In the February 29 Twenty Bag: Spinach, spring onions, local basil microgreens, rainbow carrots, cilantro, red leaf lettuce, broccolini, watermelon radish/purple bravo radish

Thank you Harleston Towles and Rooting Down Farms!

I love to eat sprouts of all kinds—radish, alfalfa, mung bean—even my daily bread is flourless, sprouted grain Ezekial. But I’ve never actually cooked a dish with little microgreen sprouts, so I was very happy when my search for a recipe unearthed this one for Garlic and Lemon Pasta with Basil Microgreens from Soil Born Farms.

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. Spinach can stay in it's respective bag.  Microgreens in it's tray.  Onions, cilantro, lettuce, and broccolini can all go in a plastic bag of sorts and keep well.  Radishes should have their tops removed and stored with carrots for months in a plastic bag.