Twenty Bag | Nov 12

In the Nov 12 Twenty Bag: Lettuce, baby carrots, broccoli, cauliflower, Italian flat leaf parsley, cherry tomatoes, watermelon/purple bravo/green meat radish, scallions.

Thank you Harleston Towles and Rooting Down Farms!

Brilliant tomatoes continue to roll off the farm—lucky us! I’m cooking them down in New York Times food author Mark Bittman’s Tomato Jam recipe. It’s tangy sweetness is the perfect accompaniment for holiday roasts, charcuterie boards, sandwiches—you name it.

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. Carrot and radish tops should be removed upon receiving Bag.  If healthy and green, use carrot tops for pesto or juicing.  Topped carrots, radish, and other root crops will hold well in a plastic bag in the fridge for months.   Lettuce, broccoli, cauliflower, parsley, and scallions all in a plastic bag of sorts to prevent wilting.  Parsley can also be put in a vase of water on the counter if crisp upon receipt.  Tomatoes on the counter.