Tuscan kale returns to the Bag, along with baby squash, zucchini, broccolini, turnips—this time Hakurei—and cilantro: rotating in are pointed cabbage, baby pickling cucumbers and cherry belle radishes. Nice!

The arrival of the pointed cabbage—a milder, sweeter type—and colder weather inspired me to post my family’s recipe for Bigos, a hearty Polish one-pot dish also known as Hunters Stew.

I’m combining the Bag’s baby squash and zucchini with last week’s haul to make this comforting cheesy casserole recipe courtesy of Fields Farm on Johns Island.

Check out this recipe for a pasta classic from Food Network’s Rachel Ray for a creamy dish that showcases that lush bouquet of broccolini.

A quick search will take you to my fave recipe for the Hakurei aka Tokyo turnips.

Slice and toss those pretty cherry belle of the ball radishes into a salad or sandwich with a smear of cream cheese.

Or…

My Power Smoothie! A savory, sugar-free drink packed with addicting flavor and tons of nutrients—kale goes in here too—taking a big chunk out of meeting your daily requirement of veggie servings, to boot.