Twenty Bag | Sep 3

In the Sep 3 Twenty Bag: Long beans, Honeycrisp apples from Lively Orchards in NC, Japanese eggplant, cucumbers, potato mix, lunchbox peppers, okra, summer squash.

Thank you Harleston Towles and Rooting Down Farms!

Skip the mayo and elevate your potato salad with this recipe for Herb Potato Salad from Food Network’s Ina Garten. The Barfoot Contessa—as she’s known—blends chicken stock with white wine, Dijon mustard and a touch of tarragon, producing a lighter herbaceous dish for your holiday table.

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.  Beans, apples, eggplant, cukes, peppers, okra, and squash should all go in a plastic bag of sorts.  Apples in the fridge in their plastic bag are fine.