Twenty Bag | Jul 10

In the Jul 10 Twenty Bag: Cucumber mix, lunchbox peppers, leeks, summer squash, Italian eggplant, heirloom tomatoes, okra.

Thank you Harleston Towles and Rooting Down Farms!

I love to perk up my salad of leafy greens with the cool crunchiness of a cucumber. When Harleston treats us with a mix, I look to cookbook author Mark Bittman’s recipe for naturally fermented dills, authentically delicious and so good for the gut.

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 Cantaloupe in the fridge.  Cucumbers, peppers, leeks, squash, eggplant, and okra in the fridge in a plastic bag of sorts.  Or the paper bag.  Tomatoes on the counter.  Heirlooms are sensitive and don't last forever so keep an eye on them.  We may send them slightly unripe so let them ripen on the counter for a day or so if necessary.