In the September 7 Twenty Bag: Organic romaine lettuce and organic slicer tomatoes from Tendwell Farms, Old Fort, NC, carrots, summer squash, basil, baby eggplant, Honeycrisp and Gala apples from Hendersonville, NC, and gourmet gold potatoes.

Thank you Harleston Towles and Rooting Down Farm!

How lucky I feel to live in a region that rises from a warm, sandy coastline upwards to a cool, hardy piedmont—distinct growing regions that support a diversity of crops, from tomatoes and corn to crunchy apples.

Nothing says Fall more than a big bite of those juicy Honeycrisps and Galas from our neighbors in beautiful Hendersonville. I like mine chilled for a bit in the fridge, peel on.

Turn them into a hearty side dish with this recipe for classic Waldorf salad, a lemony/ sweet study that pairs the Galas with golden raisins and toasted walnuts in a yogurt-y mayo base.

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, eggplant, 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.