For Lovage – the “forgotten” herb - try: http://gnowfglins.com/2013/07/17/forgotten-plants-lovage-plus-a-lovage-lemon-chicken-recip

best-rhubarb-recipes-desserts

Rhubarb Granita – from: http://www.saveur.com/article/recipes/rhubarb-granita

¹⁄₂ cup sugar
¹⁄₂ lb. rhubarb, trimmed and cut into 1" pieces
1 cup sliced strawberries, plus more for garnish
3 tbsp. fresh lemon juice

Bring sugar and 1 cup water to a boil in a 2-qt. saucepan over high heat; cook, stirring, until sugar is dissolved, 1-2 minutes. Reduce heat to medium-high and add rhubarb; cook until tender, about 5 minutes. Add strawberries and lemon juice; cook 2 minutes more. Strain though a fine-mesh sieve, discarding solids. Pour into a 9" x 13" baking dish, cover with plastic wrap, and place in the freezer. Using the tines of a fork, stir the mixture every 30 minutes, scraping edges and breaking up any ice chunks as the mixture freezes, until granita is slushy and frozen, about 3 hours. Scoop into chilled serving glasses and top with sliced strawberries, if you like.

Four Easy Ways To Go (Mustard) Green from: http://www.cookthink.com/blog/2007/09/four-easy-ways-to-go-mustard-green/

Torazorah - a Chinese Mustard - Oriental mustard greens are very popular in Chinese and Vietnamese cooking and pickling. Mustard has a mild flavor that will increase in pungency as the plant matures.

Can be used in recipes that call for broccoli raab.

Grilled Tomatoes with Oregano and Lemon from: http://www.marthastewart.com/852400/grilled-tomatoes-oregano-and-lemon

2 garlic cloves, minced (use your garlic curls instead)

1 tablespoon finely grated lemon zest

1 tablespoon lemon juice

4 teaspoos finely chopped fresh oregano leaves

4 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

large tomatoes

Heat a grill to medium-high. In a small bowl, combine garlic, lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Season with salt and pepper. Clean and lightly oil hot grill. Halve tomatoes crosswise and brush cut sides with 2 tablespoons oil. Place, cut side down, on grill. Grill until lightly charred, about 4 minutes. With a metal spatula, flip tomatoes and grill until skins blister and begin to char, 2 to 3 minutes. Transfer tomatoes to a serving platter, season with salt and pepper, and drizzle with oregano-lemon oil. Serve tomatoes warm or at room temperature.