Twenty Bag | Jan 15

In the Jan 15 Twenty Bag: Bloomsdale spinach, South Georgia satsuma mandarins from Jonina Farms, broccoli, scallions/spring onions, Brussels sprouts, cauliflower, cilantro, carrots.

Thank you Harleston Towles and Rooting Down Farms!

This week’s Bag is looking to me like a great one for tossing together a frisky stir-fry. Brussels sprouts, broccoli, carrots and spring onions combine with fresh ginger, soy sauce, garlic and red pepper flakes in this mouthwatering weeknight veggie stir-fry. Feel free to add more of your personal favorites to the mix. And don’t feel intimidated by the “stir-fry” process. It’s well explained in the recipe—and the only ingredient you may not already have on hand is the umami-rich miso. And it’s about time you did (it keeps forever in the fridge).

I’m eager to try this recipe by Melissa Clark for a broccoli and potato soup in which an unexpected step brings a layer of caramelization to brew.

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 upon receiving Bag.  Use tops for pesto or juicing.  Topped carrots and other root crops will hold well in the fridge for months.  Broccoli, scallions, brussel sprouts, cauliflower, and cilantro should all go in plastic bag of sorts to prevent wilting.  Cilantro if not already wilted can be placed in a vase of water on the counter.  Spinach can stay in it's plastic bag.