Twenty Bag | Jul 16

In the July 9 Twenty Bag: Personal cantaloupe, Italian basil, lunchbox peppers, purple cabbage, cherry tomato mix, okra, heirloom tomatoes, green onions.

Thank you Harleston Towles and Rooting Down Farms!

If you still have eggplant and squash leftover from a recent Bag, fold them into this no fuss recipe for ratatouille from New York Times food columnist Melissa Clark. She uses a sheet pan to speed up the prep, and adds flavorful Italian sausage and homemade cornmeal biscuits to transform the dish from glorious side to meal.

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. Cantaloupe on the counter or in the fridge.  Basil in a vase of water on the counter, or protected in a plastic bag in the fridge.  Heirloom tomatoes on the counter.  Cherry tomatoes on the counter or in the fridge.  Okra, cabbage, and onions in a plastic bag in the fridge.