In the Dec 12 Twenty Bag: Curly and Tuscan kale mix, Satsuma mandarins from Jonina Farm in Georgia, All Star lettuce mix, Rainbow carrots, beets, Japanese eggplant, cilantro, jumbo scallions.

Thank you Harleston Towles and Rooting Down Farms!

With all the holiday cooking most of us are looking forward to, this recipe for garlicky roasted eggplant from Food Network’s Bobby Flay offers an easy and delicious respite.

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 or herbs 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 beet greens and carrot tops from their respective roots upon receipt.  Store root crops like that in a plastic bag for months.  Kale, beet greens, eggplant, scallions, cilantro, and oranges should all go in the fridge.  Oranges can remain on the counter but they seem better cold.