Twenty Bag | Nov 26

In the Nov 26 Twenty Bag: Collards, scallions, baby carrots, head lettuce, squash, zucchini, parsley, sage, thyme, broccoli, South Carolina sweet potatoes from Gallup Farms.

Thank you Harleston Towles and Rooting Down Farms!

I love eating my greens! Kale, mustard, collards—they’re all loaded with vitamins, calcium and other essential minerals, and are a good source of fiber—and so delicious. Harleston posted a great recipe that braises the collards in a classic meat broth. My favorite is a meatless version that packs a punch with apple cider vinegar and Crystal hot sauce. If your holiday table is on the meaty side, it’s nice to have a bit of a palate cleanse with the spicy vegetarian collards. Either way—eat your greens!

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. Carrot tops should be removed form the root portion as soon as you get home.  Tops can be juiced or used in pestos.  Root portion should go in a plastic bag of sorts and will keep for months.  Collards, scallions, lettuce, squash and zucchini, herbs, and broccoli should all go in the fridge.  Sweet potatoes on the counter.