I couldn’t be happier, seeing a resurgence of our leafy friends in this early November Twenty Bag. Tuscan kale, baby greens and head lettuce lead the charge, along with “Dealers Choice” winter squash, okra, heirloom cherry belle radish and potatoes!

Chilly evenings feel perfect for heating up a Dutch oven and stirring up a hearty dish like Braised White Beans and Greens—don’t you think? That’s where I’m putting my Tuscan kale! The rest of the greens and lettuces are destined for my addictive Power Smoothie and simple green salads. Same for the pretty cherry belle radish.

I found another spice-laden recipe for Spicy Okra and Tomatoes guaranteed to warm the hearth and heart in my lovely copy of Virginia Willis’ cookbook Bon Appetit, Y’all.

The Seminole variety of winter squash the farm yielded as squash season ebbs is a sweeter variety of pumpkin—perfect for roasting and blending with wintry spices for a richly satisfying loaf of Seminole Pumpkin Bread. Recipe courtesy of Edible South Florida.

Ever vigilant, farmer Harleston dug up some of his “tastier” gourmet potatoes as they too near their end, so dive in to my recipes for a plethora ideas for the spuds (we’ll miss you!).