Twenty Bag | May 8

In the May 8 Twenty Bag: New potatoes, CV asparagus from Cameron, SC, rainbow carrots, Tuscan kale, beets, broccoli, sweet onions, Italian flat leaf parsley.

Thank you Harleston Towles and Rooting Down Farms!

I cook with a lot of onions, and especially love the sweets we produce here in the South. Sliced thick or thin, they’re great on a burger—I switched to Beyond Beef a few years ago. I also love them in this recipe for Italian sausage and peppers.

Sheet pan roasted beets are sweet as candy. I find it hard to resist popping them into my mouth straight from the oven. And I’ll be braising the Tuscan kale on the stove top with a glug of good olive, a few cloves of smashed garlic, Kosher salt and freshly ground pepper.

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.  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. Beet tops for juicing, sautee, salads, or soups.  New potatoes in the pantry in a cool dark place.  They will not store as long as a mature potato though.  Asparagus, kale,  beet tops, broccoli, onions, and parsley should all go in the fridge in a plastic bag of sorts.