Twenty Bag | Feb 26

In the Feb 26 Twenty Bag: Bloomsdale spinach, rainbow carrots, baby broccoli, bok choi, winter green mix of arugula, lettuce, rainbow chard, sumo mandarin oranges from Jonina Farms, South Georgia, parsley, spring onions.

Thank you Harleston Towles and Rooting Down Farms!

A few nights ago I lightly sauteed my two bags of spinach—they kept beautifully over several days—in good olive oil, fresh garlic, a pinch of chili flakes, salt and pepper. Hmmm, so good as a side as is. Even better—I spooned some into a dish of fettucine alfredo. The slightly bitter greens were a great foil to the creamy, cheesy pasta.

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 tops should be removed upon receiving Bag.  If green, use carrot tops for pesto or juicing.  Topped carrots, beets, and other root crops will hold well in the fridge for months.  Oranges, parsley, spring onions, bok choi, and broccoli should all go in a plastic bag of sorts to prevent wilting.  Spinach and mixed greens can stay in their respective bags.