Twenty Bag | Nov 23

In the November 23 Twenty Bag: Collards, cauliflower, broccoli, sweet potatoes, herbal medley of oregano, sage, thyme, head lettuce, 1/2 pound beans mix—beauty in a Bag.

Feeling thankful for the people who bend their backs, exert so much energy, planting, growing, gathering and bringing us the best food on the planet.

Thank you Harleston Towles and Rooting Down Farm!

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.

A quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Storage: (If greens begin to wilt at any point or at pick up, put them in a big bowl of ice water for 20-30 minutes) Collards, broccoli, cauliflower, herbs, lettuce, and beans should all go in the fridge, in a plastic bag if possible. Sweet potatoes on the counter or pantry in a cool, dark space.