Twenty Bag | Oct 30

In the Oct 30 Twenty Bag: Tuscan kale, salad mix, summer squash, zucchini, NC apples, scallions, cilantro, sweet banana peppers, watermelon radishes.

Thank you Harleston Towles and Rooting Down Farms!

Zucchini and summer squash are a welcome asset in the kitchen pantry. They are both very low in calories, and are also low in cholesterol, fat and sodium, while boasting vitamins A and C, as well as potassium and fiber. Warm up your home with a batch of this savory zucchini soup, or a sweet loaf of bread—I’ve used a combination of summer squash and zucchini successfully for the bread.

Blend that healthy kale with coconut milk and a touch of curry and let the oven do the work for an easy casserole that wows with complex flavors.

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 tops from watermelon radish and discard, compost, or juice.  Radish, and other root crops, store well for 1-2 months in a plastic bag in the fridge.  Salad mix stays in it's respective bag.  Squash, kale, apples, scallions, and peppers should all go in a plastic bag of sorts.