Twenty Bag | Apr 30

In the Apr 30 Twenty Bag: Rainbow chard, cauliflower, summer squash, zucchini, red spring onions, strawberries from Wabi Sabi Farms in Cordesville, cilantro, butterhead lettuce, spring carrots.

Thank you Harleston Towles and Rooting Down Farms!

With the summer nearly upon us and the myriad harvests of squash and zucchini it brings, I hit the “books’ for some extra inspiration and found this Southern Living recipe for Old-School Squash Casserole. It combines the vitamin and mineral rich veggie with eggs, onions, sour cream two cheeses and mayo—sounds like a winner!

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.  Chard, cauliflower, squash, onions, cilantro, and lettuce should all go in a plastic bag of sorts to keep from drying out.  Cilantro can go in a vase on the counter if not too wilted.  Strawberries in the fridge.