The first batch included pink lady apples (some of which I tossed with kale and dried cranberries), beets, onions, purple viking potatoes, watercress, and collard greens.
Growing up, collard greens were featured in every big, family meal. Of course, I never ate them because, you know, green vegetables are pretty much kryptonite for kids. Now that I'm old enough to cook my own meals, I never think to buy collards and rarely look for recipes where they are the main ingredient. (This also meant that I had no idea what to do with them when I pulled them out of my bag.)
So, I went for pesto, tossing the collards, garlic, pecans, parmesan, salt, and black pepper into my food processor and mixing with penne. Easy and delicious.
Next up: figuring out what I can do with watercress that doesn't involve it being in a sandwich (which apparently tastes like buttered grass).