Twenty Bag | Mar 31

Curly kale, sweet potatoes, Cherry Belle radish, celery, baby red cabbage, Brussels sprouts, beets—and new to the Twenty Bag—green garlic!

I'll be subbing the delicately flavored green garlic for the garlic cloves in a braise recipe using fennel from last week’s Twenty Bag—so farm-fresh it’s kept beautifully in the fridge.

We can never have too many recipes, right? It’s a truism many of us discovered hunkering down the past couple of years. If you have a Twenty Bag fave, share it with me and you may see it here, posted in the annals of sweetgrass + grits!

When my daughter, Liz, comes to town, we set aside time aplenty to spend together in the kitchen, playing with recipes for the latest Twenty Bag. During her March visit, we took advantage of the cooler mid-month temps to warm the house with the oven. We kept it going, rotating through sheet pans of sweet potatoes, Brussels sprouts and cabbage. We tried out a couple of new recipes and some old standbys—I made a big vat of creamy cauliflower soup for a comforting luncheon option.

Bisques, soups, broths—we can’t seem to get enough of these delicious + nutritious bowls of liquid gold lately. Especially when wintry weather persists as the season transitions. They’re versatile meal-makers—freezing well for effortless weekday solutions.

Liz found a recipe for a roasted sweet potato soup that couldn’t have been easier, required only a handful of ingredients, and delivered way more than the sum of its parts, including a healthy dose of antioxidants.

We dug out a recipe I’d pinned and forgotten about for a cheesy gratin that employed the cabbage (and cheese-fave Gruyere!) in the most mouth watering way imaginable. We used an enormous head of purple cabbage from a previous Twenty Bag that, like the fennel, has waited, patiently, for me to use it since January.

I had removed the tops from the fennel bulbs and stored them separately in reusable bags. Same treatment for the beets and radishes. Cabbage, Brussels sprouts, celery and green garlic do well refrigerated in individual bags, as well. After trimming a half inch from the stems, I store my kale in a sturdy glass filled with water—in the fridge, natch!

Search sweetgrass + grits to explore more recipe ideas, and if you have a must-have recipe for the Twenty Bag community, share it in the comment section of the corresponding vegetable post on the recipes page!