Red leaf lettuce, cauliflower, broccolini, beets, Italian parsley, snap bean mix, squash, zucchini and heirloom red Tropea onions. Wow!

Hats off to our Twenty Bag farmer Harleston for bringing us Italy’s prized red Tropea onions. Grown south of Tropea in the Calabria region, the onion has roots dating back to ancient Greek food culture and is noted for its super sweet flavor profile.

Research for a recipe that showcases the sweet Tropea led me to the award winning site of British blogger, Jacqui Debono, who’s taken up residence in Italy, where she writes about all things pasta. I love her perspective and her easy Pasta with Tropea Onions recipe looks fantastic and also utilizes the Bag’s Italian parsley…and wine.

Speaking of sweet. I sampled one of the white variegated snap beans as I set up the Bag for my little photo shoot—very nice flavor! I plan to saute them and their green bean cousins quickly in good olive oil and a bit of minced garlic, taking care not to overcook, in order to preserve some of their crunchiness.

Refrigerate them, as well as the lettuce, beets, broccolini and cauliflower in reusable bags or containers. Per Harleston: squash and zuke in the crisper. I prefer to refrigerate my parsley in a heavy cup filled with water.

Search sweetgrass + grits for more recipes and eco-friendly ideas.