Twenty Bag | May 28

In the May 28 Twenty Bag: Red leaf lettuce, rainbow carrots, fingerling potato mix, Tuscan kale, red torpedo onions (tropea onions), summer squash, pickling cucumbers, fennel.

Thank you Harleston Towles and Rooting Down Farms!

This week’s Tuscan kale and fragrant fennel come together beautifully in a braised white beans and greens recipe loaded with garlicky goodness. Serve the dish as a main course with toasted baguette and/or the Bag’s fingerling potatoes, steamed, buttered and seasoned with Kosher salt and a fresh grind of black pepper.

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. 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, fennel, summer squash, lettuce, kale, and cucumbers can all go in a plastic bag of sorts to prevent wilting and drying out.