Twenty Bag | Dec 18

In the Dec18 Twenty Bag: Cauliflower, rainbow carrots, purple cabbage, bok choy, purple and green broccolini, mandarin oranges from Jonina Farms, in South Georgia, Italian parsley, scallions.

Thank you Harleston Towles and Rooting Down Farms!

It’s cauliflower season—and the crop coming from Rooting Down Farms is looking fantastic. Consider glamming up your holiday table with a cauliflower gratin instead of the typical mac and cheese casserole. The vegetable substitutes nicely for other product in several recipes I’ve posted—cauliflower fettucine alfredo, anyone? And it’s packed with nutrients, along with sister-crucifers cabbage, broccoli and bok choy.

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 from the root portion as soon as you get home.  Carrot tops can be juiced or used in pestos.  Cauliflower, cabbage, bok choi, broccolini, parsley, and scallions should all go in a plastic bag of sorts to prevent wilting.  Oranges in the fridge as well.