In the November 10 Twenty Bag: Tuscan kale, CV Pink Lady apples from Lively Orchards in Flat Rock, NC, head lettuces, flat leaf parsley, summer/fall squash, arugula, fingerling potatoes—and broccoli returns, after a long hiatus!

Thank you Harleston and Rooting Down Farm!

I love my broccoli steamed till al dente and tossed with garlic, fresh lemon juice and good olive oil. It’s even better after chilling in the fridge overnight. For a complete (and awesome) meal, toss it with some fresh herbs and pecorino Romano as in this broccoli pasta.

Excellent baking weather is being forecast for the weekend, so I’ll be earmarking time in the kitchen for a day-long session—zucchini bread has been on my mind. And because Twenty Bag veggies keep so much longer than stuff from the supermarket, I think I have enough squash from previous Bags to double the easy recipe. Hmmm.

While waiting for the bread to rise, I plan to put together this recipe for a classic minestrone from Bon Appetit. As heartwarming as it’s healthy, the soup is a meal in a pot—loaded with butternut squash, white and green beans, spinach, parsley and pasta. Subbing the Bag’s fingerlings for the pasta would work well in this dish. And toss in the Tuscan kale if you’re all out of spinach!

A quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Harleston’s storage tips: Kale, broccoli, lettuce, parsley, and squash should all go in a plastic bag of sorts for best storage. Keep arugula in it's plastic bag. Apples can stay in their bag in the fridge, or on the counter. Potatoes on the counter or in the pantry in a cool, dark place. If greens begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes.