In the May 11 Twenty Bag: Arugula, beets, carrots, summer squash, radish, scallions, broccolini AND cauliflower.

Thank you Harleston Towles and Rooting Down Farm!

I still have plenty of salad mix leftover from my last Bag, so I’m planning to mix it up with a few cups of that gorgeous arugula in a refreshing salad. The protein will come from a carved up rotisserie chicken—I prefer the white meat—which gets a big boost from the spiciness of the arugula, also known as rocket. Add a handful of toasted almonds and toss all with a zesty vinaigrette and you’ve got a flavorful, no-cook meal for lunchtime or anytime.

The season’s first cauliflower looks so beautiful, I’m going to simply break it down into bite-sized pieces and sheet pan roast it to showcase the pretty florets and delicate flavor. Cool it and pass it on a platter—it’s a sheet pan veggie that doubles as an unexpected appetizer. One that’s so tasty it requires no dip!

For the rest of the Bag’s haul…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 already washed and should go in the refrigerator. Remove carrot, beet, and radish tops upon receiving bag.  Carrot tops can be used for pesto, beet tops sauteed, radish sauteed or discarded.  Cauliflower, broccolini, squash, and scallions in a plastic bag. Carrots, beets, radish in a plastic bag or in crisper, will keep longer in a bag.  Arugula can stay in it's respective bag.