In the January 12 Twenty Bag: Meyer lemons, radicchio, Hakurei turnips, Italian parsley, baby beets, arugula, "Romance" carrots and Tuscan kale from Georgia-based Jonina Farms.

Thank you Harleston Towles and Rooting Down Farm!

I’ve been counting the days since Harleston announced that radicchio was coming soon! I’ll be prepping the gorgeous redhead and tossing it raw into a festive persimmon and pomegranate salad that’s splashed with sherry vinegar and, in my opinion, is the best thing since sliced bread. A handful or two of arugula adds a peppery note to the dish.

Speaking of salads…Lately, I’ve been happy to simply quarter the beets (no peeling necessary) and sheet pan roast them, which brings out their sweet side and adds a little charry depth. They make a perfect side dish or snack, and are also wonderful chilled and tossed into a simple green salad garnished with crumbled feta cheese.

The delicate Hakureis are destined to join the turnips I saved from our last Twenty Bag (which have kept beautifully in the fridge) in a thick potage devised by food authority Deborah Madison after a chilly morning at her farmers market. A nice stock pot of comfort to warm your kitchen during the coming cold snap.

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

What a great start to a fresh New Year. Happy Eating!

Harleston’s storage tips: Remove carrot tops, beet tops, and turnip greens as soon as you arrive home.  Carrot tops can be used for juicing, and pestos.  Beet greens, turnip greens, kale, radicchio, and parsley should all go in a plastic bag of sorts to retain leaf moisture.  carrots, turnips, and beet roots will store for months in a plastic bag.  Otherwise store in the crisper and use soon.  Lemons in the fridge or counter I suppose.  Arugula can stay in its plastic bag. If greens of any kind begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes.