Twenty Bag | May 21

In the May 21 Twenty Bag: Butterhead lettuce mix, spring carrots, broccolini, sweet bulb onions, pointed cabbage, summer squash, zucchini, cucumbers, new fingerling potatoes.

Thank you Harleston Towles and Rooting Down Farms!

Pointed cabbage—I love it! Of course you can use this delicate beauty in a simple cole slaw recipe, but my go-to, whenever it’s in the Bag, is this braised dish that’s even easier to put together and—drenched in white wine—simply delicious.

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.   Potatoes in a cool, DARK place.  Light will cause them to turn green if not used right away.  Onions, broccolini, summer squash, cabbage, and cucumbers can all go in a plastic bag of sorts to prevent wilting and drying out.  Lettuce mix can stay in it's plastic bag.