Twenty Bag | May 1

In the May 1 Twenty Bag Butterhead lettuce, carrots, baby broccoli, purple cabbage, curly kale, Wabi Sabi Farms unsprayed strawberries from Cordesville, SC, Italian flat leaf parsley, green garlic.

Thank you Harleston Towles and Rooting Down Farms!

Green garlic sounds a bit novel but it’s really just young garlic harvested early. For an interesting read about it (and a bunch of recipes!) take a dive into this article by Molly Watson in The Spruce Eats.

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 tops upon receiving bag.  Root crops can hold in the fridge in a plastic bag for at least a month or two, even longer.  Carrot tops can be used for pesto or juicing. Lettuce, broccoli, cabbage, kale, parsley, and green garlic should all go in a plastic bag in the fridge.  Strawberries in the fridge as well.