Spring greens—arugula, spinach, radicchio—cauliflower, Brussel sprouts, spring onions, beets, cilantro, red butterhead lettuce, broccoli—a ton of variety in this week’s Bag!

Big, showy leaves ripe for salads and so much more—Harleston said this latest harvest from his Edisto farm produced huge heads of red butterhead lettuce and boy he wasn’t exaggerating!

I’ve been waiting for some oversized leaves generous enough to make lettuce wraps—rolled up affairs stuffed with shredded rotisserie chicken and cheese, a splash of your favorite dressing, a sprinkling of cilantro, and voila! A rich bite without the bread, always a nice change of pace, in my opinion.

Beef up your wrap, if you like, with this recipe for Asian Lettuce Wraps from allrecipes. I’m buying my kitchen’s occasional meat product at Whole Foods Market, where sustainable proteins are the focus. Store this gorgeous head unwashed in a reusable bag, tucked into your fridge’s crisper. Ditto for the bagged spring greens, and in fact, everything else in the Bag, with the exception of the cilantro, which I like to pop into a sturdy glass filled with water, after trimming a bit off the ends, that keeps the bunch perky and fragrant.

With what’s hopefully the last blast of winter coming this week, I’ll be making a warming pot of soup! I’ve converted many a head of Towles farm cauliflower into this creamy bisque that produces an easy bowl of comfort food.

Search sweetgrass + grits for more ideas for the cauliflower and all the rest of the Bag’s haul!