Twenty Bag | Nov 2

In the November 2 Twenty Bag: Curly kale, butternut squash from Tendwell Farms, Asheville, NC, ambrosia apples from Lively Orchards, NC, arugula/lettuce mix, baby Hakurei turnips, cucumbers, head lettuce, summer squash.

Thank you Harleston Towles and Rooting Down Farm!

Those beautiful baby Hakureis star in a cool weather turnip potage renowned author Deborah Madison writes about in her book showcasing seasonal product from the nation’s farmers markets. Because they’ve been harvested early, the skins are tender and edible, and the fresh green tops serve as a vibrant garnish she blends into the thick, heartwarming soup.

Looking forward to the cold snap coming next week like I am? The timing’s perfect for cranking up the oven and transforming that Kabocha squash from the October 26 Bag into a holiday pie that distinguishes itself from the ubiquitous pumpkin thanks to the sweetness of the Kabocha.

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, apples, and turnips should all go in the fridge.  Remove turnip greens from roots immediately if you can.  The roots can keep for quite a while in a plastic bag with other root crops.  Butternut squash on the counter.