I know Pete made it sound kind of sad that we had to give you these this week, but I absolutely love these greens. You won't find a mix like this anywhere else and I am not exaggerating or kissing any bottoms when i say that. Pardon my coarseness. Store in the crisper, dry and in a plastic bag. Saute or put in a casserole, on top of a pizza, make creamy greens, etc. etc. etc. Good stuff.

The beet greens in your share today are best eaten cooked. They are related to Swiss chard and may be used exactly the same way. I love them sautéed with a bit of oil and vinegar (balsamic or apple cider) and salt & pepper. You can also toss them into most recipes that call for other greens (mustard greens, even spinach). They are milder in flavor than mustard greens, but a bit stronger than spinach. They are delicious.

the soup base in the share today should be put in the freezer until you are planning to make a hearty soup. The soup base is made of many kinds of root vegetables and squash and other vegetables on the farm. It is simmered until the vegetables are soft and then the vegetable puree is made. Try adding some next time you make a hearty soup or stew. The soup base is vitamin and mineral packed and will add a depth of flavor to your soup. Thaw the quart container when you plan to make soup, and if you don't use the whole thing, refreeze immediately for next use.

Also known as Rocket or Roquette, this is a very popular and versatile green, that can be eaten raw, but also stands up well in the sauté pan. It has a peppery mustardy flavor so some people prefer to tone it down by mixing it with other greens. It blends particularly well with goat cheese and balsamic and olive oil! It is delicious simply sautéed in a pan with olive oil. I toss it on sandwiches to give them pep, and into salads to take it up a notch.

Nothing more than cooked down Champlain Orchards apples, our sauce is all natural sweetness. In addition to an easy and delicious side, applesauce can be used as a substitute for sugar in baked goods or take the staring role in an applesauce cake. The applesauce will come to you cold but not frozen. If you don't plan to get to it over the next couple of weeks, toss it in the freezer. Thaw in the fridge overnight.

The onion puree in your share this week was inspired by the French onion puree called soubise. The onions were cooked very slowly in their own juices until the flavor mellowed and sweetened. You can use the puree in many different ways. Mix it with a little mayo and some cayenne, or paprika or another spicy spice to make a nice onion dip. Heat some up, put in a bowl and crumble a little of the feta in and then spread on some toast made from a crusty bread. Use in tomato sauce or a sauce served along meats. I have given a recipe below that uses it both in a tart and an onion confit that goes with the tart.