Twenty Bag | Mar 17

Cabbage, fingerling sweet potatoes, spinach, radicchio, winter carrots, celery, cherry belle radishes, cauliflower, jumbo broccoli crown—another beautiful Bag from the Towles farm in spite of the recent punishing winds and frosty temps.

The obvious use for that cabbage is plunking it in a pot with a hunk of corned beef—happy St. Patrick’s Day y’all! It’s so easy to make, especially when you pick up an already seasoned brisket, which brings fantastic flavor to the dish with spices like cinnamon, allspice and ginger. Whole Foods Market sources high quality corned beef brisket that is hormone and antibiotic-free. As of this morning, the West Ashley store still had plenty in stock.

To whip up the mouthwatering Irish classic, simply quarter the cabbage, place it in a large deep pot with the beef, halved carrots, onion and potatoes. Cover with water, bring to a boil, then reduce heat and simmer until fork tender—about 3-4 hours. Here’s a version that adds parsnips and turnips to the pot from Wellshire Farms, a producer that follows animal and environment-positive practices.

Feeling frisky? Check out Alton Brown’s ambitious recipe in which he breaks down the mystery behind the “corned” beef and how to do it. All you need is a little time and patience to produce a made-from-scratch authentic meal.

Store all your individual veggies, unwashed, in reusable bags or containers in the fridge, with the exception of the sweet potatoes, which do well in a cool, dark space.

A quick search of sweetgrass + grits will take you to recipes for the rest of this week’s holiday bounty.

Sláinte!