In the September 28 Twenty Bag: Collards, organic Campari tomatoes from Tendwell Farms in Hendersonville, NC, cucumbers, butternut squash from Barbee Farms, NC, basil, mixed heirloom bush beans, summer squash, gourmet gold potatoes.

Thank you Harleston Towles and Rooting Down Farm!

Butternut is back! Here’s a quick and super easy how-to from Southern Living for enjoying this tasty winter squash that requires no peeling or excessive chopping. Just halve it, scoop out the seeds and sheet pan roast it. The write-up by Carrie Honaker includes several recipes that merit trying when time is not an issue.

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. Collards, cucumbers, beans, squash, and zucchini, and basil can all go in the fridge. Basil can also be put in a vase of water on the counter. Tomatoes and butternut squash on the counter. Potatoes in the pantry or another cool and DARK place. They can turn green if exposed to prolonged light.