Twenty Bag | May 25

In the May 25 Twenty Bag: Broccolini, carrots, flat leaf parsley, red cabbage, cucumbers, red onion, sweet onion, fingerling potato mix and Island corn. All the ingredients necessary for a fabulous Memorial Day feast!

Thank you Harleston Towles and Rooting Down Farm!

Reflecting on those who have given back through service to this land, I can’t help but think about the land beneath our feet—land that gives so much, asking little in return from us. I’m thankful for the nourishment it provides for our tables, and our responsibility to nourish the land in return. A good reason for likeminded folks to support Community Supported Agriculture—CSA’s like this one.

Creamy potato salad I’ve been making since a teen is definitely on my Memorial Day menu plan. For a tangy contrast, I’m transforming the cabbage into an apple cider-based slaw—thanks again Harleston for giving us such a holiday appropriate Bag! The shucked cob will spend 7 minutes in a pot of gently boiling water—that’s it. Corn this fresh and sweet needs no fancy prep or additions, in my opinion.

This is a great weekend to celebrate the gifts of the Lowcountry with a Dutch oven full of chef Sean Brock’s Baked Sea Island red peas.

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. Curly kale, broccolini, carrots, parsley, cabbage, and cucumbers in a plastic bag for prolonged storage. Onions on the counter. Potatoes in a cool, dark place like your pantry so they don't turn green.