Twenty Bag | Dec 11

In the Dec11 Twenty Bag: Arugula, Cara Cara oranges (red navels) from Jonina Farms in South Georgia, cauliflower, celery, rainbow carrots, cherry belle radish, purple broccoli/broccolini, beets.

Thank you Harleston Towles and Rooting Down Farms!

The big, snowy-white head of cauliflower in this week’s Bag arrived just in time for the cold blast coming to the Lowcountry in a couple days. I love this recipe for a creamy cauliflower soup that is extremely simple to put together and so satisfying when there’s a serious chill in the air.

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, beet, 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 and beet tops can be juiced or sauteed.  Root portions should go in a plastic bag of sorts and will keep for months.  Arugula can stay in it's respective bag.  Oranges in the fridge.  Cauliflower, celery, broccoli, and beet greens should all go in a plastic bag of sorts to prevent wilting.