Twenty Bag | Jan 24

In the Jan 24 Twenty Bag: Butterhead lettuce, Cherry Belle radish, spinach, Ruby Red grapefruit from Jonina Farms, South Georgia, baby Hakurei turnips, baby broccolini, Brussels sprouts, Rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

When baby turnips turn up in the Bag, I can’t resist pairing them with a potato or two and simmering a big pot of Deborah Madison’s potage. The thick, heart warming soup comes together easily—finished with a spin of the immersion blender and a splash of heavy cream..

Spinach is one of my favorite vegetables, and I crave it cooked simply in a little olive oil, a few cloves of smashed garlic, and salt and pepper. I smash the garlic instead of mincing it so I can pick out the chunks before consuming a plateful. Usually the entire potful, to be honest.

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.  Remove the turnip greens as well.  Topless radishes, carrots, turnips, and beets can be kept in a plastic bag for 4-6 weeks no problem.    Broccolini, lettuce, and brussel sprouts should all be stored in a plastic bag of sorts.  Spinach can stay in it's bag.  Citrus in the fridge, or on the counter.