Twenty Bag | Nov 18

Tuscan kale and a pair of head lettuces return to this week’s bag, along with bok choy, cilantro and a colorful potato mix, while kohlrabi and watermelon radish mix things up.

With Thanksgiving just days away, a mix of potatoes couldn’t be more welcome. One of my holiday table essentials, they’re a versatile and delicious side dish whether simply mashed with a little butter and milk, or layered in a spectacular gratin.

Kohlrabi is new to my kitchen, so I did a little research and found a solid how-to from Food Network: How to store the crunchy crucifer, clean and prep it, and eat it!

The colorful watermelon radish is an heirloom variety of daikon radish with a mild flavor similar to a conventional radish. Kelli Foster posted several recipes on The Kitchn site such as a salad that calls for kale (got it!) and tasty toasted pumpkin seeds.

Check out this recipe for sauteed bok choy that gives the nutrient-rich vegetable an Asian twist with hints of ginger and soy sauce.

Or…

If your soul’s yearning for some soothing chicken soup when the temps drop and the holiday preps subside, do as I did: chop up the bok choy whites and greens and simmer them for a few minutes in a potful of good-quality store bought soup. We cooks need a break too, right?

I simmered the white stalks first for about 8 minutes, then added the more tender greens for another 3. Super easy, heartwarming and delicious!