Twenty Bag | Apr 17

In the Apr 17 Twenty Bag: Spinach, carrots, celery, spring onions, pointed cabbage, Butterhead lettuce, cauliflower, beets.

Thank you Harleston Towles and Rooting Down Farms!

What a beautiful spring holiday Bag. Put a different spin on the usual cauliflower pairing with broccoli by layering thick chunks of the vedge with the nutty goodness of Gruyere and sheet pan roasting it to a rich, cheesy char. Hop here for the easy how-to.

If you haven’t yet used the gorgeous purple asparagus in last week’s Bag, consider this lemony pasta recipe for adding a vegetarian option to your Easter table.

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.  Cauliflower, celery, spring onions, lettuce, and pointed cabbage should all go in a plastic bag of sorts in the fridge.