Twenty Bag | Jan 22

In the Jan 22 Twenty Bag: Tango mandarins from Jonina Farms, South Georgia, broccoli, baby cauliflower, spinach, rainbow carrots, Brussels sprouts, parsley, beets.

Thank you Harleston Towles and Rooting Down Farms!

I’m planning to turn up the heat in my kitchen—literally—to counter the dipping temps headed our way. I found Andy Baraghani’s recipe for Cheesy Baked Cauliflower on the New York Times Cooking site that sounds as delicious as it’s easy—no veggie par boiling necessary!

Enjoy…and stay warm!

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 upon receiving Bag.  Use carrot tops for pesto or juicing.  Beet tops can be sauteed like spinach or other tender greens.  Topped carrots, beets, and other root crops will hold well in the fridge for months.  Broccoli, oranges, brussel sprouts, cauliflower, and parsley should all go in plastic bag of sorts to prevent wilting.  Parsley if not already wilted can be placed in a vase of water on the counter.  Spinach can stay in it's plastic bag.