Twenty Bag | Aug 14

In the Aug 14 Twenty Bag: Local tomatoes from Rosebank Farms, Johns Island, basil, Japanese eggplant, OG carrots from Crescent Farms in Spartanburg, potato medley, sweet pepper mix, local peaches from Shuler Farms in Holly Hill, okra.

Thank you Harleston Towles and Rooting Down Farms!

I found this fantastic sounding recipe that transforms the Bag’s tender Japanese eggplant and ripe tomatoes into a luscious veggie-forward dish for a satisfying meal or side. And it’s so easy—no chopping or peeling required.

https://cooking.nytimes.com/recipes/1018355-roasted-japanese-eggplant-with-crushed-tomato-pecorino-and-thyme

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.  Carrots, eggplant, peppers, and okra in the fridge in a plastic bag.