Twenty Bag | Jan 2

In the Jan 2 Twenty Bag: All Star Lettuce mix, rainbow carrots, baby Brussels sprouts, fennel, celery, broccolini, snow peas, parsley.

Thank you Harleston Towles and Rooting Down Farms!

Happy New Year!

Nothing says winter better than the thought of chestnuts roasting on an open fire. Check out this recipe that pairs the tasty nut with the Brussels sprouts in this week’s Bag.

The crunchy snow peas go right into this super easy pasta dish blending little more than heavy cream and prosciutto—a warm hug in a bowl, topped with a handful of parmesan or, my go-to hard cheese, pecorino Romano.

Looking for a an easy satisfying dish to fight the wintry chill—this recipe for a creamy celery soup from New York Times food editor Sam Sifton does the job deliciously. Who’d have thought the humble vegetable could render such a tasty meal?

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. Remove carrot tops upon receiving bag.  The tops can be used in a juicer, or for carrot top pesto.  Everything else in plastic bag for extended preservation.