Twenty Bag | Apr 20

Curly kale, carrots, Butterhead lettuce, beets, Italian parsley, lettuce mix, Sea Island sweet onions and vine-ripe strawberries from our friends at Wabi Sabi Farms in Cordeville, SC!

Thank you Harleston Towles and Rooting Down Farm!

I’m always happy to find sweet onions in the Bag—they, like everything else we consume—continue to go up in price, and I use them a lot. They’re my go-to for burgers (I like Beyond Beef), sausage sandwiches, and anything else that needs a not-too-strong onion kick. I simply cut them in half, remove skins, and saute fairly thin slices in good olive oil with a light shower of salt + pepper—add a pinch of red pepper flakes if you like a little heat.

For the rest of the Bag’s haul…a quick search of sweetgrass + grits will take you to plenty more recipes—all curated with an eye toward the weekly Twenty Bag harvest.

Thanks for doing your part for the Earth by supporting the Certified South Carolina Grown program by supporting a CSA and choosing The Twenty Bag. May is Eat Drink Local month—check out great ways to expand your commitment by joining this Lowcountry Local First annual initiative.

Happy Earth Day!

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, onion, and beet tops from root portion and juice or discard.  Also suitable for carrot top pesto (add parsley?).  Save green portion of onions for garnish.  Save beet tops for sauteeing or salads. Onions fine on the counter, beets and carrots should go in a plastic bag and can be stored for months this way.  Kale, lettuce, parsley, beet greens, and lettuce mix should all stay in a plastic bag of sorts to retain leaf moisture.  Strawberries in the fridge as well.