Twenty Bag | Aug 28

In the Aug 28 Twenty Bag: Squash, zucchini, tomatoes, basil, Japanese eggplant, red potatoes, Asian pears from Cypress Hill Farm, Ridgeville, okra, scallions.

Thank you Harleston Towles and Rooting Down Farms!

This is my first time experiencing an Asian pear—and oh what a treat. Its solid as a rock exterior gives way to a crisp, sweet interior with the crunch of an apple. Over the weekend, I carved it into thin slices and added it to a savory charcuterie board where it contrasted nicely with roasted red pepper hummus, pimento cheese, celery and carrots. It was the hit of the party.

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. Tomatoes on the counter.  Potatoes in a cool DARK place like the pantry.  Light will cause them to turn green.  Basil in a vase of water, or in a plastic bag protected in the fridge.  Squash, eggplant, pears, okra, and scallions should all go in a plastic bag of sorts in the fridge.