In the February 22 Twenty Bag: Curly kale, Shiranui Mandarin aka "Sumo" citrus from South Georgia, broccolini, Rainbow carrots, Brussels sprouts, Red Leaf lettuce, flat leaf parsley, spring onions.

Thank you Harleston Towles and Rooting Down Farms!

This weekend’s cold snap has me looking, again, for any reason to fire up the oven. With healthy kale back in the Bag, I’m trying this recipe for Coconut Creamed Kale that blends warm flavors like ginger and curry with the healthy greens, all easily assembled in a casserole.

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, broccolini, Brussels sprouts, lettuce, parsley, and onions should all go in a plastic bag of sorts and stored in the fridge.  Citrus ok on the counter but best in fridge.  Carrots in a plastic bag will last months in the fridge.