In the November 30 Twenty Bag: Cauliflower, broccoli, scallions, celery, watermelon radish, cilantro, flat beans, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

Those tender flat beans make a great snack—Harleston is so right about munching on them raw. I also enjoy them cooked lightly and marinated in a vinaigrette made with sweet balsamic vinegar. You can serve this irresistible bean salad at room temperature or cold.

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.  Everything should go in a large plastic bag in the fridge.  Remove the roots from the carrots and discard the greens.  They can however be used for juicing and carrot top pesto.