Twenty Bag | Nov 13

In the Nov 13 Twenty Bag: Tuscan and curly kale mix, beet mix, pointed cabbage, scallions, sweet peppers, cilantro, broccoli/broccolini, watermelon radish.

Thank you Harleston Towles and Rooting Down Farms!

My family lineage, on both sides, is pure Polish—so you can bet I’ve eaten my share of cabbage over the years. Stuffed cabbage rolls (Gołąbki), stewed cabbage and tomato, a bacon-y cabbage pasta, cabbage shredded into a salad. I love this recipe I found in my copy of From a Polish Country House Kitchen that braises it with wine and nutmeg The simple preparation really lets the cabbage shine.

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. Beet greens should be removed upon getting your bag home and can be cooked or eaten raw.  Watermelon radish greens can also be cooked but are generally removed and discarded to compost or used in juicing.  Radish, beets, and other root crops can be stored in a plastic bag in the fridge for months.  Kale, beet greens, cabbage, scallions, peppers, and broccoli should all be stored in a plastic bag in the fridge.  Cilantro can go in the fridge as well, or in a vase of water on the counter.