In the January 18 Twenty Bag: "All-Star" lettuce mix, broccolini, Rainbow carrots, celery, kohlrabi, head lettuce, cilantro, baby beets.

Thank you Harleston Towles and Rooting Down Farms!

I decided to use the kohlrabi to boost my salad last night and it was amazing raw. After trimming the stem and the root, I peeled about half of it, then sliced it thinly into bite size pieces. The crunchy crucifer has a mild flavor similar to a turnip, and it’s loaded with vitamins and minerals, and is a good source of fiber.

I’ll be keeping a pot or two simmering on the stove to counter the plummeting temps this week. I’m slowly working through my cache of sweet potatoes—they keep quite well inside a closet—and intend to pop them into a lentil stew, along with the bright aromatic cilantro.

Yay! More celery for making this heartwarming creamy soup that becomes something very special with the addition of a splash of white wine and heavy cream. Plus it’s easy!

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. Lettuce mix should stay in it's bag.  Remove carrot, kohlrabi, and beet tops upon receiving.  Beet tops can be cooked like spinach. Kohlrabi like kale or wilting into a little meal.  Purple vein is beutiful. Compost or juice carrot tops.  Put these roots in a bag and store for months.  Broccolini, celery, head lettuce, cilantro, kohlrabi greens, and beet tops should all go in a plastic bag of sorts to retain leaf moisture.