Twenty Bag | May 29

In the May 29 Twenty Bag: Summer bibb lettuce, rainbow carrots, cucumbers, masquerade potatoes, shishito peppers, yellow semi crookneck and costata romanesco zucchini, zephyr summer squash, cilantro, cherry belle radish.

Thank you Harleston Towles and Rooting Down Farms!

As Harleston mentioned in his Monday email, masquerade potatoes are relative newcomers to the spud market. Today, the variety is available to farmers countrywide. Their colorful pink and brown skin is quite thin, the flesh, creamy and buttery, making them perfect players for mains, salads, or simply steamed—no peeling necessary.

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. Lettuce, cucumbers, squash, peppers, and cilantro should all go in the fridge to retain leaf moisture.  Remove tops from radishes and use for juicing or compost.  Radish roots and carrots can be stored in a plastic bag in the fridge for months.  Potatoes in a cool, DARK place like the pantry.