Twenty Bag | Jan 9

In the Jan 9 Twenty Bag: Tuscan and curly kale mix, tangerines from Jonina Farms in South Georgia, Brussels sprouts, celery, rainbow carrots, Cherry Belle radish, beets.

Thank you Harleston Towles and Rooting Down Farms!

Tangerines, Manadrins, grapefruit. We’re so lucky to live in a clime warm enough to support the variety of citrus we’ve been getting in our Bag. I hope y’all are enjoying snacking on the sweet local fruit as much as I have. If you’ve got a sweet tooth and the oven is cranked up, check out this fantastic grapefruit pound cake.

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 beet tops as well.  They can be sauteed, added to a salad, or juiced too.  Remove radish tops while you're at it.  They too can be sauteed when tender like this.  Topless radishes, carrots, and beets can be kept in a plastic bag for 4-6 weeks.  Celery, parsley, beet tops, kale, and brussel sprouts should all go in a plastic bag to retain moisture.  Citrus in the fridge as well.