Twenty Bag | Nov 3

In the November 3 Twenty Bag: Tuscan kale, fingerling potatoes, cilantro, cherry belle radish, kohlrabi, head lettuce, Hakurei turnips. The Lowcountry holiday season is off to a great start!

Thank you Harleston and Rooting Down Farm!

I found a new-to-me recipe—Sauteed Kohlrabi with Onion and Cream—in Martha Stewart’s vegetarian cookbook, Meatless, that requires just five ingredients (including the water) and under 20 minutes to make. It transforms the cruciferous bulb and its greens into a vitamin C and fiber rich side dish with flavors sprouting from the cabbage family.

If you still have them, combine last week’s harvest of turnips with this haul and double cookbook author Deborah Madison’s recipe for a comforting cool-weather potage. The creamy soup is easy to whip up and makes a super satisfying dinner served with a toasted baguette.

Add to the mix a simple green salad tossed with a tangy vinaigrette. Bon appetit!

A quick search of sweetgrass + grits will take you to plenty more recipes—all gathered specifically for your (and my!) Twenty Bag needs.

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) Remove tops from radish, turnip, and kohlrabi. The radish tops may be a little crusty looking at this point but would be fine for a juice or smoothie. Kale, turnip greens, kohlrabi greens, lettuce, and cilantro in a plastic bag of sorts. Radish, turnip, and kohlrabi bulbs would keep in a plastic bag for months. Potatoes on the counter or pantry in a cool, DARK place. Light will cause them to sprout and/or turn green.