Twenty Bag | Feb 5

In the Feb 5 Twenty Bag: Bloomsdale spinach, carrots, broccolini, Cara Cara oranges from Jonina Farms, South Georgia, rutabaga, cilantro, chestnut mushrooms from Super Mushroom Bros. in Charleston, beets.

Thank you Harleston Towles and Rooting Down Farms!

This coconut ginger soup was a huge success! Instead of the rice called for in the recipe, I subbed in a healthy dose of farro. Love the nutty bite of this ancient grain.

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, rutabaga, and beet tops should be removed upon receiving Bag.  Use carrot tops for pesto or juicing.  Beet tops for sauteeing.  Rutabaga tops for braising.  Topped carrots, beets, and other root crops will hold well in the fridge for months.  Broccolini, oranges, cilantro, mushrooms, rutabaga, and beet/rutabaga tops should all be placed in a plastic bag to prevent wilting.