In the Oct 3 Twenty Bag: Fingerling potatoes, Italian sweet peppers, basil, OG grape tomatoes from Watsonia Farms, SC, banana peppers, Italian eggplant, local shiitake mushrooms from Rebecca Farms, SC, and Gala apples from Lively Orchards, NC.

Thank you Harleston Towles and Rooting Down Farms!

I’m thrilled to see local shiitakes in this week’s Bag! I’ve got a half rotisserie chicken in the freezer that just needs a handful of earthy mushrooms plus some cream and sherry to transform it into Sam Sifton’s luscious version of Turkey a la King.

Harleston’s also provided us with the key ingredients for one of my favorite sides, Alice Waters’ genius ratatouille.

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 or herbs 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. Basil in a vase of water if not badly wilted, or in the fridge protected in a plastic bag.  Apples on the counter or in the fridge.  Potatoes in the pantry or another cool, DARK place (light will cause them to green and sprout). Peppers and mushrooms in the fridge. Tomatoes on the counter or in the fridge.