Twenty Bag | Jan 8

In the Jan 8 Twenty Bag: Romaine lettuce, chestnut mushrooms from Super Mushroom Bros., Charleston, Brussels sprouts, spring onions, Bloomsdale spinach, shiranui aka sumo mandarins from Jonina Farms, South Georgia, broccoli/broccolini, red cabbage.

Thank you Harleston Towles and Rooting Down Farms!

While researching the mushroom varieties offered by Super Mushroom Bros., I landed on a great site dedicated to fungi and all sorts of wild things called Forager | Chef. Covering everything from identifying mushrooms in the wild to growing them yourself, the blog is a labor of love from James Beard award winning chef Alan Bergo. Here’s a recipe for the chestnut type he’s posted on his site.

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 Lettuce, onions, brussel sprouts, broccoli, and cabbage should all go in a plastic bag of sorts to prevent wilting.  Mushrooms in a paper bag if possible.  Citrus in the crisper drawer.  Spinach can stay in it's plastic bag.