Twenty Bag | Jun 5

In the Jun 5 Twenty Bag: Curly and Tuscan kale mix, gold potatoes, Italian basil, Japanese eggplant, summer squash, rainbow carrots, cubanelle peppers, Sea Island sweet onions.

Thank you Harleston Towles and Rooting Down Farms!

Grab your mandolin and transform the Bag’s abundance of squash into Sorelle chef Nick Dugan’s zucchini parmigiana. This elevated casserole subs squash for eggplant and is a winner.

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. Kale, eggplant, squash, and peppers should all go in a plastic bag of sorts in the fridge.  Carrots can keep in a bag in the fridge for months.  Onions on the counter, potatoes in a cool DARK place, in the pantry is fine.  Light will cause them to green.