Twenty Bag | Feb 12

In the Feb 12 Twenty Bag: Winter greens mix of lettuce, Swiss chard, kale, Shiranui Sumo mandarins from Jonina Farms, South Georgia, Brussels sprouts, spring onions, spinach, purple cabbage, baby broccoli, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

As much as I love Swiss chard plain and simply sauteed with a bit of garlic and good olive oil, I thought it would be fun in a pasta dish like this one from For the Love of Gourmet, creamy and kicked up with some chopped onion.

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.  If green, use carrot tops for pesto or juicing.  Topped carrots, beets, and other root crops will hold well in the fridge for months.  Oranges, brussel sprouts, spring onions, cabbage, and broccoli should all go in a plastic bag of sorts to prevent wilting.  Spinach and mixed greens can stay in their respective bags.