Twenty Bag | Jun 11

In the June 11 Twenty Bag: Red butterhead lettuce, yukon gold potatoes, pickling cucumbers, red torpedo spring onions, cilantro, summer squash, zucchini, broccolini, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

With the farm’s fantastic broccolini crop winding down, I’m showcasing it in this simple but sumptuous recipe for creamy linguini from Food Network’s Rachel Ray. The velvety dish lets the vedge shine and is a super satisfying meatless meal.

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.  Spring onions, broccolini, summer squash, lettuce, and cucumbers can all go in a plastic bag of sorts to prevent wilting and drying out.  Cilantro in the same plastic bag or in a vase of water on the counter.