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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 | Dec 15

Twenty Bag | Dec 15

In the December 15 Twenty Bag: Tuscan kale, cauliflower, broccolini, baby "romance" carrots, cilantro, squash and zucchini, lettuce mix, "cherry belle" radish. A happy holiday harvest!

Thank you Harleston Towles and Rooting Down Farm!

My family has enjoyed carrots over the years simply simmered until almost tender with a pinch of dried rosemary and sweetened with a bit of brown sugar. When the discs are al dente, drain the water and add a pat or two of butter to the pan and melt along with a spoonful of brown sugar to taste. Cook for a few minutes until bubbly over medium low heat and serve.

Another recipe from The Kingstide menu spices up roasted carrots with a Moroccan spice called ras el hanout. I discovered it at the Daniel Island eatery during a site visit for my Charleston Living Magazine article and loved it!

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. Remove carrot tops immediately upon receiving Bag.  Remove radish tops as well.  Carrots, squash, radish, cauliflower, broccolini, cilantro, and kale can go in a big plastic bag to preserve moisture.  Lettuce mix can stay in little plastic bag. 

Twenty Bag | Dec 22

Twenty Bag | Dec 22

Twenty Bag | Dec 8

Twenty Bag | Dec 8