In the Feb 13 Twenty Bag: Arugula, Rainbow carrots, Bloomsdale spinach, rutabaga, parsley, Ruby Red grapefruit, broccoli, Purple Bravo and Watermelon radish.

Thank you Harleston Towles and Rooting Down Farms!

Rutabagas and turnips have similar flavor profiles—the former a bit sweeter than the latter. With the return of frigid temps, a warming soup pot simmering on the stove sounds like a good idea to me. I plan to sub the rutabagas in one of my all time favorite soup recipes, Deborah Madison’s rough and ready turnip potage.

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 tops from carrots, rutabaga, and radishes.  Radish tops and rutabaga greens can be used in soups or broths.  Carrot tops for juicing.  Arugula and spinach should stay in their respective bags. Carrots, rutabaga, radish roots can store in a plastic bag in the fridge for months.  Parsley, broccoli, and grapefruit should go in a plastic bag in the fridge.