In the Oct 17 Twenty Bag: Organic sweet potatoes from Crescent Farms, SC, cocktail tomatoes, arugula, scallions, Cherry Belle radish, shishito peppers, basil, Fuji apples from Lively Orchards, NC.

Thank you Harleston Towles and Rooting Down Farms!

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. Remove radish tops upon receiving Bag.  Radish tops are tender in the first pick and can be sauteed or wilted in a bowl of soup.  Basil in a vase of water if not badly wilted, or in the fridge protected in a plastic bag.  Arugula can stay in it's plastic bag.  Apples, peppers, radishes, and scallions in the fridge.  Potatoes in the pantry or another cool, DARK place (light will cause them to green and sprout).  Tomatoes on the counter to ripen dark red, or in the fridge.