Twenty Bag | Jul 2

In the July 2 Twenty Bag: Fingerling potato mix, cherry tomatoes, Sea Island sweet onions, shishito peppers, summer squash, zucchini, carrots, local seedless watermelon from Champneys Farm, Yonges Island, and cucumbers.

Thank you Harleston Towles and Rooting Down Farms!

This awesome holiday Bag celebrates the country’s 250th year with all the ingredients called for in this recipe for ratatouille (hopefully you, like I, still have plenty of eggplant from previous Bags). The prep is from restaurateur and author Alice Waters, who’s credited with pioneering the farm to table movement.

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. Carrot tops should be removed upon receiving Bag.  If healthy and green, use carrot tops for pesto or juicing.  Topped carrots, beets, radish, and other root crops will hold well in a plastic bag in the fridge for months.   Potatoes in a cool, DARK place.  Light will cause them to turn green if not used right away.  Summer squash, peppers, and cucumbers can all go in a plastic bag of sorts to prevent wilting and drying out.  Tomatoes on the counter, onions on the counter or pantry.