Twenty Bag | Aug 6

In the Aug 6 Twenty Bag: Personal cantaloupe, basil, fingerling potatoes, lunchbox peppers, personal watermelon, baby sweet onions, Italian eggplant, cherry tomatoes. 

Thank you Harleston Towles and Rooting Down Farms!

Cookbook author Mark Bittman’s recipe for a savory tomato jam is spiced with cumin, ginger, cloves and cinnamon. Slather it on everything from crackers and goat cheese to grilled chicken and hamburgers.

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.  Cantaloupe and watermelon 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.  Cherry tomatoes on the counter.  Eggplant and peppers in a plastic bag in the fridge. Onions on the counter or in the pantry.