Twenty Bag | Oct 23

In the Oct 23 Twenty Bag: Curly kale, SC sweet potatoes, baby hakurei turnips, ambrosia apples from Lively Orchards, NC, cilantro, red lettuce, lunchbox peppers, scallions.

Thank you Harleston Towles and Rooting Down Farms!

Tiny, tender and sweet, the hakurei turnip shines in this recipe from Serious Eats editorial director Daniel Gritzer. They’re so tender and mild, in fact, that he says they’re also delicious raw.

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. Remove turnip tops upon getting home and keep them for cooking.  Topped turnips will store for a couple months.  Turnip greens, kale, cilantro, lettuce, peppers, and scallions should all go in a plastic bag of sorts for long term storage.  Apples in the crisper.  Sweet potatoes on the counter or pantry. Please reuse those plastic bags as much as possible or recycle where appropriate!