In the April 25 Twenty Bag: Head lettuce, Zephyr and Cousasummer squash, Coosaw Farms OG Blueberries from St. Helena Island, SC, rainbow carrots, Italian flat leaf parsley, artichokes, CV strawberries from Wabi Sabi Farms, spring onions.

Thank you Harleston Towles and Rooting Down Farms!

Asparagus from last week’s Bag was begging for attention so I tried this recipe for a lemony asparagus pasta last night and fell in love. An extremely simple prep produced a tangy dish that really showcased the springtime freshness of the asparagus.

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.  Carrot tops fine for juicing or pesto.  Head lettuce, squash, parsley, artichokes, and spring onions best in a plastic bag to keep moisture from drying out product.  Berries best protected somewhere in the fridge.  NOTE:  Product is ok in the paper Bag in the fridge for a few days but beyond that, it may start dehydrating some of the produce.