Twenty Bag | May 7

In the May 7 Twenty Bag: Romaine lettuce, rainbow carrots, leeks, broccoli/broccolini, beets, cucumbers, cilantro, summer squash and zucchini.

Thank you Harleston Towles and Rooting Down Farms!

Sorelle chef Nick Dugan’s recipe for zucchini parmigiana is a delicious play on the Italian classic eggplant parm, and it really transforms the humble squash. Try it, you’ll like it!

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, leeks, broccoli, beet tops, cucumbers, cilantro, and squash can all go in a plastic bag of sorts to prevent wilting or drying out.  Cilantro can go in a vase of water on the counter if not too wilted upon receiving Bag.