In the December 29 Twenty Bag: Collards, black eyed peas from Marsh Hen Mill on Edisto Island, broccolini florets, rainbow carrots, sweet potato mix, scallion, parsley and Satsuma mandarins from Georgia-based Jonina Farms. All your holiday veggie essentials—plus some sunny citrus to brighten your table.

Thank you Harleston Towles and Rooting Down Farm!

The Twenty Bag delivers again—black eyed peas, just in time for our first meal of 2023. So roll in the New Year right with time honored Lowcountry dishes that promise to bring prosperity and luck to your home. I’ll be celebrating my season-driven kitchen with a hearty pot of Hoppin’ John scented with smoky ham hocks. Of West African origin, the humble dish of rice and black eyed peas delivers on flavor that’s way more than the sum of its parts.

A winter crop of collards from Rooting Down Farm provides the perfect tangy pairing to this rich dish. I gently braise the super healthy greens in apple cider vinegar and a bit of sugar. Check out the easy recipe here.

I enjoy the carrots 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 bit of brown sugar to taste. Cook over medium low heat for a few minutes until bubbly and serve. Sweet and simple!

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

Happy New Year ‘23 + Happy Eating!

Harleston’s storage tips:  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. Remove carrot tops upon receiving bag. Store carrots in a plastic bag to keep crisp, up to 3 months. Collards, scallions, parsley, and broccoli should all go in a plastic bag to retain moisture. Sweet potatoes on the counter. Black eyed peas in the pantry. Mandarins in the fridge drawer.