Twenty Bag | Dec 2

Plenty of flavorful greens sprouting from the Twenty Bag this week—red and gold frills, arugula, head lettuce and parsley; tender squash and colorful potatoes; and back in the Bag again after a bit of a while—broccolini and fennel!

The red and gold mustard frill greens have a spicy kick—as does the arugula—that I love simply added, raw, to a salad to lend another layer of flavor and texture. Toss them with a handful or two of the beautiful head lettuce and finish with a French vinaigrette for a crunchy, vinegary compliment to any meal.

Such as…

A starchy dish like Guy Fieri’s Smashed Tri-Color Potatoes or Julia Child’s Gratin Dauphinois. The tangy acidity of the salad cuts through the richness of both potato dishes,

Chop up all that squash and layer the disks with a good, sharp cheddar for this comforting Fields Farm Squash Casserole.

Broccolini is a hybrid of broccoli and Chinese broccoli with a sweeter flavor profile. I enjoy the nutrition-rich crucifer steamed for about 10 minutes, bathed in good olive oil, the juice of a lemon and smashed garlic, then left to macerate for a little while. This recipe from Kitchn puts another spin on this approach by sauteeing instead of steaming the veggie.

Kay Chun’s recipe for Roman-Style Braised Fennel really showcases the fragrant vegetable. It’s enhanced with fresh herbs and alliums, lemon and a splash of white wine—easy to prep and guaranteed to impress!

PS…If you’re wondering what to do with that side of Thanksgiving turkey hanging out in the freezer, I suggest using it in turkey a la king, a holiday classic prepared from leftovers I fondly remember my mother serving over toasted Wonder Bread. Food writer Sam Sifton zhushes it up with sherry and sauteed mushrooms—it’s outstanding, whether ladled over toast or rice or whatever!