Twenty Bag | Nov 14

In the Nov 14 Twenty Bag: Rainbow chard, local Satsuma mandarins from Summerville, cocktail tomatoes, broccolini crowns, Zephyr squash, zucchini, parsley, Allstar lettuce mix, scallions.

Thank you Harleston Towles and Rooting Down Farms!

Tender, sweet broccolini is one of my favorite vegetables. This fabulous recipe for Creamy Linguini with Broccolini is simple to pull together and delicious. All it requires is a quick blanching of the vedge and sautee with a little garlic and cream. I have to resist nibbling away at it after the blanching stage—it’s that good all on its own.

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 o f 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. Chard, mandarins, broccoli, squash, parsley, lettuce, and scallions should all go in the fridge, in a plastic bag will keep everything fresh longer.  Tomatoes fine on the counter.