Twenty Bag | Oct 16

In the Oct 16 Twenty Bag: Rainbow chard, sweet potatoes from Gallop Farms, SC, scallions, lunchbox peppers, arugula, cherry belle radishes, cilantro, head lettuce.

Thank you Harleston Towles and Rooting Down Farms!

I’m so happy to see sweet potatoes back in the Bag! Try them in this soul-satisfying potage—a thick soup of peasant origin in which the vegetables are boiled. The recipe blends this week’s potatoes and scallions with staples from your pantry for a richly flavored dish. Serve with a crusty baguette and arugula salad for a light, healthy dinner.

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 radish tops and discard to the compost.  Rain has them pretty beat up.  Sweet potatoes on the counter.  Swiss chard, scallions, peppers, radishes, cilantro, and lettuce should all go in a plastic bag of sorts.  Arugula can stay in it's respective bag.  Please reuse those plastic bags as much as possible or recycle where appropriate!