Twenty Bag | Dec 7

In the December 7 Twenty Bag: Curly kale, OG butternut squash from Tendwell Farms, NC, scallions, beets, parsley, cauliflower, squash, zucchini, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

I hope someone out there tried the recipe I posted recently for creamy celery soup. Oh my goodness—who’d think such deliciousness could come from a vegetable so plain it’s often relegated to the role of garnish. Throwing into the pot just a potato and a few herbs transformed the soup into a layered, elegant dish. More celery please!

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.  Remove beet greens and carrot tops upon receiving bag.  beet tops can be cooked like spinach.  carrot tops can be used for juicing or making pestos.  otherwise, discard.  kale, scallions, beet greens, parsley, cauliflower, and squash should all be stored in a plastic bag of sorts.  carrot roots and beet roots should be stored in a plastic bag as well and will last for 2-3 months.