Twenty Bag | Feb 20

In the Feb 20 Twenty Bag: Curly kale, Rosebank Farms butternut squash, Tango mandarins from Jonina Farms, South Georgia, bok choi, Rainbow carrots, Brussels sprouts, head lettuce, leeks.

Thank you Harleston Towles and Rooting Down Farms!

When life gives you Brussels sprouts…

Don’t get me wrong, I love the little orbs of deliciousness. In an effort to get a bit more creative with them, I found another recipe from the New York Times in which Alison Roman turns them into a crunchy salad. And here’s another easy sheet pan recipe from Martha Stewart that’s zhushed up with a squeeze of bright citrus.

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 from roots and discard as quality is not really there anymore.  Store the roots in a plastic bag for months at a time.  Butternut squash can stay on the counter.  Everything else in the fridge.  Greens especially should go in a plastic bag of sorts to retain leaf moisture.