Twenty Bag | Jan 16

In the Jan 16 Twenty Bag: Brussels sprouts, red leaf lettuce, Cara Cara (red navel) oranges from Jonina Farms, S. Georgia, celery, Rainbow carrots, Cherry Belle radish, cilantro, fennel.

Thank you Harleston Towles and Rooting Down Farms!

With the temperatures dipping back down in the coming days, I’m taking every opportunity too fire up the stove. Brussels sprouts—tossed onto a sheet pan and into the oven for a spell. Celery—chopped and into the soup pot for a heart warming, wine enhanced creamy bisque.

I love the cilantro paired with fish tacos—the flavor-packed little leaves work just as well torn and sprinkled over an open-face sandwich featuring toasted Ezekiel slathered with fresh tuna salad. I use sustainably caught tuna from Costco blended with minced shallot, mayo and a heavy shake of spicy Old Bay.

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 or herbs 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 upon receiving bag.  The tops can be used in a juicer, or for carrot top pesto.  Remove radish tops as well.  They can be sauteed when tender, added to soups, or juiced.  Topless radishes, carrots, and beets can be kept in a plastic bag for 4-6 weeks no problem.  Celery, cilantro, fennel, lettuce, and brussel sprouts should all go in a plastic bag to retain moisture.  Citrus in the fridge as well.