In the April 6 Twenty Bag: Beets, cherry belle radish, celery, spring onions, cilantro, snow peas, carrots and arugula aplenty!

Thank you Harleston Towles and Rooting Down Farm!

This holiday week’s Bag is bursting with springtime favorites—plenty of celery, carrots and radishes for a lovely, crunchy (and healthy!) charcuterie board, just add your favorite dips, and you’re guaranteed a crowd pleaser. Anchor the savory board with a platter of sweet snow peas—they have flavor enough to stand on their own, sans embellishment.

Lowcountry temps are predicted to drop this weekend, so you may want to take advantage of the cooler weather to heat up the oven and roast a sheet pan of beets. Or try this easy recipe for a jazzed up beet soup, a Polish holiday tradition that looks stunning when plated in white.

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.

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, radish, and beet tops from root portion and juice or discard.  Also suitable for carrot top pesto (add parsley?).  Save beet tops for sauteeing or salads.  Radish tops can be used for sauteeing as well if nice and tender which they will be.  Celery, spring onion, snow peas, and cilantro should all go in a plastic bag of sorts.  Arugula can stay in its own bag.