Twenty Bag | May 15

In the May 15 Twenty Bag: Romaine lettuce, gourmet potato medley, summer squash, baby leeks, purple cabbage, pickling cucumbers, basil, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

Show off the rainbow colors of these gorgeous potatoes in an herbaceous salad from Food Network celebrity Ina Garten. White wine, stock and a smidge of Dijon replace mayonnaise in this refreshing dish, and allow the pretty potatoes’ true colors to shine.

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.  Roots 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. New potatoes in the pantry in a cool dark place.  They will not store as long as a mature potato though.  Lettuce, squash, leeks, cabbage, and pickling cukes should all go in a plastic bag of sorts in the fridge.  Basil in a vase of water on the counter if not wilted.  Otherwise, ok in a sealed bag in the fridge.