Twenty Bag | Sep 16

Muscadine grapes from Watsonia Farms sweeten up this week’s Twenty Bag, while German Gold potatoes round out the fantastic varieties we’ve been enjoying lately in the spud department. The rest of the bag—baby eggplant, squash, lunchbox and shishito peppers, Italian basil—is a mix that, when it shows up all in one bag, can mean only one thing…

Ratatouille! The only extras you need to complete Alice Waters’ “Genius” recipe are a couple onions and tomatoes, which I’ll bet you have in your pantry, and some aromatics. This dish is a crowd pleaser all by itself, and can add complexity to other dishes, as well—think classic gruyere quiche kicked up with a spoonful or two of this savory melange.

The waxy (versus starchy) makeup of the Gold potato makes it a natural for salads since it holds its shape well. Check out my Frisbee “Tourney” potato salad or a no-mayo, herbaceous version from Food Network host Ina Garten—two different ways, both delicious.

And as for those lovely muscadine grapes…Never made wine? This is your chance! The Spruce Eats’ Diana Rattray does a great job describing the nuances of the fruit—one that grows wild throughout the state—along with a recipe that’s easy enough, just requires a little patience.