In the Apr 24 Twenty Bag: Beets, cauliflower, broccolini, local purple asparagus from Cameron, SC, Rainbow carrots, cilantro, Red Butterhead lettuce, Sea Island Sweet onions.

Thank you Harleston Towles and Rooting Down Farms!

Yay! More asparagus! Wondering if anyone tried the lemony asparagus pasta recipe I suggested last week. With so much to do for the holiday, I ended up taking the easier route: I rolled the bright stalks out on a sheet pan with a few spring onion bulbs (trimmed and halved).

A toss in good olive oil, Kosher salt and fresh pepper, and 30 minutes at 400 degrees (give them a flip halfway through) was all it took to make a couple of savory sides.

Or…combine the spring onions with a sausage of your choice, new potatoes and sauerkraut for a mouthwatering dish delivered on a sheet pan.

The sheet pan method also works well with the beets—roasting them really brings out their sweetness, and they add a nice pop of color to the table.

I still have last week’s gorgeous cabbage staring its pointy head at me from the fridge so I’m planning to braise it in white wine for a side dish that’s way more than the sum of its parts. Here’s the quick and easy recipe courtesy of From a Polish Country House Kitchen.

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 tops are delicious and should be put in a plastic bag of sorts along with cauliflower, broccolini, asparagus, cilantro, and lettuce. Onions should have their tops removed and can stay on the counter or in the fridge.