Twenty Bag | Mar 19

In the Mar 19 Twenty Bag: Lettuce/ arugula mix, rainbow carrots, broccoli, spring onions, Bloomsdale spinach, head lettuce, cilantro, cherry belle radish.

Thank you Harleston Towles and Rooting Down Farms!

And Springtime greetings to all!

The fresh flavor of the orange—of which I still have plenty from recent Bags—brings a citrusy springtime tang to the carrot in this recipe adapted from the kitchen of Ina Garten. Orange zest and syrupy balsamic vinegar play beautifully on the nuanced flavors of these artisanal root vaggies.

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, beet, and radish tops should be removed upon receiving Bag.  If healthy and green, use carrot tops for pesto or juicing.  Topped carrots, beets, radish, and other root crops will hold well in the fridge for months.  Lettuce, broccoli, cilantro, and spring onions should all be stored in a plastic bag in the fridge.  Cilantro can be stored in a vase of water in or out of the fridge if not already too wilted.  Spinach can stay in it's bag.