Twenty Bag | Mar 28

In the March 28 Twenty Bag: Spinach, Wabi Sabi Farms strawberries, green cauliflower, purple and green snow peas, beets, parsley, red cabbage, carrots.

Thank you Harleston Towles and Rooting Down Farms!

Happy Easter!

Slice up those gorgeous strawberries and use them to zhush up a classic white cake. Just pile on plenty of freshly whipped cream and you’ve got a beautiful cake for a holiday dessert or an anniversary/ birthday celebration.

I’m using the snow peas in m one of my favorite pastas—prosciutto and cream with orecchiette. Just toss a handful or two into the boiling pasta during the last two minutes of cooking time and drain. They add a nice pop of color and crunch to the dish.

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. Remove carrot tops and beet greens.  Use carrot tops for pesto or juicing.  Beet and carrot root can be stored in a plastic bag for months.  Spinach should remain in it's plastic bag.  Strawberries protected in the fridge.  Cauliflower, cabbage, snow peas, parsley, and beet greens should all go in a plastic bag in the fridge.