Twenty Bag | Jun 12

In the Jun 12 Twenty Bag: Gold potatoes, okra, purple cabbage, green bell peppers, cherry tomato mix, basil, rainbow carrots, summer squash.

Thank you Harleston Towles and Rooting Down Farms!

I was happy to see the huge bunch of basil Harleston sent in the Bag, and he was absolutely right on, calling it pesto-size. I had enough to make two tub fulls, each containing enough of the zesty green sauce for two servings. Here’s the easy recipe I always use for a classic basil pesto.

The Bag’s wealth of summer goodness also lends itself to the ratatouille recipe perfected by Alice Waters of Chez Panisse fame. Peppers, tomatoes, summer squash and eggplant from last week’s Bag combine in a rich braise that serves as a lovely light lunch or side dish.

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. Cabbage, okra, belle peppers, carrots, and squash can go in the fridge in a plastic bag of sorts. Basil in a vase of water on the counter or sealed in the fridge.  Potatoes in the pantry or another cool DARK place.  Light will cause them to turn green.