Twenty Bag | Jul 31

In the Jul 31 Twenty Bag OG tomatoes from Tendwell Farms in Asheville, NC, basil, Italian eggplant, sweet peppers, okra, local peaches from Shuler Farms in Holly Hill, blueberries from Newton Farms in Adams Run, SC, Masquerade potatoes.

Thank you Harleston Towles and Rooting Down Farms!

This week’s New York Times Cooking column (I subscribe) delivered an amazing sounding recipe that pairs savory salmon with the sweetness of in-season fruit. The Times celebrates peaches and mangoes in this edition, with the dish calling for a mango salad. I‘ll be subbing the Bag’s perfectly ripe peaches to sweeten things up.

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. Peaches and tomatoes on the counter until they ripen.  Basil in a vase of water if not too wilted.  Or in a plastic bag in the fridge.  Potatoes in a cool, DARK place.  Blueberries, eggplant, peppers, and okra in the fridge in a plastic bag.