Twenty Bag | Oct 9

In the Oct 9 Twenty Bag: Arugula, cherry belle radishes, cucumbers from Rosebank Farms, Johns Island, gala apples from North Carolina, bok choy, red potatoes, banana peppers, scallions.

Thank you Harleston Towles and Rooting Down Farms!

I love the subtle yet distinct flavor of bok choy, and the crunch it adds to a dish. Check out this easy recipe that pairs the healthy Chinese cabbage with tofu and a zesty ginger tahini 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. Potatoes in a cool, DARK place like the pantry.  Light will cause them to sprout and turn green.  Cucumbers, arugula, apples, bok choy, peppers, and scallions should all go in a plastic bag in the fridge.