In the March 9 Twenty Bag: Curly kale, carrots, broccoli, green garlic, Bloomsdale spinach, salad mix of lettuces and arugula, celery and beets. Sweet!

Thank you Harleston Towles and Rooting Down Farm!

Green Garlic is just one of nature’s cues that Spring is about to be sprung—warming days are coaxing fine new fare from our rich Lowcountry farmlands. I found a helpful writeup by The Spruce Eats/ Molly Watson about how to prep and roast the gentler flavored allium.

While you’ve got the oven turned on, slice up those gorgeously colored beets and sheet pan roast them—a simple technique that heightens their sweet flavor profile, and they look lovely plated with a filet of your choice and a healthy serving of braised greens.

A quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Don’t forget—spring forward this Sunday!

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 and beet 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.  Beet tops are great eating.  Curly kale, beet tops, broccoli, green garlic, and celery should all go in a plastic bag of sorts to preserve leaf moisture.  Salad mix and Spinach can stay in their respective plastic bags.