In the Feb 27 Twenty Bag: Bloomsdale spinach, Sumo Mandarins from Jonina Farms in South Georgia, baby broccoli, leeks, Watermelon radish, Red Butterhead lettuce, Brussels sprouts, Rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

Yet another frigid cold snap begs for a warming dish like this Smoky Lentil Stew with Leeks.

And if you still have a butternut squash or two in your pantry—the hardy vedge has a very long shelf life—check out this silky bisque from Slightly North of Broad chef Russ Moore.

For anyone still wondering how to use last week’s bok choy, here’s what I did: After trimming rinsing it thoroughly, I chopped the stalks into 1 1/2” chunks, blanched them for a minute or so, and drained them well. I put a pot of Emeril Legasse’s basic chicken stock on the stove, which I’d defrosted overnight, added the flavor packed vegetable and simmered the soup for a few minutes. If you have some leftover rotisserie chicken handy like I did, give a few choice pieces a quick chop, toss it into the pot, and you have a light but satisfying dish for lunch. And pass the crusty baguette.

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 tops from carrot and radish and store the roots in a plastic bag for months. Everything else should go in a bag in the fridge.