Twenty Bag | Mar 27

In the Mar 27 Twenty Bag: Bloomsdale spinach, Rainbow carrots, Tuscan kale, Butterhead lettuce, scallions, cilantro, broccolini, celery.

Thank you Harleston Towles and Rooting Down Farms!

The scallions in this week’s Bag can be subbed for the leeks in this easy recipe for a vegetarian quiche loaded with the earthy richness of Gruyere cheese. Adding spinach is another option. Wilt the cleaned spinach in a saucepan with just enough water to cover for 3 to 4 minutes over low heat. Squeeze out all the moisture and chop about a cupful. Skip the leeks and layer in the spinach for a heartier pie.

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.  Root crops can hold in the fridge in a plastic bag for at least a month or two.  Kale, lettuce, cilantro, celery, broccolini, and scallions can all go in a plastic bag of sorts to retain leaf moisture.  Spinach can stay in it's plastic bag.