Twenty Bag | Nov 6

In the Nov 6 Twenty Bag: Rainbow chard, broccoli/roccolini, scallions, head lettuce, beets, squash, zucchini, cilantro, bok choy.

Thank you Harleston Towles and Rooting Down Farms!

I love Swiss chard so much I’m happy to serve it simply sauteed in good olive oil and a garlic clove or two. But I found a recipe on the kitchn site that zhuzhes it up with crispy fried pancetta while adding some bulk with super healthy and tasty chick peas.

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 tops from beets upon receipt of Bag.  Beets, and other root crops, store well for months at a time in a plastic bag in the fridge.  Broccoli, scallions, chard, lettuce, squash, and bok choi should all go in a plastic bag in the fridge.  Cilantro can go in a vase of water on the counter or protected in a bag in the fridge.