In the October 19 Twenty Bag: Curly kale, fingerling potatoes, Ambrosia Apples from Lively Orchards, NC, cucumbers, cilantro, Little Gem lettuce, Cherry Belle radish, kohlrabi.

Thank you Harleston Towles and Rooting Down Farm!

If you’re admiring the quirky beauty of the colorful kohlrabi and at the same time scratching your head over how to incorporate it into your menu, check out these 10 tasty recipes from The Kitchn. You’ll find everything from peanut-y noodle bowls to salads to crisp slaws. The writeup also includes detailed instructions for how to peel and prep this tasty member of the cabbage family.

Speaking of salads—my cup runneth over with with all the fantastic greens the farm has been sending our way. My favorite, no fuss way to put one together is with a smattering of good balsamic vinegar and extra virgin olive oil. I’ve been mixing the red and green lettuces with thick cubes of cucumber and thinly slice radish. A big toss with Kosher salt and freshly ground pepper, and a finishing touch of torn cilantro leaves. Easy and so refreshing!

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. Kale, lettuce, cucumbers, apples, cilantro, radish, and kohlrabi all need to go in a plastic bag in the fridge.  Fingerling potatoes in the pantry or a cool DARK spot.  They will turn green otherwise.