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.