Twenty Bag | May 16

In the May 16 Twenty Bag: "Prismatic" lettuce mix, cauliflower, rainbow carrots, dill, pickling cucumbers, broccolini, summer squash, baby beets.

Thank you Harleston Towles and Rooting Down Farms!

Realizing that I had taken the wrong approach a while back when researching my initial recipe for pickling a cucumber, I found New York Times author Mark Bittman’s recipe for pickling Kosher dills the right way. These days I seek out pickles—cukes, sauerkraut, beets, etc.—that utilize the good-for-your-gut natural fermentation process.

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. Lettuce mix stays in it's bag.  Cauliflower, carrots, dill, cukes, broccolini, squash, and beet greens should all go in a plastic bag of sorts.  Beet roots and carrots can keep for months in a plastic bag.