Twenty Bag | Mar 26

In the Mar 26 Twenty Bag: Romaine lettuce, lion's mane mushrooms from Super Mushroom Bros., Charleston, cara cara oranges from Jonina Farms, South Georgia, beets, lettuce and arugula mix, spring onions, broccoli, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

Mushrooms, hmmm. Can’t seem to get enough of these delicious fungi. The lion’s mane variety, hericium erinaceus, is a nutritional powerhouse, rich in vitamins such as thiamine, riboflavin, and niacin. They are also a good source of essential minerals such as manganese, zinc, and potassium.

For an interesting read about lion’s mane and a few fantastic looking recipes, check out the Forager Chef website—this guy really knows his way around wild edibles.

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 a plastic bag in the fridge for months.  Lettuce, broccoli, oranges, and spring onions should all be stored in a plastic bag in the fridge.  Mushrooms should be placed in a paper bag of sorts.  Lettuce mix can stay in it's bag.