Twenty Bag | Mar 16

In the March 16 Twenty Bag: Snow peas, red leaf lettuce, Bloomsdale spinach, cherry belle radish, Italian flat leaf parsley, and St. Paddy’s Day essentials—rainbow carrots + green cabbage.

Thank you Harleston Towles and Rooting Down Farm!

It figures that hyper-foodie/ tv host Alton Brown of the Food Network would post a recipe for brining a beef brisket from scratch. Whether you plan to celebrate St. Patrick’s Day with an already prepped one from the grocery store or one of your own creation, Brown’s got you covered with his corned beef and cabbage how-to.

Peas of any kind are always a lovely addition to my sister’s luscious pasta recipe for creamy orecchiette with prosciutto. They add nice texture and a splash of color—adding a couple of handfuls of snow pea pods just antes up the action.

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. Red leaf lettuce, snow peas, parsley, and onions should all go in a plastic bag of sorts to preserve leaf moisture.  Spinach can stay in their respective plastic bag.  Cabbage is fine in the crisper drawer or out of the way of air in the fridge so that it doesn't dry out.