In the August 31 Twenty Bag: Arugula, organic slicer tomatoes from Tendwell Farms in Old Fort, NC, summer squash, basil, fingerling potatoes, shishito peppers (no heat), Japanese eggplant, and pasture raised eggs from Lowland Farms on Johns Island.

Thank you Harleston Towles and Rooting Down Farm!

Thank goodness TS Idalia was a big nothing—for the Lowcountry. Whenever we have a lot of adverse weather, I worry about the impact on our local farms, and the folks like those on Rooting Down, exposed to the elements.

Excited to hear about Harleston’s seasonal pivot to broccoli, cauliflower, lettuce, and new herbs soon going into the ground.

I’m also happy to have arugula again. The greens are spicy enought o stand up to a quick saute in good olive. I like to pair them one of my faves—spinach. Each lends the other extra nuances of flavor.

Those beautiful, super fresh eggs are great simply hard boiled and grabbed on the go for a protein-rich snack. I’m also going to save a couple for a quiche I’m planning to bake next weekend when the temps, hopefully, drop—fingers crossed!

For more ideas, 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 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. Arugula, squash, zucchini, basil, shishitos, and eggplant should all go in the fridge in a plastic or paper bag.  Eggs also in the fridge.  Tomatoes on the counter.  Potatoes in the pantry.