In the September 14 Twenty Bag: Organic romaine lettuce and organic slicer tomatoes from Tendwell Farms, Old Fort, NC, carrots, russet potatoes, red Habanada peppers (sweet no heat), basil, summer squash, zucchini, Gala apples from Virginia.

Thank you Harleston Towles and Rooting Down Farm!

Those huge, sweet tomatoes are just what I need to replenish my supply of fresh tomato sauce. This quick, no-fuss recipe utilizes nothing more complicated than a box grater to separate the fruit from the skin and turn the pulp into a panful of of aromatic red sauce.

Looking to do a little baking as the temps cool down? I found this Southern Living recipe for tomato pie that employs the sheet pan to address the issue of wateriness turning your crust into a soggy mess.

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.  Romaine, carrots, squash and zucchini, basil, peppers, and apples should all go in the fridge, protected by a plastic or paper bag.  The carrots will last in a plastic bag for a month or so if need be.  Tomatoes on the counter.  Potatoes in a cool, dark place or they will turn green from the light.