Twenty Bag | Oct 8

In the Oct 8 Twenty Bag: Arugula, ambrosia apples from Lively Orchards, NC, cucumbers, long beans, hakurei baby turnips, banana peppers, cilantro, scallions.

Thank you Harleston Towles and Rooting Down Farms!

With the cooler October temps, I’m putting pulling out my soup pot and putting on a batch of food author Deborah Madison’s quick and easy turnip potage. The creamy, delicately flavored soup makes a perfect lunch, served warmed or at room temperature.

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. Apples in the fridge in their bag.  Arugula in its own bag in the fridge.  Cucumbers, long beans, turnip greens, peppers, cilantro, and scallions should all go in the fridge in a plastic bag.