Twenty Bag | Oct 24

In the Oct 24 Twenty Bag: Tuscan and curly kale mix, lunchbox peppers, head lettuce, scallions, Cherry Belle radish, Rosebank Farms Zephyr Squash, cocktail tomatoes, bok choy.

Thank you Harleston Towles and Rooting Down Farms!

A quick search of sweetgrass + grits will take you to plenty of 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, pasta, or with the radishes themselves.  Squash, kale, lettuce, bok choi, peppers, radishes, and scallions in the fridge. Tomatoes on the counter to ripen dark red, or in the fridge.