Twenty Bag | Dec 4

In the Dec 4 Twenty Bag: Bloomsdale spinach, cherry belle radish, cilantro, purple cabbage, scallions, tangerines from Jonina Farms in South Georgia, broccolini, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

I’m checking out this recipe that pairs purple cabbage with a pork tenderloin—my go-to when I’m yearning for a no-fuss roast the right size for one. The cabbage is perked up with crispy bacon and apple cider, offering a rich, warm accompaniment to the meat on a cold evening.

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 form the root portion as soon as you get home.  Carrot tops can be juiced or used in pestos.  Radish tops can be juiced or sauteed.  Root portions should go in a plastic bag of sorts and will keep for months.  Cilantro, scallions, tangerines, and broccolini should all go in a plastic bag of sorts to retain moisture.  Cabbage in a crisper.  Use only what you need of cabbage and put unused portion of the head in a plastic bag.  Spinach can stay in it's respective plastic bag.