In the October 26 Twenty Bag: Tuscan kale, All-Star lettuce mix, Kabocha pumpkin, summer squash, cilantro, baby Little Gem head lettuce, cucumbers, Cherry Belle radish

Thank you Harleston Towles and Rooting Down Farm!

I found a great piece in Food & Wine that supplies eight ways to prepare the Kabocha—from soup to salad (and fritters and gnocchi). Who knew a pumpkin could be so versatile?!

I’m planning to use the butternut squash from a September Twenty Bag along with today’s Tuscan kale in a rich pasta dish warmed with Indian spices.

For more ideas, 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 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.  Almost all produce is washed and should go in the refrigerator. Kale, lettuce, cucumbers, squash, cilantro, and radish all need to go in the fridge in a plastic bag of sorts.  Pumpkin fine on the counter or front door step