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.

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