Twenty Bag | Dec 24

In the Dec 24 Twenty Bag: Spinach, cauliflower, celery, candy cane beets, carrots, sage, parsley, thyme, purple broccolini, scallions.

Thank you Harleston Towles and Rooting Down Farms!

Parsley, sage, thyme—another beautiful Bag brimming with joy for the holidays!

After all the seriously rich dishes filling the holiday table, why not throw together a light, satisfying quiche for a change of pace. And use the Bag’s spinach to add a little green. Give the spinach a two-minute blanche, cool it and then squeeze to release the water, and give it a rough chop. Add it to my go-to cheese quiche recipe, subbing the Bag’s scallions for the leeks.

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 and beet tops should be removed as soon as you get home.  Carrot tops can be used for juicing and in pestos.  Beet tops can be sauteed just like spinach.  The roots of both will keep in a plastic bag for months.  Celery, herbs, broccolini, and scallions should all go in a plastic bag of sorts to prevent wilting.  Spinach can stay in it's respective bag.