In the April 11 Twenty Bag: Spinach and radicchio mix, local purple asparagus CV from Cameron, SC, rainbow carrots, cilantro, scallions, artichokes, local strawberries from Wabi Sabi Farms, Butterhead lettuce.

Thank you Harleston Towles and Rooting Down Farms!

This recipe for Lemony Asparagus Pasta actually calls for the delightfully thick spears in this week’s Bag. Loaded with both the zest and juice of a pair of lemons, the recipe comes together quickly and really sings with the fresh notes of spring.

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.  Greens Mix can stay in it's respective bag.  Cilantro in a vase of water or in a plastic bag in the fridge.  Lettuce, artichokes, strawberries, scallions, asparagus should all go in a plastic bag in the fridge to retain moisture.  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.