Twenty Bag | Mar 12

In the Mar 12 Twenty Bag: Head lettuce, French breakfast radishes, Bloomsdale spinach, rainbow carrots, Cara Cara oranges from Jonina Farms in South Georgia, Italian parsley, beets.

Thank you Harleston Towles and Rooting Down Farms!

Well, spring is almost here, but the weather’s all over the place—nearly 90 one day 50 the next. No matter. I’m embracing the last (who knows?) few cold days of the season and firing up the oven. The three cheese quiche I’ve had on hold is up next. I plan to add this week’s spinach to the dish. All it takes is blanching the greens in boiling water for a few minutes, squeezing out the moisture when they’re cool, chopping and adding to the custard.

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 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, oranges, parsley, and spring onions should all be stored in a plastic bag in the fridge.  Parsley 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.