In the April 4 Twenty Bag: "Primo" lettuce mix (green and red romaine, butterhead, radicchio), cauliflower, local asparagus CV from Cameron, SC, Italian parsley, rainbow carrots, Brussels sprouts, snow peas, celery.

Thank you Harleston Towles and Rooting Down Farms!

The variety of lettuces in this week’s Bag really lends itself to a salad—a big salad that, when paired with a velvety soup, makes a satisfying springtime meal. I’ll be tossing the romaine, butterhead and crunchy radicchio into my big Corsican salad, and brewing a pot of creamy cauliflower soup to make it a complete meal. A crusty baguette wouldn’t hurt, either.

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 immediately upon receiving bag.  Carrots and other root crops will keep for months in a plastic bag in the fridge.  Lettuce mix can stay in it's bag.  Cauliflower, parsley, asparagus, brussel sprouts, snow peas, and celery should all go in a plastic bag in the fridge.  Parsley can be kept in a vase of water on the counter if it is not too wilted.