Twenty Bag | Dec 31

In the Dec 31 Twenty Bag: Collards, Marsh Hen Mill black eyed peas (Edisto Island), thyme, parsley, sage, rainbow carrots, head lettuce, cauliflower, cherry belle radish, scallions.

Thank you Harleston Towles and Rooting Down Farms!

I love pulling out all the stops and making this colorful radicchio salad during the holidays. Laden with wintry fruits like orangey persimmons and plump pomegranate seeds, the stunning salad makes a festive statement on the holiday table. I always add additional greens like arugula and head lettuce to balance out the mix.

Present the salad alongside a bowl of spicy collard greens and Hoppin’ John and you’ve got a winning New Year’s feast and a year of good luck and prosperity, according to Southern lore.

Happy New Year!

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 radish tops should be removed as soon as you get home.  Carrot tops can be used for juicing and in pestos.  Radish tops at this point of the season should be juiced or composted.  The roots of both will keep in a plastic bag for months. Collards, herbs, lettuce, cauliflower, and scallions should all be preserved in a plastic bag to prevent wilting.