Twenty Bag | Nov 16

In the November 16 Twenty Bag: Curly kale, scallions, broccolini, beets, cilantro, squash, zucchini, salad mix of lettuces and arugula, watermelon radish.

Thank you Harleston Towles and Rooting Down Farms!

With all the holiday activities coming up, I love to bake up a batch of classic zucchini bread to have on hand for a quick light breakfast or lunch, and a loaf in the freezer as back up for guests.

The easiest way to serve that colorful bouquet of beets is chopped and sheet pan roasted, and the weather is cooperating for some oven time in the kitchen. Another fantastic and festive way to serve them is transformed into this jazzed up beet soup.

For more ideas, 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.  Almost all produce is washed and should go in the refrigerator.  Kale, scallions, broccolini, beets, cilantro, squash, and radish should all go in a plastic bag of sorts to retain leaf moisture, paper bag is ok but can dehydrate certain things.  radish and beet tops should be removed. Beet tops stored with kale. Radish and beet root can be stored in a plastic bag for 2-3 months.