Twenty Bag | Apr 3

In the Apr 3 Twenty Bag: Bloomsdale spinach, spring bulb onions, Butterhead lettuce, Rainbow chard, Rainbow carrots, broccoli, parsley, beets.

Thank you Harleston Towles and Rooting Down Farms!

I absolutely adore Swiss chard, so I flipped when I saw the Rainbow variety in this week’s Bag. My love of chard goes back decades, when a platter of Swiss chard, lightly braised in good olive oil and garlic, arrived at the family table. Food & Wine tells us that the two are basically the same, except for the one’s brilliant colors of the Rainbow. Chard is a good source of vitamins, minerals and fiber. Here’s how to serve it up.

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 carrot and beet tops upon receiving bag.  Root crops can hold in the fridge in a plastic bag for at least a month or two.  Beet greens can  be cooked and the carrot tops are nice enough for pesto or juicing.  Spinach can stay in it's bag. Lettuce, onions, chard, broccoli, beet greens, and parsley should all go in a plastic bag of sorts to retain moisture.