Twenty Bag | Nov 11

What a fun mix in this week’s Twenty Bag: Starring bok choy (!), more of farmer Harleston’s beautiful head lettuces and curly kale, fragrant basil, grape tomatoes from Watsonia Farms, Fresno and habanero peppers, Gold potatoes, and, at long last, baby turnips!

Bok choy is such a uniquely flavored vedge (aka Chinese cabbage) I feel it needs only the bare minimum to be transformed into a fantastic side dish. The New York Times Food Editor Sam Sifton posted a recipe that lets it shine, all on its own. Bonus—hardly any effort is required at the stove!

And if you’re feeling frisky, try subbing the Fresno peppers in The Bag for the red-pepper flakes (I’m doing it!) in the bok choy recipe. Start small, chop up a piece, toss into the saute pan, and taste. You can always add more if you’d like more of a kick.

Chop up a bit of habanero and make a spicy salsa to add a little sparkle to your holiday table.

I’ve been waiting with bated breath for turnips to return to the farm’s rotation! I grew up eating them mashed and loved ‘em; Barbara Madison takes them to another level in her recipe A Rough and Ready Turnip Potage. Toss those Gold potatoes into the pot, or use them in any number of recipes a quick search will take you to!

You know what to do with the lettuces, right? Pair the basil with tomatoes and mozzarella for a simple yet striking appetizer—just splash with a bit of good olive oil; or try them in a pasta dish from my recipes catalogue.