Twenty Bag | Dec 26

In the Dec 26 Twenty Bag: Collards, Sea Island Red Peas from Marsh Hen Mill on Edisto Island, grapefruit from Jonina Farms in South Georgia, beets, carrots, romaine lettuce, herbal medley of sage, parsley and thyme, and spring onions.

Thank you Harleston Towles and Rooting Down Farms!

The first of January is one of my favorite cooking days. I love starting the morning in a warm kitchen, prepping the simple ingredients that combine in a hefty stock pot to produce the iconic Lowcountry comfort food Hoppin’ John. Marsh Hen Mill’s locally grown peas really set the flavor tone of the dish. Pair it with a side of braised collard greens and you’re guaranteed a great dinner as well as good fortune in the new year.

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 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. Everything in the fridge in a plastic bag if possible for longer keeping!  Peas should be stored in the fridge after opening the bag.  They will keep for many months that way!