamin C during the winter, thus staving off scurvy for the hungry miners. Claytonia has a mild, but lush flavor. We love to mix it with hardy brassicas and lettuces in the Fall and our shoots in Winter in order to keep us in salad through all the cold Vermont winter months.

Some folks will get the ruby red chard, while others will receive bright lights. The leaves of both varieties look and taste just about identical. The name really refers to the stems. The bright lights have a variety of yellow, orange, red and white stems, while the ruby red have, well, red stems. Chard stems are good eating, as well as the leaves. Strip the greens from the stems before cooking. Add the chopped stems to your pan a few minutes before the softer greens to ensure an evenly cooked dish. Store chard loosely wrapped in a plastic bag in your crisper drawer. Wash thoroughly before use.

We have some nice heirlooms for you in the share today. The Chantenay is a small, sweet variety of carrot with crisp, orange flesh and a tender texture. Originating in the Chantenay region of France, its existence goes back to the 1830's. The roundish, sweet, squat carrots in the share are Thumbelinas. The shape makes them highly sought after by children. Store all varieties loosely wrapped in a plastic bag in the crisper drawer of your fridge.

This is a hearty mix of slightly larger red mustard, mizuna, beets, arugula, and doesn't necessarily need to be cooked. I just saw it being packed and it looks lovely and very tender. You can briefly saute this with garlic and olive oil, salt and pepper for a quick side. It's also great in a simple quesadilla. Or try making a wilted salad by heating oil, vinegar, a minced clove of garlic and pouring over greens. Toss to combine and season with salt and pepper. Delicious with some toasted nuts and crumbled cheese. Store like mesclun in the crisper drawer for a few days.