In the January 25 Twenty Bag: Tuscan kale, South Georgia/North Florida Sumo mandarins, red Butterhead or leaf lettuce, bok choy, Cherry Belle radish, Brussels sprouts, Murasaki (Purple) and Covington (Orange) sweet potatoes, Rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

To really savor the difference in flavor profiles of the sweet potatoes, I’m going to slice them into bite sized discs and sheet pan roast them tonight—great weather for turning up the heat in the kitchen.

And speaking of sweet, Harleston’s inserted the latest citrus variety from friends in South Georgia/North Florida.  “"Sumo" Mandarins are regarded as some of the most delectable citrus fruits around,” says Towles. “These were picked a touch early, hence the green bottom, but they have an amazing balance of tartness to sweet.  Don't miss them!”

For more ideas, 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 washed and should go in the refrigerator. Kale, lettuce, bok choi, and brussel sprouts should go in a plastic bag of sorts.  Remove carrot and radish tops.  They can be juiced.  Radish root and carrots should go in a plastic bag and can be stored for well over a month.  Citrus on the counter or in the fridge.  Sweet potatoes in the pantry or in a dark place on the counter.