Twenty Bag | May 2

In the May 2 Twenty Bag: Tuscan kale, Zephyr and Cousa summer squash, beets, rainbow carrots, leeks, parsley, head lettuce, kohlrabi.

Thank you Harleston Towles and Rooting Down Farms!

I love seeing a beautiful bouquet of parsley in the Bag—time for an herbaceous batch of linguine and clam sauce. The version I’ve been making since a teen comes from my oldest friend Paula’s Italian nona. The prep is easy and the dish comes together quickly—filling the home as it simmers on the stove with the aroma of sweet basil and oregano and a hint of heat. Magnifico!

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, kohlrabi, and beet 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.  Beet tops are great sauteed in garlic and oil.  Cook kohlrabi tops like kale or other brassica style greens.  Keep lettuce, beet greens, squash, leeks, parsley, and kohlrabi greens in a plastic bag to keep from drying out.  Parsley may be ok in a vase of water on the counter.