In the Nov 27 Twenty Bag: Collards, cauliflower, thyme, parsley, sage, head lettuce, scallions, broccolini, celery, baby carrots.

Thank you Harleston Towles and Rooting Down Farms!

Giving thanks for healthful, local produce and the farmers working the fields every day to bring it to us.

And thanks, Harleston, for the beautiful bouquet of farm fresh organic herbs—parsley, sage and thyme for the holiday kitchen.

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 or herbs o f 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. Everything in the fridge in a plastic bag if possible for longer keeping!