In the March 21 Twenty Bag: Cauliflower, celery, Rainbow carrots, leeks, rutabagas, spinach, Red Leaf lettuce, parsley.

Thank you Harleston Towles and Rooting Down Farms!

A cold snap is on its way as we count down the last few days of March, so I’ll be simmering a a big pot of Creamy Cauliflower Soup that also incorporates the delicate oniony scent of the leeks in this week’s Bag.

If you’re planning to fire up the oven, sautéed leeks enhance the cheesy goodness of this vegetarian quiche recipe powered by two well-flavored cheeses: Fontina, Gruyere.

Another idea for the cauliflower—substitute it for heavy cream to create the creamy sauce for a vegan fettucine alfredo pasta.

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 tops upon receiving Bag! Celery, leeks, cauliflower, lettuce, and parsley should go in a plastic bag of sorts.  Rutabaga will keep for months, along with the carrots, especially if protected in a plastic bag.  Spinach should stay in it's bag.