Twenty Bag | Oct 1

In the Oct 1 Twenty Bag: Collard greens, SC sweet potatoes, Japanese eggplant, bok choy, cucumbers, cherry belle radishes, king trumpet mushrooms from Super Mushroom Bros, Charleston, NC apples.

Thank you Harleston Towles and Rooting Down Farms!

A simple approach for prepping the subtly flavored bok choy comes from food author Sam Sifton whose recipe gives the super healthy crucifer a quick saute with a few aromatics and a splash, at the end, of sesame oil.

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. Radish tops should be removed upon receiving Bag and 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.  Apples in the fridge in their bag.  Arugula in it's own bag in the fridge.  Cucumbers, bok choi, collards, and eggplant in a plastic bag in the fridge.  Mushrooms in a small paper bag in the fridge.