In the December 14 Twenty Bag: Arugula and lettuce salad blend, fingerling sweet potatoes, broccolini, rainbow carrots, spring onions, parsley, bok choy, purple bravo and watermelon radish.

Thank you Harleston Towles and Rooting Down Farms!

I’m definitely gifting friends and family with goodies inspired by my December Twenty Bag. Who wouldn’t welcome a heartwarming cheese quiche—a tasty respite from cooking during frantic holiday celebrating. And of course, I’ll be prepping one for myself while the oven is hot. (I’m subbing this week’s spring onions for the leeks the recipe calls for.) A slice or two of warm pie and a simple green salad make a quick and satisfying dinner. My classic vinaigrette is the perfect pour over for the greens, adding a nice acidity to the meal.

If you have the time, and a leftover rotisserie chicken hanging around, throw together a soup pot of stock, my vehicle for enjoying bok choy, and a handy thing to have in the freezer for recipes calling for chicken or vegetable stock. This recipe from Food Network host Emeril Legasse is super easy and big on flavor. Give the bok choy a rough chop and simmer it in a few ladle fulls of the stock for a couple minutes. Enjoy with a crusty hunk of buttered baguette.

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. Remove carrot and radish tops upon receipt of bag.  Store roots like that in a plastic bag in the fridge for up to 3 months.  Salad mix stay in it's plastic bag and is already washed.  Bok choi, broccolini, parsley, and onions in a plastic bag.  Sweet potatoes in a cool dark place, preferably the pantry.