Twenty Bag | Apr 10

In the Apr 10 Twenty Bag: Cauliflower, celery, Purple SC asparagus, broccoli, spring onions, cilantro, parsley, red Butterhead lettuce, Rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms!

An early signal of spring’s arrival, asparagus is amazing simply sauteed on the stove top and sheet pan roasted in the oven. It’s bursting with earthy flavor that needs little more seasoning than a bit of Kosher salt and a grind of fresh pepper.

It’s also lovely steamed and served with a Hollandaise sauce.

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, asparagus, broccoli, spring onions, lettuce, and herbs should all go in a plastic bag of sorts in the fridge.