In the December 28 Twenty Bag: Collards, South Georgia Mandarin oranges, black eyed peas from Marsh Hen Mill on Edisto Island, spring onions, head lettuces, thyme, celery, rainbow carrots.

Thank you Harleston Towles and Rooting Down Farms and Happy New Year to all!

As I’ve done for decades, I’m ringing in the new year with a steaming pot of lucky Hoppin’ John—the Lowcountry dish locals swear by for bringing prosperity to the home. Harleston’s thoughtfully included a package of peas—the dish’s star ingredient—from his Edisto Island neighbor, Marsh Hen Mill, producers of heirloom South Carolina peas, grains and more.

Complete the circle of good fortune with this lip-smackin’ recipe for braised collard greens—its vinegar-y base is the perfect foil for the savory ham-heavy Hoppin’ John.

For more ideas, 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 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.  Use tops for juicing or pestos.  Roots should be stored in a plastic bag for months at a time.  Collards, mandarins, onions, lettuce, thyme, and celery should all be stored in a plastic bag of sorts.  Peas in the fridge too after opening the bag.