In the January 11 Twenty Bag: Tuscan kale, Butterhead lettuce, Cherry Belle radish, South Georgia Mandarin oranges, Rainbow carrots, spinach, Brussels sprouts, spring onions.

Thank you Harleston Towles and Rooting Down Farms!

The easiest preparation for Brussels sprouts is to sheet pan roast them. That’s usually my go-to because I’m usually pressed for time. The sprouts are already loaded with flavor that’s enhanced by the char they get in the oven. But I do love this stove-top recipe that zhushes them up with roasted chestnuts and a splash of heavy cream.

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, brussels, and onions should all go in a plastic bag of sorts to retain leaf moisture.  Mandarins on the counter, or fridge.  Carrot and radish roots should have their tops removed.  Tops of each can be juiced.  Put the roots in a plastic bag and store for months.  Spinach can stay in it's respective plastic bag.