Twenty Bag | Oct 15

In the Oct 15 Twenty Bag: Arugula, cherry tomatoes, cucumbers, French breakfast radish, Italian flat beans, Japanese eggplant, cilantro, scallions.

Thank you Harleston Towles and Rooting Down Farms!

This recipe for Borani Banjan—Afghan-style eggplant and yogurt—embellishes crispy fried discs of the veggie with a garlicky yogurt sauce and a shower of pomegranates. A party in the mouth!

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. Radish tops should be removed upon receiving Bag. Radishes will hold well in a plastic bag in the fridge for months. Arugula can stay in it's own bag.  Tomatoes on the counter, especially if they need to ripen.  In the fridge in the drawer if they are dark red.  Cucumbers, radishes, beans, eggplant, and scallions in a plastic bag of sorts in the fridge.  Cilantro in a plastic bag in the fridge or in a vase of water on the counter.