It may sound weird, but as someone who is allergic to celery (I know….), this is a GREAT substitute for a crispy, crunchy “log.” Cut off the leafy portion and add peanut butter and raisins and voila, a healthy and delicious snack. Don't dis it 'til you try it!

Snow apple turnips are a superior variety of salad or fresh eating turnip. Unlike the hearty winter root vegetable we usually think of, these babies are super tender, juicy, almost sweet and just a hint spicy. I peel them and eat them like an apple, but you can throw them in a salad or cook them, here’s one suggestion if you’re feeling like grilling! https://www.driftlessorganics.com/grilled-kale-salad-turnips-scallions/

Sneak a little green into a meal that’s sure to be husband and kiddo approved with this cheesy pasta dish: http://ifoodreal.com/kale-turkey-pasta-bake/

Here’s a super simple recipe for bok choy with some great tips for stir frying like a pro (like make sure the pan and oil are hot before adding your meat): http://www.marthastewart.com/897967/stir-fried-chicken-bok-choy?amp=

Here’s a super simple salad with a lot of kick. Mix it up with some fresh basil or sliced banana peppers, or tone it down a bit with spinach or green leaf if arugula is too strong own its own for you: http://abc.go.com/shows/the-chew/recipes/arugula-radish-salad-pati-jinich

This recipe uses super thinly sliced radishes so they pickle faster and can be eaten almost immediately (rather than having to sit in the fridge for days like most refrigerator pickles). Use as a topping for tacos, burgers, salads and more! http://cookieandkate.com/2014/spicy-quick-pickled-radishes/

Rhubarb is always good in a pie or crisp, but here’s a recipe for some cool, refreshing popsicles for hot days like yesterday (and hopefully today!): http://www.saveur.com/article/recipes/strawberry-rhubarb-yogurt-pops

I know many people have access to rhubarb already and might be thinking, what am I going to do with all this rhubarb!? A good way to store rhubarb is to freeze it. Chop it into ¼ inch pieces and freeze on a cookie sheet so pieces freeze separately and not into one big chunk. Store in freezer Ziploc bags.