Twenty Bag | Mar 14

In the March 14 Twenty Bag: Pointed cabbage, red romaine lettuce, celery, scallions, rainbow carrots, basil microgreens, purple bravo/watermelon radish, spinach.

Thank you Harleston Towles and Rooting Down Farms!

I’m so happy to see the basil microgreens back in this week’s Bag. I whipped up a Garlic and Lemon Pasta I’d found that showcases the flavor-packed, hyper-nutritious sprouts and it was amazing. The recipe came from Soil Born Farm, a “sister” farm/ CSA in Sacramento, California, and it will be staging a repeat performance in my kitchen.

For more ideas, 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 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. Remove carrot tops upon receiving Bag!  Remove greens from radish as well.  Store these roots together in a plastic bag in the fridge for months.  Cabbage, lettuce, celery, and scallions should all go in a plastic bag of sorts in the fridge.  Will keep for a week or two like that.  Spinach and micros should stay in their respective packaging in the fridge.