In the Oct 10 Twenty Bag: Baby arugula, Gala apples from Lively Orchards, NC, butternut squash from Rosebank Farms, Johns Island, Japanese eggplant, lunchbox peppers, basil, grape tomatoes from Watsonia Farms, SC, fingerling potatoes.

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. 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 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 eggplant in the fridge.  Tomatoes on the counter to ripen dark red, or in the fridge.  Butternut squash on the counter.