Twenty Bag | Nov 20

In the Nov 20 Twenty Bag: LARGE head lettuce, South Georgia mandarins from Jonina Farms, broccolini, summer squash, sweet turnips, NC apples, parsley, scallions.

Thank you Harleston Towles and Rooting Down Farms!

This is how my menu is shaping up…

More Hakurei turnips, and weather cool enough to inspire me to make a big pot o’ soup! One of my favorites is farm to table cookbook author Deborah Madison’s A Rough Ready and Turnip Potage. It’s as easy as it’s delicious, and tasty served hot or at room temp.

Parsley is back, just in time for my favorite seafood pasta dish, linguine and clam sauce. This Italian classic is a quick study and a flavor-packed light meal, especially with the heavy lift of Thanksgiving around the corner!

Another easy pasta that’s a bit heavier but still on the healthy side is Food Network host Rachel Ray’s super quick Creamy Linguine with Broccolini.

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. turnip greens from roots and shock with cold water if wilted.  Same with parsley.  Lettuce, oranges, broccolini, squash, turnips and their greens, apples, parsley, and scallions should all go in the fridge. Turnip roots like all other root crops will keep well in a plastic bag for months.