Twenty Bag Nov 5

In the Nov 5 Twenty Bag: Arugula, cauliflower, cherry tomatoes, cucumbers, carrots, pole beans, baby belle peppers, beets.

Thank you Harleston Towles and Rooting Down Farms!

Of the half dozen or so recipes I’ve gathered for cauliflower, the simplest technique—sheet pan roasting—really lets the crucifer shine. Another simple recipe transforms the delicately flavored vedge into a creamy soup perfect for November temps.

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 beet tops should be removed upon receiving Bag.  If healthy and green, use carrot tops for pesto or juicing.  Beet tops for sautéing.  Topped carrots, beets and other root crops will hold well in a plastic bag in the fridge for months.  Arugula can stay in it's own bag.  Tomatoes on the counter, especially if they need to ripen.  In the fridge in the drawer if they are dark red.  Cauliflower, cucumbers, beans, and peppers in a plastic bag of sorts to prevent wilting.