In the April 18 Twenty Bag: Spinach and radicchio mix, baby leeks, artichokes, rainbow carrots, purple cabbage, local asparagus CV from Cameron, SC, beets.

Thank you Harleston Towles and Rooting Down Farms!

April is EARTH MONTH and it’s wonderful to know that just by virtue of my (and your) participation in a Community Supported Agriculture group I’m helping to contribute to the health of our beautiful planet in some small way. Hats off to small, sustainable farmers like Harleston for giving people better food and better options for the future.

Growing up, artichokes appeared on our plates fairly regularly—hats off to Mother, since we were a gaggle of six deployed at the dinner table. Prep is pretty simple, but a bit time consuming for that many of the tasty orbs. We enjoyed them boiled, dipping the tk leaves in a pat of butter, digging down to the prize inside—the heart. Here’s a great tutorial from Food Network that covers a variety of prepping techniques—boiling, steaming and grilling.

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 and beet greens immediately upon receiving bag.  Carrots and other root crops will keep for months in a plastic bag in the fridge.  Carrot tops fine for juicing or pesto, and beet greens great sauteed.  Greens Mix can stay in it's respective bag.  Parsley in a vase of water or in a plastic bag in the fridge.  Beet greens, artichokes, asparagus, leeks, and cabbage should all go in a plastic bag in the fridge to retain moisture.  NOTE:  Product is ok in the paper Bag in the fridge for a few days but beyond that, it may start dehydrating some of the produce.