Twenty Bag | Sep 18

In the Sep 18 Twenty Bag: Gala apples from Lively Orchards, NC, summer squash, scallions, lunchbox peppers, cucumbers, tomatoes from Gullah Co-Op, St. Helena Island, basil, purple potatoes.

Thank you Harleston Towles and Rooting Down Farms!

This week’s Bag is a study of seasonal transitioning—from late summer to early fall—and what a cornucopia it is. Turn those plump heirlooms into an easy fresh tomato sauce, where the vine ripe fruit. basil and garlic come together quickly for a weeknight pasta dinner.

David Tanis’ Fresh Tomato Sauce

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