Here is the least surprising subset: spring green mix, bok choi, mustard greens.
(The last of those is much stronger in flavor than I've experienced before.)
Here we have baby bela mushrooms, red scallions (beautiful!), and radishes.
Here are the two real novelties: pea tendrils and fleur-de-choi (flowers of bok choi).
Both edible raw or cooked (according to the email that comes in advance).
I tasted the "fleur," which was a little like broccolli, but with a more pleasant aftertaste. Didn't try the tendrils raw. However, sauteed the pea tendrils, fleurs, and mustard greens, added a little goat cheese, and had a great pasta dish with fettucini. Also, Spouse subsequently made a great quiche with the peas, fleur, scallions, and mushrooms (and eggs and cheese, of course) -- also delicious. Still plan to throw some radishes into our next salad, and a recipe for bok choi in bacon sauce is sitting on the kitchen counter... fun!! Can't wait to see what comes next!