Twenty Bag | Sep 11

In the Sep 11 Twenty Bag: Gala apples from Lively Orchards, NC, scallions, cucumbers, gold potatoes, tomatoes from Growfood Carolina, summer squash, zucchini, okra, baby Japanese eggplant.

Thank you Harleston Towles and Rooting Down Farms!

There’s nothing like a bushel full of apples fresh from a local orchard to signal the coming of fall and the renewal it brings. The Galas are great on their own, or try them in a Waldorf salad recipe that combines them with healthy stuff like Boston lettuce, yogurt and local honey from Sweetgrass Garden on Johns Island for a cool side or stand alone meal—just pass the baguette.

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, apples, okra, and scallions should all go in a plastic bag of sorts in the fridge.