Twenty Bag | Sep 24

In the Sep 24 Twenty Bag: Arugula, cherry belle radishes, cucumbers, bok choy, green peanuts from Thompson Farm, Orangeburg, lunchbox peppers, purple majesty potatoes, ambrosia apples from Lively Orchards, NC.

Thank you Harleston Towles and Rooting Down Farms!

A bowl full of bowled peanuts is one of my favorite snacks—and actually quite healthy. The boiling process draws out antioxidants, making them richer in these free-radical fighters than raw or roasted peanuts.

I like them a bit spicy, so I boil them in a deep stockpot full of water that’s been liberally salted—it should taste as salty sea water. Add several shakes of a hot chili pepper sauce like Crystal, red pepper flakes and any other flavor you crave. Bring to a boil and reduce heat to a simmer, letting them cook for about three hours. I fish out a peanut or two every now and then to test for doneness and also seasoning.

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.  Apples in the fridge in their bag.  Arugula in it's own bag in the fridge.  Cucumbers, bok choi, peanuts, and peppers in a plastic bag in the fridge.