First, the ignorance. The beets that I killed were not beets at all – they were turnips. That explains a lot. I foresee we will have another chance at mastering turnips. Onward.
Despite the kindness of suggestions from far and wide – Alaska to Maine, really, and several spots in between – I was unable to sell kale to my family, although we had some guests munching happily on kale chips one summer evening. To me, they tasted like slightly overcooked brussels sprouts, to which I am a very recent convert. I would make them again but would likely be eating them by myself. So that’s the lesson of taste: I’m only sharing things I would eat again, even if I am alone in that desire. Having said that, next time I would try something with more spice to it, like the recipe for kale chips they have over at Food 52, which adds cumin and paprika to the basic olive oil and vinegar recipe.
My far-flung helpers also identified the sorrel leaves in the box, and while I really would have like to make a sorrel soup, it was just too hot for that. So I just used the fresh sorrel in sandwiches because it has such a lovely texture and tang to add to things like avocado, humus, and cheddar, or roasted chicken, guacamole, and tomato. Note also that when making wraps, square or rectangular lavash (sometimes labeled flatbread) is far preferable to circle wraps, which seem too moist and gummy for me.
That pretty much covers the misadventures of box 1. The decidedly better results from boxes 2 and 3 will follow soon.
Parsenip 
I have never used the leaves in a sandwich. Since I have some left, I think I try them on turkey burgers tonight.