Twenty Bag | Oct 13

In this week’s Twenty Bag: Baby greens mix, sweet potatoes, cherry belle radish, CV ambrosia apples from Lively Orchards, Flat Rock, NC, okra, banana peppers, butternut squash and Georgia cucumbers.

Thank you Harleston and Rooting Down Farm!

I’m so excited to see greens returning to the Bag! Harleston says spicy arugula, tat soi, mizuna, and baby mustards make up the mix. I consume copious amounts of the stuff—in my super healthy and savory power smoothie, for instance. Radish and cukes join the party in a simple green salad slashed with a classic French vinaigrette. However you do it—eat your greens! Munch this nutrient-rich food with a favorite pasta dish. A squash-hearty pappardelle comes to mind.

While we’re talking salad—have you tried this recipe for Waldorf Salad from Food Network? Loaded with apples and omega-3 fatty acid-rich walnuts—it’s really got that Fall crunch going on.

Design a veggie-centric meal around the sweet potatoes that have rotated back in to the Bag along with the greens. This easy sweet potato potage starts out as a soup that is whipped into creamy lusciousness with an immersion blender. Pass the baguette, and finish with a salad!

Check out sweetgrass + grits for more recipes tailored to your Twenty Bag needs. And for some fun reads about all things salad, check out Emily Nunn’s posts in The Department of Salad.

Harleston’s storage tips: Baby greens can stay in their little plastic bag and are already washed. Butternut squash on the counter. Sweet potatoes in a dark place on the counter or in the pantry. Okra, peppers, radish, and cucumbers in the fridge. Apples on the counter, or in the fridge.