Twenty Bag | Nov 17

In the November 17 Twenty Bag: Curly kale, cauliflower, broccoli/ broccolini, arugula, cilantro, head lettuce, squash, Lebanese zucchini, and a mix of watermelon and Purple Bravo storage radishes.

Thank you Harleston Towles and Rooting Down Farm!

With Thanksgiving around the corner and the accompanying multiple days of preparation involved in putting together the holiday table, ease is the order of the day, today. So here are some easy ideas for this week’s Bag.

You need nothing much more than a little cream, pasta, and a grating of good aged cheese to transform the Bag’s broccolini (or broccoli) into a mouthwatering meal. Here’s the ridiculously simple how-to!

Turn the cauliflower into a delicious side dish or pass as a happy hour appetizer by cutting it into small florets and sheet-pan roasting it after tossing with good olive oil and salt + pepper.

Food columnist Mark Bitman posts a recipe for Za’atar spiced zucchini that requires just a couple pinches of a Middle Eastern spice (za’atar is available everywhere!) to create a tasty side dish.

Thinly slice those ravishing radishes to reveal the stunning hues within, then give them a quick pickling that takes only minutes to make. They’ll keep in the fridge for several days; when you’re ready—use them as an accoutrement to balance a rich main dish, or toss them into a salad along with the head lettuces and arugula. Finish with a classic French vinaigrette, and voila!

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: 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. Kale, broccoli, cauliflower, lettuces, cilantro, and squash should all go in a plastic bag of sorts for best storage. Keep arugula in it's plastic bag. Radishes should have greens removed. They are suitable for juicing and some cooking.