Twenty Bag | Jul 9

In the July 9 Twenty Bag: Cherry tomatoes, summer squash, zucchini, fingerling potatoes, Japanese eggplant, leeks, sweet peppers, basil, heirloom tomatoes.

Thank you Harleston Towles and Rooting Down Farms!

While my go-to sauce for pasta night is Rao’s, a fantastic product put out by the legendary New York restaurant of the same name, I love treating myself with one housemade from Harleston’s gorgeous heirloom tomatoes. Here’s the easiest recipe you’ll ever use—it really lets the fresh deep flavors of the heirlooms shine.

Got more time on your hands? This sassy sauce zhushes up a pint or so of cherry tomatoes with capers, garlic and red pepper flakes for a more complex dish of pasta.

Where pasta and tomato sauce is concerned—it’s all good.

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. Potatoes in a cool, DARK place.  Light will cause them to turn green if not used right away.  Eggplant, summer squash, peppers, and leeks can all go in a plastic bag of sorts to prevent wilting and drying out.  Basil in the same plastic bag or in a vase of water on the counter.  Tomatoes on the counter, but don't let them sit around for too long.