Vividly do I remember the day in 9th grade-- thirty seven years ago-- when the word "plethora" was included in our vocabulary test for English class. I have made an effort to use it at least once a year ever since. It's a lot of fun, and I recommend you try it, if you aren't already doing so. Pictured above is "rapini senza testa"- that is, broccoli raab (which itself is a kind of turnip) grown without the flower buds. Taste is zingy and mildly bitter.
Next we have"Chinese thick stemmed mustard" 
Mostly I'm growing this for my friends Jim and Courtney, who really like mustard greens. They taste mustardy. Hot when raw, not when cooked, with a mild bitterness quite unlike that of rapini senza testa.
And here is some tatsoi:
It tastes a lot like bok choy, but is even milder. It has no bitterness at all. When chopped fine and cooked, it is almost indistinguishable from spinach, except that it doesn't feel like the enamel has been scraped off your teeth. Do you get that feeling with spinach, or is it just me? I might let the tatsoi grow another week before offering it, it's still on the small side.
Behold, some Swiss chard.
Chard is actually a kind of beet grown for its greens rather than its root. When cooked well, it is far and away my favorite green. Sadly I only manage to cook it well about one in ten times. Great in a fritatta.
Lastly is escarole. 
Escarole is an interesting one. When cooked, it is moderately bitter, in a completely different way than rapini or mustard, such that I don't even like it unless mixed in with other things, like onions and ground beef, or especially lentils. It is a key addition to Italian wedding soup. Raw it is used as a salad green, the bitterness being offset by a noticeable sweetness, especially in the inner leaves. Kind of like lettuce to the third degree. For those who either have or acquire a taste for it, it is an unparalleled delight.
Not pictured: bok choy and kale, which I think you must all know by now, and spinach, probably coming next week, sporadically.
