So what do we have here? Clockwise from the left, collard greens, hakurei turnips, dandelion greens, parsley,zucchini, tomato, green pepper, the dirtiest grapefruit I've ever seen, and Lula avocado.
Nothing much of note has happened to any of them yet. I quickly trimmed the greens off the turnips and stored them separately, until they eventually got together with last week's white chard, the dandelion greens, an onion, and some serrano ham that was lurking in the fridge:
This will eventually wind up with some pasta, over some toasted bread with a fried egg on top, or in an omelette. Need to dig up my friend's recipe for Ethiopian Yegomen Kitfo for those collard greens.
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