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Thinking positive thoughts for the planet—a happy choice is a local choice, and that’s the direction I’m going in. Hope you’ll come along!

Twenty Bag | Nov 25

Twenty Bag | Nov 25

The late November Twenty Bag is loaded with goodies for the holiday table—collards, sweet potatoes from Gallup Farms, heads of red and green romaine lettuce, turnips (with tops!), watermelon radish, Marsh Hen Mill Jimmy Red Grits, parsley, sage and chives!

A New Years tradition that promises good fortune, collard greens are delicious and packed with nutrition. You don’t need a holiday to feel their love, or a lot of time and effort, either. I’ve been prepping them Southern style, with a touch of heat and apple cider vinegar, for years—this recipe is easy and always a hit.

Our friends at Marsh Hen Mill have added Jimmy Red Grits to the bag—lucky us! This heirloom variety was researched by renowned Southern chef/ food historian Sean Brock for the menu of the original Husk restaurant in Charleston, and is one of his favorite things to eat. The obvious pairing—local shrimp! Saute the cleaned shrimp in a little butter and a dash of hot sauce for breakfast shrimp and grits I remember the men’s club prepared for Stella Maris church fund raisers. Chef Micah Garrison’s recipe is a heftier version fit for the dinner table.

I’m combining this week’s haul of turnips with those from the Nov 11 Bag (they kept beautifully in the fridge) to make a big stock pot full of Deborah Madison’s turnip potage. A hearty, comforting side or main dish as some very cool temps begin to arrive in the Lowcountry.

The sweet potatoes will find their way into Sweet Potato Bisque with Virginia Wildflower Honey and Truffle. Late chef Meredith Adams shared the recipe with me a few years ago when she led the kitchen of Eurasia Cafe and Wine Bar. It sparkles with cinnamon, allspice, cloves—flavors that really elevate the humble root vegetable.

Food journalist Mark Bittman’s recipe for a buttery pasta dish showcases sage; ever flexible, he suggests subbing parsley if you prefer. Check it out for a simple, light dinner option after all the festivities. Toss the romaine lettuces with my classic French vinaigrette to complete the picture!

Sending out wishes to y’all for a happy, safe Thanksgiving gathering!

Twenty Bag | Dec 2

Twenty Bag | Dec 2

Twenty Bag | Nov 18

Twenty Bag | Nov 18