Salad mix, Grande spring onions, Brussels sprouts, beets, celery, broccolini, Rainbow carrots and a Meyer lemon from Jonina Farms—so cool to see citrus again in the Twenty Bag!

Thank you Ochlocknee-based Jonina Farms for sharing some of your harvest with the Towles Farm CSA, and for promoting the growth of the citrus industry in South Georgia. I can’t wait to try a recipe from Bon Appetit, Pasta with Brown Butter, Whole Lemon and Parmesan.

Or…

Simply dress a salad of arugula and fennel with 1 part Meyer lemon and 2 parts good olive oil to savor the sweet nature of the milder Meyer lemon. Citrus likes a high-humidity environment, so store tightly sealed in a reusable bag or container in the fridge.

The mix of salad greens is beautiful this week, featuring young red and green leaf lettuces and a bit of spinach as well. Toss a few handfuls with a classic French vinaigrette and a stem of finely chopped spring onion.

The beautiful Rainbow carrots and celery star in my raw veggie mix, a healthy appetizer that’s delicious paired with Roots hummus or a soft cheese such as Boursin garlic and herb blend.

Pack all the veggies into individual reusable bags and store in the refrigerator. Do not wash the lettuces until you’re ready to use!

And don’t toss the beet greens—chop them away from the roots and store them separately. When you’re ready for a treat, a simple braise brings out their deliciousness, plus they’re packed with antioxidants and are more nutritious than kale.

A quick search of sweetgrass + grits will take you to recipes for the Brussels sprouts, beets and broccolini.

Cheers!