The Bok Choy Didn't Make It

I opened the bin on Friday morning, thinking of tossing bright, green leaves in the skillet with a pat of butter and a minuscule bit of minced garlic.  What I found was yellowed leaves seeming to hide themselves under one another.  I was pretty sure at this point the vitamins had escaped.  I'm not sure to where, but they no longer resided in the bok choy.
 
I could be wrong.  I'll check into this, but on this afternoon I realized the kohlrabi had gone soft and I had enough salad greens, still going strong in the bin.  But would they last for an entire second week?

My family were sitting around the table munching on their weekly delight, frozen pizza.  I sat myself at the table with a pen and paper.  "All right.  It is time to make the weekly menu.  However, this week you each get a green to incorporate into your meal.  I paid a good amount of money for the share and I am not tossing it into the garbage every week because we don't eat it." 
 
There was a general groan around the table.  I suggested they just say what they wanted to make for their night and we could brainstorm on way to include the greens.  (The first few weeks of the share is heavy on the greens.  I am sure there is some natural explanation about how, coming out of the winter, we need all this chlorophyll.  Something akin to there are a lot of orange vegetables in the winter). 
 
The final menu consisted of the following:
 
Spinach Frittata with bok choy on the side- The Napa cabbage was mistaken as bok choy, but still tasted delightful tossed with oil and garlic.  Many folks are particular about greens.   The preparer, brave soul using two greens in his meal, used a covert method of blending the spinach up with the spices and poured it over the top.  This formed a delicious crust which I saw the vegetable haters eating up, then going back for seconds.

Burritos with Savory Chard- Most chose not to add the chard.  Next time this cook will try to employ some technique as above.
 
Stuffed Shells with spinach (there was a lot of spinach)-  It was difficult to protect the extra made for lunches from all present.   
 
Hamburgers and Tabbouleh-  I had picked a lot of cilantro the first week.  This was still fresh and perky. 
 
Another meal was planned that did not happen.  I used the remainder of the greens in salads, on sandwiches, or quesadilla  for lunch.  For breakfast I tossed a handful in a skillet and added them to a "scramble" of eggs and potatoes. 
 
The end of the week came and the greens were gone...

...well, the "edible" portions were gone.  I considered the smashed down compost in the extra shoe box that sat on the counter top and all the watermelon rind, banana peels and more that had not fit.

I looked out into the living space at my family with a dazed look on my face, "We're gonna' need a bigger compost."