Bloomsdale spinach, cauliflower, fingerling sweet potatoes, Rainbow carrots, cilantro, bok choy, broccoli, spring onions—the Towles farm team beat frosty dead-of-winter conditions by tucking rows of tender vegetables under warmth producing covers.

As much as I love spinach, Bloomsdale is new to me, so I researched it a bit and discovered it’s an heirloom variety with a sweeter flavor profile than the conventional stuff we’re accustomed to. I’m excited to try it simply sauteed in good olive oil and a little minced garlic to let its nuances shine through. I also read that it’s tasty with persimmons, so I’m posting a fantastic recipe for Persimmon Salad with Pomegranate and Walnuts from The New York Times. Store it like your other greens—unwashed in a reusable bag or airtight dish.

Bok choy is another favorite of mine—delicious solo, sauteed with an Asian twist, or steamed for a few minutes and tossed in a soup—either a chicken-y broth or Deborah Madison’s hearty turnip potage, and sub the spring onions for the leeks this recipe calls for. Store it like like the spinach—unwashed in a reusable bag or airtight dish. Ditto for the spring onions, carrots and cauliflower. My go-to for the broccoli and cilantro is a sturdy cup filled with water that keeps the plants perky and hydrated.

A quick search of sweetgrass + grits will take you to recipes for all the other veggies in this week’s Twenty Bag.