Twenty Bag | Apr 9

In the Apr 9 Twenty Bag: Spinach, spring onions, broccoli, rainbow carrots, CV purple asparagus from Cameron, SC, lettuce mix, parsley, beets.

Thank you Harleston Towles and Rooting Down Farms!

If you treated yourself and guests to a massive Easter feast like I did, turn down the heat this week with a tasty meal on the lighter side like this linguine and white wine clam sauce. Canned baby clams, a lot of garlic, a handful of herbs and the Bag’s fresh parsley come together in a fragrant dish that sings with coastal notes.

And I also opted for a lighter hollandaise sauce with which to envelope Harleston’s beautiful purple asparagus. I sheet pan roasted the veggie, and for the sauce, combined equal parts of mayonnaise and plain yogurt, a teaspoon or two of fresh lemon juice and Dijon mustard, and a dash of paprika. Kosher salt and ground pepper to taste.

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.  Parsley, broccoli, asparagus, and spring onions should all be stored in a plastic bag in the fridge. Lettuce mix and spinach can stay in their respective bags.