Twenty Bag | Mar 2

In the March 2 Twenty Bag: Bloomsdale spinach, Florida Ruby Red grapefruit, bok choi, rainbow carrots, cilantro, Cherry Belle radish, green leaf lettuce and spring onions—marking the onset of the Lowcountry’s gentler season.

Thank you Harleston Towles and Rooting Down Farm!

I adore bok choi and prefer a simple prep of the Asian crucifer to showcase its unique flavor…one such as New York Times food columnist Sam Sifton’s easy saute with a bit of garlic, ginger, soy sauce and not a whole lot else. Sheet pan roasting the veggie whole and finishing it with a splash of vinaigrette is another easy prep from The Spruce Eats. It’s also packed with nutrients like vitamins C and K, calcium, magnesium and selenium.

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 already washed and should go in the refrigerator. Remove carrot tops from root portion and discard or juice.  Put the root portion in a plastic bag and they will keep for a month or two at this size.  Remove radish tops and juice as well, or use in a salad or sautee.  Keep root portion in same bag as carrots and they will also keep for a while.  Spinach can stay in it's plastic bag.  Grapefruit in the fridge or on the counter.  Bok choi, cilantro, lettuce, and spring onions should all go in a plastic bag of sorts.