In the March 7 Twenty Bag: Romaine lettuce, Brussels sprouts, scallions, spinach, baby rainbow carrots, arugula microgreens, cilantro, beets.

Thank you Harleston Towles and Rooting Down Farms!

And thanks for sending us microgreens in the past couple of Bags. The tiny sprouts are packed with flavor, and according to WebMD, packed with good stuff as well.

“Early research has indicated that microgreens contain up to 40% more phytochemicals (beneficial nutrients and components) than their full-grown counterparts. Though these little greens are small in stature, they contain extremely high levels of powerful vitamins, minerals, and health-supporting components. Microgreens can lower blood pressure. Foods that are high in fiber and vitamin K can be helpful in maintaining a healthy blood pressure, and microgreens are high in both of these important elements as well as other vitamins and minerals.”

Zesty arugula microgreens can liven up a breakfast bagel smeared with cream cheese, can be whisked into an omelet, or sprinkled into a salad. Urban Cultivar pairs a package of sprouts with sliced radishes, giving them a gentle toss with a vinaigrette made with 2 tablespoons lime juice, 1/8 teaspoon dry mustard powder, 4 tablespoons good olive oil, and sea salt and freshly ground pepper to taste.

On to a very different type of sprout.

Brussels sprouts! A few minutes roasting on a sheet pan with a little olive oil, salt and pepper is all the super flavorful crucifer needs to make a successful dish, in my opinion. I love munching on them straight out of the oven, the fallen leaves a crispy bonus. But it’s also fun to explore new worlds—and here’s a sheet pan recipe from Martha Stewart that pairs the sprout with oranges and bacon. How good does that sound!

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.

Remove carrot tops upon receiving Bag!  Smaller roots like this are even more prone to going soft if the tops are left attached for an extended amount of time.  Use them for juicing, pestos, or chimmichurri.  Remove beet tops as well.  Store beet roots and carrots in a plastic bag for a month or so.  Lettuce, brussels, scallions, cilantro, beet and carrot tops should go in a plastic bag of sorts to retain leaf moisture.  Micros can stay in their clamshell.  Spinach in it's bag.  All goes in the fridge.