Twenty Bag | May 9

In the May 9 Twenty Bag: "Prismatic" lettuce mix, cucumber mix, rainbow carrots, curly kale, red cabbage, summer squash, cilantro, scallions.

Thank you Harleston Towles and Rooting Down Farms!

So nice to see kale back in the Bag. Give it a quick saute in olive oil with a few garlic cloves and a shake of red pepper flakes. Or dress it up with this easy recipe for coconut creamed kale

I did some research hoping to find a new way to utilize summer squash, especially since so much of it will be coming our way in the months ahead. I found a recipe that transforms zucchini into a dreamy cream soup. Since the two types of squash are interchangeable in most preps, I’m going to combine the two in the soup pot. Fresh cilantro and a dollop of creme fraiche finish the dish.

Another approach—an amazing zucchini parmigiana from the Italian kitchen of Sorelle chef Nick Dugan.

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.  Put cukes, carrots, cabbage, squash, kale, cilantro, and scallion in a plastic bag, or glass containers, for extended keeping.  NOTE:  Produce will only stay crisp in the paper bag for a few days.  After that, it WILL begin to dry out.