Two Bunches of Kale (one from each week)
I made a double batch of Sausage and Kale Soup.
Radish and Turnip Greens (Tops)
I made a batch of Braised Greens to freeze in individual servings for my lunches. Defrost these and put them over pasta, my favorite lunch.
I froze some of each CSA herb: Basil, Cilantro, and Parsley using a method for Freezing Herbs I shared on the blog about a year ago.
Zucchini and Summer Squash
I shredded and froze these. They defrost nicely to be added to soups and quick breads.