In the November 9 Twenty Bag: Tuscan kale, salad mix, summer squash, zucchini, green leaf lettuce, flat leaf parsley, baby sweet potatoes, Fresno chiles, broccoli, scallions.

Thank you Harleston Towles and Rooting Down Farm!

Lately I’ve been craving a warm serving of healthy, garlicky greens on my dinner plate, so I’ve switched up the abundance of kale Harleston’s been sending from salad to saute. I prep the leaves just like collard greens: stemming them and then breaking them down into strips. They get a quick saute in a wide pan with a generous glug of good olive oil and a minced clove of garlic. Then approximately 10 minutes more, covered on medium low heat.

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, squash, broccoli, parsley, peppers, and scallions should all go in the fridge, best protected in a plastic bag. Paper bag works ok but can dehydrate some things. Sweet potatoes on the counter or in the pantry.