Twenty Bag | Jan 29

In the Jan 29 Twenty Bag: Head lettuce, broccoli, purple cabbage, baby cauliflower, carrots, parsley, ruby red grapefruit from Jonina Farms in South Georgia, spring onions.

Thank you Harleston Towles and Rooting Down Farms!

Still cold…making more soup.

Check out this warming recipe for coconut ginger soup from the New York Times Cooking site. It’s a great way to use the spinach greens we’re getting in abundance from the farm right now—in their prime and so healthy!

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.  Topped carrots, beets, and other root crops will hold well in the fridge for months.  Broccoli, grapefruit, onions, cauliflower, cabbage, 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 or in the fridge.